Favorite Recipes

APPLESAUCE-SPICED CHUNKY COUNTRY-STYLE

BLACKBERRY SPINACH SALAD

MRS. STOVALL'S COLORFUL SALAD

ONION PIE

PEARL ONIONS-CREAMED

PEARL ONIONS-CHEDDAR

PEARL ONIONS-GLAZED WITH BASINS AND ALMONDS

PERSIMMON BREAD

PERSIMMON CAKE

PERSIMMON-PINEAPPLE-COCONUT COMPOTE

PERSIMMON-RAISIN COOKIES

PERSIMMON RICE PUDDING

RICE PILAFF

SPECIAL SALAD FROM JANET MCGARVEY

SQUASH-MAPLE ROASTED

SWEET POTATOES-MASHED AND PEARS

APPLESAUCE-SPICED CHUNKY COUNTRY-STYLE

Easy and quick to make, especially if you have an apple peeler!

• 4 pounds Granny Smith or other hard apple, cored, peeled, sliced

• 2 cups water

• 2 Tablespoons fresh lemon juice

• 1/2 cup sugar

• 1 Tablespoon (or more) ground cinnamon

Combine first 4 ingredients in large, deep pan. Bring to a boil over high heat. Reduce heat to medium, cover and simmer 20 minutes until apples are tender. Uncover and cook until mixture is thick, stirring frequently, about 10 minutes longer. Mash apples, if necessary. Stir in sugar and cinnamon. Cool and transfer to bowl, cover and chill. Makes about 6 cups.

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BLACKBERRY SPINACH SALAD

This IS AN EXCELLENT BRUNCH SALAD THAT IS VERY EASY TO THROW TOGETHER. This TASTES GREAT WITHOUT A DRESSING BUT SOME PEOPLE LIKE A BACON DRESSING OR A NICE BALSAMIC VINEGAR. Ready IN 15 MINUTES. Makes 8 servings.
 

• 3 cups baby spinach, rinsed and dried

• 1 pt fresh blackberries

• 6 ounces rumbled feta cheese

• 1 pint grape tomatoes

• 1 green onion, sliced

• 1/4 cup finely chopped walnuts (optional)

• 1/2 cup edible flowers (optional)

Directions: In a large bowl, toss together all ingredients.
Garnish with edible flowers
 

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MRS. STOVALL'S COLORFUL SALAD

• 2 zucchini, sliced

• 1 each, red, green and yellow peppers, sliced thin

• 1 small red onion, sliced thin

• 1 15oz can whole baby corn rinsed

• 2 medium carrots, sliced thin

Dressing:

• 1/4 cup white vinegar

• 2 TBS sugar

• 2 Tbs. water

• 2 Tbs. olive oil

• 1 tsp. salt
  
  1) combine veggies
  2) mix dressing and pour over veggies
  3) cover and refrigerate for 2 hours

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ONION PIE

MAKE A CRUST OF 30 SMALL SQUARE CRUSHED SALTINE CRACKERS AND 1/2 CUP OF MELTED BUTTER. SAUTE UNTIL GOLDEN BROWN 3 C. THINLY SLICED ONIONS IN 1/4 CUP BUTTER. PUT THESE ON TOP CRACKER CRUMBS IN SHALLOW CASSEROLE. SPRINKLE ON TOP ONIONS 1/2 LB. GRATED SHARP CHEDDAR CHEESE. THIS MAY BE FIXED HOURS AHEAD OF TIME. WHEN TIME TO PUT IN OVEN ADD:
 

• 1 1/2 CUP SCALED MILK TO 3 BEATEN EGGS

• 1/2 TSP SALT

• 1/2 TSP PEPPER

POUR MIXTURE OVER THE ONION CHEESE MIXTURE IN CASSEROLE. BAKE AT 350 DEGREES 1/2 HOUR OR UNTIL CUSTARD SETS.
 

