Mom’s (Liz) Peach Cobbler

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.

Freda’s (mother-in-law) Mexican Cornbread

8 oz shredded cheese

1 tsp salt

onion

1 lb ground beef

hot peppers

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.

Aunt Juanita’s Squash Casserole

Cook 6 cups cups – squash OR zucchini with 1 chopped onion

drain and set aside. (should yield 4 to 6 cups)

Next:

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

Mom’s (Liz) Chicken Dumplings

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.

Dumpling:

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.