Busy Day Skillet Dinner & Peach Supreme


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Busy Day Skillet Dinner
Makes 4 servings

1 pound ground beef
1 onion medium chopped
1 16-ounce can tomatoes cut up
2 cups water
2 cups egg noodles uncooked
1 tablespoon chili powder
2 teaspoons beef bouillon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 8 1/2-ounce can corn whole kernel corn, drained
1 3 1/2-ounce can mushrooms sliced, drained
1/2 cup olives sliced (optional)
Parmesan cheese grated

1. Brown ground beef in a deep heavy skillet or Dutch oven; add onion and cook until tender but not
brown. Drain off excess fat. Add tomatoes with juice, water, noodles and seasonings; stir to moisten
noodles. Cover; bring to a boil, then reduce heat and simmer for 15 minutes or until noodles are tender. Stir
in corn, mushrooms and olives; heat thoroughly. Serve with Parmesan cheese.

Peach Supreme
Makes 9 servings

1 29-ounce can peaches halves, well drained
3 eggs
1 1/2 cups milk
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup flour
1/2 cup almond paste (1/2 of 8 oz. can), at room temperature, crumbled
1/3 cup sugar
1/3 cup butter or margarine, softened
Water Boiling
1/4 cup coconut flaked
Whipped cream

1. Preheat oven to 325°. Place nine peach halves, rounded-side up, in an 8 x 8 x 2-inch baking dish; set
aside. If any peach halves are left, reserve for another use.

2. In a medium bowl, beat eggs well. Add milk, 1/4 cup sugar, vanilla and salt, stirring until well blended
and sugar is dissolved. Carefully pour mixture around peaches.

3. In the same bowl using the back of a spoon or your fingers, mix flour, almond paste, 1/3 cup sugar and
butter or margarine until well blended. Divide dough into nine portions (about 2 tablespoons each) and
flatten slightly into rounds, about 2 1/2 inches in diameter. Place one on top of each peach half (edges will
go into liquid). Set baking dish in a larger pan (13 x 9 x 2-inch) and place in oven. Fill larger pan with
boiling water to a depth of 1 inch. Bake for 50 minutes; sprinkle top with coconut. Bake 5 minutes longer
or until a knife inserted in custard comes out clean. Carefully remove baking dish from water; cool on a
wire rack.

4. Cut into squares and serve warm or at room temperature with whipped cream if desired.

Find more great family recipes and meal planning assistance at Dine Without Whine.


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