Months ago I started sharing recipes that my mom contributed to the Friendship Circle Cookbook from Westminster Presbyterian Church in Clovis, New Mexico. I got sidetracked and never finished. I’d like to check this off of my to-do list, so I’m finishing with the last two recipes that she contributed.
Recipes from this cookbook may appear again as some of the recipes contributed by other women in the church became family favorites.
Mom made this cobbler on occasion as it is easy and you can make it with what’s in the pantry. I’m pretty sure she usually made it with peaches. There are a few details missing in this recipe.
Let’s assume a moderate oven is 350 degrees. I made mine in a 11.5 x 7.5 (approximately) Pyrex baking dish. I used a 29-ounce can of sliced peaches with all of the syrup. It fit nicely in my baking dish, but did bubble over some during baking, so you might want to use some foil or a cookie sheet to catch the drips if you don’t want to clean your oven.
World’s Easiest Cobbler
1 cup flour
1 cup sugar
2 teaspoons baking powder
1 cup milk
1 stick butter or oleo
1 can fruit
Melt butter in baking dish. Mix other ingredients and stir slightly into melted butter. Pour sweetened fruit over batter and bake in moderate oven until batter rises to top and is lightly browned, about 45 minutes.
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I have no recollection of the next recipe. I’m sure I never tried it. It sounds like something she tried one Thanksgiving or Christmas and thought it would make a nice addition to the cookbook as something “unusual”. I’ve never heard of a frozen “can” of anything…. Maybe it should say “container.” I wonder if this is even stocked in grocery stores any more?
Corn-Oyster Scallop
2 (10-ounce) cans frozen condensed oyster stew
1 (1-pound) can cream-style corn
1 (1-pound) can whole kernel corn, drained
1 1/4 cups cracker crumbs, crushed medium fine
1/2 teaspoon salt
dash pepper
1 egg, slightly beaten
1 tablespoons pimento strips
2 teaspoons melted butter
1/2 cup cracker crumbs
Place unopened cans of oyster stew in hot water for 10 minutes.
Combine oyster stew, cream-style corn, drained whole-kernel corn, 1 1/4 cups cracker crumbs, egg, salt, pepper and pimento strips. Pour into greased 2-quart casserole. Combine butter and 1/2 cup cracker crumbs. Sprinkle around edge of corn mixture. Bake in moderate oven (350) for 1 hour or until a knife inserted halfway between center and edge comes out clean. Makes 8 servings.
