Tuesday, May 15, 2012

Stuffed Peppers & Corn on the cob

The filling was ground chuck, leeks, rice ( cooked in beef broth ), fresh tomatoes, garlic powder, onion powder & Tony Chachere's seasoning, Cheddar cheese for the top, then baked at 300 degrees for an hour. I cooked the peppers in a heavy pot with a lid.

Cherry Cobbler

Recipe courtesy of Emeril Lagasse

Prep Time:: 15 min
Inactive Prep Time:: --
Cook Time:: 25 min

Level:: --

Serves:: 6 Servings

Ingredients

Filling:

6 cups tart red cherries, pitted
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:

1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk

Directions

Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.
I doubled this recipe and am very glad that I did. Thanks to Larry, for the cherries from his backyard in Aldridge, Missouri.