Beech Tree News Network

I have recently enjoyed some really good food. Since I like fresh fruits and vegetables, many of the dishes I’ve enjoyed in the past couple of weeks have contained fresh produce. I have friends who are great cooks and are willing to share their recipes. I hope you enjoy them as much as I have!

Ann’s Cobbler
1 stick of butter or margarine
1 c. sugar
3/4 c. milk
3/4 c. self-rising flour
2 c. fruit
Melt the stick of butter in a 2-quart baking dish; set aside. In a bowl, mix sugar, self-rising flour (get lumps out with fork), and add milk. Stir well with a whisk. Pour the batter into the baking dish with the melted butter. Next, spoon the fruit into the baking dish – don't stir. Bake at 3500 for 45 minutes.
Notes: 1 1/2 cups of fruit is sufficient, and White Lily self-rising flour works well. Check the cobbler at 35 minutes – some ovens bake differently. When it comes out of the oven, you might sprinkle a little sugar on top.
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Britney’s Strawberry Pie
2 c. sugar
6 T. corn starch
1 ½ c. water
1 box strawberry Jell-O
6 drops of red food coloring
2 frozen pie shells
Fresh strawberries
Bring the sugar, corn starch and water to a boil and let thicken. Let the mixture cool a little, and then add the Jell-O and food coloring. Let the frozen pie shells thaw, then use a fork to put holes into the crust. Bake the pie shells according to directions and let cool. Put the strawberries into the pie shells and pour the pie filling mixture over the berries. Refrigerate.
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Strawberry Ice Cream
1 c. pasteurized eggs
1 c. sugar
1 T. vanilla
1 c. whipping cream
2 cans condensed milk
1 ½ quarts milk
Strawberries, mashed or pureed (2-3 cups)
Crushed ice
Rock salt
Mix pasteurized eggs, sugar, vanilla, and cream in bowl with a mixer. Add condensed milk and mix again briefly. Pour into ice cream freezer canister. Add the mashed or pureed strawberries (If the berries are ripe, they will mash easily with a wire potato masher – the hand tool.); stir well. Add dairy milk to the fill line on the ice cream freezer can and stir before closing canister.
Note: Layer the ice (about 3 inches) and the rock salt (about ½ cup each layer) in the tub around the ice cream freezer canister. Continue layering up to the top of the canister.
Makes 1 gallon.
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Tonya’s Squash Casserole
4 medium squash
8 oz. sour cream
Salt and pepper to taste
1 c. soft bread crumbs
½ c. grated cheddar cheese
½ c. butter or margarine, melted
Cook four medium squash, drain and mash. Add sour cream, salt and pepper. Pour into a greased 2-quart casserole dish. Combine soft bread crumbs, grated cheddar cheese and melted butter. Sprinkle on top of squash mixture. Bake at 3000 for 30 minutes.
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Tonya’s Zucchini Bread
2 c. shredded zucchini
1 c. oil
2 c. sugar
3 eggs, lightly beaten
2 T. vanilla
2 ½ c. self-rising flour
1 c. nuts (optional)
2 tsp. cinnamon
Mix zucchini, oil, sugar, eggs and vanilla in a bowl. Then, add flour, nuts and cinnamon to the mixture.
Makes 2 loaves. Bake at 3250 for 1 hour. For muffins (makes 24), bake at 3500 for 25 mi