3/4 cup sugar

3 1/2 Tb cornstarch

1/2 tsp ground cinnamon

1/4 cup amaretto (optional)

1/4 cup peach preserves

10 large ripe peaches (3 lbs), peeled & sliced

1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough

1 Tb all-purpose flour, divided

1 1/2 Tb sugar

1/4 tsp ground cinnamon

vanilla ice cream

Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto, if

desired, and peach preserves. Add sliced peaches, and stir gently to coat.

Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.

Spoon peach mixture into a lightly greased 11×7x1 1/2-inch baking dish.

Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to

a 10×17-inch rectangle. Remove top sheet of plastic wrap, and sprinkle dough

with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on

other side of dough. Freeze dough 15 minutes.

Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel. Cut 8 (6 x 1/2-inch)

strips of dough. Arrange strips in lattice design over peach mixture in dish.

Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over

cookie dough.

Bake at 350 degrees F. for 30 to 35 minutes or until golden brown. Let cobbler

cool 15 minutes on a wire rack. Spoon into individual serving bowls, and top with

ice cream. Yield: 8 servings.

Note: Slice and bake remaining cookie dough according to package directions.

Serve additional cookies with cobbler and ice cream, if desired.

Ingredients

• 6 boneless, skinless chicken breasts
• 12 pcs bacon
• 2 cups sour cream
• 1/4 cup heavy cream
• 4 Tablespoons soy sauce
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 3 Tablespoons butter

Directions

Preheat oven to 325 F.

Melt butter and distribute across the bottom and sides
of a Corning or Pyrex casserole dish. Lightly fry bacon
until partially done – not crisp. Wrap two pieces of
pliable bacon around each chicken breast and arrange
them in the baking dish.

In small bowl mix sour cream, cream, soy sauce, and
ginger. Pour over chicken, salt and pepper top as you
like, and bake in 325 F oven for two hours –– the first
hour foil or lid-covered and then uncover for the
second half of the cooking time.

Serves 3
4 carbs per serving.

Ingredients

• 4 medium-sized onions
• 4 Tb. butter
• 2 Tb. flour
• 2-1/2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk. Add to this the browned onions, salt, and pepper. Heat thoroughly and serve.

Ingredients

• 1 c. canned tomatoes
• 1 pt. milk
• 3 Tb. flour
• 3 Tb. butter
• 1/8 tsp. soda
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Force the tomatoes through a sieve and heat them. Make white sauce of the milk, flour, and butter. Add the soda to the tomatoes, and pour them slowly into the white sauce, stirring rapidly. If the sauce begins to curdle, beat the soup quickly with a rotary egg beater. Add the salt and pepper and serve.

Ingredients

• 1 pt. milk
• 1 Tb. flour
• 2 Tb. butter
• 1/2 c. pea purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Put enough freshly cooked or canned peas through a sieve to make 1/2 cupful of purée. Then add the pea purée, the salt, and the pepper to the white sauce. Heat thoroughly and serve.

Ingredients

• 1 pt. milk
• 2 Tb. flour
• 2 Tb. butter
• 1/2 c. spinach purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Add the spinach purée, made by forcing freshly cooked or canned spinach through a sieve. Season with the salt and pepper, heat thoroughly, and serve.

Ingredients

• 1 pt. milk
• 2 Tb. flour
• 2 Tb. butter
• 1 c. asparagus purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Add to it the cup of purée made by forcing freshly cooked or canned asparagus through a sieve. Season with the salt and pepper, and serve.

Ingredients

• 2 slices of onion
• 1/8 tsp. pepper
• 1 sprig parsley
• 2 medium-sized potatoes
• 1 c. milk
• 1 c. potato water
• 1 Tb. flour
• 2 Tb. butter
• 1 tsp. salt

Directions

Cook the onion and parsley with the potatoes, and, when cooked soft, drain and mash. Make a sauce of the milk, potato water, flour, and butter. Season with the salt and pepper, add the mashed potato, and serve.

Ingredients :

· 2 tbsp. margarine
· 1 onion, thinly sliced
· 1/2 cup leeks, thinly sliced
· 1/2 cup celery, thinly sliced
· 1-1/2 cups mushrooms, thinly sliced
· 3 cups chicken broth
· 1/2 cup potatoes, thinly sliced
· 1/2 cup cream (or plain yogurt)
· salt and pepper, to taste

Cooking Procedures :

1. Melt the margarine in a saucepan over medium-high heat.
2. Stir-fry onion, leeks, celery and mushrooms in a slowly manner.
3. Add the broth and then add the potatoes. Let it simmer for 15 minutes on medium heat.
4. Remove from heat.
5. Process with a hand-immersion blender or transfer to a blender (cover lid with a kitchen towel, as hot liquid will expand when blended). Purée the soup until smooth.
6. Return to medium heat and add the cream. Season to taste. Cook, stirring, until the soup is gently warmed through for about 3-4 minutes.
7. Serve sprinkle with chopped fresh dill and sliced mushrooms. Enjoy!

Ingredients

2 heads celery

1 pint water

1 teaspoon salt

1/2 pint white sauce

Some chopped parsley

Method

Trim celery and remove strings, scrape if necessary, and cut into short lengths. Wash and drain celery then put into boiling salted water, cook slowly till tender and drain in a colander. Make white sauce adding if liked 1/2 gill of cream. Put celery in sauce and reheat then serve garnished with chopped parsley in a hot vegetable dish