by Benita McCoy Lyons, author of "Scratch Cooking Two"
1 small jar peach preserves
1 envelope onion soup mix
3 tbsp. honey
1 small bottle French dressing
2 lbs. chicken, cut up and skinned
Stir together and pour over washed and skinned chicken. Bake at 350° for 1 hour.
* Serve with Cooked Brown or White Rice
You can use this sauce over pork also.
Orange marmalade, apricot preserves, pineapple preserves can also be used in place of peach preserves.
2-1/2 c. fresh peaches, peeled & diced
1/2 stick butter; cut into pats
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. cream of tartar
1 1/2 cups sugar
1 tsp. vanilla
2 c. sifted self-rising flour
1/4 tsp. salt
1/2 c. Crisco shortening
1 tsp. sugar
1/2 c. ice water
Place flour, salt, and sugar in a large bowl. Cut shortening into flour until well crumbled adding ice water a little at a time. Roll out thin on a well-floured bench and fit-cut enough crust to cover a 9 X 13 casserole dish. Fill with peach filling and cut strips of crust for top. Arrange into a checkered pattern. Bake at 350° for 30 to 40 minutes.
Stuffed Banana Peppers with Mango-Peach Dipping Sauce
6-8 mild or hot banana peppers, washed cored & seeded
1 package wonton Wrappers
6-8 mozzarella string cheese sticks
Stuff peppers with cheese
Roll into Wonton wrappers “Baby diaper style”
Fry in hot vegetable oil until golden brown turning on all sides.
* Mango peach dipping sauce or Marinara Sauce
3-4 fresh tomatoes peeled & diced, ¼ cup olive oil
Cook over medium heat until tomatoes break down & reduce to a thick saucy texture.
* Mango-Peach Dipping Sauce
Stir together ½ jar Peach Preserves and ½ cup Mango Dessert Sauce
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