In the Kitchen With Gail Simko

 in Favorite Recipes by

These recipes were contributed by Gail Simko, a Weatherford resident, and originally appeared in the Weatherford  June 2016 issue.

Peach Cobbler

  • 2 cups fresh peaches
  • 1 1/4 cups sugar (divided use)
  • 1/2 cup butter, softened
  • 1 cup flour
  • 1 1/4 tsp. baking powder
  • 1/8 tsp. salt
  • 1 egg
  • 1 tsp. vanilla
  1. Place peaches in a 2 to 2 1/2-quart baking dish and sprinkle 1/4 cup sugar over them.
  2. In a bowl, cream butter and 1 cup sugar. In a separate bowl, mix flour, baking powder and salt. Add to the butter/sugar mixture.
  3. Add egg and vanilla; mix well. 
  4. Spread the mixture over the prepared peaches. Bake 45 to 50 minutes at 350 F.

 

Broccoli Cornbread
This recipe can be easily doubled for larger servings. 

  • 1 10-oz. pkg. frozen chopped broccoli
  • 3 large eggs, slightly beaten
  • 1 cup cottage cheese, drained
  • 1 tsp. salt
  • 1 8.5-oz. pkg. corn muffin mix
  • 1/2 cup butter, melted
  • 1 small onion, chopped
  1. Preheat oven to 400 F.
  2. Grease a 9×13-inch baking dish. Thaw and drain the broccoli; pat dry on paper towels.
  3. Stir together eggs, cottage cheese and salt. Add muffin mix, butter, onion and broccoli.
  4. Pour batter into prepared baking dish. Bake at 400 F for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

 

Shrimp Scampi 

  • 1/4 cup olive oil
  • 1/2 stick butter
  • 3 garlic cloves, minced
  • Parsley, to taste
  • 1/2 cup chicken broth
  • 30 shrimp, medium or large
  • Breadcrumbs (optional) 
  1. Add all ingredients, except shrimp and breadcrumbs, to a saucepan and cook over medium heat until butter melts.
  2. Reduce heat; add shrimp to top of liquid and simmer until the shrimp turn pink.
  3. Serve over spaghetti or rice and top with breadcrumbs, if desired.

 

Pecan Delight Muffins
Makes 2 dozen mini muffins.

  • 1/3 cup melted butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup flour
  • 1 cup chopped pecans
  1. Mix butter and brown sugar; beat in eggs and vanilla.
  2. Add flour and mix thoroughly; stir in pecans.
  3. Bake in mini muffin tins at 350 F for 16 minutes.

 

Frito Dip

  • 1 8-oz. pkg. cream cheese
  • 2 Tbsp. milk
  • 1 2.25-oz. jar Armour dried beef, cut with scissors into small pieces
  • 1/2 cup sour cream
  • 2 Tbsp. chopped green peppers
  • 1/4 cup pecans, chopped
  • Fritos corn chips
  1. Blend cream cheese and milk together.
  2. Add beef, sour cream and green peppers.
  3. Put mixture in a pie plate; sprinkle pecans on top.
  4. Bake at 350 F for 15 minutes. Serve hot with Fritos.

 

Gail’s Dip

  • 2 8-oz. pkgs. cream cheese, softened
  • 1 small can Ro-Tel tomatoes
  • 4 green scallions, chopped
  • 1 2.25-oz. jar Armour dried beef, cut with scissors into small pieces
  1. Mix all ingredients together and refrigerate until ready to serve.
  2. Serve with a variety of chips or crackers.