Wednesday, November 21, 2007

Happy Thanksgiving Southern Style

Use halves of drained (canned or fresh) apricots, pears, and pineapple spears or slices. Use as many pieces as will fill a deep casserole or approximately 4 pieces of fruit per serving.

Pour over a mixture of
½ cup melted butter

1 cup brown sugar
1 tablespoon curry powder
Bake 40 minutes

Serve this dish with a baked ham, Porkchops (pictured right), chicken, tofu, or just some rice for a delicious all time Southern and Caribbean favorite. However, in the Caribbean the list of ingredients is longer and even more delicious.

By the way, if you celebrate Thanksgiving I wish you a wonderful holiday. Otherwise, we all have something to be thankful for. So, as brother Geoffrey would say…give thanks. Peace~

Source: The Southern Cook Book of Fine Old Dixie Recipes, Culinary Arts Press, Inc., 1965
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