Grandma's Kitchen: Jan. 8, 2016

PEACH BREAD PUDDING

2 cups milk

1/3 cup sugar

Dash of salt

1/2 tbsp melted butter

3 eggs, beaten

2 tsp vanilla

16 oz can sliced peaches, drained

3 slices soft, white bread, cubed

1. Place milk, sugar, salt, butter, eggs and vanilla in a bowl, and beat till smooth.

2. Place cubed bread in an 8-inch square pan. Add drained peaches. Pour egg mixture over all.

3. Bake at 350 degrees for 40 minutes or until firm.

Linda's Note: I like cinnamon with peaches, so I sprinkle on some right over the peaches (a cinnamon/sugar mix would work well here, too, to distribute the cinnamon more evenly), and then add egg mixture. I also prefer a glass pan when I make a bread pudding — fussy, aren't I???

QUICK WILD RICE POTATO SOUP

1 tbsp finely chopped onion

1 can cream of potato soup

1 cup shredded Cheddar cheese

1 cup water

1 cup milk

1 cup cooked wild rice

1. Bring water and onion to a boil.

2. Add soup, milk and wild rice. Cook until heated through.

3. Garnish each bowl of soup with the cheese and eat.

SUNSHINE CASSEROLE

I figured as long as we are using rice of some sort in dishes, we should try this one. The protein in this dish comes from the eggs and the cheese.

2 cups finely shredded carrots

2 eggs, beaten

16 1/2 oz can cream style corn

1 tbsp melted butter

1/2 tsp salt

2 cups cooked rice

11/2 cup diced American cheese

1/4 cup milk

1 tbsp dried minced onion

1/4 tsp pepper

1. Combine all ingredients in a 2-quart casserole.

2. Bake, uncovered, at 350 degrees for 35 to 45 minutes, or until set.

Makes 6 to 8 servings

QUICKIE CHICKIE

2 to 4 cups diced, cooked, chicken or turkey

2 cans cream of mushroom soup (or 1 can cream of mushroom and one of cream of chicken)

1 can mushroom stems and pieces, drained (optional)

1 small onion, diced

2 cups uncooked macaroni

2 cups grated or cubed cheddar cheese

2 cups milk

1. Mix all together but cheese.

2. Place in greased metal 9x13-inch pan, and put cheese on top.

3. Cover and put in refrigerator overnight.

4. Bake, uncovered, at 350 degrees for 1 hour, until cheese is nice and brown.

Serves 12

Linda's Note: I think the macaroni will be better done if you take it from the oven and sit it on the stovetop, covered with foil, for a few minutes before serving.

OATMEAL MUFFINS

Soak together for 1 hour:

1 cup rolled oats

1 cup buttermilk or sour milk (vinegar added to reg. Milk makes sour milk)

In bowl mix thoroughly:

1/3 cup soft butter

1/2 cup brown sugar

1 egg

In another bowl sift together:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp soda

1 tsp salt

1. Stir dry ingredients into shortening mixture alternately with buttermilk mixture.

2. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes, or until done.

Makes 12 medium muffins