All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
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MAISIE'S PEACHES AND CREAM DESSERT
(I've had this and it is WONDERFUL - Thanks Maisie Keeser)
3 Tbles butter, melted
1 tsp baking powder
1 egg
1/3 milk
1 (3oz) pkg vanilla pudding (Maisie used instant)
Drain 1 large can sliced peaches - save the juice.
Place the peaches on top of batter.
Mix together:
1 cup sugar
½ cup peach juice
Combine:
1 tsp cinnamon
Bake 350 degrees for 40 - 45 minutes.
Refrigerate leftovers (if there are any) J
STEPHANIE'S LAYER CASSEROLE
(Stephanie is my daughter-in-law. She's a wonderful cook and has some great recipes. This is one of hers….I've had this at their home and IT IS SOOOO GOOD….)
1 lb. ground beef
1 cup chopped celery
1 cup chopped onion
1 14 cup raw rice; white, brown, or wild rice mix
1 3-oz envelope chicken noodle soup mix
5 cups water
1 tsp salt
2 6-oz cans mushrooms (or fresh)
½ cup chopped slivered almonds
2 cans cream of mushroom soup
Juice of 1 lemon
Brown sausage, beef, celery, and onion in skillet - drain. Add rice, soup mix, water, salt, mushrooms, and almonds. Transfer to 3 quart casserole. Cover, bake 300 degrees 1 ½ hours. Add more water if necessary. Spread mushroom soup mixed with lemon juice over top of casserole and cook uncovered 20 minutes more.
Serves 12
HOTEL NAUVOO WILD RICE CASSEROLE
(Manna from Messiah, page 149)
1 (10 ½ oz) can cream of mushroom soup
½ cup chicken gravy
2 cups diced cooked chicken
1 cup soft bread crumbs
2 Tbles melted butter
Combine rice, soup, chicken gravy and chicken. Turn into a 2 quart casserole. Toss together bread crumbs and melted butter; sprinkle over top. Bake 350 degrees for 50 - 60 minutes. Yield 8 servings.
