"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Curried Fruit Casserole Recipe

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This recipe for Curried Fruit Casserole, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large can pear halves
1 large can peach halves
1 large can apricot halves
1 large can pineapple chunks
12 maraschino cherries
- 1 cup light brown sugar
1/2 1 teaspoon curry powder
1/3 cup butter, melted

Directions:
Directions:
Drain all fruit. Arrange in buttered casserole dish. Add sugar and curry powder to melted butter and pour mixture over fruit. Bake at 325 for 1 hour. Refrigerate overnight. Before reheating remove from refrigerator and allow to reach room temperature before baking (30 minutes or more). Reheat in 350 oven for 20 - 30 minutes or until hot and bubbly before serving. Prepare the day before for best results.
Serves 8.

 

 

 

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