Peach Recipes/Wildlife Totem
If you purchased peaches from Chase you will enjoy this post. My mother had a great peach ice cream recipe, so I looked through a file box where I keep her recipes. I did not find her recipe, but evidently I had added a few of my own recipes from the 70’s. I found a Peach Cream, a Crusty Peach Cobbler and my all time favorite recipe, which has nothing to do with peaches, but it has a story.
- 1 can Eagle Brand milk
- 1 medium container of whipped topping
- 6 fresh peaches pealed and sliced
- 1/2 cup nuts
- 1/2 cup grated coconut
Combine all ingredients in a large bowl. Add additional peaches if desired. Pour into a 9 X 13 casserole dish. Put in freezer at least 2 hours. Let set atrium temperature about 30 minutes before serving.
Unfortunately, I will not be making this recipe as this is what our freezer looks like.
Crusty Peach Cobbler
- 3 cups sliced fresh peaches
- 1/4 cup sugar
- 1 tbs lemon juice
- 1 tsp grated lemon peel
- 1 tsp almond extract
- 1 1/2 cups of flour
- 1/2 tsp salt
- 3 tbs baking powder
- 1 tbs.sugar
- 1/3 cup shortening
- 1/2 cup milk
- 1 well-beaten egg
Arrange peaches in a greased 8 inch square pan. Sprinkle with 1/4 cup sugar, lemon juice and grated peel and almond extract. Heat in the oven at 350 degrees while preparing the crust.Sift dry ingredients together and cut in shortening until the mixture is like coarse crumbs. Add milk and eggs at once and stir just until the flour is moisten. Spread dough over the hot peaches. Sprinkle heavily with sugar. Bake at 375 degrees for 40 minutes.
Tuna Jackstraw Casserole
This recipe brought back memories. Julie and Rachael might recognize it as it was one of my “go to” recipes when I was looking for an easy supper after teaching kindergarteners all day. Now I don’t believe that I ever cooked this for Charlie, but there was something magical about the recipe. He would ask what I planned to fix for dinner and I would tell him that I was thinking about a tuna casserole. Then he would say, “In other words, you want to go out to eat.” So the magic was that whenever I wanted a break from cooking and wanted to go out, I just mentioned a tuna casserole. However, I have not used the ploy lately as Charlie does all of our cooking now. Julie and Rachael you may want to fix this recipe for old time sake.
- 1 4oz can of shoestring potatoes
- 1 can cream of mushroom soup
- 1 6 1/2 or 9 1/4 oz can of tuna drained
- 1 3oz can broiled sliced mushrooms
- 1/4 cup chopped pimento drained.
Reserve 1 cup shoestring potatoes for topper. Combine remaining ingredients. Pour into 1 1/2 qt. casserole dish. Arrange reserve potatoes on top. Bake uncovered at 375 degrees for 20-25 minutes until thoroughly heated.
The totem was a week-end project with my grandchildren. It will probably go in my garden after it has been fired.