PEACH PRESERVES

   12 fresh peaches, pitted and chopped
4 cups water
4-1/2 cups white sugar
1 (2 ounce) package dry pectin

1. In a large saucepan, bring peaches and water to a boil. Increase or decrease the amount of water so as to just cover the peaches prior to boiling. Boil 20 minutes, or until liquefied.
2. Mix the sugar into the peach solution, boiling until dissolved. Stir in the dry pectin. Remove from heat after 1 minute and transfer to sterile containers.

LUNCHROOM BUTTER COOKIES

   2 sticks butter (not margarine)
1 cup sugar
2 teaspoons vanilla
3 cups flour

Preheat over to 325°F. Bring butter to room temperature. Mix butter and sugar together. Add vanilla. Add flour a cup at a time, mixing well after each addition. Measure a spoonful of dough and roll into balls and place on cookie sheet. Flatten cookies with a fork dipped in flour. Bake for 10-15 minutes or just until golden brown.

OATMEAL COOKIES

 

3/4 cup butter or shortening
1-1/4 cup brown sugar, firmly packed
1 large egg
1/3 cup milk
1 1/2 teaspoon vanilla
3 cup rolled, raw oats
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins (optional)
1 cup walnuts -- chopped

Heat oven to 375°F. Lightly grease cookie sheet with shortening. Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well. Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 10-13 minutes, or until lightly browned. So Good!

SOUTHERN-STYLE CATFISH

1-1/2 lbs. catfish fillets, cut in 4 pieces
1/2 cup yellow cornmeal
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
3/4 cup buttermilk
1/2 cup flour
1/3 cup veg. oil

In shallow dish, combine cornmeal, seasoned salt and cayenne pepper. Dip fish in buttermilk, shake off excess buttermilk and coat with flour. Dip again in buttermilk, then coat with seasoned cornmeal. In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot. Fry fish about 5 min. on each side, depending on thickness, or until fish just begins to flake