Timeless Recipes from Trusted Home Cooks - Doridro

Cheddar-Biscuit Peach Cobbler
4 pounds fresh peaches, peeled and
sliced or 8 cups frozen
unsweetened sliced peaches
2 tablespoons lemon juice
1/2 teaspoon almond extract
1-1/2 cups sugar
2 tablespoons cornstarch
1/2 teaspoon salt
3 tablespoons cold butter
CHEDDAR BISCUITS:
2 cups biscuit/baking mix
1 cup (4 ounces) shredded cheddar
cheese
2/3 cup milk
1 tablespoon butter, melted
Back-to-School Cookies
1 cup butter-flavored shortening
1 cup creamy peanut butter
2 cups packed brown sugar
4 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups crisp rice cereal
1-1/2 cups chopped nuts
1 cup flaked coconut
1 cup quick-cooking oats
AUGUST/
SEPTEMBER 2007
In a large bowl, combine the peaches,
lemon juice and extract. Transfer to a
greased 13-in. x 9-in. x 2-in. baking dish.
Combine the sugar, cornstarch and salt;
sprinkle over peaches. Dot with butter.
Bake, uncovered, at 400° for 15 minutes.
Meanwhile, in a bowl, combine biscuit
mix and cheese. Combine milk and butter;
stir into biscuit mixture just until blended.
Drop by tablespoonfuls onto hot peach
mixture. Bake 20-25 minutes longer or
until biscuits are golden brown. Serve
warm. Yield: 10-12 servings.
AUGUST/
SEPTEMBER 2007
In a large mixing bowl, cream the shortening,
peanut butter and brown sugar until
light and fluffy. Beat in egg whites and vanilla.
Combine the flour, baking soda and baking
powder; gradually add to creamed mixture
and mix well. Stir in the cereal, nuts,
coconut and oats.
Drop by rounded tablespoonfuls 2 in.
apart onto ungreased baking sheets. Flatten
with a fork, forming a crisscross pattern.
Bake at 375° for 7-8 minutes. Remove
to wire racks. Yield: 12 dozen.
Eggplant Parmigiana
2 medium eggplant, peeled and cut
into 1/2-inch slices
2 teaspoons salt
2 large onions, chopped
2 tablespoons minced fresh basil or
2 teaspoons dried basil
2 bay leaves
1 tablespoon minced fresh oregano
or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or
1 teaspoon dried thyme
3 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes,
undrained
1 can (12 ounces) tomato paste
1 tablespoon honey
1-1/2 teaspoons lemon-pepper seasoning
4 garlic cloves, minced
2 eggs, beaten
1/2 teaspoon pepper
1-1/2 cups dry bread crumbs
1/4 cup butter, divided
Floret Salad
6 cups fresh broccoli florets
6 cups fresh cauliflowerets
3 medium red onions, halved and
sliced
2 cups mayonnaise
1 cup (8 ounces) sour cream
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
3 teaspoons dill weed
2 teaspoons salt
Dash Louisiana-style hot sauce
AUGUST/
SEPTEMBER 2007
2 pounds (32 ounces) shredded
part-skim mozzarella cheese
1 cup grated Parmesan cheese
Place eggplant in a colander; sprinkle with salt.
Let stand for 30 minutes. Meanwhile, in a large
skillet, saute onions, basil, bay leaves, oregano
and thyme in oil until onions are tender.
Add the tomatoes, tomato paste, honey and
lemon-pepper. Bring to a boil. Reduce heat; cover
and simmer for 30 minutes. Add garlic; simmer
10 minutes longer. Discard bay leaves.
Rinse eggplant slices; pat dry with paper towels.
In a shallow bowl, combine eggs and pepper;
place bread crumbs in another shallow
bowl. Dip eggplant into egg, then coat with
crumbs. Let stand for 5 minutes.
In a large skillet, cook half of the eggplant in 2
tablespoons butter for 3 minutes on each side
or until lightly browned. Repeat with remaining
eggplant and butter.
In each of two greased 11-in. x 7-in. x 2-in. baking
dishes, layer half of the eggplant, half of the
tomato sauce and half of the mozzarella cheese.
Repeat layers. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375° for 35 minutes or until
bubbly. Yield: 10-12 servings.
AUGUST/
SEPTEMBER 2007
In a large bowl, combine the broccoli,
cauliflower and onions. In a small bowl,
combine the remaining ingredients. Pour
over vegetables and toss to coat. Cover
and refrigerate for 4 hours before serving.
Yield: 25 servings (2/3 cup each).
40 Taste of Home • August/September 2007