Spring Blossoms

Friday, March 7, 2008

Peach Cobbler


1/2 cup butter
1 cup flour
1 cup sugar
3/4 teaspoon baking powder
pinch salt
1/2 cup milk
1/2 teaspoon vanilla
3 cups fresh peaches
1 cup sweet anne cherries - pitted (optional)
1 additionall cup or less sugar depending on the sweetness of your peaches

Preheat oven to 350 degrees. Add peaches with sugar to a pan and heat gently, adjusting sugar to taste.

Melt butter in 10″ baking dish. Mix flour, sugar, baking powder and salt. Add the vanilla and milk, stir in until blended. Spoon over melted butter.

Spoon warmed peaches over batter. Sprinkle cherries if using over top.

Bake in a 350 degree oven 30 - 35 minutes until crust is golden brown. Crust will rise to the top and lightly brown.

Serve warm of cold.

Traveling in Amish Country

Lemon Chicken with Mushrooms


* 4 boneless chicken breast halves, skin removed
* 1/3 cup flour
* 1/8 tsp. freshly ground pepper
* 1/4 teaspoon garlic powder
* 1/8 teaspoon paprika
* 2 tablespoons olive oil
* 1 tablespoon butter
* salt
* 4 ounces fresh sliced mushrooms
* 4 green onions sliced
* 2 tablespoons dry Marsala wine or a dry Chardonnay
* 2 tablespoons fresh lemon juice
* freshly chopped parsley, for garnish

PREPARATION:
Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.
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In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.

Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.

Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.

Serves 4.

Scalloped Corn

1/2 cup chopped green pepper
1/4 cup chopped onion
5 tablespoons butter, divided
2 cups soft bread crumbs
2 cans (8-1/2 ounces each) cream-style corn
1 can (11 ounces) whole kernel corn, drained
2 eggs
1/4 cup dry bread crumbs

In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir
in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.
Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake,
uncovered, at 350° for 25-30 minutes or until bubbly.

Yield: 5 servings."

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