Recipe of the Month

Peach Crumb Dessert

By Dorothy Zehnder

Ingredients and Instructions:

1 cup sugar
4 tablespoons tapioca
2 tablespoons lemon juice
1 teaspoon grated lemon peel
8 peaches (4 cups) cut into pieces
Double pie crust
1 cup flour
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup butter or margarine
½ cup chopped pecans

Mix sugar, tapioca, lemon juice and lemon peel. Add to peaches and let stand 15 minutes. Line a 9×13-inch baking dish with pie crust, bringing crust halfway up sides of dish. Spread peach mixture over unbaked pastry. Combine flour, brown sugar and spices. Cut in butter till mixture resembles coarse crumbs. Stir in pecans. Sprinkle over peaches. Bake in hot oven (400 degrees) 40-45 minutes.

***Note from Dorothy – This is a crunchy treat with great peach flavor that is so easy to make. It is a dessert that will delight family and friends.

Scalloped Potatoes

By Dorothy Zehnder

Ingredients and Instructions:

1lb potatoes, sliced
2 cups milk
4 tbsp chopped celery
4 tbsp chopped onion
3 tbsp margarine or butter
4 tbsp flour
1 tsp salt
1 tsp Bavarian Inn All Purpose seasoning
½ tsp garlic powder

Directions:  Pre-heat oven to 350 degrees. Sauté onion and celery in butter until soft.  Add flour to make a roux.  Then add milk. Stir and bring to boil.  Add remaining ingredients. Pour over potatoes.  Bake at 350 degrees for about 1 hour.