| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breakfast &, Brunch | 8 | Servings | ||
INGREDIENTS
| 21 | oz | Cherry pie filling |
| 8 | oz | Unsweetened pineapple chunks; undrained |
| 2 | c | Water |
| 1 | c | Prunes; pitted |
| 2/3 | c | Dried apricots; chopped |
| 1 | tb | Margarine |
| 2 | Lemon slices | |
| 1 | ts | Quick-cooking tapioca |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. In a 3-quart casserole, combine all ingredients. Cover and bake at 325 F for 1 hour. Serve Warm. Serving Size: 1/8 recipe NOTES : My husband's family is from Scandinavia, where fruit soups are common. Recipe by: Virginia Shellum, Nicollet, Minnesota Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”