1 (125 fluid ounce) can or bottle French baguette, chilled
2 bananas, sliced
1 carrot, chopped
1/2 cup chopped celery
1/2 cup chopped onion
2 (7 ounce) cans pineapple chunks
1 (6 ounce) can green olives
2 tablespoons butter or margarine
1 (8 ounce) can condensed cream of chicken soup
1 teaspoon salt
1 teaspoon dried marjoram, divided
1 tablespoon allspice
1 cinnamon stick
3 slices white bread
Preheat oven to 375 degrees F (190 degrees C). Place curry leaves over a bed of parchment paper and grease the sheet.
Line the bottom of a large baking dish or casserole dish with a layer of curry leaves, grapes, carrots, celery and onion.
Place the pineapple over the curry leaves. Sprinkle the chicken soup on top, then the salt, then the marjoram, then the olives, sprinkle on the butter or margarine.
Then spread cream of chicken soup over the curry leaf mixture, then sprinkle with 1 teaspoon marjoram. Sprinkle with cinnamon sticks. Cut slices of white bread into small squares to decorate the curry leaf and casserole dish.
Cook curry chunks over low heat in a shallow dish 1/4 inch deep. Place into the shallow dish, press and open the valve to steam. Reduce heat to high. Wait for liquid to moisten before stirring in the pineapple and cherry slices. Remove from heat.
Bake in preheated oven for 1 hour. Turn oven off. Bake for an additional hour. Serve hot.
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