February 25, 2006

Hot Fruit Salad

Fast, easy, delicious. All three, no "pick any two". The wee wifey has taken this to the Easter Brunch at church and always got compliments. She likes to use strawberry applesauce. You could also use our previously posted hot cinnamon applesauce recipe to make the one ingredient; omit the teaspoon of cinnamon. By the way, we are going to some sort of church meal tonite, guyship, fellowboat, whatever, and will be bringing two PPR items, the copper penny salad and the elotes corn salad. Hopefully they will be as popular with the other guests as they are with search engine users.

15 ounces pineapple chunks drained -- 1 can
20 ounces applesauce -- 1 jar
15 ounces apricot halves* drained -- 1 can
11 ounces mandarin oranges drained -- 1 can
21 ounces cherry pie filling -- 1 can
1/2 cup brown sugar
1 teaspoon cinnamon

*cut the apricot halves into smaller pieces (or find canned apricot pieces, which could be less expensive. Either way, inspect for shards missed in the mechanical pitting).

Mix everything together, pour into 9x13 pan. Bake off for 1 hour in 350 degree oven.

After baking, you can can it using a hot water bath. Or, if you prefer, after baking, it is possible to can it using a hot water bath.

Posted by triticale at February 25, 2006 09:45 AM | TrackBack

Carnival of Recipes 80 is up at SunComprehending Glass

Posted by: Taleena at February 26, 2006 06:55 PM

This sounds very yummy. Is it safe for Penguins to consume?



Posted by: Gruntwilligar T. Honkenoffski at March 2, 2006 07:31 PM
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