1/4 cup margarine
1/8 cup mayonnaise
1/4 cup prepared horseradish
1/4 cup chopped fresh parsley
1/4 cup chopped onion
2 (15 ounce) cans sliced peaches, pitted and quartered
1 (8 ounce) can crushed pineapple with juice
1 (3 ounce) can sliced mango
1 cup diced celery
1 cup diced green bell pepper
1 cup diced celery
1 cup diced celery
1 cup diced citrus
1 cup diced pineapple
1 cup diced maraschino cherries
1 cup diced green bell pepper
1 cup diced orange
1 cup diced black olives
1/2 cup fresh lemon juice
1 teaspoon orange extract
1 teaspoon lemon zest
1/8 cup chopped fresh parsley
In a medium bowl, mix margarine, mayonnaise, horseradish, parsley, onion, peaches, mango, celery and bell pepper. Shape mixture into a ball. Roll in pineapple and mango slices. Spoon filling into pastry shell. Spread over pastry and crack. Chill in refrigerator. Serve at room temperature.
Dredge pastry in lemon zest. Fold over into shape of a pie crust. Repeat with remaining ingredients. Chill in refrigerator. Cut into 1/2 inch squares. Serve chilled. Garnish with sliced pear, pineapple, mango slices, citrus slices and lemon slices.