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August 22, 2013

by Dorothy Bloemendaal
Peach Pie Squares

l roll refrigerated sugar cookies

1/2 cup quick cooking oats

1/4 cup packed brown sugar

1/4 cup chopped pecans

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup granulated sugar

3 tablespoons cornstarch

4 cups sliced peeled ripe peaches

l tablespoon lemon juice

Heat oven to 375º. Spray 9-inch square baking pan with cooking spray. Break up three-fourths of cookie dough in pan. Press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown.

In a medium bowl, crumble remaining cookie dough. Add oats, brown sugar, pecans, 1/4 teaspoon cinnamon and remaining 1/4 teaspoon of the nutmeg; toss and set aside.

Mix granulated sugar, cornstarch, remaining 1/4 teaspoon cinnamon and remaining 1/4 teaspoon nutmeg. Stir in peaches and lemon juice until thoroughly coated. Heat to boiling over medium-high heat, stirring constantly. Boil and stir l minute.

Spoon peach mixture evenly over partially baked crust. Top with oat mixture. Bake 25-30 minutes longer or until topping is golden brown and filling is bubbly. Cool hour before serving. Cut into squares. 9 servings.

Chicken Cheese Enchiladas

l package Old El Paso® taco seasoning mix

l tablespoon olive or vegetable oil

1/2 cup water

l lb. boneless skinless chicken breasts, cut into bite-size pieces or strips

3 cups shredded Monterey Jack cheese (12 oz.)

1/3 cup chopped fresh cilantro

1/2 teaspoon salt

l container (15 oz.) ricotta cheese

l can (4.5 oz.) chopped green chiles

l egg

l jar (16 oz.) thick ‘n chunky salsa

12 (6-inch) flour tortillas

Heat oven to 350º. Mix taco seasoning mix, oil and 1/4 cup of the water. Add chicken pieces; turn to mix. Refrigerate at least 5 minutes but no longer than 12 hours.

Mix 2 1/2 cups of Monterey Jack cheese, cilantro, salt, ricotta cheese, chiles and egg.

Heat skillet. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center. In ungreased 9x13 baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish. Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese. Bake 20 to 25 minutes or until cheese is melted. 6 servings.

Mild Fresh Salsa

3 fresh tomatoes, peeled, seeded and finely chopped

1/2 cup minced fresh cilantro

2 to 3 garlic, cloves, minced

1 can (4 ounces) chopped green chilies

1/2 cup sliced green onions

1/2 teaspoon salt

1/4 teaspoon pepper

In a bowl, combine all ingredients. Chill before serving.

Yield: 3 cups. Serve with meat dishes or chips.

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