3 cups finely chopped fresh parsley
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1/4 cup fresh lemon juice
1 (16 ounce) can crushed pineapple with juice
1 cup chopped carrots
6 large tart apples - peeled, pitted and sliced
1 (7 ounce) can yellow-wrapped frozen mixed fruit drink
6 biscuits, divided
Place herbs in the small pot with lemon juice, oregano, and sugar. Bring to a slow boil, stirring constantly until herbs are evenly distributed.
When herbs are near a rolling rolling boil, stir in lemon juice, pineapple, carrots and apples. Boil covered 30 minutes. Add milk, if desired. Reduce heat to medium. Cook for 3 to 4 minutes, trying to keep mixture around a quart.
Increase heat to low; add biscuits, mixing together the cooked flour and pudding, 1 to 2 tablespoons at a time, until mixture becomes thick (or nearly).