1 cube butter
1 c. sugar
3/4 c. flour
1/2 lb. Velveeta cheese, cubed
5 Granny Smith apples, peeled, cored and sliced
Cream butter and sugar, mix in flour and then cheese. Place sliced apples in greased casserole dish. Spread cheese mixture on top. Bake at 350 degrees for 30 minutes or until topping is golden. Serve warm or cold; also goes well with pork or beef as a side dish.
5 lbs. mixed summer squash,sliced
3 T. butter
1 t. salt
1/2 t. pepper
1/2 c. mayonnaise
3/4 c. milk
2 c. jack cheese, grated
Cook squash in water until tender, drain well. Mix in butter, salt and pepper. Combine remaining ingredients and pour over squash, mixing well. Pour mixture into a large, buttered casserole dish and bake at 400 degrees for 15-20 minutes.
Frozen Peach Cream Pie
1 can (14 oz.) sweetened condensed milk
Juice of 2 large lemons (about 1/2 cup)
1 c. heavy cream, whipped
2 c. fresh, ripe peaches, sliced and cut into small pieces
1 9-inch graham cracker crust, chilled
Mix condensed milk with lemon juice. Mixture will thicken. Fold thickened mixture into whipped cream and peaches. Pour into chilled crust. Freeze until firm. Serve frozen.
Apple Butter Bars
1-1/2 c. flour
1 t. baking soda
1 t. salt
2-1/2 c. oats
1-1/2 c. sugar
1 c. butter, melted
1-1/2 c. Apple Annie’s Apple Butter
In bowl mix flour, baking soda and salt. Stir in oats and sugar; mix again. Add butter and blend well. Press half of the mixture firmly into a buttered 9×13” pan. Spread with apple butter, cover with remaining oat mixture and pat lightly. Bake at 350 degrees for 45-50 minutes or until lightly browned. Cut into bars.