8 cups sliced, peeled, fresh or frozen peaches
1 cup granulated sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon ground cinnamon
3/4 cup packed brown sugar
1/4 cup butter or margarine, melted
1-1/2 cups chopped pecans
2 cups all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
3/4 cup buttermilk
Half-and-half or light cream (optional)
Thaw frozen peach slices, if using. Do not drain.
In a Dutch oven combine peaches, 1 cup granulated sugar, water, cornstarch, and cinnamon. Cook and stir until mixture is thickened and bubbly. Keep warm.
Meanwhile, for pecan filling, stir together brown sugar and melted butter or margarine. Add pecans; toss to mix. Set aside.
For dough, in a large mixing bowl stir together flour, 2 teaspoons granulated sugar, baking powder, baking soda, and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in the center; add buttermilk. Stir just until dough clings together.
Turn dough out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll dough into a 12x8-inch rectangle; spread with pecan filling. Roll up from one of the long sides. Cut into twelve 1-inch-thick slices.
Transfer hot peach mixture to a shallow 3-quart baking dish. Place slices, cut side down, on top of the hot peach mixture. Bake in a 400 degree F. oven for 25 to 30 minutes or until topping is golden. Serve warm with half-and-half or light cream, if desired. Makes 12 servings.
Ingredients:
------------ 1 bottle (16 oz.) KRAFT House Italian with Olive Oil Blend Dressing or Zesty Italian Dressing, divided
1 beef sirloin steak or top round steak, 1-inch thick (1-1/2 to 2 lb.)
Preparation:
------------ RESERVE 1/2 cup dressing. Pour remaining dressing over steak; cover.Refrigerate several hours or overnight to marinate.
Drain; discard dressing.
HEAT grill or broiler. Place steak on grill over medium coals or on rack of broiler pan 3 to 4 inches from heat.
GRILL or broil 10 to 12 minutes on each side or until desired doneness, turning and brushing with reserved 1/2 cup dressing.
Ingredients:
------------ 1 bottle (8 oz.) KRAFT House Italian Dressing
1 loaf French bread , cut into slices
Preparation:
------------ SPREAD dressing generously over cut surfaces of bread. Place on grill over medium coals.
GRILL 3 minutes on each side or until toasted. Serve with salads or grilled meats.
6 eggs hard-boiled, peeled
1/2 tsp. Worcestershire sauce
1/2 c Cheddar cheese, cubed 1/4"*
1 tsp. Salt
Black pepper to taste
3 tbls. Mayonaise
1 tbls. Pimientos, chopped
1 tsp. Sweet relish
1 tsp. Yellow mustard
Remove egg yolks from eggs and reserve.
Chop egg whites, mix with relish,Pimientos, Worcestershire sauce, salt & pepper.
Mash the yolks and mix with the mayo, mustard, & cheese. Then mix both mixtures together!
*Note: Extra sharp cheddar or a combination of 1/2 cheddar and 1/2 Swiss cheese makes for a delicious variation!
1/4 cup sugar
1 teaspoon salt
1 cup sour cream
3 cups sifted whole wheat flour
1/2 teaspoon baking soda
1 cup figs
1/2 cup pecans
3 tablespoons butter
3 tablespoons hot water
1/2 teaspoon vanilla
Mix together sugar, salt, sour cream, flour, and soda. Knead and roll very thin.
Grind figs and nuts. Cream with the butter and hot water; add vanilla.
Spread half the dough with the fig mixture and fold the other half of dough over to cover the fig mixture. Press together and cut in 1 1/2-inch squares.
Arrange on lightly greased cookie sheet, sprinkle with sugar, and bake at 400 degrees for 20 to 25 minutes.
1/2 medium onion,finely chopped
1/2 bell pepper,finely chopped
1/2 stick margarine (4 tablespoons)
1/4 cup flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 pound American process cheese (Velveeta)
1 cup cubed cooked ham
1 1/2 cups cooked diced potatoes
Saute onion and bell pepper in margarine until wilted. Stir in flour, mixing well. Slowly add milk and seasonings. Add cheese. Cook and stir until cheese melts and sauce thickens slightly. Do not overcook. Add ham and potatoes and pour into 1-quart baking dish. Bake uncovered for about 20 minutes at 350 degrees. Serves 4.
Makes approx 30 "cookies" Almond bottom layers:
9 oz almonds
9 oz powdered sugar
2 egg whites
Filling:
3 1/2 oz butter or margarine
1 3/4 oz powdered sugar
1 egg yolk
2 tbs cocoa powder
2 tsp strong coffee
Glazing:
3 1/2 oz dark chocolate
Scald, peel, and grind the almonds. Mix almonds and powdered sugar. Beat the egg whites stiff and gently fold them into the almond-sugar mixture. Drop out the batter on a baking plate dressed with baking paper. Bake at 350F for about 15 minutes or until the layers are light brown. Allow to cool slightly before moving them from the plate to a rack to cool completely.
Make the filling: Stir fat and powdered sugar really fluffy. Add the egg yolk while stirring vigorously. Add cocoa powder and coffee and stir until smooth. Distribute the filling on the bottom layers.
