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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Truffles
Categories: Appetizers
Yield: 24 Appetizers
2 ts Olive Oil
2 tb Minced Shallots
1 pn Salt
4 oz Jack Cheese, in chunks
4 oz Sharp Cheddar, in chunks
2 1/2 tb Unsalted Butter
1 1/2 tb Brandy
1 tb Finely Minced Celery
1 pn Cayenne
1/4 c Dried Bread Crumbs
1 tb Minced Parsley
Heat oil in a small frying pan over medium heat.
Add shallots and salt and saute until soft. Set
aside to cool.
Place cheeses, butter and brandy in bowl of food
processor. Pulse until mixture is smooth.
Transfer mixture to medium bowl and stir in the
shallots, celery and cayenne. Chill in refrigerator
for 1/2 hour. In a separate bowl combine bread
crumbs and parsley. Form cheese mixture into
teaspoon-sized balls and roll in bread crumb
mixture. Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potato And Cheese Soup
Categories: Soups
Yield: 6 Servings
1 sl Bacon, chopped
1 tb Parsnip, finely chopped
1 tb Celery, finely chopped
1/2 tb Rutabaga, finely chopped
2 Garlic Cloves, minced
1 Mushroom, finely chopped
1 Shallot, roughly chopped
2 c Chicken Or Vegetable Broth
1/2 tb Fresh Basil, finely cut
1 ts Fresh Oregano, finely cut
1 ts Fresh Thyme, finely cut
1/2 ts Fresh Parsley, finely cut
1/2 ts Black Pepper
1 ts Salt
1 lg Russet Potato, in 1/4" cubes
1 sm Red Potato, in 1/2" cubes
3/4 c Heavy Cream
3/4 c Sharp Cheddar, finely grated
In a medium-sized soup pot, cook the bacon over
medium heat until well browned and nearly crisp.
Remove the bacon pieces from the pot; drain them
on a paper towel and reserve.
Add the parsnip, celery, rutabaga, mushroom, and
shallot to the pot and stir over medium heat for
2-3 minutes. Add the garlic and stir for an
additional minute.
Add the broth, basil, oregano, thyme, parsley,
pepper, salt, and russet potato and bring the
entire mixture to a slight simmer. Cover and
cook for 20-25 minutes over medium heat.
With a potato masher, mash the softened vegetables
until there are no more large pieces and the soup
is fairly smooth. Add the red potato and cream.
Cover the pot and simmer for another 15 minutes
over medium heat.
Remove the pot from the heat, add the reserved
bacon pieces, and whisk in the cheddar cheese.
Serve immediately in hot bowls.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheddar Stuffed Burgers
Categories: Main Dish
Yield: 8 Servings
1/3 c Mayonnaise
3 tb Dijon Mustard
2 ts Olive Oil
2 md Onions, in thick slices
Salt, to taste
Pepper, to taste
2 lb Ground Sirloin
8 oz Cheddar, 3/8" thick slices
8 Soft 3" Dinner Rolls
8 Lettuce Leaves
2 md Tomatoes, thickly sliced
8 sl Cooked Bacon
Preheat broiler.
In a small bowl, stir together mayonnaise and
mustard. Cover and refrigerate until ready to use.
Drizzle oil on onion slices and season with salt
and pepper. Broil in a single layer until
softened, about 7-10 minutes per side. Set aside.
Divide beef evenly into 16 balls. Form each into
a patty 3/8 inch thick by 3 1/2 inches wide. Place
8 patties on a work surface, top each with one
slice of cheese and press gently. Top each with
remaining patties and pinch around the edges to
form a secure seal. Season each side with salt
and pepper. Place rack 5 inches from broiler.
Preheat and broil burger in baking dish, 3 minutes
per side.
Slice rolls in half and lightly toast. Spread each
half with about 1 1/2 teaspoons of mustard sauce.
