Fruit Recipes

Pound Cake
Becky Sellers

1 c. sugar
1 c. flour
2 eggs
1 stick butter

Mix all ingredients together.  Spread in a greased 9x9 pan.  Bake at 350 degrees for approx. 35 minutes.
Add 1 cup coconut to batter for coconut pound cake.  Becky also served this with nectarines and whip cream, yummy!

Watermelon Smoothie
Janna Mangum

Add everything to blender in this order:
½ c. water
2 c. seedless watermelon
¾ c. raspberries
1 Tbsp. lemonade powder or concentrate
2 Tbsp. sugar
½  c. ice
Blend

Lemon Mousse Pie
Karlie Himle

1 (9 in.) pie shell, baked
1 (.25 ounce) package unflavored gelatin
1/2 c. lemon juice
1/4 c. water
1 teaspoon grated lemon zest
1 (8 oz.) package cream cheese, softened
1 c. confectioners sugar
1 c. heavy whip cream, whipped

In a saucepan, combine gelatin, lemon juice and water.  Stir over medium heat until dissolved.  Remove from heat and stir in grated lemon zest.  Set aside.  In a large bowl, combine cream cheese and sugar.  Beat until smooth.  Blend in gelatin mixture.  Refrigerate 15 minutes or until thick.
*This is a very tart pie, and although I like it just the way it is, it would also be good served with a little sweetened whip cream on top and a few raspberries for extra flavor and color.

Chicken Salad
Karlie Himle

6-8 chicken breasts, cooked and diced
1 1/2 c. celery, finely diced
1/2 pound red grapes, halved
1/4 c. green onion, chopped
1/2 c. craisins
1 1/2 c. cashews or pecans
1 can sliced water chestnuts, drained and chopped

Combine all ingredients in a large bowl, Toss to mix.  Chill.  When ready to serve, pour dressing over mixture and toss to coat.  Refrigerate until serving.  Serve over lettuce, in a croissant or on rolls.

Dressing:
2 c. mayonnaise
1 1/2 tsp. curry powder
dash pepper
juice from 1/2 lemon