* Exported from MasterCook * Aunt Alice's Curried Four Fruit Bake Recipe By : Alice Hale Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup margarine 3/4 cup brown sugar 4 teaspoons curry powder 16 ounces pear halves -- canned maraschino cherries 16 ounces peach halves -- canned Heat oven to 325 degrees. Melt margarine. Add sugar and curry. Drain and dry fruit in 1 1/2 quart casserole. Add margarine mixture. Bake 1 hour. Serve warm from baking dish. Good with ham, lamb, chicken or turkey. Flavor will be even better if dish stands covered in refrigerator and the reheated. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * B.Q. Fruit Recipe By : Chris Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can peach halves 2 cans pears 1 can pineapple slices 1/4 pound stewed prunes 4 tablespoons vinegar 1 small can tomato sauce 4 tablespoons butter 1/2 cup brown sugar Drain all can fruits. Bring tomato sauce, butter, vinegar and brown sugar to a boil. Remove from heat. Add fruit and simmer a few minutes till fruit has been heated.
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Melt margarine. Add sugar and curry. Drain and dry fruit in 1 1/2 quartcasserole. Add margarine mixture. Bake 1 hour. Serve warm from bakingdish.
Good with ham, lamb, chicken or turkey. Flavor will be even better ifdish stands covered in refrigerator and the reheated.
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* Exported from MasterCook *
B.Q. Fruit
Recipe By : ChrisServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 can peach halves
2 cans pears1 can pineapple slices1/4 pound stewed prunes
4 tablespoons vinegar1 small can tomato sauce4 tablespoons butter1/2 cup brown sugar
Drain all can fruits.Bring tomato sauce, butter, vinegar and brown sugar to a boil. Removefrom heat. Add fruit and simmer a few minutes till fruit has been heated.
1 package mince meat -- crumbled1 cup nuts -- chopped1/3 cup Candied cherries -- chopped
2 tablespoons cocoa1/4 teaspoon brandy flavoring
confectioner's sugar -- sprinkle
In large bowl, stir together all ingredients except confectioners# sugaruntil well blended. Using about 1 teaspoon mixture, roll in balls; coat with confectioners#sugar.
Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm.
Store in refrigerator.
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* Exported from MasterCook *
Brandied Holiday Fruit
Recipe By : Army Times 1978Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
In a one quart jar pack peach halves, pineapple slices and cherries inlayers adding about 1/4 cup sugar with each layer until the fruit reachesthe neck of the jar. Pour in enough brandy to cover, stir and sealtightly.
NOTE: As fruit is removed, add equal amounts of fruit and sugar to the
Combine apricots and water. Heat to boiling and simmer 5 minutes. Cool.Drain and measure 1 cup liquid from apricots (add water, if necessary, tomake this amount).
Turn 1 cup liquid into a 9" skillet.
Add 1-cup sugar and brandy, and heat to boiling, stirring until sugardissolves. Add drained apricots, and simmer 10 minutes. Remove from heat,cover and allow to stand several hours or overnight.
Add remaining 1/2-cup sugar, and boil slowly 5 minutes. Let stand asbefore.
Cook twice more for 5 minutes each time, allowing apricots to stand in thesyrup for several hours or overnight between each cooking. Cool in syrup,then drain well.
Arrange apricots on a wire cake rack and set over a shallow pan, to drainand dry.
To make fruit less sticky, place in an oven with a pilot light for 24hours, or heat oven and then place in oven to dry.
1/3 cup sugar2 tablespoons orange-flavored liqueur**2 cantaloupes3 cups raspberry sherbet
* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavoredbrandy (optional) In a blender or food processor, whirl raspberries untilpureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (ifused) into puree and mix well; cover and chill. Halve cantaloupes andremove seeds; peel and cut into thin slices. Line each of 8 small dessertbowls or goblets with 3 or 4 melon slices. Top melon with a scoop ofsherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.Raspberry sherbet in goblets lined with sliced cantaloupe and topped with
Melba sauce would make a memorable finale for a menu featuring an egg andcheese dish.
-------- ------------ --------------------------------1 cup canned pineapple chunks1 cup canned peaches1 cup maraschino cherries3 cups sugar
Put one cup each of fruits and pour sugar over fruit and let stand overnight. Then stir with wooden spoon.
Never let the contents of the jar get below 3 cups or fermentation willstop. Stir only with a wooden spoon.
Use a six cup or larger jar.
Ever two week (mark your calendar) add 1 cup fruit and 1 cup of sugar inthis order>pineapple and sugarpeaches and sugarcherries and sugarPack cup of fruit down tight (drain fruit thoroughly, always add sugarlast.
