7 large collard greens
2 cups water
4 (4 ounce) cans sliced peaches, drained
4 oranges, peeled, segmented and sliced
2 bananas, peeled, sliced
1 cup raisins
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 teaspoon ground ginger
1 teaspoon ground cloves
3 tablespoons bacon grease
2 tablespoons butter
2 teaspoons hickory flavor seasoning
1 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1 cup chopped fresh parsley
1 cup chopped green onions
1 cup cornflakes cereal
1 cup chopped dates
Place collard greens in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Remove from heat and drain. Cool gently, reserve.
Combine water and peaches in a large pot or stockpot. Bring to a boil over high heat. Cover, reduce heat to low, and simmer for about 20 minutes. Remove from heat.
Meanwhile, add enough water to cover peaches and oranges. Add enough water to cover bananas and raisins. Add enough to cover apricots and oranges. Add enough to cover oranges. Add enough water to cover bananas and peaches. Cover the pot tightly with foil.
Place peaches and oranges in the pot, stirring occasionally, until fruit is tender. Sprinkle peaches and mix well. Sprinkle with bacon grease.
Slice peaches into 1/2 inch cubes, and press into the bottom of a serving bowl. Garnish with green onions, and place on top of the peaches. Sprinkle bacon grease over the peaches. Cover the top of peaches with green onion cubes, and place on top of fruit. Cover the bowl tightly with foil. Seal the lid tightly with a damp paper napkin.
In a medium bowl, beat butter, lemon juice, and garlic powder until fluffy. Mix butter mixture with the reserved peaches. Pour mixture in the pot of water; boil on medium heat until the bottoms are wabbley; remove from heat.
Place marshmallows in a large bowl and mix with fruit and marshmallows. Serve marshmallows with fruit slices and fruit pieces, if desired.