If I ever cook again ~

After each big party I swear I am off cooking for a long time.  Then, along comes Cook's Corner, on time, every Wednesday morning and it presents me with some tasty recipes, in case I decide to enter the kitchen.  It's like some cookbooks hit a person just right and others stay on the shelf with nary a second  glance, well, Cook's Corner is the same way.  I always look at the recipes, but select only a few to try.  An interesting feature of this section of the paper is something called Classic Corner which features, once a week, recipes from ten years ago.  Today the crazy crust pizza recipe intrigued me. Also, the open-face cheese and onion canapes and the easy peach cobbler caught my eye. Sadly, the outdoor market peaches are finished for the year, so I will have to wait for the peach one.  The recipe is from the famous local fruit market and I bet it is good, although my Bisquick recipe (with sour cream) is still a favorite to fall back on in case this one is not up to snuff.

                                                        

I have no (cooking) pictures to show you because my new camera has not arrived.  Cooke Road is closed for 40 days for all kinds of goings-on in the way of updates and new lines and  repairs and inserts, so it is hard to tell when the mail or packages can get to my door.  Anyway, the camera has been ordered and should arrive soon. A note about the work on Cook Road.  It is certainly easy to tell when a big contract has been given to a private company.  Their workers start early each day and finish late and even work in the rain. They do not stand around or lean on a shovel to chat.  They are very accommodating to the local traffic but they keep out any other traffic that tries to get through.  This is unlike the state and county workers who tend to stand around and find excuses  not do this or that for the property owners who pay property taxes at inflated rates which in turn pays their salaries.  BIG DIFFERENCE. (We pay either way, private or not, but at least we see progress and workers in action in this case.)

Sometimes the Cook's Corner shines and today was one of them. Here are three recipes that appeal to me, in case I ever want to cook again--which is likely, but not soon.

Makes 6 servings

Crazy Crust Pizza

1 pound ground beef
1 cup flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground pepper
2/3 cup milk
2 eggs
1/4 cup chopped onion
1 can (4 ounces) mushroom pieces and stems, drained
1 can (8 ounces) pizza sauce
1 cup shredded mozzarella

Arrange rack at lowest part of oven. Preheat oven to 425 degrees. Grease a 12-by-18-inch pan with a rim.

In a large skillet, cook beef until thoroughly cooked, crumbling with a spoon. Drain.

In a small bowl, combine flour, Italian seasoning, salt, pepper, milk and eggs. Stir until smooth. Pour batter into prepared pan, tilting pan so it covers the bottom. Sprinkle beef over. Top with onion and mushrooms.

Bake 25 to 30 minutes or until crust is deep golden brown. Spoon sauce over pizza. Top with cheese. Bake 7 to 12 minutes longer or until cheese melts.



This is the easiest peach cobbler recipe I have ever found. It is originally from Lynd’s Fruit Farm in Pataskala.

1 stick butter or margarine
1 cup self-rising flour
1 cup sugar
1 cup milk
4 cups pitted, peeled, sliced peaches

Preheat oven to 375 degrees. Put butter in a 11/2- to 2-quart baking dish. Place in oven until melted.

Stir together flour and sugar. Add milk. Stir just to blend.

Spread melted butter evenly in bottom of baking dish. Pour half of the batter into the dish. Arrange peaches over batter. Pour remaining batter over, spreading evenly over peaches. Bake until lightly browned, about 45 minutes.



Open-Face cheese and onion canapes



1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon Beau Monde seasoning (see Note)
1/8 teaspoon garlic salt
1 small Vidalia onion, diced
1/2 cup mayonnaise

Thin sliced white bread

Combine all ingredients except bread.

Preheat broiler.

Cut crusts off bread. Cut 2 circles out of each slice using a cookie cutter or glass. Arrange on baking sheet. Lightly toast 1 side of each slice under broiler.

Turn bread over. Spread cheese mixture on un toasted side. Place under broiler briefly until just lightly toasted.

Serve immediately.

Note: Beau Monde is a seasoning salt available in the spice section of some supermarkets.

I have been neglecting Mennonite Girls Can Cook (blog), so when I checked it today, wouldn't you know, a recipe and picture for a peach loaf that looks scrumptious.  I think I will make it for the guys on the crew doing Cooke Rd.  They are the best team of workers I have ever seen--here before dawn and still here after 8:00 pm. I am sure the project will be finished on or before time and it will be well done.  It looks choreographed--this dance of large equipment.  It is fun to watch and Bella and Andy and I do a lot of watching. 9/7/2012
                                                        

                                  

Peach Loaf

Ingredients:

• 2 cups peaches, peeled and finely chopped
• 1 tablespoon lemon juice
• 2 cups white flour
• 1/2 cup whole wheat flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/4 cup oil
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1/4 cup pecans, toasted and chopped
• 1/3 cup coconut

Method:

1. Peel and chop peaches, stir in lemon juice and set aside.
2. In a large bowl combine dry ingredients.
3. In another bowl, combine eggs, milk, oil and flavorings.
4. Add wet ingredients to the dry ingredients just until combined. The batter will be thick.
5. Fold in the peaches, pecans and coconut.
6. Pour into a greased loaf pan and bake at 350º for 1 hour or until inserted toothpick comes out clean.
7. Allow to cool in pan for a few minutes before turning out on a rack to cool completely before slicing.

Recipe and picture from the blog Mennonitegirlscancook
Thank you.