Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Applesauce Creams. Heat
-applesauce. Top with
-whipped cream, marshmallow

(If canned, chill quickly in freezing tray

Frosties. Slice block of frozen raspberries, peaches, or strawberries
1/2" thick. Top each serving with sprinkling of nuts, whipped cream,
or sour cream.

Cheese Bowls. Top bowlful of cottage cheese with cherries, peach
slices, berries, or applesauce.

Banana Treats. Split each peeled banana lengthwise; top with pineapple
chunks, crushed pineapple, or whole or sliced strawberries. Pass
spiced, whipped cream.

Peach-Crumb Dessert. Drain 1 No. 2 1/2 can cling-peach halves. Spoon
halves into dessert dishes. In saucepan, melt 1 tablesp. butter or
margarine, stir in 1/2 teasp. cinnamon and 1 cup soft day-old-bread
crumbs; toss until golden. Add 2 teasp. brown sugar; toss well. Spoon
hot crumbs into peach halves; serve immediately, with whipped cream.
Makes 4 servings.

Polka Dot. In sherbet glasses, place, in layers,
jellied-cranberry-sauce cubes, pineapple chunks, and walnuts.

Bowl Compote. Combine 1 or more 8-oz. (buffet) cans apricots, pears,
Bing cherries; add few raisins.

Some-Like-It-Hot Fruit

CANNED FRUITS--SIMMERED, SAUTEED, OR BROILED

Peach-Marlow. Fill peach halves with crushed pineapple; top with
marshmallows. Broil. Serve hot.

Broiled-Fruit Medley. Sprinkle pineapple slices and peach halves with
brown sugar, dot with butter or margaripe. Broil. Serve hot, with
whipped cream.

cream, or ice cream; then sprinkle with a spice. Or stir in snipped
marshmallows.

Spiced-Fruit Compote. Drain syrup from 1 No. 303 can apricots or
peaches and 1 No. 2 can sour cherries. To syrups, add 1 stick
cinnamon, 6 whole cloves. Cook 5 min. Pour over fruit. Serve warm or
cold.

Dried-Fruit Supreme. Heat cooked, mixed, dried fruits; add rum
extract. Serve hot, with whipped cream.

Spiced Apricots. Drain syrup from apricots; add lemon peel, 6 whole
cloves. Heat. Pour over fruit.

Marmalade Fruits. Drain syrup from peaches, pears, or pineapple
chunks or tidbits; add spoonful orange marmalade. Heat. Pour over
fruit. Serve hot or cold.

Nutted Apple. Heat canned apple slices. Sprinkle with salted peanuts.
Serve hot, with cream.

Baked Apples. Top canned baked apples with heated mincemeat. Or top
with marshmallows; broil.

Frozen-Fruit Sautes. Saute canned peach halves or pineapple slices in
butter or margarine. Top with ice cream; then pour on some syrup from
fruit, with mint, sherry, or rum extract added.

Compote de Luxe. Heat together 2 or 3 8-oz. (buffet) cans of different
fruits. Flavor with lemon juice, vanilla extract, nutmeg. Serve hot,
topped with sour cream and grated chocolate or shaved nuts.

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