Let stand overnight, stirring the next morning.
Never refrigerate. Keep in warm spot. Never put on air tight top.
Combine first 4 ingredients in large, deep saucepan and bring to boilstirring until sugar is dissolved.
Set pears into boiling syrup and cook covered 8 to 10 minutes, turningfruit occasionally so it is cooked evenly.
When fruit is just barely tender, remove from syrup with slotted spoonand transfer to serving dish or individual dishes.
Boil syrup rapidly, uncovered, until reduced to 1 cup.
Pour hot syrup over pears.
Serve at room temperature.
SERVING SUGGESTIONS: Allow pears to cool. Put scoop of softened vanillaice cream in dessert bowls. Set pears on ice cream. Pour warm syrup overpears. Whipped cream can be used instead of ice cream. Tuck mint leaf
Select moisture-proof containers with lids that are thoroughly clean.
Work with a small amount of cherries at a time to allow for quickhandling and prompt freezing.
Wash cherries in ice water and drain. Pack according to preferred methodand freeze immediately.
To freeze whole with stems, pack washed cherries with stems intact infreezer containers. Shake containers to pack cherries closely. Covertightly and freeze.
For a syrup pack, make a syrup by boiling 1 cup sugar with 2 cups wateruntil sugar dissolves. Refrigerate until syrup is ice cold. It takes 1/2to 2/3 cup syrup for each pint container of cherries. Add 1/2 Tsp.
ascorbic acid per pint of cherries. Pour about 1/2 cup ice cold syrupinto container. Fill half full with pitted fresh sweet cherries. Shakecontainer to pack fruit as closely as possible with crushing. Finishfilling container with cherries, leaving 1/2 inch headspace for half pintsand pints; 3/4 inch for 1 1/2 pints. If needed, add more syrup to covercherries. Place small pieces of crumpled plastic wrap or aluminum foil ontop of fruit, dressing down; to hold cherries under syrup. Cover tightlyand freeze.
For dry sugar pack, fill freezing containers with pitted or unpittedfresh sweet cherries. Shake container to pack cherries closely. Pour 1/3cup sugar over each pint of cherries. Cover tightly and freeze.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Fruit Balls
Recipe By : Dot OellerichServing Size : 1 Preparation Time :0:00Categories :
I'm not at all good with desserts. My favorite thing after a big meal isfruit. I know, you`re going to say "how boring!"Just give me a chance. Ihave some tricks in my apron pocket! I`ll give you just a few ideas now.
GRAPES...why not run them under cold water, dust with regular sugar andput them in the freezer for an hour? They won`t last long enough on yourtable to defrost. Try mixing a bowl of different colored grapes.
PEACHES....Take about 1 peach per person, especially in the winter.(These
Chili fruits look great, but their flavor is missing something.) Slicethem in wedges, sprinkle with cinnamon, add a tbls of some liqueur, anyflavor and cover and cook in the microwave for 5-7 min. Serve as you wouldapplesauce with a pork roast. It`s great with any roast. You can also makea mixture of fruits for this, pear, nectarine,plums...use yourimagination. STRAWBERRIES.....The season is coming soon and I want you allprepared for this one. It`s the best. I can`t tell you how much to makefor how many people, because no matter how much you make it will NEVER beenough. Wash strawberries well, THEN take off the top or any bruises. (youdon`t want to wash away any flavor) cut each one in half or thirds if youmust. Place in a large bowl that has a secure cover or a large jar. Add a
well. Cook 15 minutes or until mixture is lightly thickened. Pour overfruit. Arrange cherries on top. Bake at 350 degrees for 20 minutes andserve immediately.Yield 10 servings.
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* Exported from MasterCook *
Hot Pears
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
Recipe By : From 1969 cookbook.Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------6 ounces cherry gelatine2 cups hot water
1 can cherry pie filling -- 1 pound 6 ounces1/3 cup claret wine
2 tablespoons lemon juice3 ounces cream cheese1 cup evaporated milk
Dissolve gelatin in the hot water. Add pie filling, wine and lemon juice.Cool.Soften cream cheese and gradually beat in evaporated milk. Add to gelatinmixture, chill until mixture thickens slightly. Stir to distributedcherries and pour into 6 cups serving dish or mold. Chill well. Makes 8to 10 servings.
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* Exported from MasterCook *
Peach Chiffon Dessert
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 can sliced peaches in heavy syrup -- (1 lb.)1/3 cup corn starch1/2 cup + 2 Tbsp. sugar1/4 teaspoon salt
Serve warm with whipped cream or vanilla ice cream.
