|
What a peach!
The peaches are so good right now! We are on our second crate! I have put a few pies in the freezer so we can enjoy them later on, too. I hope you enjoy this fresh peach dessert recipe! Filling: Place 6 cups sliced peaches in bottom of buttered 9 inch glass dish, sprinkle the juice and rind of one lemon over peaches along with 1/4 cup minute tapioca and a sprinkle of cinnamon. Top with the following mixture: 1 1/4 cup flour 1/4 tsp salt 3/4 cup brown sugar 1 cup cookie crumbs (such a crumbled Lorna Dunes) 1/2 cup sliced or slivered almonds 3/4 cup butter Mix all ingredients with fork or pastry blender and sprinkle over peaches. Bake in preheated oven for 40 minutes at 350 degrees, serve warm or cold with ice cream or whipped topping. Have a great week!
0 Comments
Another cuke and tomato salad!
When I was working at our local hospital, we had a patient who came in at regular intervals for a treatment! He would always hope that a certain cucumber-tomato salad would be on the menu for lunch the day he was with us. In fact, he liked it so much he asked me if I could get the recipe for him! Now trust me, in the 40 years I had worked in hospitals never before had a patient asked me to obtain a recipe for them from the dietary department. I was curious to try it myself, which I did, and it was good. So I went to the kitchen with his request. Jerri Snelling, who had made that salad, said she didn’t really have a recipe for it, she just had always put it together at home. She did tell me how she made it and I passed the information along. We enjoy it so when I made it this week, I took care to measure the ingredients so I could pass along this salad recipe to you. I hope you like it! Salad: 2 med cucumbers, peeled cut lengthwise in fourths, seeds removed and cubed in small cubes 2 med tomatoes, also cut in small chunks 4 green onions sliced (some green part, too) Dressing: 1/3 cup miracle whip dressing or spin blend dressing 2 Tbsp of milk, to thin 1 tsp dry ranch dressing mix 1 tsp sugar 1/4 tsp dry dill weed salt and pepper to taste Whisk dressing ingredients together, fold into veggies, chill until serving. I have always made it the same day we eat it. 3-4 servings, depending on how well you like it! Retreat time again!
Last week it was again my retreat time with friends in Michigan. Since my favorite meal to prepare is breakfast, I again volunteered to make breakfast one morning. I made another tomato pie, but it was a different recipe than last year. All four of my friends requested the recipe so that means it was a hit! We had beautiful weather, safe travel, great accommodations, yummy food and special friends...what more could one ask for?? This is the 13th year we have gone on our retreat. How blessed we are to have each other! This recipe comes from the Taste of Home magazine. Crust: 1-1/4 cups all-purpose flour 2 tps baking powder 1/2 tsp salt 1/2 tsp dried basil 1/2 cup shortening (I used butter) 1/2 cup sour cream In a bowl, combine the first four ingredients. Cut in shortening until crumbly, stir in sour cream. Cover and refrigerate for 30 minutes. Press pastry into a 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool completely. Filling: 3/4 cup real mayonnaise 1 cup shredded cheddar cheese (or the kind you like) 1 can (4-1/2 oz) mushroom stems and pieces, drained 8 bacon strips, cooked and crumbled 1 Tbsp chopped green pepper (optional) 1 Tbsp chopped onion 3 medium tomatoes, peeled and sliced In a bowl, combine the mayonnaise, cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in the crust; top with half of the mayonnaise mixture, repeat layers. Bake at 350 degrees for 30-35 minutes or until golden brown. Let stand for 10 minutes before cutting. Refrigerate leftovers. Yield; 6-8 servings. Reduced fat or fat free sour cream and mayonnaise may not be substituted for regular. I have one more tomato pie recipe to try so if it turns out I will share it with you next year! Hope to see you at the fair this week!! Love our Farmer’s Market!
There are many of us that just don’t have much space for growing vegetables (or we prefer flowers), so I for one so appreciate our Farmer’s Market! The fresh produce they offer is such a treat in the summer. The tomatoes are starting and the cucumbers are great. What is better than both of these veggies fresh? Here is a salad recipe using these summer veggies! Greek Tomato Salad: 1 lb tomatoes, cut in chunks or use cherry or grape tomatoes, cut in half 1 medium cucumber, halved length wise and sliced 3/4 cup black olives (can cut in half) 1 1/2 cup feta cheese 1/2 pepper sliced Dressing: 2 Tbsp extra virgin olive oil 1 Tbsp red wine vinegar 1 Tbsp lemon juice 1/2 tsp dried oregano salt and pepper to taste Place tomatoes, pepper, cucumber and olives in bowl. Whisk together dressing ingredients, pour over veggies, then feta cheese. Toss together. Serve. Have a great week! |
Archives
March 2021
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
|
RSS Feed
