INGREDIENTS:
4 1/2 lb. peaches, sliced
3 tablespoons lemon juice
2 teaspoons vanilla extract
2 cups all purpose flour, sifted
1 1/2 cups sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
2 eggs, beaten
1/2 cup unsalted margarine, melted
INSTRUCTIONS:
1. Preheat oven to 375 degrees F. Combine
peaches, lemon juice and vanilla in a lightly greased,
shallow baking dish.
2. Combine flour, sugar and salt in a mixing
bowl. Add almond extract to eggs. Add egg mixture to dry
ingredients and stir until mixture is crumbly.
3. Spinkle flour mixture over peaches and
drizzle with melted margarine. Bake 35-40 minutes or until
top is golden. Yield: 16 servings.
Red Cabbage Slaw
INGREDIENTS:
one 2 lb. head of red cabbage (bug-free)
1/3 cup vinegar (recipe calls for red wine
vinegar. Ed. doesn't know if available with supervision and
if permitted during Nine Days)
2 tablespoons lemon juice
2 tablespoons sugar
1/2 teaspoon caraway seeds (optional)
salt and pepper to taste
1 cup canned corn, drained
INSTRUCTIONS:
1. Core cabbage and slice into fine ribbons.
Place in a large bowl.
2. Add remaining ingredients except corn
and toss to combine thoroughly. Cover and refrigerate for at
least 4 hours or overnight.
3. Sprinkle corn over slaw immediately prior
to serving. Yield: 6-8 servings.
