Shared by Lu Ann DeBerry
wife of Fisher DeBerry, United States Air Force Academy, in Colorado Springs, Colo. (reprinted from the Winning Seasons cookbook published by The American Football Coaches Wives Association)

Serves 4-6

1/2 c. sugar

1/2 c. self-rising flour

1/2 c. milk

dash of salt

2-3 cups fresh sliced peaches (peeled)

nutmeg and cinnamon to taste

butter

Mix well all the ingredients, except the peaches. Spread mixture over the bottom of a buttered deep glass dish or casserole. Add the peaches. Do not stir. Sprinkle a little nutmeg and cinnamon over the top. Dot with butter and bake, uncovered, at 350 degrees for an hour or until golden brown.

Lu Ann is the wife of Fisher DeBerry, United States Air Force Academy, in Colorado Springs, Colo. (reprinted from the Winning Seasons cookbook published by The American Football Coaches Wives Association)

Pineapple Salad

Shared by Barbara Shealy

1 large pkg. lemon gelatin

1 20-oz. can crushed pineapple

8 oz. cream cheese, softened

1 c. nuts

2 c. water

12 large marshmallows, cut up

1 pt. Whipping cream, whipped

Dissolve gelatin in 2 cups of boiling water. Add marshmallows and cream cheese. Stir till melted. Add pineapple and the juice. Chill mixture. Add nuts. Fold in whipped cream. Refrigerate.