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PEARL ONIONS-CREAMED

• 2 pounds pearl onions

• 6 Tablespoons butter or margarine

• 3 Tablespoons flour

• 1 1/2 cups milk

• 1/4 teaspoon salt

• paprika

Peel onions by putting them in boiling water for 3 minutes. Drain, cool slightly. Cut root ends and squeeze onions at stem end for onions to slip out of skins. In a 3-quart saucepan over high heat, in 1 inch of boiling water, heat onions to boiling. Reduce heat to low; cover and simmer 10-15 minutes, until onions are tender. Meanwhile, in another saucepan over medium heat, melt butter, stir in flour until smooth; slowly stir in milk and salt, and cook, stirring constantly, until sauce thickens. Drain onions and place in serving dish; pour on sauce and sprinkle with paprika.
 

PEARL ONIONS-CHEDDAR

Prepare Creamed Onions as above but stir 4 oz. of shredded cheddar cheese into thickened sauce. Stir until cheese melts.

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PEARL ONIONS-GLAZED WITH BASINS AND ALMONDS

• 2 pounds pearl onions

• 1 cup dry Sherry

• 1/2 cup raisins

• 1/4 cup honey

• 1/4 water

• 2 Tablespoons (1/4 stick) butter

• 1/2 teaspoon dried thyme

• 2/3 cup slivered almonds, toasted (about 3 1/2 ounces)

• 3 teaspoons Sherry wine vinegar or red wine vinegar

Bring pot of water to boil. Add onions; cook 3 minutes to loosen skins. Drain and cool. Cut root ends from onions. Squeeze onions at stem end so onion will slip out of skins.

Combine pearl onions, sherry, raisins, honey, water, butter and thyme in heavy large skillet. Bring to boil over medium-high heat. Reduce heat to very low; simmer uncovered until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes or longer. Season with salt and pepper. Remove from heat. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.) Stir almonds and sherry wine vinegar into onions. Add a few teaspoonfuls of water if mixture is too dry. Serve warm.

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PERSIMMON BREAD

• 2 cups flour sifted

• 1 cup sugar

• 2 eggs, beaten

• 1/2 cup nuts

• 1 tsp. soda

• 1 1/2 sticks margarine

• 1 cup persimmon pulp

Cream sugar and margarine, add eggs, add dry ingredients, pulp and nuts. Line loaf pan with waxed paper, pour mixture into pan, bake 1 hour at 325.

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PERSIMMON RICE PUDDING

• 4 cups cooked rice

• 1 1/4 cups sugar

• 1/3 cup all purpose flour

• 1 tsp. vanilla extract

• 1/4 cup raisins

• 2 cups persimmon pulp

• 1 1/4 cups milk

• 1 egg beaten

• 3/4 cup chopped nuts

Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla. Add rice mixture and mix well. Stir in nuts and raisins. Pour into a greased 3 quart baking dish. Bake uncovered at 350 for 45 minutes or until set. Serve hot or cold. Makes 10 to 12 servings.

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PERSIMMON CAKE

• 2 1/2 cup sugar

• 1 cup Crisco

• 3 eggs

• 3 1/2 cup flour

• 2 tsp. soda

• 2 tsp. allspice

• 2 1/2 cup sugar

• 1 cup Crisco

• 3 eggs

• 3 1/2 cup flour

• 2 tsp. soda

• 2 tsp. allspice

Beat sugar and Crisco. Add eggs. Beat well. Add dry ingredients. Mix well. (Dough will be rather stiff). Add nuts, raisins and cherries. Add persimmons last and beat well. Bake in tube pan for 2 hours in a preheated 350 degree oven. Test after 1 and 3/4 hours. Or bake in 2 loaf pans 3/4 full approximately 1 and 3/4 hours.

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PERSIMMON - RAISIN COOKIES

• 1 egg

• 1 cup persimmon pulp

• 1 1/2 cups all purpose flour

• 1 tsp baking soda

• 1/2 tsp ground cinnamon

• 1 cup raisins

• 1/2 tsp nutmeg

• 1 cup chopped pecans

Cream butter, gradually add sugar, beating well. Add eggs and beat well. Combine flour, spices and salt-add to creamed mixture. Mix well. Combine persimmon pulp and soda; stir well and add to creamed mixture. Stir in raisins and pecans. Drop dough by tablespoons onto greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes or until done. Usually yields about 3 dozen.

