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July 28, 2013
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Cherry Recipes | Recipes with Cherries


Bing Cherry Salad
Makes 6 servings

1 (14 ounce) can bing cherries
1 (14 ounce) can chunk pineapple
1-1/2 cup small marshmallows
1/4 cup cherry Juice
1 large (8 oz.) pkg. cream cheese, softened
1 container (8 oz.) Cool Whip

Drain cherries and use part of the juice to cream the cheese. Mix drained pineapple
chunks with marshmallows and whip cream (or Cool Whip) and fold into the fruit. The
flavor improves if allowed to set in the refrigerator for several hours.
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Bing Cherry and Coke Jello Salad

1 can bing black cherries
1 large package sugar free, black cherry Jello
12 ounce can Coke or Diet Coke

Drain fruit. Add water to juice to make 2 cups. Heat to a boil. Add Jello; stir until dissolved. Put pan in sink of cold water. Add Coke and fruit mix. Pour in Jello mold and refrigerate. Top with Cool Whip once Jello has set.


Old Fashioned Chocolate Covered Cherries

60 maraschino cherries with stems
3 tablespoon butter or margarine
3 tablespoon corn syrup
1/4 teaspoon salt
2 cup sifted powdered sugar
1 1/2 lb. chocolate or white chocolate for coating candy

Drain cherries well; let stand on paper toweling, combine butter, corn syrup, and salt; stir
in powdered sugar. Knead until smooth. Chill if too soft. Shape a marble size piece of powdered sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined baking sheet; chill. In small heavy saucepan or microwave, melt chocolate coating.

Holding onto stems, dip cherries, one at a time, into melted mixture. Spoon mixture over cherries to coat. Place on wax paper-lined baking sheet. Place in refrigerator to harden.

Store in covered container in cool place. Let ripen a week or two so fondant will begin to liquify.
Makes 60 chocolate-covered cherries.
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Chocolate Covered Cherry Thumbprint Cookies

1-1/2 cups flour
1/2 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter
1 cup sugar
1 egg
1-1/2 teaspoon vanilla
10 ounce bottle of maraschino cherries

Cream butter & sugar; add egg, vanilla, flour, cocoa, salt & baking soda. Blend well. Roll
into 1" balls, place on ungreased cookie sheet. Make a thumb print in each ball and put a
cherry in. Put 1 tsp. of chocolate mixture on top and then bake at 350 degrees for 8 to 10
minutes.
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Pork Chops with Cherry Pie Sauce

6 pork chops, cut 3/4 inch thick
Salt
Pepper
1 (21 oz.) can cherry pie filling
2 tsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/8 tsp. ground mace
Parsley

Brown pork chops in skillet. Sprinkle with salt and pepper. In crock pot stir together 1/2 of the can of cherry filling, lemon juice and bouillon granules. Mix well. Place pork chops on top of mixture. Cover and cook on low heat for 4 to 5 hours. Warm the other 1/2 of cherry filling and pass in sauce dish when serving chops.
Serves 6.
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Bisquick Cherry Crunch

2 cup Bisquick baking mix
2/3 cup sugar
3/4 teaspoon cinnamon
1 egg
1/3 cup shortening
1 (21 ounce) can cherry pie filling

Heat oven to 400 degrees. Mix all ingredients, except pie filling. Pat 2/3 of the dough in greased pan (9 x 9 x 2 inch). Spread pie filling over dough in pan. Crumble remaining dough over pie filling. Bake about 30 minutes. Serve warm.
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Cherry Chocolate Cobbler

1-1/2 cup flour
1/2 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 cup milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cup nuts, finely chopped

Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi-sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate
and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 F for 40 - 45 minutes. Serve warm with heavy cream.
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Potato Recipes Lemon and Lemonade Blueberry Recipes
Orange Recipes Fruit Recipes Strawberry Recipes
Pineapple Recipes Fresh Peach      Recipes Blackberry Recipes

 

 

 


Cherry Cookies

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 3/4 cups granulated sugar
2 eggs
1/2 teaspoon vanilla
24 maraschino cherries, halved

Preheat the oven to 425 degrees. In a bowl, combine flour, baking powder and salt. Set
aside. With an electric mixer, beat butter and sugar until smooth. Add eggs and beat to
incorporate. Add vanilla. On low speed, add flour mixture. Drop by rounded teaspoonfuls onto parchment-covered or ungreased baking sheets, leaving about 2 inches between cookies. Garnish centers with a cherry half. Bake for 8-10 minutes or until set and lightly
browned.
4 dozen cookies
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Cherry Waldorf Salad