Layer bottom half with lettuce, tomato slice, burger,
cooked onion slices and bacon. Top with remaining
half of roll. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Kicky Macaroni And Cheese
Categories: Side Dish
Yield: 6 Servings
8 oz Uncooked Rotini Pasta
5 tb Butter, divided
1 Garlic Clove, minced
1/4 c All-Purpose Flour
1/2 ts Salt
1 c Whole Milk
1 1/4 c Sharp Cheddar, shredded
1 1/4 c Pepper Jack, shredded
1 c Artichoke Hearts, diced
1/3 c Chopped Sun-Dried Tomatoes
1 ts Lemon Zest
1/2 c Plain Panko Bread Crumbs
1/3 c Chopped Toasted Hazelnuts
Preheat oven to 350F degrees. In large saucepan,
cook pasta according to directions on package.
Drain.
Spray 2-quart casserole with nonstick cooking
spray. In medium saucepan, melt 3 tablespoons
butter over medium heat; add garlic and cook 30
seconds. Remove from heat. Stir in the flour
and salt. Gradually stir in milk and bring to
a boil, stirring constantly. Cook 1 minute
more. Remove from heat.
Stir in 1 cup cheddar cheese, 1 cup pepper jack
cheese, artichoke hearts, dried tomatoes, lemon
zest and the cooked pasta. Pour into casserole
dish. Sprinkle top with remaining 1/4 cup of each
cheese. Melt remaining 2 tablespoons butter in
microwave or saucepan. Add bread crumbs and toss
to coat. Sprinkle crumbs and hazelnuts over
casserole.
Bake for 20-25 minutes or until bubbly and crumbs
are golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ice Cream Sandwiches
Categories: Desserts
Yield: 15 Servings
2 c All-Purpose Flour
1/4 ts Baking Powder
1/4 ts Salt
3/4 c Butter, room temperature
3/4 c Sugar
1 Egg, room temperature
1 ts Vanilla
1 3/4 qt Vanilla Bean Ice Cream
Mini Chocolate Chips
Chopped Nuts
Toasted Coconut
Sprinkles
To make cookies: In a small bowl whisk together
flour, baking powder and salt until thoroughly
combined. Set aside. With a mixer, cream together
butter and sugar until it is light and fluffy,
about 3 minutes. Scrape down sides of bowl with
a rubber spatula as needed. Mix in and egg and
vanilla. Add dry ingredients and beat at low
speed until just combined.
On a floured work surface shape the dough into a
9 x 2 inch log. Wrap tightly in plastic wrap and
refrigerate until firm, 4 hours or overnight.
Position rack in middle of oven. Preheat oven to
375F degrees.
Lightly butter a large baking sheet. Cut the log
into 30 slices, about 1/4 inch thick. Arrange
cookies on prepared baking sheet, spaced about 2
inches apart. Bake 10 minutes, rotating halfway
through cooking, until the edges are lightly
browned. Cool cookies on baking sheet for 1
minute then transfer to a wire rack to cool
completely. Cookies can be made ahead and frozen
until ready for assembly.
To assemble sandwiches: Remove ice cream lid and
let container stand at room temperature to soften
10-15 minutes, stirring occasionally to encourage
even softening. Place a scoop of softened ice
cream between two cookies and gently press
together. Roll the edges in desired garnish.
Place sandwiches on a tray and freeze, covered,
until they are firm. Sandwiches may be stored for
up to 2 days.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peachy Tea Smoothies
Categories: Beverages
Yield: 4 Servings
4 c Milk
16 Peach White Tea Bags
6 c Frozen Sliced Peaches
1/2 c Honey
In 2-quart saucepan, heat milk just to boiling over
medium-high heat, stirring constantly; remove from
heat. Add tea bags and push into milk; let stand 5
minutes. Discard tea bags. Place saucepan with milk
mixture in freezer 15 to 20 minutes to chill.
