Peach Crisp
1/2 cup butter or margarine, softened
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon grated lemon peel
1/2 cup crushed corn flakes or other flake cereal
1 teaspoon lemon juice
9 fresh peach halves
1 cup all-purpose flour
Heat oven to 350º. Grease 8-inch square pan. In large bowl, beat butter, brown sugar, lemon peel and lemon juice until light and fluffy.
Add flour, baking soda, salt, cinnamon and nutmeg to butter mixture; beat until well blended. Stir in cereal until mixture resembles coarse crumbs.
Press half of mixture in bottom of greased pan.
Arrange peach halves, cut side down, over crust. Sprinkle with remaining crumb mixture. Bake at 350º for 45 to 50 minutes or until golden brown.
Serve warm or cold with cream or whipped cream.
Crumb-coasted Ranch Chicken
2/3 cup ranch salad dressing
2 cups coarsely crushed cornflakes
1 tablespoon Italian seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (8 ounces each)
Pour salad dressing into a shallow bowl. In another shallow bowl; combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture.
Place in a grease shallow baking pan. Bake at 400º for 30-35 minutes or until juices run clear.
Yield: 4 servings
Roasted Potatoes and Peppers
2 pounds small red potatoes, quartered
1 medium green pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 medium red onion, coarsely chopped
1/2 cup creamy garlic salad dressing
In a 15 x 10 inch baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. Bake at 400º for 40-45 minutes or until potatoes are tender, stirring occasionally.
Yield: 8 servings
