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Category:Crockpot Recipes - Author:N/A- Contributor:
CROCKED FRUITS
Ingredient:


  • 1 c. brandy (or 1/2 c. rum & 1/2 c.
    brandy or bourbon)

  • 1 c. sugar

  • 1 can peaches, sliced
    (maraschino cherries, pineapple
    chunks or
    other fruit may be substituted)





Direction:

Place all ingredients in a glass or plastic container with a loose-fitting lid and allow to "work" at room temperature for 2 weeks (a tight lid may cause an explosion!) To stop process, simply refrigerate. To continue the fruit crock, every 2 weeks add 1 cup sugar and 1 cup fruit. Can be used over ice cream, crepes or even waffles. Makes a nice side dish (warmed) for any pork dish. The juice can be used as a basting sauce for baked ham, with the fruit added later as a hot garnish. A little over a cup will provide a starter for a friend.
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Pick of the Week
Title:SHRIMP BUTTER - Author: N/A - Contributor:
Ingredient:

  • 2 cans shrimp, broken
  • 1 tbsp. onion, minced
  • Juice of 1 lemon
  • 4 tbsp. mayonnaise
  • 1 1/2 sticks soft butter
  • Salt to taste
  • 1 (8 oz.) pkg. cream cheese



Direction:
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
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