“Everything’s Peachy” - Noon Show Menu 9/3/08

“Everything’s Peachy”
by Benita McCoy Lyons, author of "Scratch Cooking Two"

Peachy Chicken

1 small jar peach preserves
1 envelope onion soup mix
3 tbsp. honey
1 small bottle French dressing
2 lbs. chicken, cut up and skinned

Stir together and pour over washed and skinned chicken. Bake at 350° for 1 hour.

* Serve with Cooked Brown or White Rice

You can use this sauce over pork also.
Orange marmalade, apricot preserves, pineapple preserves can also be used in place of peach preserves.

Peach Cobbler

2-1/2 c. fresh peaches, peeled & diced
1/2 stick butter; cut into pats
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. cream of tartar
1 1/2 cups sugar
1 tsp. vanilla
2 c. sifted self-rising flour
1/4 tsp. salt
1/2 c. Crisco shortening
1 tsp. sugar
1/2 c. ice water

Place flour, salt, and sugar in a large bowl. Cut shortening into flour until well crumbled adding ice water a little at a time. Roll out thin on a well-floured bench and fit-cut enough crust to cover a 9 X 13 casserole dish. Fill with peach filling and cut strips of crust for top. Arrange into a checkered pattern. Bake at 350° for 30 to 40 minutes.

Stuffed Banana Peppers with Mango-Peach Dipping Sauce

6-8 mild or hot banana peppers, washed cored & seeded
1 package wonton Wrappers
6-8 mozzarella string cheese sticks

Stuff peppers with cheese
Roll into Wonton wrappers “Baby diaper style”

Fry in hot vegetable oil until golden brown turning on all sides.

Serving Suggestions:

* Mango peach dipping sauce or Marinara Sauce

3-4 fresh tomatoes peeled & diced, ¼ cup olive oil
Cook over medium heat until tomatoes break down & reduce to a thick saucy texture.

* Mango-Peach Dipping Sauce
Stir together ½ jar Peach Preserves and ½ cup Mango Dessert Sauce

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