Persimmon Cookies

1 1/2 cups butter or margarine

2 cups sugar

2 eggs

1 tp nutmeg

pinch of salt

1 tp cinnamon

1 cup persimmon pulp

1 tp baking powder

4 1/2 cups flour

1 cup nuts (optional)

Preheat oven to 350.  Cream butter or margarine and sugar.  Add eggs, ginger, salt, nutmeg, cinnamon, pulp, and baking soda.  Mi well and stir in flour and nuts.  Mix until smooth and stiff.  Drop by teaspoon on greased cookie sheet and bake 8-9 minutes.

Acorn Yeast Rolls

1 cup self-rising flour

1 cup acorn flour

1/4 cup of oil

1/4 cup sugar

2/4 cup warm water

1 package of yeast

Mix yeast with warm water and sugar.  Mix togehr the acorn flour and the self-rising flour with the 1/4 cup of oil.  Add to this the yeast mixture and mix well.  Form into rolls and let rise for one hour.  Bake at 450 for 10-15 minutes, until golden brown.

Wild Onion and Mushroom Casserole

3 cups of wild onion

1 cup mushrooms

1 tb fresh parsley

1/2 tp salt

2 cups cheese

1 egg yolk beaten

1/2 cup of milk

1 cup cracker or bread crumbs

1 pie shell

Mix onions and mushrooms tougher and cook until tender.  Add parsley and salt to mixture.  Sprinkle a layer of onion/mushroom mixture on bottom of pie shell.  Then sprinkle with a layer of cheese.  Continue in alternating layers.  Mix egg yolk with milk and pour over the mushroom\onion mixture.  Cover the top with cracker or bread crumbs and bake in 375 degree oven for 40 minutes or until golden brown.

Pokeweed Cattail Dip

1 cup thawed, chopped frozen Pokeweed (see instructions on preparing pokeweed)

11/2 cups thawed, chopped frozen Cattail Hearts

6 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Squeeze liquid out of poke and cattail. Mix poke and cattail with cream cheese, sour cream and mayonnaise.  Add the parmesan cheese, pepper flakes, salt and garlic powder, mix well and then bake at 350 degrees for 20 minutes.  Serve with toast or crackers.