Sunday, July 11, 2010 —
Streusel-Topped Peach Pie
Crust
1 refrigerated pie cruse
Filling
4 cups sliced peeled peaches or 2 (29 oz.) cans peach slices, well drained
1/2 cup powdered sugar
1/3 cup all-purpose flour
1/2 tsp. cinnamon
Topping
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
1/3 cup margarine or butter
Prepare pie crust for one-crust filled pie using 9-inch pie pan.
Heat oven to 375 °. In large bowl, combine all filling ingredients; mix well. Spoon onto crust-lined pan.
In medium bowl, combine all topping ingredients; mix with fork or pastry blender until crumbly. Sprinkle over filling.
Bake at 375 ° for 40 to 45 minutes or until topping is golden brown. Cover edge of crust with strips of foil after 15 or 20 minutes of baking to prevent excessive browning.
Prep Time: 35 minutes (ready in 1 hour, 20 minutes).
Yield: 8 servings.
Sour Cream Potatoes
10 medium red potatoes, peeled and quartered
1 pkg. (8 oz.) cream cheese, cubed
1 cup (8 oz.) sour cream
1/4 cup milk
2 tbsp. butter, divided
1 tbsp. dried parsley flakes
1-1/4 tsps. garlic salt
1/4 tsp. paprika
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large mixing bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
Spoon onto a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350 ° for 30-40 minutes or until heated through.
Yield: 6-8 servings.
Grilled Sirloin Roast
3 tbsp. all-purpose flour
3/4 cup ketchup
4-1/2 tsps. Worchestershire sauce
1 tbsp. brown sugar
1 tbsp. cider vinegar
1-1/4 tsps. salt, divided
1/2 tsp. prepared mustard
1/4 tsp. pepper
1 boneless beef sirloin tip roast (3 lbs.)
1 lb. fresh baby carrots
2 medium tomatoes, quartered
1 medium onion, quartered
In a small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 teaspoon salt and mustard until smooth; set aside. Sprinkle pepper and remaining salt over roast.
Grill roast over medium heat for 5-10 minutes or until browned on all sides. Transfer to a heavy-duty 13-in. x 9-in. disposable foil pan. Pour reserved sauce over roast. Top with carrots, tomatoes and onion. Cover pan with foil. Grill over indirect medium heat for three hours or until meat is tender.
Yield: 6-8 servings.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. If you have questions, you can call her at (704) 474-3867.
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Discussion
July 12, 2010
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