Persimmon Cookies

Persimmon Cookies

1 c Butter


1 c Sugar


1 Egg


1 c Persimmon pulp

1 tsp. Soda


1 tsp. baking powder

½ tsp salt

2 c Flour

1/2 tsp. Cinnamon


1/2 tsp. Cloves

1/2 tsp. Nutmeg



Cream butter and sugar.


Beat in egg and pulp.


Add dry ingredients.


Place on greased cookie sheet.

Bake at 350 degrees for 8 to 10 minutes.

Mom's Potato Salad

3 pounds potatoes (about 9 medium) boiled, peeled and diced

1/2 cup finely chopped onion

1/2 cup finely chopped dill pickles

3 hard boiled eggs, chopped

1/2 cup finely chopped celery

1 cup mayonnaise

1/4 cup mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika to garnish

Combine potatoes, onion, dill pickles, eggs and celery in large bowl. In small bowl, mix together mayonnaise, mustard, salt and pepper to create dressing. Coat potato mixture with dressing, chill and serve. Garnish with paprika.

You may also choose to add sliced olives, green onion, green pepper or carrots.

Don's Birthday Dinner

A week ago we celebrated Don's birthday with some of his kids, grandkids and his parents. I made his favorite dinner and his mom brought over Angel Food cake for dessert. It was a hectic day. We spent a couple of hours in the morning planting some vegetables with Ethan's help and then we visited with the kids and cooked up dinner for everyone. While the meatballs were cooking I took off with the girls for a pedicure. Yeah, I know it was Don's birthday so why did I get the pedicure? So I could get that "sexy red toe nail polish". I made Spaghetti and Meatballs for dinner and have had many requests for my recipe so here it is.

"Michelle's Red Sauce"

1 #10 can crushed tomatoes (Sam's)
1/2 cup sugar
2 Tablespoons Basil
2 Tablespoons Oregano
1 teaspoon Salt
1/4 cup minced garlic (bottled)

Simmer, stirring occasionally for at least an hour.

"Michelle's Meatballs"

5 lbs. Ground Beef
5 eggs
1 1/2 cup oatmeal
1/4 cup minced garlic (bottled)
2 Tablespoons Basil
2 Tablespoons Oregano
3/4 cup rice milk (or regular milk)
1/2 cup Catsup
1 teaspoon salt
1/2 teaspoon pepper

Mix together all ingredients. Use ice cream scoop to get even proportions for the meatballs and mold with hands. Place in pans sprayed with Pam (must have sides to catch grease). Bake at 375 degrees for about an hour. Transfer to pans lined with paper towels to drain excess grease. Makes about 4 dozen meatballs (1/2 cup size).

Happy Birthday to the best Husband!! You're Awesome! I love you more than you know!!

Lime Chicken Fajitas - Aimee Roberts

The last Sunday before we left Louisiana our friends Aimee and Scott Roberts had us over for dinner.  We had the best food.  Very yummy and no headache.  Here's her recipes.

LIME CHICKEN FAJITAS

1 ½ lb chicken breast tenders or strips

1 recipe Lime Vinaigrette (see below)

4 plum tomatoes

1 c. corn (canned or thawed)

¾ c. peeled, chopped mango (about 1 mango)

1 Tbsp. dried cilantro (may use 1 tsp. fresh cilantro)

½ c. chopped red onion

2 to 3 Tbsp. canola oil

Shredded cheddar cheese

Flour tortillas

Sour Cream 

Lime Vinaigrette

Combine: 1Tbsp shredded lime peel, 1 c. lime juice, 3 Tbsp canola oil, 2 tsp. ground cumin, and ¼ tsp. salt

In bowl combine tomatoes, mango, cilantro, onion, corn. Add in ¼ cup of the lime vinaigrette. Cover and chill 2-4 hours. Place the remaining lime vinaigrette and raw chicken strips into a Ziploc bag. Cover and chill for at least 2-4 hours so it can marinate. Later, drain vinaigrette from chicken and grill. Serve warm chicken on tortillas with mango mixture and shredded cheese /sour cream on top. 

