PEACH COBBLER
Courtesy of Cindy Burgan, Cafeteria Manager
Fishcreek Elementary School
1 ½ quart baking dish
Combine these ingredients for the sauce:
2/3 c. brown sugar
½ tsp. nutmeg
6 tsp. cornstarch
Add:
¾ c. water
Cook and stir until thick and bubbly.
Add:
6 c. fresh sliced peaches
1 Tbsp. butter
1 Tbsp. lemon juice
Heat through.
Biscuit Topper – stir together:
1 c. flour
1 ½ tsp. baking powder
3 Tbsp. sugar
¼ tsp. salt
Cut in until crumbly:
¼ c. cold butter
Combine:
1 beaten egg
¼ c. milk
Add all at once and stir quickly. (Do not overmix!) Spray your pan and add the hot peach mixture. Spoon on biscuit topper in 8 mounds on hot mixture. Bake at 400 degrees for 20 minutes. Serve warm and enjoy!
SWEET ‘N’ SOUR RIBS
Courtesy of Michelle Kotch, Tutor
Fishcreek Elementary School
3 to 4 lb. boneless country style ribs ½ c. brown sugar, packed
1 can pineapple tidbits (undrained, 20 oz.) ¼ c. cider vinegar
2 cans tomato sauce (8 oz.) ¼ c. tomato paste
½ c. thinly sliced onion 2 Tbsp. Worcestershire sauce
½ c. thinly sliced green pepper 1 clove garlic, minced
salt and pepper to taste
Place ribs in an ungreased slow cooker. In a bowl, combine the remaining ingredients; pour over the ribs. Cover and cook on LOW for 8 to 10 hours or until meat is tender. Thicken the sauce, if desired. Makes 8 servings.