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PERSIMMON-PINEAPPLE-COCONUT COMPOTE

• 4 cups ripe persimmons, chopped

• 1 cup unsweetened crushed pineapple

• 1 cup unsweetened chopped coconut

• 2 tablespoons lemon juice

• 4 tablespoons honey

Mix well and refrigerate

FREEZING:

Use soft ripe fruit. The fruit may be frozen whole in their skins in plastic bags or as a puree. To freeze whole: Wash, Dry. Remove stem and freeze unwrapped on a tray. Package inplastic bags. Best used within three months. To use, hold the frozen fruit under water and slip or rub off skin. To Puree: Remove skins and seeds and put in blender. After blending, add about 1/4 tsp. lemon juice per cup of fruit or 1/8 tsp ascorbic acid per quart. Pack in containers and freeze.

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RICE PILAFF

• 1 1/2 cups uncooked white rice

• 1/2 cup butter

• 3 cups boiling hot chicken broth

• 3/4 cup finely chopped carrots cup finely chopped celery

• 2 cup sliced green onions cup slivered almonds

You may add most anything to this like mushrooms, peas or green and red bell peppers.

Melt butter in pan which has a tight fitting lid, add rice and heat, pour broth over rice (be careful, it will steam). Cover and bake 45 minutes. Stir vegetables into rice last 15 minutes.

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SPECIAL SALAD FROM JANET MCGARVEY

• 1 pinch white sugar

• 1/2 pound fresh mushrooms, sliced

• 10 ounces fresh spinach trimmed, washed and dried

• 1 tomato, cut into wedges

• 1 avocado-peeled, pitted and diced

• 1 mango-peeled seeded and cubed

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon ground black pepper

• 1/2 cup white wine vinegar

• 1/2 red onion, julienned

In a large salad bowl, combine the spinach, mango .avocado tomato, onion and mushrooms.
Prepare the dressing in a jar by combining the oil, vinegar, pepper and sugar. Seal, shake well and toss.

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SQUASH-MAPLE ROASTED

• 2 Acorn squashes, halved lengthwise and seeded

• Course salt and freshly ground pepper

• 2 Tbs unsalted butter

• 4 Tbs pure maple syrup

• 1 Tbs finely chopped assorted fresh herbs such as rosemary, parsley

Peheat oven to 450. Place squashes, cut sides up, on a baking pan. Season with salt and pepper. Place 1/2 Tbs butter and 1 Tbs maple syrup into cavity of each squawk, and sprinkle herbs over the tops. Roast squashes until very tender and well browned, basting frequently with the syrup in the cavities, about 1 hour. Serve warm

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SWEET POTATOES-MASHED AND PEARS

• 5 pounds yams

• 6 tablespoons unsalted butter, room temperature

• 3/4 large firm but ripe Bartlett pears (or D'Anjous) peeled, cored, cut into slices

• 1 cup (or more) pear nectar (found in your canned juice isle)

• 1/4 cup sugar

• 1/2 teaspoon ground cinnamon

Preheat oven to 400 degrees. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven and let cool. Meanwhile, melt 2 Tablespoons butter in large skillet over medium-high heat. Add pears; saute until beginning to soften, about 5 minutes. Add 3/4 cup nectar; bring to simmer. Reduce heat to medium-low, cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to food processor and puree. Peel sweet potatoes; place in large bowl of electric mixer Add 4 Tablespoons butter, beat until smooth. Mix in pear puree, sugar and cinnamon. Season with salt and pepper. Transfer to a buttered 13x9x2-inch glass-baking dish. (Can be prepared 1 day ahead Cover and chill.) Bake uncovered until heated through, about 20 minutes.
 

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