Cook orange slices in small amount of water until tender; save juice from this cooking to add to casserole.
Drain all fruit except applesauce in a colander for 1 hour.
Put drained fruit in casserole dish.
Add a dash of salt, applesauce, brown sugar and brandy.
Mix gently.
Sprinkle top of casserole with brown sugar. (I cover the top with a thin layer of brown sugar.)
Put orange slices on top.
Dot with butter.
Cook 1 hour at 350\u00b0, uncovered.
Drain all fruit well in colander; put in large bowl.
Boil 3/4 cup sugar and butter until sugar is melted; add applesauce to this mixture.
Pour this over fruit in the bowl and mix; refrigerate overnight.
Next morning, butter a 2-quart casserole.
Put mixture in casserole; slice and add bananas.
Bake in 350\u00b0 oven for 45 minutes.
Take out and mix 3 tablespoons brown sugar with almonds and sprinkle over fruit casserole.
Return to oven for 15 minutes.
Serves 10 to 12 people.
Peanuts or other nuts may be used.
Drain fruit, saving all
juices
from fruit except from apple rings (can use
small
amount for color).
Arrange fruit in alternate layers in a
9 x 13-inch casserole dish.\tCombine sugar, flour, margarine, juice and cooking sherry in saucepan. Cook, stirring until smooth
and\tthickened.
Pour
over fruit and cover.
Let stand overnight in refrigerator.
Heat oven at 350\u00b0. Cook until hot
and
bubbly (approximately 25 minutes). Excellent with pork or poultry.
Combine fruit cocktail, peaches, pineapple, apricot halves, bananas and dates in a buttered casserole.
Melt oleo and sugar; pour over fruit and bake 1 hour, uncovered, in a 350\u00b0 oven.
Serve hot.
Good holiday side dish.
Blend together flour, brown sugar, fruit juice and cinnamon. Dot butter over fruit. Pour liquid over fruit.
Bake at 350\u00b0 for 20 to 25 minutes.
(I let the fruit drain for an hour or so before preparing the casserole.)
Preheat the casserole dish
with
stick of margarine in it. Mix in another bowl:
1 cup flour,\t1 cup sugar and 1 cup milk. Stir these 3 ingredients well
and\tthen
pour into the casserole dish over the margarine.
Do
not
stir at any time. Put fruit in dish on top of
the
batter.
Bake\t30 minutes at 325\u00b0 to 350\u00b0.
Drain fruits, reserving all juices except from apples.
(A very small amount of the apple juice may be used for color.) Arrange fruit in casserole dish.
Combine sugar, butter, flour, sherry and juices.
Cook until smooth and thick.
Pour over fruit and let stand several hours in refrigerator.
Let warm up to room temperature before baking in a 350\u00b0 oven for 20 to 25 minutes. Good with beef, pork or poultry.
Layer fruit in buttered baking dish with apple rings on top. Boil juice, sugar, margarine and cornstarch until thickens.
Cool and pour over fruit.
Bake 30 minutes at 250\u00b0 until bubbly.
Drain fruit, reserving 6 tablespoons pineapple juice.
Combine sugar and flour.
Add reserved juice.
Add cheese, fruit and carrots. Mix well. Place in oblong baking dish.
Reserve juices from fruit.
Butter baking dish well.
Layer the crumbled cookies, some fruit, more cookie crumbs and some melted butter.
Repeat layers.
Lastly, mix bourbon or rum with reserved juices and brown sugar.
Pour over fruit.
Bake at 350\u00b0 for 30 minutes.
Melt butter in a 9 x 12-inch pan and pour fruit in.
Cut bread slices in 3 pieces and place on top of fruit.
Mix flour, sugar and eggs into batter.
Pour over bread strips and bake at 350\u00b0 until brown on top.
ater; drain well.
Combine fruit with rice, honey, seasonings and
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
9x9 microwave safe glass casserole dish and microwave for 15
Combine nuts, fruit, dates and raisins with 1/
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
cup or 1 quart casserole.
Keep warm.
Topping
Drain all fruit.
Arrange fruit in layers in large casserole. In top of double boiler, combine sugar, flour, butter and sherry. Cook over hot water, stirring until smooth and thick.
Pour over fruit in casserole.
Cover casserole and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes.
Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops.
Bake in preheated oven for 45 to 50 minutes, until golden brown.