Recipe Page

Blueberry Peach Crisp

Kimberly Cryer

Ingredients

• ½ cup oatmeal 
• ½ cup brown sugar
• ¼ cup flour 
• ¼ cup margarine, cut up
• 1/3 cup walnuts, chopped 
• ¼ cup sugar
• 3 tablespoons flour 
• ½ teaspoon cinnamon
• 2 cups frozen blueberries, thawed
• 3 cups frozen peaches, thawed, sliced

Directions:

1. Preheat oven to 350 degrees.
2. Combine oats, brown sugar, and flour.
3. Cut margarine with pastry blender or fork until well blended and moist enough to form a ball.
4. Add chopped walnuts.
5. Toss undrained blueberries and peaches with sugar, flour, and spices. Pour in an 8-inch by 8-inch baking dish. Scrape the bowl well.
6. Sprinkle crumb mixture evenly over fruit and bake for 35-40 minutes or until golden brown. 

Variations:

• Fresh fruit may be used “in season” when it is a good buy.
• Use frozen blackberries and peaches or peaches only as the filling.

Source: Easy Recipes Using Common Commodity Foods

Southwestern Skillet Zucchini

Kimberly Cryer

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 medium zucchinis, cut into slices
• 1 medium onion, sliced
• 1 to 2 tablespoons reduced sodium taco seasoning
• Salt and pepper to taste (optional)

Directions:

Add butter and olive oil to a skillet over medium heat. Add zucchini and onion and cook until zucchini is slightly tender, and onion begins to turn translucent, about 3 minutes. Add seasoning as desired; stir to coat vegetables. ∆