Place chilled milk, peaches and honey in blender or
food processor. Cover; blend on high speed about 1
minute or until smooth. Pour into 4 glasses. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cottage Fruit Salad
Categories: Salads
Yield: 6 Servings
2 c Cottage Cheese
2/3 c Strawberry Yogurt
1/4 c Chopped Pecans
6 Lettuce leaves
6 c Cut-Up Fresh Fruit
In medium bowl, stir together cottage cheese and
yogurt. Stir in pecans.
To assemble, line 6 individual plates with lettuce.
Arrange 1 cup of the fruit onto each lettuce-lined
plate. Spoon 1/2 cup cottage cheese mixture over
fruit on each plate. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honey-Mustard Salmon
Categories: Fish
Yield: 8 Servings
4 c Water
4 sl Lemon, cut in half
4 sl Onion, cut in half
1/4 c Small Sprigs Parsley
1/2 ts Salt
1/4 ts Black Pepper
1 lb Salmon Fillet
2 tb Lemon Juice
1 tb Honey
1 tb Dijon Mustard
1 tb Olive Oil
1/4 c Chopped Fresh Parsley
2 tb Finely Chopped Red Onion
2 ts Capers
1 ts Grated Lemon Peel
1/4 ts Salt
In 10 or 12-inch skillet, heat water, lemon slices,
onion slices, parsley sprigs, 1/2 teaspoon salt and
the pepper to boiling. Boil 3 minutes. Reduce heat
to medium-low. Add salmon, skin side down. Cover
and cook 5 to 6 minutes or until salmon flakes
easily with fork. Remove salmon from liquid in
skillet. Cool completely. Cover and refrigerate at
least 2 hours but no longer than 24 hours. Discard
liquid in skillet.
In small bowl, mix lemon juice, honey, mustard and
oil until well blended. In another small bowl, mix
chopped parsley, red onion, capers and lemon peel.
To serve, carefully remove skin from salmon; place
salmon on serving plate. Sprinkle with 1/4 teaspoon
salt. Drizzle honey-mustard sauce over salmon;
sprinkle with parsley mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Basil Vegetable Noodles
Categories: Side Dish
Yield: 6 Servings
2 c Chopped Broccoli Flowerets
2 c Chopped Cauliflowerets
1 lg Onion, chopped
1 ts Grated Lemon Peel
1 c Chicken Broth
2 c Cooked Soba Noodles
2 tb Chopped Fresh Basil
2 tb Lemon Juice
1 ts Olive Oil
1/4 ts Black Pepper
1 lg Zucchini, chopped
9 oz Artichoke Hearts
Cook broccoli, cauliflowerets, onion, lemon peel
and 1/2 cup of the broth in 12-inch skillet over
medium heat 7 to 10 minutes, stirring frequently,
until cauliflowerets are crisp-tender.
Stir in remaining 1/2 cup broth and ingredients.
Cook about 5 minutes, stirring frequently, until
vegetables are tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Torte
Categories: Desserts
Yield: 8 Servings
MERINGUE SHELL
3 Egg Whites
1/4 ts Cream Of Tartar
3/4 c Sugar
PIE
3/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
3/4 c Water
3 Egg Yolks, slightly beaten
1 tb Butter
1 ts Grated Lemon Peel
1/3 c Lemon Juice
1 c Sweetened Whipped Cream
Heat oven to 275F degrees. Line cookie sheet with
cooking parchment paper or heavy brown paper. In
medium bowl, beat egg whites and cream of tartar
with electric mixer on high speed until foamy. Beat
in 3/4 cup sugar, 1 tablespoon at a time; continue
beating until stiff peaks form and mixture is glossy.
Do not underbeat. On cookie sheet, shape meringue
into 9-inch round with back of spoon, building up
side.
Bake 1 hour 30 minutes. Turn off oven; leave meringue
in oven with door closed 1 hour. Finish cooling at
room temperature, about 2 hours.
In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch
and salt. Gradually stir in water. Cook over medium
heat, stirring constantly, until mixture thickens and
boils. Boil and stir 1 minute. Gradually stir at
least half of the hot mixture into egg yolks; stir
back into hot mixture in saucepan. Boil and stir 1
minute; remove from heat.
