| Mixins & Fixins with Auntie Gale |
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FRESH PEACH CAKE
By: Wanda – This dessert is best made with fresh peaches, and it’s one of our family favorites!
1 (18.25 oz) yellow cake mix
3 eggs
1/2 cup sour cream
1 cup butter, softened (2 sticks)
1 teaspoon vanilla
1/4 teaspoon cinnamon
1 (0.3 oz) sugar free Peach
Jell-O
3 fresh peaches, peeled and
sliced
Grated fresh nutmeg for top
(about 1/8 teaspoon)
Powdered sugar to sprinkle on
top, optional
Heat oven to 350º. Grease and flour 13x9 inch baking dish. Mix cake mix, eggs, sour cream, butter, vanilla, cinnamon an peach Jell-O on medium speed until well mixed, about 2 minutes. Spread in prepared baking dish and then line sliced peaches to cover top. Grate nutmeg over top of peaches and then bake 35 to 40 minutes. Sprinkle with powdered sugar if desired. Serve with vanilla ice cream.
Note: If you use canned peaches, be sure they are well drained.
ARIZONA POSSE STEW (Cowboy Stew)
This is my version of an old church-wagon stew made for the cowboys and range hands herding the cattle in the Wild West –Wanda
1-1/2 lbs. lean ground beef
2 cups chopped white or yellow
onion
2 cloves garlic, chopped
1 tablespoon butter
3 (15 oz) cans Ranch Style
Beans
1 (15,4 oz) can whole corn,
undrained
1 (15.4 oz) can Bush’s white
hominy, drained
1 (14.5 oz) can diced tomatoes
1 (4 oz) can chopped green
chiles
Salt and fresh ground black
pepper to your taste (I use
2 teaspoons salt) For the real
cowboys, add a little
cayenne red pepper!
In a large skillet melt butter on medium-high heat and then add chopped onion and garlic. Cook stirring often until softened and then add ground beef. Continue to cook and stir until no longer pink; drain excess fat. In a large soup-pot combine all ingredients. Bring to a slow bubble and then simmer about 30 to 45 minutes, stirring occasionally. Allow setting about 30 minutes before serving so that flavors blend well.
Note: You can also cook this in the crock-pot for about 2 hours. If you can’t find Ranch Style Beans then use Chili Beans.
SALMON BURGER
By: Wanda - This is a perfect sandwich for my family and so easy to make.
1 (14-3/4 oz) Deming’s Red
Sockeye salmon, drained
(at Wal-Mart $3.57 per can)
2 tablespoons mayonnaise
1 egg
2 tablespoons coarsely white
or yellow onion
1/2 teaspoon Tabasco-optional
(chopped fresh jalapeno
would also be good)
2 teaspoons chopped fresh dill
12 saltine crackers, crushed
fine
Fresh ground pepper to your
taste (I didn’t use salt -
crackers are salty)
Drain salmon, and remove skin. Flake with a fork and then stir in remaining ingredients. Shape into 4 (1/2 cup each) patties; heat small amount of olive in skillet and then cook on medium heat for about 4 to 5 minutes on each side until nice and brown or until done.
Mustard Dill Sauce:
1/2 cup mayonnaise
1 tablespoon chopped fresh
dill
1 teaspoon Grey Poupon
mustard
2 teaspoons fresh lemon
juice
1/4 teaspoon kosher salt
Whisk together and serve with Salmon Burger.
Toasted Buns: Spread with a little mayonnaise and then place on griddle or skillet to brown.
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
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