281183 Tue Nov 22 19:38:16 -0800 2005 4 31 Home Cooking 0 1495508 We've been given 3 cans of canned whole purple plums and are looking for a traditional holiday recipe to make with them where no bain-marie is required. Any ideas? Tue Nov 22 19:38:16 -0800 2005 0 corydon 1 1495544 CHRISTMAS HOT FRUIT SALAD ----------- 1 large can peach halves 1 large can pear halves 1 large can apricots 1 large can purple plums 1 large can chunk pineapple 1 jar red cherries 2 Tbsp. melted butter 1/2 c. brown sugar 1 or 1 1/2 c. applesauce 1 tsp. curry powder Drain all fruit well. Heat sugar, applesauce and curry powder (optional) in butter. Pour over fruit and leave over- night in refrigerator. Arrange attractively in long casserole dish and heat bubbly hot the next morning. Great for Christmas dinner with turkey and dressing. Tue Nov 22 21:25:40 -0800 2005 1495508 0 Millie 2 1495546 PAPER BAG PLUM PIE -------------- 4 c. (about) prepared Idaho purple plums (need about 2 lb. of plums) 1 (9-inch) pastry shell, unbaked 1/2 c. sugar 1/4 c. flour 1/4 tsp. salt 1/4 tsp. nutmeg 1/2 tsp. or to taste lemon juice Topping: 1/2 c. flour 1/2 c. sugar 1/2 tsp. cinnamon 1/2 c. (1 stick) butter Remove seeds from purple plums and cut each in half once crosswise. Combine with the fillings dry ingredients; mix well. Add lemon juice. To prepare Topping: Cut the butter into the dry ingre- dients to the size of small peas, using pastry blender. Sprinkle over filling to cover top. It will be well rounded up, but will settle as plums cook. Slip pie into a heavy brown paper bag large enough to cover the pie loosely. Fold end over twice and fasten with paper clips or use a stapler. Place on a large cookie sheet. Bake in 425 degrees oven for 1 hour. Remove from oven. Let rest a few minutes to give the juice time to stop boiling. Remove from sack. Best served warm. May top with vanilla ice cream, whipped cream, thick dairy sour cream or nippy Cheddar cheese. ----- PLUM CAKE Dough: ------------- 3 c. flour 2 1/2 tsp. vanilla 1/2 c. sugar 3/4 stick margarine 2 eggs 1 pkg. dry yeast dissolved in 1 c. warm water 3 or 4 cans purple plums or in August use 1 to 2 lb. Italian prunes Ditcha: 1/4 c. margarine, melted 3 Tbsp. sugar (more if needed) 2 eggs 2 Tbsp. flour Use your hands. Smoosh margarine into flour first, then add dissolved yeast. Add remaining ingredients and work dough. Leave in bowl and let rise in warm spot approximately 45 minutes. Add 2 handfuls flour to loosen up the dough after it has risen. Roll out dough to fit pan. Use 3 or 4 cans purple plums to cover dough completely. Pour Ditcha over plums. Bake at 400 degrees for 45 minutes to 1 hour. Sprinkle cake with little sugar while warm. Tue Nov 22 21:31:13 -0800 2005 1495544 0 Sherry 3 1495713 this looks like a winner. What is the purpose of the paper bag? Never seen this used before in this manner. Wed Nov 23 14:20:44 -0800 2005 1495546 0 corydon 1 1495545 HOT FRUIT SALAD -------------- 1/3 c. butter 3/4 c. brown sugar 1 can applesauce 1 can purple plums, drained 1 can pineapple chunks 2 sliced bananas 1 small bottle cherries Butter casserole; mix fruit and sugar; put in casserole. Let stand overnight. Sprinkle with 3 tablespoons brown sugar. Bake at 350 degrees for 45 minutes. Note: Delicious with ham! Easy to fix! ----------------------- PURPLE PLUM SAUCE --------------- 1 lb. can purple plums 1/4 c. butter 3 Tbsp. minced onion 1/4 c. lemon juice 1/4 c. brown sugar 1/2 tsp. ground ginger 1 tsp. Worcestershire sauce 2 Tbsp. chili sauce Blend all ingredients together and cook. Use with any fowl. - Tue Nov 22 21:28:00 -0800 2005 1495508 0 Butterflylady