Stir in butter, lemon peel and lemon juice. Press
plastic wrap onto surface to keep it from drying out.
Cool to room temperature. Spoon into meringue shell.
Cover and refrigerate at least 12 hours but no longer
than 24 hours.
Spread whipped cream over filling. Refrigerate until
serving. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mangoritas
Categories: Beverages
Yield: 4 Servings
10 oz Frozen Margarita Mix
1 c Mango Nectar
1/2 c Tequila
2 c Cracked Ice
In blender, place all ingredients except ice.
Cover; blend on high speed until blended.
Add ice. Cover; blend until smooth and slushy.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Tomato Soup
Categories: Soups
Yield: 4 Servings
1 tb Butter
1 c Chopped Onion
2 Cloves Garlic, minced
29 oz Roast Diced Tomatoes, undrain
1 3/4 c Chicken Broth
2 tb Chopped Cilantro
1 ts Sugar
1/4 ts Crushed Red Pepper Flakes
1/2 c Whipping Cream
In 3-quart saucepan, melt butter over medium heat.
Add onion and garlic; cook 2 to 3 minutes, stirring
constantly, until onion is crisp-tender.
Stir in tomatoes, broth, 1 tablespoon of the
cilantro, the sugar and pepper flakes. Heat to
boiling. Reduce heat; cover and simmer 15 minutes.
Remove from heat; pour mixture into large
heatproof bowl; cool slightly, about 15 minutes.
In blender, place half of the mixture. Cover;
blend until pureed. Return to saucepan. Repeat
with remaining mixture. Heat over medium heat
until hot. Remove from heat. Stir in cream and
remaining 1 tablespoon cilantro.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beef Fajita Bowls
Categories: Main Dish, Meat
Yield: 4 Servings
1 c Uncooked Long-Grain Rice
1 lb Boneless Beef Sirloin Steak
1 tb Vegetable Oil
1 lg Flour Tortilla, in strips
1 Onion, thinly sliced
2 Red Bell Peppers, sliced
1/2 c Frozen Corn Kernels
1 c Salsa
2 tb Lime Juice
2 tb Chili Sauce
1/2 ts Ground Cumin
2 tb Chopped Fresh Cilantro
Cook rice as directed on package.
Meanwhile, cut beef with grain into 2-inch strips;
cut strips across grain into 1/8-inch slices.
Heat 12-inch nonstick skillet over medium-high
heat. Add oil; rotate skillet to coat bottom.
Cook tortilla strips in oil 1 to 2 minutes on
each side, adding additional oil if necessary,
until golden brown and crisp. Drain on paper
towel.
Add beef to skillet; cook and stir over medium-
high heat 4 to 5 minutes or until beef is no
longer pink. Remove from skillet.
Add bell pepper mixture and corn to skillet; cook
and stir 1 minute. Cover and cook 2 to 3 minutes,
stirring twice, until crisp-tender. Stir in beef,
salsa, lime juice, chili sauce and cumin. Cook 2
to 3 minutes, stirring occasionally, until hot.
Stir in cilantro. Divide rice among bowls.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Salsa Potatoes
Categories: Side Dish
Yield: 8 Servings
2 c Shredded Cheddar Cheese
1 c Salsa
1/2 c Finely Chopped Onion
1/2 c Sour Cream
1 Can Condensed Cheese Soup
1/2 ts Pepper
24 oz Frozen Hash Browns, thawed
1/2 c Unseasoned Dry Bread Crumbs
1/4 c Butter, melted
Heat oven to 350F degrees. Grease 13x9-inch baking
dish or pan. In large bowl, mix cheese, salsa,
onion, sour cream, soup and pepper. Add potatoes;
mix well. Spread in baking dish.
In small bowl, mix bread crumbs and melted butter.
Sprinkle over potatoes.
