CHERRY SOUP (serves 4-6)
1 cup pitted cherries
1 lemon slice
One 2" stick cinnamon
2 cups water
2 TBL sugar or more
Pinch of salt
1 TBL cornstarch
1/4 cup cream

Boil the cherries, lemon & cinnamon stick in the water for about 10 minutes until the cherries are very soft. Add the sugar & salt.
Mix the cornstarch with a small amount of water, add it to the boiling mixture & cook, stiring for 1 minute. Remove the cinnamon stick.
Puree the mixture in a processor, add teh cream, mix & chill. Garnish each serving with additional cherries.~~

CHERRY SAUCE (about 2 2/1 cups)
1 lb sweet cherries, pitted
1/2 cup wate
r1/3 to 1/2 cup Karo light syrup or sugar
1 TBL cornstarch
Lemon juice
Kirsch, cognac, sherry or cherry liqueur, optional

Place the cherries, 1/4 cup of the water & the syrup in a saucepan & bring to a boil.
Blend the cornstarch witht he remaining water & add, stirring to the cherries. Cook, stirring until clear or about 1 minutes.
Add the lemon juice & Kirsch to taste, if using. Serve warm or cold over puddings or ice cream. May be stored in the refrigerator.~~C. Claiborne

BREAD PUDDING

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4 slices white bread
1 (1 lb. 1 oz.) can pitted
dark sweet cherries

Vanilla Sauce:
1 c. milk
1 c. heavy cream
1/2 tsp. vanilla extract
4 egg yolks

Custard:
3 1/2 c. milk
5 whole eggs
2 egg yolks
1 c. sugar
1 tsp. vanilla extract

Make vanilla sauce: In small pan over direct heat,
bring 1 cup milk with cream and 1/2 teaspoon vanilla to boil
just until bubbles form around edge. Remove from heat. In top
of double boiler, with electric mixer at medium speed, beat 4
egg yolks until thick. Gradually beat in 1/2 cup sugar,
beating until soft peaks form when beater is raised. Add hot
milk mixture. Place over hot water. Cook, stirring until
coating forms on metal spoon, 10 to 15 minutes. Pour into
bowl. Refrigerate 2 hours.
Preheat oven to 350 degrees. Trim crust from bread; cut in
half diagonally. Drain cherries. Turn cherries into bottom of
buttered 8-inch square baking dish. Overlap bread slices on
top.
Prepare Custard: In small saucepan, over direct heat,
heat milk just until bubbles form around edge of pan. Remove
from heat. In medium bowl, with electric beater, beat whole
eggs and egg yolk until light and foamy; gradually beat in
sugar, 2 tablespoons at a time. Beat until well blended.
Gradually pour in the hot milk, beating constantly. Add
vanilla, mixing well. Pour custard over bread and cherries in
baking dish. Set baking dish in large shallow pan on lower
rack of oven. Carefully pour hot water to 1-inch level around
dish. Bake, uncovered, 45 to 50 minutes or until knife insert-
ed in pudding 1-inch from edge of dish comes out clean. Remove
to rack to cool. To serve, spoon sauce over individual serv-
ings. Makes 8 servings.

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24 HOUR SALAD

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3 egg yolks, beaten
2 Tbsp. fresh lemon juice
1 Tbsp. butter or margarine
2 c. drained pineapple tidbits
2 oranges, peeled, sectioned
and cut in pieces
sweet cherries (for garnish)
2 Tbsp. sugar
2 Tbsp. pineapple juice
dash of salt
2 c. pitted, drained sweet
cherries (fresh or canned)
3 c. miniature marshmallows
1 c. whipping cream, whipped

Mix egg yolks, sugar, lemon juice, pineapple juice,
butter and salt in top of double boiler. Cook, stirring
constantly, until thick, about 3 minutes. Cool in 9 x 9-inch
dish. Stir in fruits and marshmallows. Fold in whipped cream.
Chill 24 hours. Garnish with sweet cherries. In winter try
substituting orange sections for cherries. Serves 4 to 6
people.

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QUAIL AND CHERRIES

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8 quail
salt and pepper
5 Tbsp. butter, melted
2 Tbsp. brandy
1/4 c. white wine
1 c. chicken stock
16 oz. can black cherries,
drained
1/4 c. syrup from cherries
1/2 tsp. lemon rind, grated
1 tsp. lemon juice

Salt and pepper quail. Drizzle butter over birds and
roast in oven until well browned. Add brandy, wine and stock,
continue cooking 10 to 12 minutes, turning several times.
Remove quail to hot plates. Pour sauce in a small saucepan;
add cherries, cherry syrup, lemon rind and lemon juice. Add a
little more stock, if needed. Simmer until cherries are
thoroughly warm. Spoon sauce over quail, place cherries around
birds. Serve with wild rice.

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KIMMEL CHERRIES

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3 qt. sour cherries
vinegar to cover cherries
sugar (1 c. for every 1 c.
cherries)

Pit cherries and place in large bowl Cover with vinegar
and let stand overnight. Drain the next day, pressing out all
the vinegar. Add 1 cup of sugar for every 1 cup of cherries.
Twice a day, stir until sugar is all dissolved. It takes 3 to
4 days. Place in crock-pot or heat and can in pint jars.

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MAKE YOUR OWN MARASCHINO CHERRIES

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9 c. sugar
3 c. water
1 oz. red food coloring
1 oz. almond extract
1/4 c. lemon juice
4 1/2 lb. cherries (3 c.
stemmed equals 1 lb.)

Any type of cherries can be used but Royal Ann are the
best looking. Sour cherries are good. Wash and pit cherries.
Soak overnight in 1 1/2 quarts of water with 2 tablespoons salt
and 1 teaspoon powdered alum. In morning drain and rinse
thoroughly. Add sugar, water and food coloring. Bring to a
boil. Turn off heat. Let stand another 24 hours. Add lemon
juice and almond extract and bring to a rolling boil. Remove
from heat. Fill hot, sterilized jars and seal.

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CHERRY MALLOW SQUARES

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1 (3 oz.) box raspberry jello
1 (1 lb.) can pitted dark
sweet cherries
1 (No. 2) can crushed
pineapple
1 (3 oz.) box lime jello
3 oz. pkg. cream cheese
1/2 c. tiny marshmallows
1/2 c. whipped cream

Red Layer: Dissolve raspberry jello in 1 cup boiling
water. Chill. Add 1 pound can dark, sweet cherries. Pour
into a square pan and chill.
Green Layer: Drain crushed pineapple, reserving 1 cup
of the syrup. To the syrup, add the lime jello. Heat and stir
until dissolved. Add to the lime jello, cream cheese and beat
this mixture. Then add 1/2 cup cold water, the crushed pineap-
ple and tiny marshmallows. Chill this mixture until partially
set. Fold in 1/2 cup whipped cream.
Spread the green layer on top of the red layer. Chill
until firm. Cut into nine squares.

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DARK CHERRY SALAD

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1 pkg. Cool Whip
1 large pkg. cream cheese
1 c. sugar
1 can pineapple
1 can dark sweet cherries
1/2 c. nuts

Mix cream cheese and sugar; fold in drained crushed
pineapple; drained dark sweet cherries. Beat in mixer. Add
Cool Whip and nuts. Let set in refrigerator for several hours
before serving.