i don't like 1140

On Wed 14 Dec 2005 09:15:05p, Thus Spake Zarathustra, or was it Christine Dabney?

Christine, it's possible I may have posted this before, but it's a short recipe and I'm happy to include it here. Bear in mind that this is certainly nothing fancy, but I've never had anyone taste it that didn't like it. I got it originally from a 1937 Good Housekeeping Cookbook.

Curried Fruit Compote Serving Size: 12

1-3 cup butter 3-4 cup brown sugar, packed 4 teaspoons curry powder 1 can pear halves, (16 ounce) 5 maraschino cherries 1 can apricot halves, (16 ounce) 20 ounces pineapple chunks in syrup 1 jar pickled kumquats (8 ounces), halved

Start heating oven to 325 degrees. Melt butter; add sugar and curry. Drain and dry fruits; place in 1 1-2 quart cbutterole; add butter mixture. Bake 1 hour, uncovered. Serve warm, from cbutterole, with ham, lamb, poultry, etc.

I think the flavor is improved by chilling overnight and reheating prior to serving.

When I first bought Penzey's spices, I bought a jar of each of their curry powders. The only one I didn't care that much for was the Majarajah. I thought it had a rather harsh taste. Perhaps I need a different kind of recipe to use it in.

-- Wayne Boatwright *À*

A chicken in every pot is a *LOT* of chicken!