2 quart jars sliced peaches, drained
1 ½ cups brown sugar
1 cups flour
1 cups oatmeal
1 ½ tsp. cinnamon
½ cup chopped nuts
¾ cup butter, softened
Put peaches into 13 x 9 inch pan. Mix remaining ingredients with a pastry blender. Sprinkle on top of peaches. Bake at 350° for 30-40 minutes.
Serves 6-8
The original recipe is for:
Apple Crisp
1 gallon canned apples, drained
3 cups brown sugar
2 cups flour
2 cups oatmeal
3 tsp. cinnamon
1 cup chopped nuts
1 ½ cups butter, softened
Pour apples into a large 11 ½ x 17 ½ inch pan. Mix remaining ingredients with a pastry blender. Sprinkle on top of peaches. Bake at 350° for 45-55 minutes.
Serves 15
Mary brought Granola a recipe she received from her friend Carol
2 cups old fashioned oats
1 cup shredded coconut
1/2 cup wheat germ or flax seed
1-1/2 cups chopped walnuts or almonds
1 tsp salt
1 (14 oz) can sweetened condensed milk
1/4 cup oil
1-1/2 cups raisins
Combine oats, wheat germ, nuts and salt. Stir in condensed milk; add oil and mix thoroughly. Spread mixture on shallow baking pan, lined with foil which has been sprayed with oil.
Bake in 300 degree oven, stirring occasionally for 1 hour or until golden. Remove from oven. Stir in raisins while still warm. Store in tightly covered container.
Makes 8 cups.
DeeAnn brought Hearty Turkey Cannellini Chili from Rice A Roni
1 pound ground turkey or ground beef
1 (6.9-ounce) package RICE-A-RONI® Chicken Flavor
2 tablespoons margarine, butter or spread with no trans fat
1 (14-1/2-ounce) can diced tomatoes with garlic and onion, undrained
1 tablespoon chili powder
1 (15-ounce) can cannellini beans, drained and rinsed
In large skillet over medium-high heat, cook ground turkey until no longer pink. Remove from skillet; drain. Set aside.
In same skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.
Slowly stir in 2-1/4 cups water, tomatoes, Special Seasonings and chili powder; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
Stir in beans and turkey; return to a simmer. Cover; simmer 5 to 7 more minutes or until rice is tender.
NOTE: If I make it again I would add another can of tomatoes.
DeeAnn also brought Baked Oatmeal from Allrecipes.com
1/2 cup vegetable oil
3/4 cup white sugar
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins 2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until firm, about 35 minutes. Serve hot.
Cei brought Tamale Pie from Bishops Storehouse cookbook.
1 lb hamburger (I used ground turkey)
1 c chopped green pepper
1 chopped onion
1 clove garlic, minced
1 16oz can tomatoes
1 6oz can tomato paste
1 12oz can corn, drained
1 can sliced ripe olives (optional)
1 T sugar
1 tsp salt
A dash of pepper
1 1/2 c sharp cheddar cheese (grated)
3 c cold milk
1 c yellow corn meal
1 tsp salt
1 T butter
Brown the first 4 ingredients together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder and pepper. Simmer 20 minutes, utnil thick. Add cheese and stir until melted. Pour into 9x13 baking dish. Make corn meal topping by heating milk in double boiler, add salt and slowly stir in corn meal. Cook and stir until thick (about 20 minutes); add butter and spread over top of meat mixture. Bake at 375 for 40 minutes. Serves 8-10
Birdie brought Tuna Salad
