Recipes 

Persimmon Pudding

1 cup flour

1 teaspoon baking powder

1/2 salt

1/2 teaspoon cinnamon

1/4 grounded cloves

1/2 teapsoon ginger

1 cup pulp from 3 persimmons

2 eggs

1 cup sugar

2 tablespoons melted butter

1 teaspoon of vanilla

1/2 cup chopped walnuts

Throughly stir together the flour, baking powder, salt, cinnamon, cloves, and ginger. in a large mixing bowl beat together the persimmon pulp, eggs, sugar and butter. Add flour mixture, vanilla and nuts, beat until blended. Pour into buttered glass baking dish ( don't know what size)

Bake in 325 degrees for an 1 hour. Check pudding with knife. If knife comes out clean then it's done. Serve warm with or without whipped cream.

( I got this recipe from a family member. I did my best to post everything the recipe required.) Sorry no picture

Oven Crusted Chicken

1/3 cup all purpose flour

½ teaspoon basil leaves

1/8 teaspoon ground thyme

1/8 teaspoon rosemary leaves, crushed

1/8 teaspoon pepper

¼ cup margarine or butter, melted

1/3 cup milk

6 pieces of skinless, boneless chicken. Cut into serving pieces

5 cups of Corn Flakes crushed to 1 ½ cups

Preheat oven to 375 F. Combine flour, basil, thyme, rosemary, pepper and ½ teaspoon salt, if desired. Add margarine mix well. Add milk; mix well. Dip chicken pieces into mixture; roll in cereal to coat evenly. Place on rack in shallow baking pan. Bake for 55 to 60 minutes or until chicken is no longer pink and coating is golden brown.

Makes 6 servings

Green Bean Casserole

This recipe I took off another site. I will post the famous Hernandez 'Green Bean Casserole' on this page later.

PREP TIME  10 Min 
COOK TIME  15 Min 
READY IN  25 Min 
SERVINGS & SCALING
Original recipe yield: 6 servings

2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Easy Blueberry Pie

1 homemade or purchased 9-inch crumb pie crust, see below

6 cups fresh blueberries, divided

1/4 cup sugar

2 tablespoons water

2 tablespoons cornstarch

1/4 cup cold water

1 tablespoon butter

1 tablespoon lemon juice

whipped cream or purchased whipped topping

PREPARATION:Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly.

Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.
Serves 8.

Lamb

4 servings
Time to prepare: 45 minutes
Difficulty: EasyIngredients

Lamb-1 kg

Onion-2
Coriander powder-4 tablespoon
Chilli powder-3 teaspoon
Turmeric powder-1/2 teaspoon
Pepper powder-1/4 teaspoon
Cumin Seeds-1/4 teaspoon
Garam masala powder-1/4 teaspoon
Tomato-2
Ginger garlic paste-1 tablespoon
Curry leaves- 2-3
Mint leaves- 3 to 4
Cinnamon- 2 small sticks
Cloves – 2
Coriander leaves- 2-3
Curd-2 teaspoon
Oil-3 tablespoon
Salt to taste
Water – ¼ cup Directions

Grind all ingredients from onion to garam masala powder. Add water in between.

Cook lamb with this mixture in a pressure cooker.

Heat oil in a kadai; splutter mustard; later add 1 onion (chopped)

Fry onion until half brown, later add ingredients from tomato to cloves in the table.

Mix well and fry for a minute. Add lamb and mix well.

Cook until the water dries completely.

Best served with plain rice or roti.

 Fried Broccoli & Cauliflower

Having trouble getting your kids to eat broccoli? Well this is what I do:

Take a bag of frozen broccoli & cauliflower and pour then into a bowl. Defrost them a little bit. Make sure the broccoli & cauliflower are not too soggy. They still need to retain their crispiness. Pour flour into a small bowl and mix four eggs in a separate bowl. Pour olive oil into a frying pan. I fry some of my food with olive oil. Powder some pieces of broccoli and cauliflower with flour then dip into the beated eggs. Place the prepared items into the frying pan. Make sure they are golden brown before you take them out. In a medium bowl, put all the fried broccoli & cauliflower and put the bowl into the microwave. Set the microwave to cook for 3 minutes. Most microwave settings are different.

Barbecued Quail with Jalapeno Jelly Glaze

18 to 24 Quail (3 to 4 oz. Each)
1/4 cup butter or margarine
2/3 cup jalapeno jelly
2 table spoons lime juice
salt and pepper

Remove necks and giblets; reserve for other uses. Cut through the backbone of each bird with poultry shears or a knife. Place quail, skin side up, on a flat surface and press firmly, cracking bones slightly, until bird lie flat.
In a pan, combine butter and jelly. Stir over medium heat until melted. Stir in lime juice; set aside. Place quail, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot (not medium) coals. Durring cooking, turn several times. During last 5 minutes, baste with jelly mixture.
Cook quail until skin is browned and breast meat is cooked through, but still slightly pink near bone; cut to test (7 to 8 minutes)
Sprinkle lightly with salt and pepper before serving

 

 

 

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