Melt the chocolate over a waterbath and quickly spread it over the filling using a small brush. Leave the cookies on the rack while glazing them and let them remain there until the chocolate has set completely. Enjoy!
These bottom layers can be kept in the freezer for 3 - 4 months. Fill and glaze them before serving.
Makes 6 servings
Seasoning Mix
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic®
1/2 teaspoon ground nutmeg
2 whole bay leaves
4 tablespoons unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
2 teaspoons minced garlic
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1-1/2 pounds ground beef
1/2 pound ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs
Combine the seasoning mix ingredients and set aside.
Melt the butter in a 1 quart saucepan over medium heat. Add the onions, celery, bell pepper, green onion, garlic, Magic Pepper Sauce, Worcestershire sauce and seasoning mix. Cook, stirring occasionally and scraping the bottom of the pan until the mixture starts sticking excessively, about 6 minutes. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from the heat and allow to cool at room temperature.
Preheat the oven to 350°.
In a large mixing bowl place the ground beef and ground pork. Add the eggs, the cooked vegetable mixture (remove the bay leaves) and the bread crumbs. Mix by hand, being careful not to overmix. Overmixing will release the protein in the meat and make it mushy. Blend no longer than necessary to distribute the ingredients. Place the mixture in an ungreased 13" x 9" baking pan. Shape the mixture into a loaf that is about 12 x 6 x 1-1/2 inches - - it will not touch the sides of the pan - - and bake uncovered for 25 minutes. Raise the heat to 400° and continue cooking until done, about 35 minutes longer.
Copyright © 1995 by Paul Prudhomme
8 frozen hash brown patties
1 tsp. salt
1/2 tsp. garlic powder
1 cup whipping cream
1 cup shredded cheddar cheese
Place patties in a greased 13 x 9 baking dish. (you don't need to thaw the patties first) Sprinkle with salt and garlic powder. Pour cream over patties. Bake uncovered, at 350 degrees for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes more or till potatoes are tender and cheese is melted.
I sometimes add a bit more cream and cheese, and I have made this with the shredded hash browns too. So easy and usually have no leftovers.
1 1/2 cups rice,cooked
1 teaspoon salt
1 cup mayonnaise
1 1/2 tablespoons pimiento,diced
1/4 teaspoon pepper
1 1/2 cups cooked English peas
1 1/2 cups celery,diced
1 1/2 cups cooked chicken,diced
saladgreens
pimiento-stuffed olives,for garnish
Combine mayonnaise, pimiento, pepper, and salt. Add celery, peas, chicken and cooled rice. Chill for at least 1 hour before serving. Serve on salad greens; garnish with sliced olives. Serves 6.
Ingredients:
4 c Chex cereal
1/2 c Dried fruit bits
1/2 c Raisins
1/2 c peanuts
1/2 c M & Ms
Put into a large ziploc bag and shake to mix.
CHOCOLATE CHIP COOKIES
Ingredients:
1/2 cup butter
1/2 cup peanut butter
2 cups semisweet chocolate chips
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
Cream butter, peanut butter, brown sugar, sugar. Add eggs, corn syrup, water and vanilla, beat until blended well. Sift together flour, baking soda, and salt, and add to creamed mixture, mix well. Stir in chocolate chips. Drop cookies on cookie sheet in heaping tablespoonfuls, 2 to 3 inches apart. Bake for 12-14 minutes.
Ingredients:
1 jar marshmellow cream
8oz. bar of cream cheese (softened)
Sliced fruit (examples: strawberries, melons, and cantalope)
Mix the marshmellow cream and cream cheese very well. Take your favorite fruit and dip into the cream mixture.
(You and your children can make this together as a gift for friends, family, or their teachers. Place the mix in a jar to give as a gift. and include a tag with the baking directions.)
Ingredients:
3/4 cup packed brown sugar
1/4 cup white sugar
1 1/2 cups mini baking M & Ms
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions:
Combine the flour with baking soda and salt. In a clean 1 liter sized glass jar layer the ingredients in the order given, starting with the brown sugar and ending with the flour mixture.
Attach a card with the following directions:
M & M COOKIES:
1. Preheat oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper.
2. Empty the contents of the jar into a large bowl and mix until all the ingredients are well combined.
3. Using your hands work in 3/4 cup softened butter or margarine until the mixture resembles coarse crumbs.
4. Beat 1 egg with 1 teaspoon vanilla extract. Work this into the flour mixture until well combined. Dough will be a little crumbly.
5. Shape dough into 1 inch sized balls and place 2 inches apart on the prepared baking sheet. Slightly flatten the balls with the palm of your hand. Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned. Remove cookies to a rack to cool. Makes about 2 dozen cookies.
Ingredients:
1 cup Chocolate chips (semi-sweet or milk chocolate)
1 tbsp Butter
2 med Eggs
1 1/4 cup Powdered sugar
1/2 tsp Vanilla
2 cup Peanuts, salted cocktail
2 cup Marshmallows, mini
Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat.
Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows.
Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove just before serving. Makes about 4 doz.
