Cookbook 6-28

“Cherry Fritters”

1 c. flour, sifted
1 tsp. baking powder
1/2 tsp. salt
2 T. sugar
1 large egg, separated
3 T. water or cherry juice
1 c. pitted sour cherries

Sift together the flour, baking powder, salt, and sugar. Combine the beaten egg yolk with water (or cherry juice) and mix until smooth. Beat the egg whites until they have stiff peaks and fold into the other mixture. Drop by spoonfuls into hot fat (360) cook 2-5 minutes or until brown. Dust with powdered sugar.

Karen Haak, Moberly

-chicken breast on a bed of rice

“Kevin’s Cajun Chicken Bake”

2 bags of boiled rice, half cooked
1/2 c. onions (or to taste)
4 T. margarine
1 can cream of mushroom soup
bell pepper, to your liking
shrimp can be added (uses small ones, frozen, already cooked) as much as you want (doesn’t use whole bag)
chicken breast
(put on chicken breast)
parsley flakes
salt
green onion, chopped
1/4 tsp. Cajun pepper
paprika
garlic powder
combine all those ingredients with the green onion tops

Cook the rice (half cooked). Add to a 9 by 13 dish, onion, lot of butter, 1 can of mushroom soup, bell pepper, small shrimp and mix together in the dish. Put the chicken breast on top of it. Sprinkle the green onion mixture on top of the chicken. Bake at 350 for 1 hour and 15 minutes, uncovered. Make sure the chicken is cooked well.

Kathleen Barnes, Centralia

“Easy Homemade Tapioca Pudding”

1 c. water
1/2 c. small pearl tapioca (not instant)
2 1/2 c. whole milk
1/4 tsp. kosher salt
2 large eggs
1/2 c. granulated sugar
1 tsp. vanilla extract

Place the water and tapioca pearls in a 1 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed water. Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer. Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn’t stick to the bottom of the pan), until tapioca pearls have plumped and thickened, about 5 minutes. In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca (this equalizes) the temperature between the two mixtures to avoid curdling). Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (do not let mixture boil) Take off the heat and cool for 15 minutes. Stir in the vanilla. Serve either warm or cold.

from BellyFull.net