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.”

Title: Angel Food Ice Cream Cake
Categories: Diabetic, Desserts, Cakes, Kids, Fruits
Yield: 15 Yummy Servings

1 Angel food cake (8 inches)
1/2 Gl Vanilla ice cream (sugar free),
-slightly softened
2 qt Fresh strawberries
Sugar substitute to taste

Cut the cake in half; tear one half into small pieces and set aside.
Cut the other half into 12-14 thin slices; arrange in the bottom of a
wax paper lined 13″ x 9″ x 2″ baking pan, overlapping as needed.
Spread softened ice cream over cake, pressing down to smooth. Gently
press the small cake pieces into the ice cream. Cover and freeze.
Just before serving, slice strawberries and sweeten to taste. Cut
dessert into squares and top with strawberries. Serves 15.

Diabetic Exchanges: One serving (prepared with sugar free ice cream
and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183
calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm
protein, 4 gm fat.

SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94

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Almond Persimmon Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
La-Times

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Sifted flour
1 1/2 teaspoons Baking soda
1/2 teaspoon Salt
1/2 teaspoon Ground cinnamon
2 Eggs
1 1/4 cups Sugar
1 1/2 cups Sieved persimmon pulp
1/4 cup Butter or margarine — melted
3/4 cup Milk
1 cup Raisins
1/2 cup Chopped almonds
Bottled hard sauce — =OR=- Whipped cream

Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat
in sugar. Stir in persimmon pulp and melted butter. Add flour mixture
alternately with milk and beat until smooth. Fold in raisins and
almonds.
Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot
water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard
sauce or cold with whipped cream.

(C) 1992 The Los Angeles Times

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GLAZE LEMON SQUARES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SQUARES—–
1 c Bisquick
2 tb Powdered Sugar
2 tb Firm Butter or Margarine
3/4 c Sugar
1/3 c Flaked Coconut
1 tb Bisquick (additional)
2 Eggs, lightly beaten
2 tb Fresh Lemon Juice
2 ts Grated Lemon Rind
1 dr Yellow Food Coloring (opt)
—–GLAZE—–
1/2 c Powdered Sugar
1 tb Lemon Juice

Mix the 1 cup of bisquick and powdered sugar, cut in
the margarine. Press in an ungreased 8″ square pan.
Bake in a preheated 350oF oven for 10 minutes until
light brown. Mix all remaining ingredients and pour
over slightly cooled baked layer. Return to oven and
bake another 25 minutes more until set. Loosen edges
while warm. Cool completely and spread with the glaze
(beat together until smooth).

Source: “The Yankee Kitchen” 03-30-93 (#6) [Joyce]

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Crab Casserole Florentine

Recipe By : Dora Guerra/Nitty Gritty Productions
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 packages frozen spinach — chopped drained
1 can cream of mushroom soup, condensed — undiluted
10 ounces white sauce
1 1/4 cups Swiss cheese — shredded
1 tablespoon fresh lemon juice
2 cans crab meat (7 1/2 oz)
1 can waterchestnuts (6 1/2 oz.)
3 tablespoons grated Parmesan cheese

Melt butter. Add spinach and cook until all the liquid has
evaporated. Stir in the cream of mushroom soup. Remove from heat and
set aside. Combine white sauce, cheese, and lemon juice in saucepan.
Cook over medium heat, stirring until cheese melts. Remove cartilage
from crab meat. Add to sauce along with water chestnuts.

In 10″ casserole, layer the spinach and mushroom soup using 1/2 of
the mixture. Top with half of the crab mixture. Repeat layer. Top
with Parmesan. Bake at 300 degrees for 1 hour.

– – – – – – – – – – – – – – – – – –

NOTES : May be prepared 2 days in advance and refrigerated. Increase
baking time 10 minutes.

1 15 oz can navy beans, drained and rinsed
1 15 oz can red beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
2 stalks celery, sliced (about 1 cup)
1/2 cup thinly sliced green onion
1/2 cup vinegar
1/4 cup molasses
1Tbsp Dijon-style mustard
1/4 tsp. pepper
2 cups torn curly endive

In a large bowl, combine beans, celery, and green onion.
For dressing, combine vinegar, molasses, mustard and pepper, and mix well.
Pour over bean mixture, stir to coat. Cover and chill for 4 to 24 hours
(the longer the better!), stirring occasionally.
Just before serving, stir in endive.

