Cocktail sauce for shrimp we had one night this week. I just add lots of prepared horseradish to bottled chili sauce. (I prefer Heinz brand)
My neighbor D shared red potatoes and tomatoes from her garden. Have you ever seen such big lovely red potatoes? Lovely and delicious too.
We filled my market basket from the shared garden with Theresa's help early Thursday evening. We of course went over there as soon as we got home and found her message regarding the fire.
The
poblano chiles did so well. I am thrilled.
Fresh picked peaches.
I decided to make peach cobbler with some of them.
Rummaging through my pantry, I found this small box of Bisquick. I normally do not use it, but I remember craving the old recipe for Impossible Spinach Pie a long while back and bought this box. I never made it, thus never opened the box. When looking closer at it, I found that the Best If Used By Date was 2/09 so decided to use it to make the cobblers and the dinner entree.
The peach cobbler. Doesn't look like any cobbler I am familiar with, and it is real buttery. More like a dump cake to me. I used
Splenda which may be why it got so dark on the bottom and sides before it was ever fully cooked. It tastes good, but not at all the peach cobbler taste I was looking forward to. Here's the recipe from the Bisquick site: Stir together 1 cup Bisquick original, and 1 cup milk, 1/2 teaspoon nutmeg (I also added some cinnamon) in an
ungreased square baking dish (8x8x2 inches). Stir in 1/2 cup melted butter until well blended. Stir 1 cup sugar (I used
Splenda) into 2 cups peaches. (I used less because the peaches were sweet on their own.) Spoon over batter. (I also sprinkled a little cinnamon on top of this.) Bake 50 to 60 minutes at 375 degrees F or until golden brown.
Instead of the stuffed zucchini I planned to make last night I ended up making Zucchini and Tomato Pie from a recipe Aunt Ginny shared with me. It was very good but definitely use herbs in this. Use a 10" pie pan; Place 1 layer of: sliced zucchini, 1 of chopped onions, 1 of shredded cheese (I used rosemary jack from
Vella's in
Sonoma), 1 layer of chopped fresh tomatoes. I also added Italian Herb Blend and was glad that I did. Beat 3 eggs with 1 1/2 cups milk and 3/4 cup Bisquick. Pour over all in pie plate.
Bale @ 375 degrees F for about 50 to 60 minutes, or until knife inserted in center comes out clean.
Simple and yummy.
We are attending a 70 year young birthday
party late this afternoon for a dear friend. I am to bring an
appey and macaroni salad. I will add salad shrimp to the mac salad right before we leave. For the
appey I am going to do meatballs in an oriental sauce since I have all the ingredients on hand. I made the mac salad with ingredients on hand as well.
My neighbor D shared red potatoes and tomatoes from her garden. Have you ever seen such big lovely red potatoes? Lovely and delicious too.
We filled my market basket from the shared garden with Theresa's help early Thursday evening. We of course went over there as soon as we got home and found her message regarding the fire.
The poblano chiles did so well. I am thrilled.
Fresh picked peaches.
I decided to make peach cobbler with some of them.
Rummaging through my pantry, I found this small box of Bisquick. I normally do not use it, but I remember craving the old recipe for Impossible Spinach Pie a long while back and bought this box. I never made it, thus never opened the box. When looking closer at it, I found that the Best If Used By Date was 2/09 so decided to use it to make the cobblers and the dinner entree.
The peach cobbler. Doesn't look like any cobbler I am familiar with, and it is real buttery. More like a dump cake to me. I used Splenda which may be why it got so dark on the bottom and sides before it was ever fully cooked. It tastes good, but not at all the peach cobbler taste I was looking forward to. Here's the recipe from the Bisquick site: Stir together 1 cup Bisquick original, and 1 cup milk, 1/2 teaspoon nutmeg (I also added some cinnamon) in an ungreased square baking dish (8x8x2 inches). Stir in 1/2 cup melted butter until well blended. Stir 1 cup sugar (I used Splenda) into 2 cups peaches. (I used less because the peaches were sweet on their own.) Spoon over batter. (I also sprinkled a little cinnamon on top of this.) Bake 50 to 60 minutes at 375 degrees F or until golden brown.
Instead of the stuffed zucchini I planned to make last night I ended up making Zucchini and Tomato Pie from a recipe Aunt Ginny shared with me. It was very good but definitely use herbs in this. Use a 10" pie pan; Place 1 layer of: sliced zucchini, 1 of chopped onions, 1 of shredded cheese (I used rosemary jack from Vella's in Sonoma), 1 layer of chopped fresh tomatoes. I also added Italian Herb Blend and was glad that I did. Beat 3 eggs with 1 1/2 cups milk and 3/4 cup Bisquick. Pour over all in pie plate. Bale @ 375 degrees F for about 50 to 60 minutes, or until knife inserted in center comes out clean.
Simple and yummy.
We are attending a 70 year young birthday party late this afternoon for a dear friend. I am to bring an appey and macaroni salad. I will add salad shrimp to the mac salad right before we leave. For the appey I am going to do meatballs in an oriental sauce since I have all the ingredients on hand. I made the mac salad with ingredients on hand as well.
1 comment:
your meatballs are yummy! I love the fresh produce of summer. Here's hoping there are fresh tomatoes next week. I miss them in the desert.
Post a Comment