Aunt Helen’s “Killer” Cobbler

Recipe By : Reader Contest Winner, Sacramento Bee 7/9/97
Serving Size : 6 Preparation Time :0:20
Categories : Dessert Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Topping—
1 cup all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter — softened
—Filling—
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled, — sliced in quarters
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
2 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
lots of vanilla ice cream

Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add
milk and 1/4 cup butter. Stir until all lumps are gone. Set aside.

Next, in a medium saucepan, stir together brown sugar and cornstarch; add
water. Add peaches and blueberries. Cook and stir gently over medium heat
until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter
melts. Pour in an ungreased baking dish and spoon mounds of topping over the
hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and
cinnamon. To avoid spillover in the oven, place baking dish on top of a
cookie sheet. Bake cobbler in a 350°F oven for 35 minutes or until a
toothpick inserted in the crust comes out clean. Serve warm with ice cream,
or if you are feeling frisky, whipped cream. If blueberries are not
available, you can add one additional cup of peaches to the recipe.

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NOTES : According to the author, Marilyn Schiveley, of Folsom, it’s a “killer”
because it’s so good. “It’s to die for,” she said. “My aunt and uncle had a
peach ranch in Colorado back in the 1950’s, and this is a tried and true,
never-fail recipe that gets rave reviews every time.”

Mongolian Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 pound Flank steak
—–MARINADE—–
1 teaspoon Rice wine or dry sherry
1 tablespoon Soy sauce
1 tablespoon Vege. oil
1 teaspoon Sesame oil
1/4 teaspoon Baking soda
1 teaspoon Cornstarch
1/2 teaspoon Sugar
—–FRYING AND SAUCE INGRED—–
4 cups Oil — for deep frying
1 ounce Rice noodles
1 tablespoon Hoisin sauce
1 tablespoon Hot bean sauce
1 teaspoon Cornstarch
1/2 cup Water
10 Green onions — chop 1 1/2″

Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well. Let
stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently loosen
roll of rice noodles with your fingers and break into 2 portions. Carefully
lower half the noodles into hot oil with a slotted metal spoon or in a lg.
strainer and press under oil 2 seconds. Immediately remove puffed noodles from
wok with slotted spoon or strainer; set aside to cool. Repeat with remaining
half of rice noodle roll. Break cooled noodles into 2″ lengths and arrange on
a platter. Remove oil from wok except 5 tb Heat oil remaining in wok over high
heat 30 seconds. Stir-fry marinated beef until very lightly browned. Remove
with slotted spoon; set aside. Remove all but 2 tb. oil from wok. Add hoisin
sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to
a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds.
Spoon over noodles. Makes 4-6 servings. LISA CRAWLEY TSPN00B If you’ve never
made the rice noodles before, you are in for a surprise. The literally explode
in size in the oil and it is magic!! The oil has to be HOT or it won’t work
though. The first time I did it on my own, I didn’t have the oil hot enough,
the noodles laid in the bottom of the wok and played dead!! Good Luck!

PEANUT BUTTER JELLY MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole Wheat Flour
1/2 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Peanut Butter — Crunchy Style
3/4 c Skim Milk
2 ea Eggs — Small
1/4 c Fruit Preserves

Combine the flour, sugar, baking powder and the salt
in a mixing bowl. Cut in the peanut butter with two
forks or a pastry blender until the mixture resembles
coarse crumbs. Add the milk and eggs all at once,
stirring until the flour is moistened. Place 2 Tb of
the batter into a greased, fluted or plain muffin cup.
Place 1 ts of the preserves in the center of the
batter and top with 2 tb more of the batter. Repeat
until you have 12 muffins. Bake in a 375 degree F.
oven for 15 to 17 minutes. Remove from the muffin cups
and cool on a rack.

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Green Split Pea Soup

Recipe By :
Serving Size : 6 Preparation Time :1:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup split green peas
3 tablespoons margarine
1/4 cup onion — chopped
4 cups water — cold
salt and pepper — to taste
1/2 teaspoon marjoram — ground
2 cups skim milk

Soak peas as directed on package, and drain
Melt margarine in a large saucepan
Cook onion until lightly browned
Add water, peas, and seasoning
Cover and simmer for 1 hour or until peas are tender, stir occasionally
Press soup through a sieve or puree in an electric blender
Return to saucepan, add milk and adjust seasoning
Heat thoroughly, stir occasionally
Serve immediately

Yield: about 1 1/2 quarts

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Per serving: 81 Calories; 6g Fat (64% calories from fat); 3g Protein; 4g
Carbohydrate; 1mg Cholesterol; 138mg Sodium

Title: Steamed Fruit Mush (or Duff)
Categories: Penndutch, Puddings
Yield: 1 servings

4 c Fruit **
2 c Sugar
1 ts Lemon juice
1 tb Butter
2 c Flour
4 ts Baking powder
1 ts Salt
3/4 c Milk

** For Blueberry Mush, use blueberries. For Raspberry Mush, use
raspberries. For Blackberry Mush, use blackberries. For Cherry Duff,
use cherries. For Peach Duff, use peaches.