Title: Stuffed Pechuga
Categories: Poultry, Main dish, Mexican, Jaw
Yield: 1 Servings

1 Strip thick hickory-smoked
Bacon
1 Skinless, boneless chicken
Breast, (6 oz)
2 oz Grated monterey jack cheese
1/2 t Butter
1 Button mushroom, sliced
1/8 t Minced garlic
1/8 t Soy sauce
1 Egg, lightly beaten
1/8 c Milk
1/2 c Flour
1/8 t Salt
1/8 t Pepper
2 c Oil for deep frying

Place bacon in skillet over low-medium heat and fry until crisp. Cut
into 1/4 inch chunks and set aside. Wash chicken breast under cold
running water and pat dry with a paper towel. Place chicken between
sheets of waxed paper, skinless side up, on a cutting board. Flatten
with a poultry hammer until entire breast is 1/4 inch thick. Turn
breast over and place the cheese and bacon in the center. Melt
butter in small saucepan. Add mushrooms, garlic and soy sauce and
saute until tender. Pour over bacon mixture. Pull all sides of the
breast up and over the cheese to form a large ball shape, completely
covering all ingredients in the middle of the chicken. Preheat oil
in deep fryer or small skillet to 350 degrees. In small bowl combine
egg and milk and beat to combine. In small bowl combine flour, salt
and pepper. Dip chicken in egg and milk bath and roll in spiced
flour. Submerge in hot oil and fry 4-6 minutes or until golden brown.

MMMMM

Title: Corn Casserole Supreme
Categories: Vegetables, Casseroles
Yield: 8 servings

-JUDI M. PHELPS
17 oz Can cream-style corn
2 Eggs; beaten
1/2 c Soda crackes; crushed
1/4 c Margarine; melted
1/4 c Evaporated milk; undiluted
1/4 c Carrots; finely shredded
1 ts Onion; chopped
1/4 c Green pepper; chopped
1/4 c Celery; chopped
1 ts Tabasco sauce
1/2 ts Sugar
Salt
1/2 c Cheddar cheese; grated
Paprika

Combine corn and all ingredients except cheese and paprika. Mix
thoroughly and turn into greased 8 x 11-inch baking dish. Top with
cheese. Sprinkle with paprika. Bake at 350 degrees F. for 30
minutes. Serves 8. Source: The Best of the Best From Tennessee.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Title: Dark Chocolate Mousse, the Royal Orleans
Categories: Puddings, Desserts
Yield: 12 servings

Chocolate Mousse
12 oz Top-quality semi-sweet
Chocolate (the better
The chocolate, the better
The mousse)
1 c Whipping cream
1/4 c Hot coffee
1/4 c Hot water
3 Egg yolks, beaten
1 ts Vanilla
5 Egg whites
1/3 c Sugar

For dark chocolate mousse, as was served at the Royal Orleans (and was
considered to be the best chocolate mousse anyone had ever tasted),
use the list of ingredients below and follow the same procedure as
above, except using hot coffee instead of brandy, and whisking the
vanilla into he egg yolk-chocolate mixture instead of into the whites.

Melt the chocolate in a double boiler over low heat. It’s a good idea
to stand over the chocolate while it is melting and stir it until it’s
completely melted, then take it off the heat immediately.

Whip the cream and set aside. Pour the hot coffee and hot water
slowly into a bowl with the egg yolks, whisking briskly as you go
until completely mixed. Add the vanilla to the egg yolks.

Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the
egg whites and the sugar until peaking but not dry.

Fold the egg-white meringue into the chocolate mixture carefully with
a wooden spoon.

Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE
RECIPE. The key to a great chocolate mousse is that you can’t
incorporate hot melted chocolate into whipped cream. The chocolate
mixture must be cool to the touch or the cream will break. Lightly
blend the two mixtures until uniform.

This mousse is at its best cloudlike texture right after
incorporating the whipped cream. But at Andrea’s, they pipe it into
dish-shaped champagne glasses, sprinkle chocolate shavings and
powdered sugar over the top, and refrigerate. This causes the mousse
to set, which gives it a different, heavier texture. Walt MM

MMMMM

Title: Low-Fat Broccoli Soup
Categories: low-cal, soups, vegetables
Yield: 4 servings

2 c water
3/4 c celery; chopped
1 tb olive oil
2 tb flour
3/4 ts salt
1/8 ts nutmeg
1 1/2 lb broccoli; stalks separated
1/2 c onion; chopped
2 1/2 c water
1 tb instant chicken bouillon
1/8 ts pepper
1/2 c evaporated skim milk

1. Heat 2 cups water in a large pot til boiling 2. Add vegetables,
cover, and cook till tender (about 10 min) 3. Blend vegetables with
part of the cookimg water in a blender or food processor. 4. Heat
olive oil in a small nonstick skillet. Add 2 T of the 2 1/2 c water
and sprinkle in the flour.
Cook and stir until smooth. 5. Add the remaining water and heat
to boiling, stirring constantly. Boil and stir 1 minute. 6. Stir
broccoli mixture, istant bouillon, salt, pepper, and nutmeg. Heat
just until boiling. 7. Stir in the evaporated skim milk and heat
through
without boiling again. makes about 9 cups. Per 1 1/2 cups: 86
calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg.
sodium. Source: T-Factor Diet book FROM: PATRICIA MCCOY. I saved this
from *p* on 9/25/91. Judy Garnett/NC pjxg05a

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