“BAKED OATMEAL” courtesy of Fran
(As served in Peaches restaurant)
½ cup oil (I use Grape seed oil)
1 cup sugar or ½ cup Splenda
2 eggs, beaten
3 cups Irish Steel oatmeal
1 tsp Baking Powder
1 tsp salt
1 cup milk (I use skim milk)
1 tsp vanilla
1 can of pie filling (can use “no sugar added” if desired) don’t use Blue berry (turns
everything blue). Suggest apple or peach. Pour fruit in layers while adding other
ingredients in pan.
Mix together, bake at 350 degrees for 30 minutes. Add Cinnamon
=========================================
“FRENCH TOAST BAKE” courtesy of Fran
10-12 eggs beaten
½ to 1 cup milk (depending on size of loaf)
Break up one loaf of your favorite bread and soak in mixture.
Spray casserole dish, add bread mixture.
16 oz Light Cream cheese, break up add to mixture in casserole.
Bake 20 minutes at 350 degrees
Add Cinnamon as desired
Baker Crusher Pineapple
1 81/4 Oz Can Crushed Pineapple
2 Slices of Beard without crust
1 Egg
4 Tablespoons of Butter (melted)
¼ Cup Sugar
1 Tablespoon of Flour
Mix in order listed and in the same dish to be used for baking.
Bake at 350 Degrees, 25 Minutes, or until top is Golden Brown.
(This will serve 4-6 people, for larger amount, simply double all ingreadence).
============================================
New Mexico ROAD KILL CHILI (Compliments of Fran Blanchet)
1-1/2 Lbs. Ground Meat (Some people use Venison here, as that is where the name
“Roar Kill” comes in).
1-1/2 lbs. Chuck Roast in ½” cubes
3 cans (16 oz size) Chili Beans & Juice
3 Cans (10 oz size) “Ro-Tel” Tomatoes with diced green chives
1 Cup Wine (any type)
6 Tbs. Chili Powder (Prefer Chimayo Brand New Mexico Chili, but what ever you
have will work fine).
½ Cup Flour
Salt to taste
1/8 Cup Olive Oil
2 Cans Beer (your choice)
In a large skillet, brown the ground meat, drain off and discard fat and liquid.
Transfer browned ground meat to a large soup pot. In same skillet add Olive Oil,
dredge the cubed chuck in seasoned flour and brown, after you have turned the
meat once, add the wine and cover and cover, this will steam the meat and de-glaze
the skillet at the same time. Transfer chuck to the soup pot with the ground meat,
add beans w/juice, Ro-Tel Tomatoes. Once this mixture comes to a low boil, stir in
Chili Powder 1 Tbs. at a time so it does not ball up. This is very thick hearty chili so if
you must, add one can of beer and drink the other. Enjoy!
=========================================================
German SCHWENKBRATEN (Compliments of Fran Blanchet)
Schwenkbraten is Pork Shoulder Blade Roast cut into 1” slices, but you can use
Center Cut Pork chops with the bone removed or even the Tenderloin of Pork.
Which ever you use it is delicious.
3 lbs Pork sliced 1” thick
2 lg Onions, sliced
1 tbs Meat Tenderizer
1 tbs Parsley Flakes
2 tbs White Vinegar
3 tbs Water
½ tsp Course Black Pepper
1 tsp Garlic Powder
½ tsp Salt
½ tsp Sugar
1½ tsp Paprika
5 Dashes “Maggie” Seasoning (you can use Worcestershire Sauce)
1 lg Bowl to use for marinade
Place all ingredients into the bowl and mix. Add meat, cover and store in refrigerator
overnight. Next day, cook the Schwenkbraten on the grill; serve on a Chicago hard
roll with some of the onions from the Marinade. Eat it like a hamburger.
======================================================================
RECIPE FOR APPLE DUMPLINGS Courtesy of Joan Cotter
Apple Dumplings w/ Mountain Dew
2ea. Granny smith apples
2Ea. Sticks real butter
2 cans crescent rolls, (8 per can)
1½ cups sugar
1 can 12oz Mountain Dew
1 teas Vanilla
Cinnamon
Peal & core apples,
Cut each apples into 8 slices
Unroll crescent rolls and place 1 piece of apple on the large end of the roll.
Sprinkle with cinnamon and roll up
Place in 9” X 13” buttered pan
Melt butter in microwave, add sugar and barely stir.
Add Vanilla and stir.
Spoon mixture over apples/dough.
Pour Mountain Dew around the edges of the pan and between dumplings.
Sprinkle with cinnamon
Bake at 350 degrees for 40 min.
=======================================================================
POTATO SALAD Courtesy of Mildred Beck
4 C. Diced Potatoes
½ C. Celery
½ C. Onion (Red)
½ C. Bell Peppers (mixed G-Y-R for color)
½ C Diced Dill Pickles
3 Eggs (Hard Boiled)
Add Salt & Black Pepper to taste.
Add Mayonnaise to desired consistency.