Bake 45 to 60 minutes or until cheese is melted
and potatoes are tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Churros
Categories: Desserts
Yield: 8 Servings
Vegetable Oil
1 c Water
1/2 c Butter
1 c All-Purpose Flour
1/4 ts Salt
3 Eggs
Cinnamon-Sugar Mixture
Heat 1 1/2 inches oil to 375F degrees in 4-quart
Dutch oven or deep saucepan. Heat water and butter
to rolling boil in 3-quart saucepan. Remove from
heat; quickly stir in flour and salt. Stir
vigorously over low heat until mixture forms a
ball. Remove from heat; beat in eggs, 1 at a time,
until smooth and glossy.
Spoon mixture into pastry bag fitted with star tip
#6. Squeeze 5-inch strips of dough into hot oil.
Cook, turning frequently, until deep golden brown;
drain. Sprinkle generously with powdered sugar.
Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pineapple Limeade
Categories: Beverages
Yield: 8 Servings
1/2 c Sugar
3 c Pineapple Juice, chilled
1/2 c Lime Juice
1 l Sparkling Water, chilled
Ice
8 Lime Slices
Mix sugar and juices in large plastic or glass
pitcher. Pour half of mixture into another
pitcher.
Just before serving, stir sparkling water into
juice mixture. Serve over ice. Garnish with
lime slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Coleslaw
Categories: Salads
Yield: 8 Servings
1/2 c Mayonnaise
1/4 c Sour Cream
1 tb Sugar
2 ts Lemon Juice
2 ts Dijon Mustard
1/2 ts Celery Seed
1/4 ts Salt
1/4 ts Pepper
4 c Shredded Cabbage
1/2 c Shredded Carrot
1/4 c Chopped Onion
Mix all ingredients except cabbage, carrot and
onion in large glass or plastic bowl. Add remaining
ingredients; toss until evenly coated.
Cover and refrigerate at least 1 hour to blend
flavors. Cover and refrigerate any remaining salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Italian Sausages
Categories: Main Dish, Meat
Yield: 6 Servings
TOMATO RELISH:
1 1/2 c Red Tomatoes, diced
1/2 c Yellow Tomatoes, diced
1 tb Red Wine Vinegar
1/4 ts Dried Oregano Leaves
SANDWICHES:
1/4 c Dijon Mustard
1/2 ts Dried Oregano Leaves
6 Sweet Italian Sausages
6 Bratwurst Buns, split
Heat gas or charcoal grill. In small bowl, mix
tomato relish ingredients; cover and refrigerate
until serving.
In another small bowl, mix mustard and oregano;
set aside.
Place sausages on grill over medium heat. Cover
grill; cook 10 minutes, turning occasionally.
Continue grilling 8 to 10 minutes longer, turning
and brushing occasionally with mustard mixture,
until no longer pink in center. Discard any
remaining mustard mixture.
Serve sausages on buns with tomato relish.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Spicy Corn
Categories: Side Dish
Yield: 4 Servings
2 tb Butter, melted
4 Ears Corn, with husks
1 tb Taco Seasoning Mix
Heat coals or gas grill for direct heat.
Mix butter and taco seasoning mix. Carefully pull
back husk of each ear of corn; remove silk. Spread
butter mixture over corn. Pull husks back over
ears; tie husks securely with thin piece of husk
or string.
Cover and grill corn 4 to 5 inches from medium heat
20 to 30 minutes, turning frequently, until tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Banana Cream Pie-In-A-Bowl
Categories: Desserts
Yield: 6 Servings
1 c All-Purpose Flour
1/4 c Packed Brown Sugar
1/2 c Firm Butter
1/2 c Peanuts
1 sm Box Banana Instant Pudding
2 c Cold Milk
3 md Ripe Bananas
8 oz Whipped Topping
Heat oven to 400F degrees. In medium bowl, mix flour
and brown sugar. Cut in butter, using pastry blender,
until mixture is crumbly. Stir in peanuts. Press
evenly on bottom of ungreased 9-inch square pan.
Bake about 15 minutes or until light brown. Stir to
break up. Cool completely, about 1 hour.
