Aunt Mary's Peach Dessert

 Sister Becca N. brought this to the family history activity Sept 2021.

8 cups peaches (diced or sliced, pealed)

1 cube butter

2 cups powdered sugar divided

1 egg

1 box vanilla wafers crushed

1 pint whipping cream

Instructions:

-Whip butter, 1 1/2 c. p. Sugar, 1 egg til golden and creamy

-Crush box of wafers divide in half

-Whip pint of whipping cream with 1/2 c powder sugar

Butter 9x13 pan, put in 1/2 the crushed wafers for crust. Dollop butter mixture onto of wafers. (You do not bake).  Layer peaches evenly over butter. Cover peaches with whipped cream and sprinkle remaining crushed wafers on top.

Serve immediately or refrigerate.

Coledomers

 Cassidy M. brought these to the Family History Activity in Sept 2021

Ingredients:

1 large head of cabbage

2 pounds of raw hamburger

1 cup of rice

2 cups of milk

Sugar

1/2 c. Butter

Salt and pepper

Preheat the oven to 350 degrees.

Cut out the hard stem on the bottom of the cabbage, try to not cut too much of the cabbage since you need large leaves to roll.

Steam the cabbage in a large pot by adding a cup or two of water and covering with the lid. Cook until the leaves are soft enough to roll.

Cook the rice in the milk instead of water on simmer.

In a large bowl mix the raw hamburger and cooked rice.

On a cabbage leaf place a large spoonful of the mixture, roll like a burrito and place in a 9x13 dish. Pack the cabbage rolls in there tightly.

Melt the butter and pour evenly over the cabbage rolls. Sprinkle with salt and pepper. Then sprinkle the white sugar on. The more the better, but NOT until they’re white. Cook for at least 90 minutes. You want them to have a dark crisp on top but not be burned.

Firecracker Casserole

 Cassidy M brought this to the family history activity in Sept 2021

Ingredients:

2 pounds ground beef

1 medium onion, chopped

1 can (15oz) black beans, rinsed and drained

1 can (10oz) diced tomatoes and green Chili’s, undrained

1 can (10 3/4oz) cream of mushroom soup

1 1/2 TB chili powder

2 tsp ground cumin

1/2 tsp salt

6 corn tortillas or 4 large flour tortillas

1 small back of shredded cheddar cheese

Preheat the oven to 350 degrees. Cook the beef in a skillet with the onions. Drain excess moisture/grease. Add chili powder, cumin and salt. Set aside.

In a medium bowl mix beans, soup, and tomatoes. Set aside.

Layer in a 9x13 pan: half the ground beef, 3 corn or 2 flour tortillas, half the soup mixture, half the cheese. Repeat with the other half of the ingredients.

Cook for 20-25 minutes until bubbly.

Serve with sour cream and guacamole.