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BAKED CURRIED FRUIT | |
(20 oz.) can peaches 2/3 c. light brown sugar 1 (20 oz.) can bing cherries 2 tsp. curry powder 1 (20 oz.) can pineapple chunks Juice of one lemon 2 (11 oz.) cans mandarin orange 1/4 c. butter Drain fruits well in a colander until all juices run off, 1 to 2 hours. Prepare a shallow casserole (8 x 12 inch or similar size) by greasing it with butter. Add fruit; cover with a mixture of brown sugar and curry powder; sprinkle with lemon juice and dot with butter. Cover and bake 1 hour in oven at 300 degrees. Makes 12 servings (about 2 quarts). |
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