Melt 1 stick butter in 9 x 13 pan
cook large can peaches in pan w/1/2 cup sugar, 1 tsp cinnamon, 1/4 tsp salt and 1 TBS lemon juice
Mix together the following:
1 1/2 cup flour
3/4 cup sugar
1 can evaporated milk or 1 1/2 cup whole milk
Pour mixture in pan.
Pour peaches in pan in mixture
stir a little.
Mix cinnamon and 1/2 cup sugar and sprinkle on top
DO NOT P”UT ALUMINUM FOIL ON IT
Bake at 350 for approx 35 min, or until golden brown.
8 oz shredded cheese
1 tsp salt
1 lb ground beef
1 – 8 oz cream style corn
2 1/2 cups cornmeal
1/2 cup oil
1 tsp soda
1 cup buttermilk
Brown beef and onion, then drain
Spray bottom of iron skillet
mix oil, meal, corn, soda with 1 cup buttermilk
put half in bottom of skillet
layer beef, cheese and peppers next
put remaining batter on top
Bake for approx 45 min. at 350 degrees, or until cornbread layers are done.
Cook 6 cups cups – squash OR zucchini with 1 chopped onion
drain and set aside. (should yield 4 to 6 cups)
2 Eggs slighlty beaten with fork
add 1 can cream of chicken OR cream of mushroom soup
mix together, then add the squash/zucchini and onion mixture
Next mix together:
8 oz Peppridge Farm Herb Stuffing Mix
1 stick butter
Put 1/2 herb season mixture in bottom of casserole dish.
Layer with the squash mixture.
Add remaining stuffing mixture on top.
Bake at 350 degrees 30 minutes
Cover a chicken (either whole chicken, or a large bag of chicken breasts) with as much water as pressure cooker allows…
ADD onion, onion powder or onion flakes, a little sage, 4 bouillon cubes and a light touch of garlic powder…to water and chicken.
COOK chicken until done. (If using whole chicken, remove chicken from broth and de-bone. Return meat to the broth.)
Add more bouillon if needed (go by taste of broth)
Add 1 can evaporated milk.
3 cups Self-rising flour
2 TBS vegetable oil
enough buttermilk to moisten dry ingredients and drop by spoon.
Bring broth to boil and drop dumplings by spoon fulls. Cook until done. Dumplings will get very fluffy and large.