Peach Cobbler

Made a road trip to Sauders Farm Market in Seneca Falls for fresh Pennsylvania peaches. Once home Joan prepared this recipe of Chi Chi Woods, a peach-grower’s wife from Atwater, CA.


3 pounds ripe fresh peaches or
6 cups of drained, thawed, frozen peach slices
1 tablespoon lemon juice
1/4 cup firmly packed light-brown sugar
1 1/2 tablespoons cornstarch
1/2 cup water
1/2 cup granulated sugar
1/2 cup unsifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or margarine,
softened
1 large egg

1. Heat oven to 400oF. Lightly grease a 2-quart casserole. Peel and slice fresh peaches; place in greased casserole. Stir in lemon juice.
2. In 1-quart saucepan, stir together brown sugar and cornstarch. gradually add water, stirring until cornstarch is dissolved. Cook over medium heat, stirring constantly, until sauce has thickened-about 5 minutes Pour sauce over peaches in casserole.
3. Set aside 1 teaspoon granulated sugar. To prepare topping, in medium-size bowl, stir together remaining granulated sugar, the flour, baking powder, and salt. With wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon granulated sugar.
4. Bake cobbler 40 to 45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional granulated sugar, if desired. Serve Peach Cobbler warm or at room temperature.

Nutritional information per serving - protein: 3 grams; fat: 4 grams; carbohydrate: 46 grams; fiber: 3 grams; sodium: 124 milligrams; cholesterol: 34 milligrams; calories: 215.

Giant Stuffed Hamburger Revisited

Original Post

2 Tbsp. butter or margarine
1 1/4 c. herb seasoned stuffing mix, crushed (3/4 c.)
1 beaten egg
1 3 oz. can chopped mushrooms, drained (1/2 c.)
1/3 c. beef broth
1/4 c. sliced green onion
1/4 c. chopped almonds, toasted
1/4 c. snipped parsley
1 t. lemon juice
2 lbs. ground beef
1 t. salt


In medium saucepan melt butter; remove from heat. Add stuffing mix, egg, mushrooms, beef broth, onion, almonds, parsley, and lemon juice; mix well and set aside. Combine beef and salt; divide meat in half. On sheets of waxed paper, pat each half to an 8-inch circle. Spoon stuffing over the circle of meat within 1 inch of edge. Top with second circle of meat; peel off top sheet of paper and seal edges. Invert meat patty into a well-greased grill basket; peel of remaining paper. Grill over medium coals about 10 to 12 minute on each side or until done. Cut into wedges; serve with warmed catsup; if desired.

Makes 6 servings.

Half and Half Cookie

Father's original recipe

1 c. Crisco
1 1/2 c. sugar
2 eggs
3 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour milk ( 1 tsp. vinegar)
1 tsp. vanilla


Bake 350º - 10 to 15 minutes.

Asian Baked Chicken Salad

Are you ready for a change from traditional lunch salads? Here’s a welcome change.

1 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
(1 1/2 to 1 3/4 pounds)
I 1/2 cups chopped celery (3 to 4 stalks)
1 cup chopped pecans
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups mayonnaise
2 tablespoons lemon juice
1 1/2 cups chow mein noodles (about 3 ounces)

Preheat the oven to 350°F. In a large skillet, heat the oil over medium heat and cook the chicken breasts for 10 to 12 minutes until lightly browned on both sides. Cut into 1-inch chunks and place in a large bowl. Add the remaining ingredients except the chow mein noodles; mix well. Pour into an 8-inch square baking dish. Sprinkle the chow mein noodles evenly over the top, cover with aluminum foil, and bake for 20 minutes. Uncover and bake for 15 minutes more, until the top is golden.

NOTE: Add a crisp garden salad and a loaf or two of crusty French bread . . . and you're set to go!

6 to 8 servings

Baked Ziti with Sausage and Artichokes

It's fancy enough for company, yet simple enough to be a potluck favorite any night of the week.

1 pound uncooked ziti
1 pound mild Italian sausage, casings removed
2 cans (14 ounces each) quartered artichoke hearts, drained
1 jar (25 to 28 ounces) spaghetti sauce
1 can (28 ounces) crushed tomatoes, undrained
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 cups (1 pound) shredded mozzarella cheese, divided

Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to the package directions; drain, rinse with cold water, drain again, and set aside in a large bowl. In a large skillet, sauté the sausage over medium-high heat for 5 to 6 minutes or until no pink remains, breaking it up as it cooks. Drain the liquid from the cooked sausage and add it to the ziti along with the artichoke hearts, spaghetti sauce, crushed tomatoes, garlic powder, pepper, and 3 cups of the mozzarella cheese; mix well. Pour into a 9" X 13" baking dish that has been coated with nonstick vegetable spray and sprinkle the remaining 1 cup of cheese over the top. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours or until heated through.

6 to 8 servings

Seafood Lasagna

Mr. Food always said that lasagna does not have to be made with ground beef or even spinach. So why not enjoy your pasta shells overflowing with shrimp and crab for that fresh-from-the-seas flavor?

1 pound uncooked medium-sized pasta shells
6 tablespoons (3/4 stick) butter
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cups (6 ounces) shredded Swiss cheese
1 can (14 1/2 ounces) stewed tomatoes
12 ounces medium-sized shrimp, cooked, peeled, and deveined
1 package (10 ounces) imitation crabmeat, flaked

Preheat the oven to 350°F. Cook the shells according to the package directions; drain and set aside in a large bowl. In a large saucepan. melt the butter over medium heat and slowly add the flour, stirring until the flour is well blended. Add the milk gradually and stir until blended. Add the salt and pepper and stir the sauce constantly until thickened. Add the cheese and stir until melted. Pour the cheese sauce and remaining ingredients over the shells; mix well. Pour into a 9" X 13" baking dish that has been coated with nonstick vegetable spray and bake for 30 minutes until hot and bubbly.

8 to 10 servings

Zucchini Carrot Casserole

Given to Cooking Up a Blog by Roseanne Cheney

2 lbs. Zucchini
1 cup shredded carrots
1 can cream chicken soup
1/4 c shopped onion
1 cup sour cream
1 package - Stove Top stuffing
1/2 cup margarine

Put zucchini and onions into saucepan with 1 cup water. Boil 5 minutes, drain. Toss stuffing bread crumbs with seasoning with the melted margarine. Put 1/2 crumbs into 12 x 9 pan. Mix soup and sour cream together and toss with zucchini and carrots. Pour over crumbs and cover with the rest of crumbs.

Bake 350º - 25-30 minutes.