The Daily Dish

Persimmon Pudding

Maxi — Fri, 07 Aug 2009 14:17:02 +0000

INGREDIENTS

2 c. persimmons
1 pt. milk
2 eggs
3 tbsp. butter
2 c. flour
1 1/2 c. brown sugar
4 tsp. baking powder dissolved in 2 tbsp. warm water
1/4 tsp. salt
1/2 tsp. cinnamon

Mix and bake 1 hour at 325. Serve with Cool Whip or sauce.

SAUCE:

Beat together: 1 stick butter 1 egg

Cook in double boiler until thick. Add 1 cup can milk before taking from heat. Pour on pudding while hot.

Tuna Cheese Casserole

Maxi — Thu, 23 Jul 2009 16:46:29 +0000

INGREDIENTS

1 (6 1/2 oz.) tuna, drained
1 can cream of mushroom soup
1 c. milk
1 c. American cheese, grated
1 med. onion, chopped
2 tbsp. butter
1 can green peas, drained
1 pkg. elbow macaroni
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 qts. casserole dish

Cook macaroni for 10 minutes and drain. Saute onions in butter with peas for about 5 minutes. Mix milk and mushroom soup together in large cup or bowl. In casserole dish, mix together all ingredients. Bake in 350 degree oven for 30 minutes

Ginger Snap Cookies

Maxi — Thu, 23 Jul 2009 16:24:33 +0000

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min
Original recipe yield 5 dozen

INGREDIENTS

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

DIRECTIONS

Preheat oven to 350 degrees F.
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.