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
- Place peaches in a 2 to 2 1/2-quart baking dish and sprinkle 1/4 cup sugar over them.
- 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.
- Add egg and vanilla; mix well.
- 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
- Preheat oven to 400 F.
- Grease a 9×13-inch baking dish. Thaw and drain the broccoli; pat dry on paper towels.
- Stir together eggs, cottage cheese and salt. Add muffin mix, butter, onion and broccoli.
- 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)
- Add all ingredients, except shrimp and breadcrumbs, to a saucepan and cook over medium heat until butter melts.
- Reduce heat; add shrimp to top of liquid and simmer until the shrimp turn pink.
- 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
- Mix butter and brown sugar; beat in eggs and vanilla.
- Add flour and mix thoroughly; stir in pecans.
- 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
- Blend cream cheese and milk together.
- Add beef, sour cream and green peppers.
- Put mixture in a pie plate; sprinkle pecans on top.
- 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
- Mix all ingredients together and refrigerate until ready to serve.
- Serve with a variety of chips or crackers.
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