Peach Cobbler

Ingredients:

•4 cups peeled, sliced peaches.
•2 cups sugar, divided.
•1/2 cup water.
•8 tablespoons butter.
•1 1/2 cups self-rising flour.
•1 1/2 cups milk.
•Ground cinnamon, optional.

Directions:

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Baked Macaroni and Cheese.

INGREDIENTS:

•1 (12 ounce) package macaroni.
•1 egg.
•2 cups milk.
•2 tablespoons butter, melted.
•2 1/2 cups shredded Cheddar cheese.
•Salt and pepper to taste.


DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.

2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.

3. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.

4. Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.

5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Slow Cooked Split Pea Soup

Slow cooked pea soup.


Ingredients:

•1 (16 oz.) pkg. dried green split peas, rinsed.
•1 meaty hambone, 2 ham hocks, or 2 cups diced ham.
•3 carrots peeled and sliced.
•1/2 cup chopped onion.
•2 ribs of celery plus leaves, chopped.
•1 or 2 cloves of garlic, minced.
•1 bay leaf.
•1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes.
•1 tbsp. seasoned salt (or to taste).
•1/2 tsp. fresh pepper.
•1 1/2 qts. hot water.

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons.

Serves 8.

Salisbury Steak.

SALISBURY STEAK

10 3/4 ounces cream of mushroom soup, condensed.
1 1/2 pounds ground beef lean.
1/2 cup dry bread crumbs, or cracker crumbs.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1 onion, finely chopped.
1 egg, slightly beaten.
1/3 cup water.

Heat oven to 350°F. In medium bowl, combine 1/4 of the soup with remaining ingredients except water; mix well. Shape into 6 patties; arrange in single layer in 13x9-inch or 12x8-inch baking dish. Bake uncovered at 350°F. For 30 minutes. Skim off fat.

In small bowl, combine remaining soup and water; spoon over patties. Return to oven and bake for 10 minutes. If desired, garnish with mushroom slices.

Serving Size: 6