[For a “Pot Luck Dish” double all ingredients]
(As served in Peaches restaurant)
½ cup oil (I use Grape seed oil)
1 cup sugar or ½ cup Splenda
2 eggs, beaten
3 cups Irish Steel oatmeal
1 tsp Baking Powder
1 tsp salt
1 cup milk (I use skim milk)
1 tsp vanilla
1 can of pie filling (can use “no sugar added” if desired) don’t use Blue berry (turns
everything blue). Suggest apple or peach. Pour fruit in layers while adding other
ingredients in pan.
Mix together, bake at 350 degrees for 30 minutes. Add Cinnamon
=========================================
“FRENCH TOAST BAKE” courtesy of Fran
10-12 eggs beaten
½ to 1 cup milk (depending on size of loaf)
Break up one loaf of your favorite bread and soak in mixture.
Spray casserole dish, add bread mixture.
16 oz Light Cream cheese, break up add to mixture in casserole.
Bake 20 minutes at 350 degrees
Add Cinnamon as desired
Baker Crusher Pineapple
1 81/4 Oz Can Crushed Pineapple
2 Slices of Beard without crust
1 Egg
4 Tablespoons of Butter (melted)
¼ Cup Sugar
1 Tablespoon of Flour
Mix in order listed and in the same dish to be used for baking.
Bake at 350 Degrees, 25 Minutes, or until top is Golden Brown.
(This will serve 4-6 people, for larger amount, simply double all ingreadence).
============================================
New Mexico ROAD KILL CHILI (Compliments of Fran Blanchet)
1-1/2 Lbs. Ground Meat (Some people use Venison here, as that is where the name
“Roar Kill” comes in).
1-1/2 lbs. Chuck Roast in ½” cubes
3 cans (16 oz size) Chili Beans & Juice
3 Cans (10 oz size) “Ro-Tel” Tomatoes with diced green chives
1 Cup Wine (any type)
6 Tbs. Chili Powder (Prefer Chimayo Brand New Mexico Chili, but what ever you
have will work fine).
½ Cup Flour
Salt to taste
1/8 Cup Olive Oil
2 Cans Beer (your choice)
In a large skillet, brown the ground meat, drain off and discard fat and liquid.
Transfer browned ground meat to a large soup pot. In same skillet add Olive Oil,
dredge the cubed chuck in seasoned flour and brown, after you have turned the
meat once, add the wine and cover and cover, this will steam the meat and de-glaze
the skillet at the same time. Transfer chuck to the soup pot with the ground meat,
add beans w/juice, Ro-Tel Tomatoes. Once this mixture comes to a low boil, stir in
Chili Powder 1 Tbs. at a time so it does not ball up. This is very thick hearty chili so if
you must, add one can of beer and drink the other. Enjoy!
=========================================================
German SCHWENKBRATEN (Compliments of Fran Blanchet)
Schwenkbraten is Pork Shoulder Blade Roast cut into 1” slices, but you can use
Center Cut Pork chops with the bone removed or even the Tenderloin of Pork.
Which ever you use it is delicious.
3 lbs Pork sliced 1” thick
2 lg Onions, sliced
1 tbs Meat Tenderizer
1 tbs Parsley Flakes
2 tbs White Vinegar
3 tbs Water
½ tsp Course Black Pepper
1 tsp Garlic Powder
½ tsp Salt
½ tsp Sugar
1½ tsp Paprika
5 Dashes “Maggie” Seasoning (you can use Worcestershire Sauce)
1 lg Bowl to use for marinade
Place all ingredients into the bowl and mix. Add meat, cover and store in refrigerator
overnight. Next day, cook the Schwenkbraten on the grill; serve on a Chicago hard
roll with some of the onions from the Marinade. Eat it like a hamburger.
======================================================================
RECIPE FOR APPLE DUMPLINGS Courtesy of Joan Cotter
Apple Dumplings w/ Mountain Dew
2ea. Granny smith apples
2Ea. Sticks real butter
2 cans crescent rolls, (8 per can)
1½ cups sugar
1 can 12oz Mountain Dew
1 teas Vanilla
Cinnamon
Peal & core apples,
Cut each apples into 8 slices
Unroll crescent rolls and place 1 piece of apple on the large end of the roll.
Sprinkle with cinnamon and roll up
Place in 9” X 13” buttered pan
Melt butter in microwave, add sugar and barely stir.
Add Vanilla and stir.
Spoon mixture over apples/dough.
Pour Mountain Dew around the edges of the pan and between dumplings.
Sprinkle with cinnamon
Bake at 350 degrees for 40 min.
=======================================================================
POTATO SALAD Courtesy of Mildred Beck
4 C. Diced Potatoes
½ C. Celery
½ C. Onion (Red)
½ C. Bell Peppers (mixed G-Y-R for color)
½ C Diced Dill Pickles
3 Eggs (Hard Boiled)
Add Salt & Black Pepper to taste.
Add Mayonnaise to desired consistency.
[For a “Pot Luck Dish” double all ingredients]
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