| Peach Custard Kuchen
a long time favorite This is also very good made with apples! 2 cups flour (or half whole wheat) � c. sugar 1/2 t. salt � t. baking powder � c. butter or margarine 4 medium to large peaches or apples sliced � c. sugar 2 t. cinnamon 2 eggs lightly beaten 2 cups light cream Heat oven to 400 degrees. Mix flour, � c. sugar, salt and baking powder. Cut in margarine until mixture is crumbly. Pat firmly into bottom and up the sides of a 9�x13� ungreased pan. Arrange peaches in pan. Mix � c. sugar and cinnamon; sprinkle over the peaches. Bake 15 minutes. Mix egg with cream. Pour over peaches. Bake until custard is set and edges are light brown, 25 to 30 minutes. |
| Favorite Family Recipes 2008 |
| Debbie�s Skillet Chicken Curry
2 whole chicken breasts or 1 whole fresh turkey breast(about 2 lb.) 2 Tbs. flour 2 to 3 Tbs. curry powder 1 tsp. salt 1 tsp. paprika � tsp. ginger 1 � cups chopped onion (1 large 1 cooking apple, cut into bite sized pieces 2 garlic cloves minced 4 to 6 tbs. Oil 1 cup chicken broth Condiments: chutney, coconut, sliced banana, mandarin oranges, peanuts or cashews, pineapple chunks (choose some or all). Bone chicken breasts, remove skin and cut in half. Cut breast meat into � inch slices or chunks (according to your preference). In a large bowl or plastic bag coat chicken slices with combination of flour, curry powder, salt, paprika and ginger. In a large heavy skillet, or wok saut� onion, apples and garlic in 2 tbs. of hot oil until tender. Remove and set aside. Heat remaining oil. Add chicken slices with any remaining flour mixture; saut� until lightly browned on both sides. Reduce heat to medium. Add chicken broth and onion/apple mixture. Heat until mixture thickens and boils, stirring constantly. Serve with golden rice. Golden Rice � cup thinly sliced green onion � (I medium) shredded carrot 2 tbs. butter 1 cup orange or apple juice 1 cup water 1 cup long grain rice (basmati if possible) � c golden raisins 1 tbs. brown sugar 1 tsp. salt � tsp. curry powder � tsp. cinnamon � tsp. ginger In medium saucepan, cook and stir onions and carrot in butter until crisp-tender. Stir in orange juice, water and remaining ingredients. Heat to boiling. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, 20 � 30 minutes. Serves 4 |