Tasty Tuesday

JIFFY PEACH COBBLER

2 cup flour

2 cup sugar

1 1/2 cup milk

1 tsp salt

3 tsp b. powder

3 15oz cans peaches

1 stick butter

   Preheat oven to 350*. Put the butter in a 9x13 cassarole dish and melt it in the preheating oven.

   Drain the peaches and microwave for 2 min, drain again.

   While butter is melting and peaches are heating, stir together dry ingredients. Pour in milk and stir with a spoon until mixed.

   When butter is melted, pour batter over it, and then spoon the peaches over the batter.

   Bake about for 35 minutes, or until golden brown.

All my life, I thought this was my Granny Treat's recipe (my Dad's Mom's Mom), but just a couple of weeks ago, my Sister informed me (and Mom confirmed) that it was actually my Mammaw's recipe (Mom's Mom). I'm so glad to have one of her recipes. Now, whenever I make one, I will think of her. She died a few months before I turned 16.

I hope you all enjoy the cobbler. You can also make it with other fruits. I never have, so if you do, let me know how it turns out!

  

Tasty Tuesday

This week's recipe is one I got from my Sister-in-Law, Jennifer. I'm so grateful that she gave it to me. We love it. It's called:

Juicy Barbeque Chicken

                                       

1c oil          1/2c chopped onion*          1 1/2c ketchup

1 1/2c water          2/3c lemon juice          6Tbsp sugar

6 Tbsp worchestershire sauce          4 Tbsp mustard

4 tsp salt          1tsp pepper          12-14 frozen chicken tenders

* I usually just use dried onion flakes to taste, since my guys aren't big on onion.

     ~If using fresh, chopped onion, cook the oil and onion until the onion is brown. If using dried onion, skip this step.

     ~Stir all the ingredients, except the chicken, into a two quart pot. Cook on high until boiling, stirring frequently, then reduce heat to low and simmer, stirring frequently, for 15 minutes.

     ~Spray a 9x13 cassarole dish with a cooking spray, and place the chicken in the dish. Pour the hot sauce over the chicken. Cover the dish with foil, and bake for 2 hours at 250*.

     ~You can thaw the chicken ahead of time, but if you do, cook for 1 hour.

     ~When it is done, the chicken will still have a LOT of juice left in it, So be VERY careul when you pull it out of the oven. It BURNS!!! When it's done, it will be very tender.

     ~I have noticed that sometimes it is not quite done, so I have started turning the temp up to 350* for the  30 minutes more. You might want to let it sit for a little while (while you finish the rest of the meal), because it takes a while to cool.

I love to serve this on Sunday afternoons, because I can make the sauce that morning and put it in the oven when we leave for church. When we get home, I turn up the heat in the oven, and then make the sides.

I usually make Corn-on-the-cob, Mac n Cheese, Green Beans, and some kind of Bread with this. We like to spoon the Hot Juice on the Mac n Cheese and Corn. Mmmmmm! Yummy! I think I know what we're having for Dinner on Sunday! lol

Tasty Tuesday

Today's recipe is:

PRUNLESS PRUNE CAKE

2 c sugar          1 c oil

3 beaten eggs          1 c sour milk

2 c flour          1 t baking soda

1 t baking powder          1/2 t salt

1 t allspice          1 t cinnamon

1 t vanilla

To make the sour milk, use 1 Tbsp lemon juice or
vinegar in 1 c measure,

then add milk to make full cups worth.

Put everything in mixer bowl & mix thoroughly.

Bake in greased bundt pan 40 min or so at 350*.

Tasty Tuesday

I've decided to start posting recipes on here every Tuesday. So be sure to join me and get some tasty dishes. Here's today's (sorry, but I don't have a picture of this dish):

ARKANSAS SHRIMP
It's very important to follow this recipe exactly as it says, or it WILL NOT turn out right.

START WITH
6 single chicken breasts, cut into small strips

ADD to Chicken
1 1/2 tsp salt
1 tsp pepper
STIR it well

ADD
3 Tbsp oil
3 Tbsp cornstarch
STIR it well

ADD
2 egg white
1 Tbsp paprika
STIR it well

Let it set in the refrigerator for 30 min - an hour. I usually mix it up in the morning and let it set all day. It has a better flavor if it sets til supper.

TO COOK
Put a small amount (about 1 Tbsp) of margarine in a NON-STICK Skillet. Stir-Fry the chicken for 8-10 minutes. SERVE immediately.

This makes enough for my family of 6 with a little leftover.

I usually serve this with MAC 'N' CHEESE, SWEET CORN, GREEN BEANS, and a slice of BUTTERED BREAD.
My boys LOVE this meal.

ENJOY