In large bowl, make pudding mix as directed on box,
using 2 cups milk. In 2-quart serving bowl, layer
half of the crumb mixture, pudding, bananas and
whipped topping; repeat layers. Cover and
refrigerate at least 4 hours. Top with additional
peanuts if desired. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cucumbers Provence
Categories: Appetizers
Yield: 32 Appetizers
1 lg English Cucumber, chilled
1/3 c Sun-Dried Tomato Spread
3 tb Crumbled Chevre Cheese
Fresh Basil Leaves
Make lines or indentations lengthwise down cucumber
at 1/4-inch intervals, using vegetable peeler or
tines of fork. Cut cucumber into 32 slices, 1/2
inch each. Place on paper towels to drain.
Spread each slice with about 1 teaspoon tomato
spread. Sprinkle each with about 1/2 teaspoon
cheese.
Serve immediately, or refrigerate up to 1 hour.
Top each slice with basil leaf just before
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garden Medley Salad
Categories: Salads
Yield: 8 Servings
CARAWAY VINAIGRETTE:
1/4 c Olive Oil
1 tb Chopped Fresh Parsley
2 tb Red Wine Vinegar
1/2 ts Caraway Seed
1/2 ts Salt
1 Clove Garlic, minced
SALAD:
1 md Cucumber
8 c Salad Greens
1 md Tomato, in wedges
4 md Green Onions, sliced
In tightly covered container, shake all vinaigrette
ingredients until well blended.
Cut cucumber lengthwise in half; scrape out seeds.
Cut halves diagonally into 1/2-inch-wide pieces.
In large serving bowl, toss salad greens, tomato,
cucumber, onions and vinaigrette.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bacon Cheeseburgers
Categories: Main Dish, Meat
Yield: 4 Servings
1 lb Lean Ground Beef
1 sm Onion, finely chopped
1/4 ts Pepper
4 Hamburger Buns, toasted
1/3 c Blue Cheese Dressing
4 sl Bacon, crisply cooked
Heat coals or gas grill for direct heat. Mix beef,
onions and pepper. Shape into 12 patties, each
about 3/4 inch thick.
Cover and grill patties 3 to 4 inches from medium
heat 10 to 11 minutes, turning once, until no
longer pink in center and juice is clear.
Place burgers on bottom half of buns. Spoon dressing
onto burgers. Break bacon slices in half and top
each burger with 2 pieces of bacon. Cover with top
half of buns.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Rosemary Potatoes
Categories: Side Dish
Yield: 4 Servings
4 md Russet Potatoes
1 sm Onion, finely chopped
2 tb Olive Oil
2 ts Dried Rosemary
1/4 ts Dried Thyme
1/4 ts Salt
1/8 ts Pepper
Heat oven to 450F degrees. Grease jelly roll pan,
15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch
chunks.
Mix remaining ingredients in large bowl. Add
potatoes; toss to coat. Spread potatoes in single
layer in pan.
Bake uncovered 20 to 25 minutes, turning
occasionally, until potatoes are light brown
and tender when pierced with fork.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fresh Peach Cobbler
Categories: Desserts
Yield: 6 Servings
1/2 c Sugar
1 tb Cornstarch
1/4 ts Ground Cinnamon
4 c Sliced Fresh Peaches
1 ts Lemon Juice
3 tb Shortening
1 c All-Purpose Flour
1 tb Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 c Milk
Sweet Whipped Cream
Heat oven to 400F degrees.
Mix 1/2 cup sugar, the cornstarch and cinnamon in
2-quart saucepan. Stir in peaches and lemon juice.
Cook over medium heat stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2-quart casserole; keep peach
mixture hot in oven.
Cut shortening into flour, 1 tablespoon sugar, the
baking powder and salt in medium bowl, using pastry
blender or crisscrossing 2 knives, until mixture
look like fine crumbs. Stir in milk. Drop dough by
6 spoonfuls onto hot peach mixture.
Bake 25 to 30 minutes or until topping is golden
brown. Serve warm with cream if desired.
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