BLACK BEANS AND YELLOW RICE

1 (10 oz.) pkg. yellow rice mix

2 (15 oz.) cans black beans, rinsed and drained

1 (14.5 oz.) can Mexican-style diced tomatoes

1 (4.5 oz.) can chopped green chiles

1 c. shredded Monterey Jack cheese with peppers

Prepare rice according to directions. Heat beans, tomatoes, and chiles over medium heat. Add rice and cheese, stirring until cheese melts. This goes great as a Mexican side dish. 

THE BEST DIP EVER 
1 can black eyed peas (drained & rinsed) 
1 can white shopeg corn (drained & rinsed) 
3 diced avocados 
5 diced Roma tomatoes 
3 Tablespoons chopped green onions 
1 package Good Seasonings Italian 
4 Tablespoons white vinegar 
3 Tablespoons water 
2 Tablespoons oil 
*Mix together and serve with tortilla chips. May refrigerate if needed. 

Chopped Chicken Salad

1/2 teaspoon ground cumin

Salt

3 cups chopped rotisserie chicken

2 limes, quartered

1 small head iceberg lettuce, shredded

One 15.5 oz. can black beans, rinsed

1 cup grape tomatoes, halved

3/4 cup chopped cilantro

1 1/2 cups shredded cheddar or monterey jack cheese

2 avocados, thickly sliced crosswise

In a small bowl, combine the cumin and 1/2c teaspoon salt. Place the chicken in a medium skillet over medium-low heat. Sprinkle with the cumin-salt and juice from 2 lime wedges and heat through, about 5 minutes; set aside.

Place the lettuce in a large salad bowl. Season with salt and the juice of 2 more lime wedges and toss to combine. Scatter the chicken on top, then the beans, tomatoes, cilantro, cheese and avocados. Season with the juice of the remaining lime wedges and toss to combine.

Fiesta Spoon Bread

One 14.75 oz. can creamed corn

1 roasted red pepper, cut into small cubes

4 scallions, trimmed and thinly sliced crosswise

2 large eggs

1 stick (4 oz.) butter, melted

1/2 cup half and half

1 teaspoon salt

1 cup cornmeal

1/2 teaspoon baking soda

1/2 pound sharp cheddar cheese, shredded

Preheat the oven to 400 degrees. Grease 2 quart baking dish, set aside. In medium bowl, stir together the corn, roasted red pepper, scallions, eggs, butter, half-and-half and salt.  Working over a large bowl, sift together the cornmeal and baking soda, then stir in the cheese.

Stir the vegetable mixture into the dry ingredients until just combined; do not over mix. pour the batter into the prepared baking dish and bake for 15 minutes. Lower the oven temperature to 350 degrees and bake until set about 20 minutes.  Serve hot.

Southern Corn Pudding

3 eggs, beaten

4 cups, cream style corn

3/4 cup cornmeal

1/2 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon baking powder

1/4 cup butter, melted

1 small can mild green chilies

2 cups shredded cheddar cheese

Spray 13x9 pan with Pam.  Mix all ingredients, holding out 1 cup of the shredded cheese.  Pour into pan and sprinkle remaining cheese over the top.  Bake at 375 degrees for 30-40 minutes until the center doesn't wiggle when you shake the pan.  Serve warm.

Cranberry Chutney

1 package Craisens

1 can mandarin oranges with liquid

1/2 teaspoon ginger powder

1 cup water

In small saucepan combine all ingredients and simmer for 3 minutes while mashing mandarin oranges in to tiny pieces.  Let stand 1 hour (or longer) to allow Craisens to rehydrate.  Simmer and stir until thick.  Serve hot or cold.

Armstrong's Salad (Heather)

Romaine Lettuce
Baby Spinach Leaves
1 Can Pears
1 Can Mandarin Oranges
1 cup Candied pecans (2 Tablespoons sugar in skillet with pecans, heat and stir until candied)
1 cup Briana's Poppyseed dressing

Mix all ingredients together and toss with Brians's Poppyseed Dressing. Serve immediately.

Dale's Chicken and Homemade Noodles

Boil whole chicken, breasts or thighs in a generous amount of water until tender. Remove chicken and cut in pieces. Cover.

