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Peach Cobbler Candied Potatoes Quick Cornbread Stuffing

BROADCAST DATE:  November 18 , 2001

 
From the Kitchen of: Azure McCall

Peach Cobbler

4 large cans of peach halves, use peach juice instead of water
2 1/2 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 stick butter

Cook 10 minutes.  Add 1/2 tsp. corn starch or flour and 1/2 c. water and make a liquid paste (not to thick).  Add to peaches and let stand 2 minutes.

2 pkgs. frozen ready made crust (2 count per pack - 2 for the top, 2 for the bottom)
partially bake bottom crust for 2 minutes before adding the peaches.  Add peaches to pan, cover with remaining crusts, strips are recommended.

From the Kitchen of:  Azure McCall

Candied Potatoes

 

4-6 large sweet potatoes, cut in small pieces
2 1/2 c. water
1 Tbs. nutmeg
3 c. sugar
1/2 stick butter

Cook on high heat covered for 15 minutes, (watching carefully) uncover after 15 minutes, turn to medium heat and let carmelize, about 10 minutes.

From the Kitchen of:  Azure McCall

Quick Cornbread Stuffing

16 oz. cornbread mix
1/2 bag Pepperidge Farm stuffing herb seasoning, 4 oz.
1 egg, optional
1/3 c. melted butter
1/2 c. onion
1/2 c. celery
1/3 c. bell pepper
parsley
rosemary
thyme
sage
1/2 tsp. salt
1/4 tsp pepper
1 can chicken broth

Saute onion, bell pepper and celery.  Add 4 shakes sage, 4 shakes parsley, 4 shakes rosemary, 4 shakes thyme, salt and pepper.

Blend all the ingredients with chicken broth and egg.  Bake 20 minutes 375 degrees.