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Blog Archives

Honeymoon Salad ’cause that’s what my mother called it!

Mix the following ingredients. To me it’s more like dessert…LOL

Honeymoon Salad

  • 2 cans of drained mandarin oranges or fresh if available
  • 1 can pineapple chunks or fresh
  • 2 cups miniature marshmallows
  • 1 cup coconut…consider toasting!
  • 1 cup sour cream
  • red Maraschino cherries
Mix it all together and refrigerate until ready to use.
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Curried Fruit Sauce for Easter Ham

I know I just posted that chicken recipe, but with this being Easter, it brought back memories of this great dish that Gloria made as a side to the ham. The recipe came from an old magazine called “Taste of Home”. You can vary the fruits. I sometimes have used apricots in place of the pears. And then sometimes I leave out the cherries entirely. Choose your favorite fruits. Why not add some fresh figs?

Curried Fruit Sauce for Ham

  • Prep: 20 min. Bake: 30 min.
  • Yield: 20 Servings

Ingredients

  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 2 to 3 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1 can (20 ounces) pineapple tidbits, drained I substituted fresh mango!
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 can (8-1/2 ounces) sliced peaches, drained and chopped
  • 1 can (8-1/2 ounces) sliced pears, drained and chopped
  • 12 maraschino cherries, halved

Directions

  • In a small saucepan, melt butter. Stir in the brown sugar, curry powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a lightly greased 2-qt. baking dish, combine the fruit; mix well. Pour sauce over the mixed fruit. Bake, uncovered, at 300° for 30 minutes or until heated through. Yield: 5 cups.