PEACH BREAD

By: Jan C. Davis

1 cup sugar

1/2 cup butter, softened

3 eggs

2-3/4 cups all-purpose flour

1-1/2 tsp’s baking powder

1/2 tsp. baking soda

1 tsp. salt

1-1/2 tsp’s ground cinnamon

2 cups chopped fresh

   peaches

3 tablespoons frozen orange

   juice concentrate, thawed

1 teaspoon vanilla

Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt and cinnamon together. Beginning and ending with dry ingredients, alternately add with peaches to creamed mixture. Stir in orange juice and vanilla. Pour batter into greased and floured 9x5x3 inch loaf pan. Bake at 350º for 1 hour or until wooden pick inserted near center comes out clean. Cool in pan for ten minutes, remove and cool on wire rack. Store in refrigerator or freezer. 

Yield: 1 loaf

frozen Waldorf salad

By: Pam Blackwood

1 (8 ounce) can crushed

   pineapple, drained and

   juice reserved

2 eggs, lightly beaten

1/2 cup sugar

1/4 cup lemon juice

1/8 teaspoon salt

2-1/2 cups diced unpeeled

   apples

1/2 cup sliced or chopped

   celery

1/2 cup whipping  cream,

   whipped

1/2 cup chopped walnuts or

   pecans

Combine pineapple juice, eggs, sugar, lemon juice and salt in saucepan. Cook over low heat, stirring constantly, until slightly thickened. Let stand until cool. Fold apples, celery, whipped cream and nuts into fruit mixture. Spread in 8x8x2 inch dish or pan. Freeze until firm.

Yield: 9-12 servings

Zucchini-Tomato casserole

By: June Smith

4 or 5 small zucchini, sliced

5 tomatoes, sliced

2 onions, sliced

Basil to taste

Salt & black pepper to taste

One cup buttered seasoned

   breadcrumbs

Grated Parmesan cheese

   to taste

In greased 12x8x2 inch baking dish in order listed, layer one-third zucchini, tomatoes and onion. Season with basil, salt and black pepper. Repeat layers twice. Sprinkle breadcrumbs on top of onion layer. Bake, covered with aluminum foil, at 300º for 30-35 minutes or until tender. Sprinkle with cheese and bake, uncovered, for five additional minutes.

 Yield: 6 or 7 servings

Barbecue

By: Charlene Owens

3 to 4 lbs. beef and/or pork,

   cut into chunks

Water

1 onion chopped

Vegetable oil

3 tablespoons brown sugar

1 teaspoon chili powder

1 (14 oz.) bottle ketchup

2 tablespoons vinegar

2 Tbls. Worcestershire sauce

Juice of one lemon

Place beef and/or pork in slow cooker. Add water to cover meat. Cook, covered, on low setting overnight. Sauté onion in oil. Combine brown sugar, chili powder, ketchup, vinegar, Worcestershire sauce and lemon juice in saucepan. Heat thoroughly. Remove meat from slow cooker. Add two cups meat broth to sauce. Chop meat, add onions and return to slow cooker. Pour sauce over meat. Cook, covered, at low setting for 1-1/2 hours.

Yield: 12 servings

If you would like to share your recipes with the community, please send them to:

Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150

or you can email me at: gale@shelbyinfo.com