Subject: Peach Cobbler
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 23 2001 - 09:40:49 EST
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F O O D F U N N Y
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Here's one I had never heard before from reader Joyce Nichols:
A man pleaded with the psychiatrist, "You've got to help me. It's my
son."
"What's the matter?"
"He's always eating mud pies. I get up in the morning and there he is
in the backyard eating mud pies. I come home for lunch and he's
eating mud pies. I come home at dinner and there he is in the
backyard eating mud pies."
The psychiatrist reassured him, "Give the kid a chance. It's all part
of growing up. It'll pass."
"Well, I don't like it, and neither does his wife."
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T O D A Y ' S R E C I P E
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Narrowing down the choice for our soul food dessert was the hardest
part of putting this week's menu together because there are so many
wonderful sweet concoctions to choose from. I could have chosen sweet
potato, black bottom, or pecan pie, to name just a few, but I chose
peach cobbler because it seems to have been served in every Georgia
soul food restaurant I have ever been in.
Peach Cobbler
1 1/2 lbs (675 g) ripe peaches, peeled, pitted,
and cut into wedges
1 cup (250 ml) sugar
2 Tbs (30 ml) cornstarch (cornflour)
2 Tbs (30 ml) fresh lemon juice
1 tsp (5 ml) cinnamon
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1 Tbs (15 ml) vegetable shortening
1/2 cup (125 ml) milk
Combine the peaches, sugar, cornstarch, lemon juice, and cinnamon in a
mixing bowl and toss to thoroughly combine. Heap the peach mixture
into an 8- or 9-inch (20 - 23 cm) baking disk or deep pie plate. Sift
together the flour, baking powder, and salt. Cut the shortening into
the flour mixture with a fork until the mixture is crumbly. Stir in
the milk. Roll the dough out on a floured surface and spread over the
mound of peaches. Cut two or three air vents in the crust, and seal
the edges. Bake in a preheated 375F (190C) oven for 30 to 35 minutes,
until the crust is golden brown. Serve warm, with ice cream if
desired. Serves 6 to 8.
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