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Country Cooking

April 18, 2013

by Dorothy Bloemendaal
Peach-a- Berry Cobbler

l cup all-purpose flour

1/2 cup sugar

1 1/2 teaspoon baking powder

1/2 cup milk

1/4 cup butter, softened

1/4 cup packed brown sugar

4 teaspoons cornstarch

3 cups sliced fresh peaches or frozen unsweetened peach slices

l cup fresh or frozen blueberries

l tablespoon butter

l tablespoon lemon juice

2 tablespoons coarse sugar or granulated sugar

1/4 teaspoon nutmeg or cinnamon

Vanilla ice cream

Preheat oven to 350. Stir together flour, 1/2 cup granulated sugar, and baking powder. Add milk and 1/4 cup butter. Stir until nearly smooth. For filling, stir together brown sugar and cornstarch; stir in the 1/3 cup cold water Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the l tablespoon butter and lemon juice; stir until butter melts. Pour into ungreased 2 quart casserole. Spoon topping over hot filling; spread evenly over filling. Stir together the coarse sugar and nutmeg or cinnamon; sprinkle over topping. Bake 40 to 45 minutes or until filling bubbles around edges and a tooth pick inserted into top comes out clean. Serve warm. If desired, serve with ice cream. Makes 6 servings.

Chicken Salad Sandwiches

2 cups cubed cooked chicken

2 celery ribs, chopped

1/2 cup chopped green pepper

1/2 cup mayonnaise

1/3 cup slivered almonds, toasted

1/4 cup sweet pickle relish

1/4 cup sliced pimiento-stuffed olives

2 tablespoons chopped onion

2 teaspoons prepared mustard

3/4 to 1-1/4 teaspoons salt

1/4 teaspoon pepper

Combine all ingredients and cool until ready to fill crossaints, English muffins or buns. Filling may be topped with tomato slices. Yield: 12 servings.

Fluffy Fruit Salad

2 cans (20 ounces each) unsweetened crushed pineapple

2/3 cups sugar

2 tablespoons all-purpose flour

2 eggs, lightly beaten

1/4 cup orange juice

3 tablespoons lemon juice

l tablespoon vegetable oil

2 cans (15 ounces each) fruit cocktail, drained

2 cans (11 ounces each) mandarin oranges, drained

2 bananas, sliced

l cup heavy whipping cream whipped

Drain pineapple, reserving l cup juice in a small saucepan,. Set pineapple aside. In saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for l minute; remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours before serving. Yield: 12-16 servings.

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