Sift flour, baking powder and salt together, and work in the butter.
Add the milk and mix thoroughly. Combine sugar, fruit and lemon
juice. Mix with first batter. Pour into a buttered mold, cover
tightly and steam for 45 minutes. Serve with cream.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

Title: Hauntingly Good Popcorn
Categories: Snacks, Popcorn, Holidays
Yield: 1 servings

6 c Popped popcorn *
1/2 c Dried apple slices; cut
1/2 c Dried cranberries
1/4 c Raisins
1/4 c Walnuts; chopped
1 tb Brown sugar
1 ts Pumpkin pie spice
1/4 ts Ground cinnamon

* can use 1 bag of microwave popcorn. Do not use lite or air popped
popcorn as seasonings will not stick to it. In large bowl, toss
together popcorn, dried applies, dried cranberries, raisins and
walnuts. In small bowl combine brown sugar, pumpkin spice and
cinnamon. Add to popcorn mixture and toss until popcorn is coated!!

MMMMM

NATURAL BRAN MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Boiling water
3 c Raw bran
3 ea Egg whites
3/4 c Sugar or less
2 c Non-fat buttermilk
1/3 c Canola oil
1/2 c Raisins or dates
1 1/2 c Whole wheat flour
1 c Unbleached white flour
2 1/2 ts Baking soda

Preheat the oven to 375 degrees. Mix raw bran and
boiling water in a large bowl and set aside. Combine
egg whites, sugar, buttermilk, oil and dried fruit in
a medium bowl. Add to bran in the large bowl. In a
medium bowl, mix the flours and baking soda. Add to
bran mixture and mix until just blended. Spoon into
lightly oiled or paper lined muffin tins. Bake for
15-20 minutes. Batter can be kept in refrigerator in a
covered jar for several weeks and baked as needed.
Makes 30 muffins.
~——————————————————
~———— 1 Muffin calories 97,protein 3.1
gm,carb. 17.0 gm,total fat 3.0 gm,CSI Units 0.5,sodium
87 mg,potassium 129 mg,calcium 30 mg,iron 1.3
mg,dietary fiber 3.3 gm
~——————————————————
~————- ~- The New American Diet by Connor
Connor

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ZUPA MIGDALOWA – ALMOND SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Milk
1/2 lb Almonds, blanched, and
-finely ground
1 t Almond extract
2 c Cooked riced
1/3 c Sugar
1/4 c Raisins or currants

1. Heat milk just to simmering in a large saucepan.
2. Add all the ingredients; stir until well mixed.
Cook over low heat 3 to 5 minutes.
3. Serve hot as is traditional for Christmas, or chill
before serving.

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Wheat-Flour Applesauce Doughnuts

Recipe By : Maine’s Jubilee Cookbook–1969
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 1/2 cups flour — unsifted
1/2 cup wheat flour
4 teaspoons baking powder
1 teaspoon soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon mace
1 cup sugar
1/4 cup shortening
3 eggs
1 teaspoon vanilla
1 cup applesauce
1/2 cup buttermilk

Measure flour and wheat flour, baking powder, soda, salt and
spices onto wax paper. Stir well to blend. Cream shortening,
sugar,eggs and vanilla throughly. Stir in applesauce and
buttermilk, mixing well. Add blended dry ingredients, one
cup at a time beating until smooth after each addition.
Refrigerate dough for 2 hours.

Preheat oil to 375 degrees. Turn dough out onto a well
floured board with additional flour for handling. Cut with
floured 2 1/2-inch cutter. Remove centers. (jar tops make
good cutters) Fry doughnuts a few at a time about 1 minute
on each side. Drain on paper towels. Sprinkle with sugar.
Makes 4 to 4 1/2 dozen.

Recipe by: Marion Hunter, Lincoln, Maine.

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