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* Exported from MasterCook *
Poached Pears with Cranberry Spice, Spice Sauce
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------4 large pears -- to 81 quart cranberry cocktail juice2 sticks cinnamon2 whole cloves -- to 61/3 cup honey
2 tablespoons cornstarch2 tablespoons water
Peel pears and leave whole with stem attached. Place into saucepan andpour cranberry juice over them. Add spices and Honey. Simmer, turningpears occasionally until pears are tender but still hold their shape.About 15 to 20 minutes. Remove pears and bring syrup to a boil, Boiluntil there are 2 cups left. Remove spices, stir in cornstarch mixture(cornstarch & water), stir over moderate heat until sauce thicken. Spoonsauce over pears and serve warm. Garnish with mint leaves.
Serves 4 to 8
Use any left over sauce to pep up broiled smoked ham or chicken.
6 Apples -- peeled and cored-- and sliced (tart &-- crisp), up to 8
1 tablespoon Brown sugar1 lemon -- Juice of1 lemon -- grated , Rind of1 1/2 teaspoons vanilla1 tablespoon rum -- optional;1 cup all-purpose flour -- sifted1/2 cup butter or margarine1/2 cup granulated sugar
1/2 cup Imperial Brown SugarCinnamon
Toss apples with 1 Tbsp. brown sugar, lemon juice and lemon rind, vanillaand rum.
Arrange apples in 2-quart shallow casserole dish.
To make crumb mixture, blend flour, butter, and sugars with pastryblender.
Sprinkle crumb mixture evenly over apples.
Sprinkle with cinnamon.
Bake at 350 degrees for about 1 hour, or until apples are tender andcrust is golden brown.
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------10 medium apples -- sliced3 quarts water3 tablespoons vinegar1 cup sugar1/2 cup light corn syrup
1 cup cider vinegar2/3 cup water
2 teaspoons whole cloves
1 1/2 sticks cinnamon
Wash, peel, core and slice apples into eights lengthwise. To preventdiscoloration, drop slices directly into 5 quart bowl containing solutionof 3 quarts water and 3 tablespoon vinegar.
Combine sugar, corn syrup, 1 cup vinegar, 2/3 cup water and spices tied incheesecloth bag in 4 quart kettle, bring to boil. Add drained apples,cover. Boil until apples are translucent, about 3 minutes. Pack applesticks into 3 hot pint jars, cover with syrup, filling to within 1/4" ofjar top. Wipe jars rim. Adjust lids. Process in boiling water bath 15minutes. Start to count processing time when water in canner returns toboiling. Remove jars.
Makes 3 pints.
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* Exported from MasterCook *
Spiced Orange Wedges
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
Put whole orange in sauce pan. Add 1 quart water, bring to a boil; boil20 minutes, drain and cut into eighths. combine sugar, 1 1/4 cups water,
vinegar, cloves and cinnamon sticks. Stir over low heat until sugar isdissolved. Bring to a boil, add pieces of orange and simmer abut 20minutes. Cool. cover and store in refrigerator. Serve as a relish.makes about 5 cups.
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* Exported from MasterCook *
Spiced Peaches
Recipe By : Mary FletcherServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
NOTES : Sugarplums may be stored up to 1 week loosely wrapped in waxedpaper.
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* Exported from MasterCook *
Strawberries With Pine Nut-Praline Cream
Recipe By :Serving Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1/2 cup sugar
3 tablespoon water1/3 cup pine nuts
1 cup whipping cream
well chilled1 teaspoon vanilla extract2 pint strawberries
hulled -- quartered
Preparation time: 15 minutes. Cooking time: 5 minutes. Vanilla yogurtcan be used in place of whipped cream. 1. Lightly oil a flat bakingsheet. Put the sugar in a small heavy saucepan; drizzle water over andswirl the pan so all the sugar is moistened. Cook over medium-high heat,watching closely, until sugar is melted and mixture is a rich mediumbrown. Add pine nuts and remove from heat. Immediately pour onto bakingsheet and cool completely. 2. Break cooled nut mixture into pieces.Grind to a powder in a food processor or blender. 3. Whip cream until it
holds soft peaks. Mix in vanilla and half of ground nut mixture. 4. Toserve, place a spoonful of whipped cream into serving bowls; top withberries and a small sprinkling of nut powder. Chicago Tribune, 08/05/93.
Pour 2 cups of syrup from apricots into skillet. Reserve remaining syrupfrom other uses.Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups.Blend cornstarch and water in large saucepan. Gradually stir in syrupmixture. Simmer mixture, stirring constantly, for 30 seconds, add prunesand drained apricot and pear halves, simmer uncovered for about 5 minutesor just until heated through.Spoon into attractive chafing dish and serve with coconut if desired.