Betty Crocker 1950s Curried Fruit Bake
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 (1 lb) can pear half
- 6 maraschino cherries
- 1 (1 lb) can yellow cling peaches or (1 lb) can apricot halves
- 1 (6 ounce) can pineapple chunks
- 1⁄3 cup kerry irish gold unsalted butter, melted
- 1⁄2 - 3⁄4 cup dark brown sugar, packed
- 4 teaspoons curry powder
- 1 cup sour cream, if desired (optional)
directions
- Heat oven to 325 degrees.
- Drain fruits and arrange in an oblong pan, 13 x 9 x 2.
- Pour mixture of remaining ingredients over the fruit.
- Bake for 15 minutes.
- Baste with the drippings in the pan and bake for an additional 15 minutes.
- Serve hot as an accompaniment to meat or as a dessert with sour cream on the side.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life