Saturday, August 19, 2006

Yummy Peach Cobbler

1/2 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh peaches - peeled,
pitted and sliced
1 teaspoon lemon juice

1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
4. To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
6. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.

Easy Lasagna

2 cups sauce (I use Prego)
1 ½ cups chopped cooked meat**
1 cup cooked vegetables (I add a can of drained spinage)
½ teaspoon dried oregano or dried basil, crushed
1/8 teaspoon pepper
1 cup cottage cheese
1 beaten egg
4 lasagna noodles or 4 oz of wide noodles, cooked and drained
4 ounces mozzarella cheese, Monterey Jack cheese or mild cheddar cheese, thinly sliced or shredded
2 – 3 tablespoons of grated Parmesan cheese

In saucepan combine desired sauce, meat, vegetables, herb and pepper. Simmer, covered, about 10 minutes, stirring occasionally. Combine the cottage cheese and egg. Place half of the cooked noodles in a 10x6x2-baking dish. Spread with half the cheese-egg mixture.
Top with half the mozzarella, then half the meat-vegetable mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake, covered, in a 375 degree oven about 40 minutes or till bubbly. Let stand 10 minutes before serving.

I got this from Better Homes and Gardens October 1982. I have been making it for years. I don’t follow the directions exactly. I don’t skimp on the cheese sometimes I’ve used canned string beans and most of the time I don't use meat.