Name: Sherried Fruit Casserole
Ingredients: 1 cn (16 Oz) Sliced Pineapple; 1 Jar (8 Oz) Apple Rings; 1 cn (16 Oz) Peach Halves; 1 cn (16 Oz) Pear Halves; 1 cn (16 Oz) Apricot Halves; 8 tb Butter Or Margarine; 1/2 c Brown Sugar; 2 tb Flour; 3/4 c Sherry; or more as desired

There is much Spirit-filled human effort involved in sanctification. On the one hand, “it is God who is at work in you, both to will and to work for His good pleasure” (Phil. 2:13). On the other hand, we’re commanded in 1 Tim. 4:7, “discipline (ourselves) for the purposes of godliness.” God uses means of grace to sanctify us, chief of which are the personal and corporate spiritual disciplines. In the personal realm, these include intake of God's Word, prayer, private worship, fasting, silence and solitude, etc. These are balanced by disciplines we practice with the church: public worship, hearing God's Word preached, observance of the ordinances, corporate prayer, fellowship, etc.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Fruits		Fruits, Bakery-shop	12	Servings

INGREDIENTS

1	cn	(16 Oz) Sliced Pineapple
1		Jar (8 Oz) Apple Rings
1	cn	(16 Oz) Peach Halves
1	cn	(16 Oz) Pear Halves
1	cn	(16 Oz) Apricot Halves
8	tb	Butter Or Margarine
1/2	c	Brown Sugar
2	tb	Flour
3/4	c	Sherry; or more as desired

INSTRUCTIONS

Drain all fruit. Cut pineapple and apple slices in half; peach halves, if
they are large, may also be cut. Arrange fruit in alternate layers in a
medium-deep casserole. In top of a double boiler, combine butter, sugar,
flour, and sherry. Cook over hot water, stirring until smooth and thick.
Pour over fruit in casserole. Cover casserole and refrigerate overnight.
Before serving, heat in 350° until hot and bubbly, about 20 to 25 minutes.
Keeps well for several days.
Serves 12
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. Charles G. Moyers, Jr.
Posted to MC-Recipe Digest V1 #881 by Bill Spalding <billspa@icanect.net>
on Nov 03, 1997

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