Noodles: 1 egg, 1/2 cup of milk, one tsp salt, and beat. Then add enough flour and knead until you have a soft dough. Roll out on an oiled or floured counter until very thin. (they thicken while cooking).

Take a sharp knife and make strips about a half inch wide. (They may sit for an hour or two or put directly into the boiling water.) Add them one at a time to keep them from sticking together. Simmer until done.

Then add cooked frozen string beans (I like the wide ones if you can find them, but any string beans will do) and carrots that you have cooked and buttered. (This is a whole package of frozen green beans and a package of carrots.) Then return chicken pieces. Add one to two cans of mushroom soup.

Add salt and pepper to taste and dried onion pieces or onion salt.

This will make a whole big pot of chicken and noodles. You will see you need at least a pot half full of water and then the soup. It lasts in the fridge for several days, but Dale's never does. It's eaten up!!

Dale's Chocolate Soup

1 quart milk or substitute
1/3 cup sugar ( Mom used 1/2)
4 heaping tablespoons cocoa
4 heaping tablespoons flour
1 egg

Mix together flour and coco. Heat milk and sugar in large kettle. When the milk boils, dump in the cocoa mixture and beat with a hand mixer until the lunps are small. Beat egg in a small amount of milk and add to the hot mixture, stiring quickly. Cook slowly until thick. Serve with a small amount of milk on top.

This is one of the dishes Don recalls from his childhood. Whenever they would ask someone if they wanted to come over for dinner and the kid asked what was for dinner. They'd reply, "Chocolate Soup". This is a German dish that comes from Don's mother's side of the family.

Dale's Cornbread

2 eggs
1 Cup milk
2 Cups bisquick
2 T Corn meal
1 cube butter or margarine
1/2 tsp baking soda1 cup sugar

Beat eggs, add milk and sugar continue beating. Add dry ingredients and mix well. Bake in 9X13 pan ungreased at 350o for 25 to 30 minutes.

Hamburger Cookies with French Fries

1/2 cup shredded Coconut

green food coloring box Vanilla Wafers

1 bag York Peppermint Patties

1 can shoestring potatoes

In small bowl, mix coconut with a few drops of green food coloring until it resembles the color of lettuce.  Unwrap the Peppermint Patties.  On a microwave plate, place a layer of vanilla wafers flat side up.  Place a peppermint patty on each wafer and top with a some coconut, leaving the center of the patty empty.  Top with another vanilla wafer, flat side down. 

Microwave for about 15 seconds.  Lightly press down the "top bun" to adhere your hamburger. Let cool and serve with French Fries (shoestring potatoes).

This fun recipe I got when the girls were very little.  I would make them every now and then for the girls and always once during the month of December (my cookie making month.)  I would make a different kind of cookie every day so the girls would be surprised when they came home from school - and we had lots to make cookie trays with for holiday giving.  Thanks for the request Melody.

Jello Cake

1	box white cake mix
	Water, vegetable oil and egg whites called for on cake mix box
1	box (4-serving size) raspberry-flavored gelatin
1	cup boiling water
1/2	cup cold water
1	container (8 oz) Cool Whip,  thawed (3 cups)
	Fresh raspberries, if desired

1.	Heat oven to 350°F (325°F for dark or nonstick pan).
2.	Make and cool cake as directed on box for 13x9-inch pan.
3.	Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator. This was a special summertime treat in Arizona since it's nice an cool. I love making it with a variety of flavors; i.e., lemon cake with lime jello, yellow cake with cherry jello, etc.  This is a great make ahead dessert.

Michelle's Chicken Salad

4 cans chicken breast, 13 oz. each
1 1/2 cups Mayonnaise
1 cup Red Onions, finely chopped
1 cup Celery, finely chopped
1 cup Pecans, chopped
2 cups Craisins
1 Tablespoon Oregano
1/2 teaspoon pepper, freshly ground if possible
1 Tablespoon Garlic Powder

Mix all ingredients together until well blended. Chill at least 8 hours. Refrigerate in airtight container. Serve in sandwiches, croissants, in salads, tomato blossoms, on crackers or celery sticks.

