Curry Fruit Bake

Curry and fruit may seem like an odd combination, but believe me this works!

Use as many varieties of canned fruit as you desire (I remember this made with peach halves). Place fruit in shallow baking dish, along with some of the juice. Sprinkle with half cup to three-quarter cup brown sugar, 2 to 4 teaspoons curry powder (amounts of sugar and curry powder may vary according to amount of fruit and own personal taste),dot generously with butter. bake until heated through and juice is bubbly. (325-350 oven).

I remember my mother making this whenever we had pork chops, and instead of baking them in the oven the fruit would be alongside the pork chops in the electric fry pan.

Fruit Cocktail Cake

I believe this recipe is one that sister Susie has been looking for for some time!

1 cup flour
1 cup sugar
pinch of salt
1 teaspoon baking soda

Sift the above together and add:

1 cup drained fruit cocktail
3 tablespoons juice from fruit cocktail
one well beaten egg

Pour into greased pan and spread on top: 1/2 cup brown sugar packed and 1/2 cup chopped nuts. Bake at 350° for 45 minutes. A dollop of whipped cream or sour cream may be added to make more festive.

Imperial Chicken

This is one of our all-time favorites. Crushed plain pork rinds can be substituted for breadcrumbs to make this recipe low-carb.

Frying chicken cut into serving pieces
2 cups breadcrumbs or crushed pork rinds
three-quarter cup grated Parmesan cheese
1/4 cup dried parsley
1/8 teaspoon pepper
1 clove garlic crushed
2 teaspoons salt
1/2 cup melted butter

Mix crumbs or crushed pork rinds with cheese, parsley, garlic, salt and pepper. Dip chicken into melted butter, then in crumb mixture. Be sure each piece is coded well arranged and shallow, open roasting pan. Pour remaining batter over chicken pieces, and bake an hour, or until fork tender, in 350° oven. Do not overlap chicken. No need to turn chicken, but baste occasionally with pan drippings. Note: if using boneless chicken breasts baking time will be shorter.

No-Melt Jello Salad

This is an old classic in our family, one I thought had been lost. I found it again in the cookbook put together by the La Rambla Presbyterian Church my family belonged to in the 1960's.

Dissolve 1 package lemon and one package lime Jell-O in 2 cups hot water. Cream together 1 cup evaporated milk, 1 cup mayonnaise, 10 ounces cream style cottage cheese and 2 tablespoons horseradish. Add to Jell-O that has gelled to add quite consistently, mix well. Add 1 number 2 can drained, grated pineapple and 1 cup chopped walnuts or pecans. Put in 12 x 12 Pyrex pan to chill.

I believe I remember her serving this with a dollop of sour cream.

Melt-in-your-mouth Cranberry Pie

2 cups fresh cranberries

½ cup chopped walnuts or pecans

three-quarter cup melted butter (1 ½ cubes)

1 ½ cups sugar - divided

2 eggs

1 cup flour (I use Krusteaz gluten-free flour)

Grease a 10 inch pie plate. Spread cranberries (washed, picked over and drained, but left whole) over bottom of plate. Sprinkle with ½ cup sugar and nuts. Beat eggs well; blend 1 cup sugar in gradually. Add flour and melted butter and beat well. Pour mixture over cranberries. Bake in slow (325*) oven for one hour or until crust is golden brown. Yield 6 to 8 servings

This recipe is part of a collection of handwritten recipes given to me by my mother, Helen Riddle back in the 1980's. Many of her recipes came from Southern Living magazine - others were shared by her friends, and some were her own creations. I don't know the exact origin of this recipe, but I remember this as a Holiday recipe at our house in Alaska in the 70's. 

I make this using Krusteaz Gluten-Free flour and it comes out great! Always many compliments.