Fall Fruit Crisp
Nonstick cooking spray
6 cups peeled, cored and sliced Golden Delicious apples
6 cups peeled, cored and sliced pears
1 cup dried cherries
1/2 cup sugar
1 tablespoon grated orange peel
3 teaspoons ground cinnamon, divided
1 cup flour
1 cup dried oats, quick or regular
3/4 cup brown sugar
1 teaspoon dried ginger
1/4 teaspoon mace
3/4 cup (1 1/2 sticks) butter, softened
Spray the bowl of a slow cooker with nonstick cooking spray.
In a
large bowl, combine the apples, pears, dried cherries, sugar, orange
peel and 1 teaspoon cinnamon and toss well. Mix together flour, oats,
brown sugar, remaining 2 teaspoons cinnamon, ginger and mace in a
bowl and stir to combine. Crumble the butter with your fingers, add
to the flour mixture and knead the mixture to incorporate the butter.
Sprinkle this mixture over the fruit, patting it down lightly. Cook
the mixture on high for 4 hours, until the fruit is bubbly. Serve
warm with fresh whipped cream or ice cream.
Makes 12 servings.
To visit group on the web, go to:
http://groups.yahoo.com/group/GrandmaSuesKitchen/
Peppered Corn Fritters - Serves 6
Recipe By: Margarita Stewart
Ingredients
1 1/4 cup fresh or frozen corn — thawed
1 cup finely chopped sweet red pepper
1 cup finely chopped green onions
1 1/4 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Oil for deep-fat frying
In a large bowl, combine the corn, red pepper and onions. In a small
bowl, combine the flour, baking powder, cumin, salt and pepper; stir
into corn mixture. Gradually add milk, stirring until blended. In an
electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop
batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden
brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels.
Yield: 13-14 fritters.
Recipe Notes
Cumin complements the corn and peppers in these fritters Precious
Owens, Elizabethtown, Kentucky, shares.
I actually got the recipe from Taste of Home but switched it up to not
include sweet peppers, but instead Hot Peppers.
I posted pics of mine on my blog if you want to see them.
http://margaritastewart.blogspot.com/2009/09/corn-fritters-and-tennis.html
Lately I take pics of a lot of foods I am making and post them on my
blog, I have friends who follow me and want recipes....so I post them
there and take pics of the finished result. lol (how corny am I ..no
pun intended lol)
Shannon
PS my local sandwich shop sells the corn nuggets for 10 for
4.50..this was so much cheaper.
To visit your group on the web, go to:
http://groups.yahoo.com/group/Simply-Spicy/
Thanks for the Great Recipes and Happy Labor Day.
Here’s a collection of Southern Treats:
Brunswick Stew Recipe # 1
2 pounds pork or chicken, cooked, chopped
1/2 teaspoon black pepper
1 teaspoon hot sauce
2 tablespoons Worcestershire sauce
1/3 cup drippings, pork or bacon
1/2 cup barbecue sauce
1 1/2 cups catsup
2 cups diced potatoes, cooked
3 cans (16oz) cream-style corn
Place all ingredients in pan, cover and heat slowly. Salt and more hot sauce may be needed according to taste preferred.
Makes about 2 quarts.
Brunswick Stew Recipe # 2
1 (3 pound) broiler chicken
1 1/2 teaspoons salt
1 cup red potatoes, peeled, chopped
1 can (15oz) tomato sauce
1 3/4 cups lima beans, frozen or fresh
2/3 cup chopped onion
1 3/4 cups whole kernel corn, frozen
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano
1/8 teaspoon poultry seasoning
Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth. Remove and discard skin from chicken. Bone chicken; chop meat. Set aside.
Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups. Add potato, and simmer 10 minutes. Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.
Makes 8 1/2 cups.
Brunswick Stew Recipe # 3
Origin Unknown
1 pound chicken
3 quarts water
1 large onion
1/2 pound lean ham, lean, diced
2 pints tomatoes
1 pint lima beans
4 large Irish potatoes, diced
1 pint corn, frozen or fresh
1 tablespoon salt
1/4 teaspoon pepper
1 red pepper
3 ounces butter
Cut up a pound of Chicken and put it in a large pan with three quarts of water, one large onion, one half pound of lean ham, and simmer gently for two hours. Add two pints of tomatoes, one pint of lima beans, four large Irish potatoes diced, one pint of corn, one tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching. Add three onces of butter and serve hot.
Crockpot Brunswick Stew Recipe # 4
1 can tomatoes, undrained, cut up (16 oz.)
1 can tomato paste, (6 oz.)
3 cups chicken, cooked & cubed
1 package frozen succotash OR 1 package frozen okra, sliced (10oz)
1 cup onions, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 dash ground cloves
2 1/2 cups chicken stock
In Crockpot, stir together tomatoes and tomato paste. Add chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well.
Makes 6 servings.