Optional Ingredients: 1 cup shredded carrots; 4 hard boiled eggs, chopped; 1 cup grapes, halved; 1 cup apples, cored and cubed.

Arby's Chicken Salad: Add 1 cup grapes, halved and 1 cup apples, cored and cubed. This recipe must be used right away to prevent apples from turning brown.

Louisiana Chicken Salad: Omit Craisins and add 1 cup shredded carrots and 4 hard boiled eggs, chopped. Use within 4 days.

Cass' Fruit Dip

1 package Flavored Cream Cheese (like strawberry or blueberry), softened
1 jar Marshmallow Cream
1 container Cool Whip

Mix Cream Cheese and Marshmallow Cream using a wire whisk. Whisk in 1/2 container Cool Whip, add more as desired for taste. Refrigerate in airtight container.

Serve with cut up fresh fruit, marshmallows, pound cake cubes, mini-pretzels, etc.

This was Cass' entry in the family Fruit Dip Contest. It is very creamy and perfect for the fruit.

Don's Apple Dip

2 packages cream cheese (8 ozs.)
1 jar Mrs. Richardson's Butterscotch Topping

Soften cream cheese. Mix together cream cheese and butterscotch topping until smooth. Refrigerate in airtight container. Use as a dip for cut up fresh apples.

At one family gathering we had a Family Fruit Dip contest. This was Don's entry. Very yummy and rich tasting. We used this dip at Valerie's Wedding Reception and it disappeared.

Orange Julius

2 cups orange juice
1 teaspoon vanilla
3 eggs
2 Tablespoons sugar
3/4 cup milk
ice

Blend OJ, vanilla, eggs, sugar in blender until blended. Add milk, blend. Add ice to make into a smoothie texture. Serve.

Optional Additions: 1 banana; 1/2 cup strawberries; or 1/2 cup pineapple. Blend with OJ then add other ingredients.

Melody this one is for you.

This was a special treat that my mom would make for us when I was a teenager. She got the recipe right after Orange Julius went into business. Now they use mixes and powders for their products. This is a more natural way to make it without additives.

CHICKEN CROISSANTS

1 ½ C CHICKEN
18oz CREAM CHEESE
3 TBLS DICED ONION
1 SMALL CAN MUSHROOMS CHOPPED (OPTIONAL)
2 CANS CRESCENT ROLLS (8 EACH)
PROGRESSO ITALIAN BREAD CRUMBS
BUTTER

1 C CREAM OF CHICKEN SOUP
1C MILK ( OR ENOUGH TO MAKE GOOD GRAVEY )
¼-1/2- C SOUR CREAM ( OPTIONAL)
½ TSP BASIL

SOFTEN CREAM CHEESE, ADD CHICKEN ONION AND MUSHROOM COMBINE WELL. TAKE CAN OF CRESCENT ROLLS AND SEPARATE ROLLS. SPOON SMALL AMT OF CHICKEN MIXTURE ONTO ROLL AND ROLL UP SECURING SIDES. DIP IN MELTED BUTTER. DIP IN BREAD CRUMBS, PUT ON COOKIE SHEET SPRAYED WITH PAM.

BAKE AT 350 FOR 25 TO 30 MINUTES. OF UNTIL GOLDEN BROWN. SERVE WARM WITH GRAVY.

GRAVY IN SMALL SAUCE PAN COMBINE SOUP AND MILK HEAT UNTIL GOOD AND HOT. ADD SOUR CREAM IF YOU HAVE IT . IF NOT, SPRINKLE IN BASIL AND STIR.

Ceasar Salad

Salad Dressing:
1/4 cup lemon juice
1/2 cup olive oil
1/4 cup wine vinegar
1 Tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Mix together; store in refrigerator.

Salad:
1/4 cup parmesan cheese
1 egg, beaten
1 can anchovy fillets, rinsed in can and drained.
1 large head romaine lettuce, rinsed and dried
3/4 cup croutons

Mix parmesan cheese and beaten egg together in large salad bowl. Add anchovies, stir. Break romaine into bowl and mix together. Drizzle dressing and croutons over lettuce and mix. Serve immediately.

This was another one of my mom's specialty recipes.