A visit from Good Neighbor Kathy Keene always includes a few great recipes! Enjoy!
PEACH DUMP CAKE
- 2 (16 oz.) cans sliced peaches in light syrup
- 1/2 cup milk
- 1 (18 oz.) box Yellow Cake Mix
- 1 stick butter, melted
- 1 can sweetened condensed milk
In a 9×13 inch baking pan, spread the 2 cans of peaches with the juice in the bottom. Pour milk over peaches. Sprinkle on the dry cake mix. Drizzle with melted butter and drizzle sweetened condensed milk over all. Using a spoon, stir all ingredients together right in the baking pan. Sprinkle with cinnamon and bake at 350 degrees for 30 to 40 minutes. Can serve warm with whipped topping.
CROCK POT SWISS STEAK
- 3-4 T. flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1-1/2 tsp. dry mustard
- 1-1/2 to 2 lbs. round steak, cut into serving pieces
- 1 cup chopped onions
- 1 lb. carrots, diced
- 2 cups peeled, diced potatoes
- 1 (14.5 oz.) can whole tomatoes
- 1 T brown sugar
- 1-1/2 T. Worcestershire sauce
Combine flour, salt, pepper and dry mustard. Dredge meat in flour mixture and brown on both sides in oil in a skillet. Transfer to slow cooker. Add onions and carrots. Combine tomatoes, brown sugar and Worcestershire sauce; pour over meat in slow cooker. Cover and cook on Low heat setting 5 to 6 hours or on High 3 to 4 hours.
- 7 oz uncooked spaghetti
- 2 eggs beaten
- 1/3 c. Parmesan cheese
- 2 Tbsp butter
- 1 lb ground beef (browned)
- 8 oz can of tomatoes
- 6 oz can tomato paste
- 1 c. cottage cheese
- 1 tsp. sugar
- 1 tsp. oregano
- 1 c. shredded mozzarella
Cook spaghetti until almost tender. Drain. Combine with eggs, Parmesan cheese and butter. Pat the mixture into a 10 in pie plate to form a crust. Can also use 9/13 pan. Top crust with cottage cheese.
Brown hamburger, drain and add tomatoes, tomato paste, spices and cook to a boil. Put on top of cottage cheese.
Bake at 350 degrees for 20-30 minutes. Top with mozzarella cheese and bake 5-10 more minutes. Let stand 5 minutes before cutting.