1 pkg. (4-serving size) cherry gelatin
3/4 c. boiling water or apple juice
1/2 c. cold water or apple juice
Ice cubes
1/2 c. diced peeled pear or apple
1 sm. banana, sliced or diced
1/4 c. sliced celery or chopped nuts

Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1
1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Fold
in fruits and celery. Spoon into bowl or individual dishes. Chill until set, about 2 hours.
Makes 2-1/2 cups or 5 servings.
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Cherry Pecan Slices

1 cup butter softened
1 cup sugar
1 egg
1-1/2 teaspoon vanilla
2-1/4 cups flour mixed with generous dash of salt
2 cups candied cherries cut in half
1 cup pecan halves

Cream butter until fluffy. Gradually add sugar. Beat well. Add egg and vanilla. Stir in flour. Beat well. Stir in cherries and pecans. Cover air tight and chill 1 hour. Divide in 3 parts. Flour hands & surface. Roll dough into 12 inch rolls. You will have 3 rolls. Chill 3 hours or overnight. Bake at 350 for 12-15 minutes.
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Cherry Sauce for Pancakes

1/4 cup Granulated sugar
1 tbsp Cornstarch
1/4 cup Water
2 cups Frozen unsweetened tart cherries, thawed
1/2 tsp Almond extract
1/2 tsp Ground cinnamon, optional

Combine sugar and cornstarch; mix well. Put water in a medium saucepan; stir in sugar
mixture. Bring to a boil over medium heat, stirring constantly. Continue to cook, stirring, until thick and clear. Reduce heat. Stir in cherries, almond extract and cinnamon. Heat until cherries are hot. Serve over pancakes, French toast, waffles or ice cream.

Note: 1 (16-ounce) can unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Use the juice from cherries in place of water.
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For the enchiladas I use corn tortillas.  For burritos I use flour tortillas.  Some people prefer flour tortillas for both.
Linda NM


Sesame Crusted Tuna Steaks

3 tbsp. ketchup
4 tsp. soy sauce
2 tbsp. grated ginger
1 clove garlic, minced
1 tsp. brown sugar
4 tuna steaks
2 tsp. sesame seeds

In bowl, stir together ketchup, soy sauce, ginger, garlic and brown sugar. Spray broiler pan with nonstick spray. Place tuna on broiler pan with ketchup mixture. Preheat broiler.

Broil tuna steaks for 4 mins. until medium rare. Sprinkle sesame seeds over tuna and broil 1 min. or until seeds are lightened.
Francine
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Grilling and Marinade Salmon Recipes Fish Recipes




Won Tons

1 lb. won ton skins for l lb. egg roll sheets, cut in quarters

Filling
1/2 lb. ground beef
1/2 lb. ground pork
1/8 oz. water-chestnuts-chopped fine
3 stalks green onions--chopped fine
2 tsp. sesame seed oil
salt and pepper to taste

Mix filling ingredients together. Place about 1 tsp. of filling in center of won ton skin and
fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until
golden brown and meat is cooked (about 5 mins) Serve with catsuo mixed with dry
mustard or with sweet and sour sauce.
Francine
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Tuna Potato Cheese Melt
Makes 1 serving

1 (3 oz.) baking potato
1 (3-1/4 or 3-1/2 oz.) can tuna water packed, drained and flaked)
1 tbsp. shredded Cheddar cheese
2 tbsp. skim milk
3 sm. ripe olives
1 tbsp. snipped chives
Dash paprika

Bake potato until tender. Cut a lengthwise scoop from the top of potato. Scoop out inside
of top and discard skin. Scoop out inside of potato and place in a bowl, leaving 1/4 inch
shell; reserve shell. Add skim milk and mash, stir well. Stir in tuna, olives and chives.

Pile the mashed potato mix into shells. Place in shallow baking dish. Bake uncovered at 450 for 25 minutes or until heated. Sprinkle with cheese and paprika and bake until melted.
Lisa TX
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Tuna Vegetable Salad

1 (6-7 ounce) can of tuna (flaked)
2-3 stalks celery, sliced
2 green onions, sliced
1 1/2 cup to 2 cups grated carrots
1 cup frozen peas, thawed under cold water

Miracle Whip to moisten and mix together. with tuna, celery, onions, carrots and peas.

Before serving add:
1 c. chow mien noodles
2 hard boiled eggs (chopped coarsely)
Sue
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Egg Custard

4 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 cup milk
1/2 teaspoon nutmeg

Beat eggs with egg beater until blended. Beat all ingredients well. Bake in pan of water
until silver knife comes out clean, 35 minutes at 350 degrees.
Makes 4 servings
Karen TX
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