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Peach Ice Cream


A great recipe for peach ice cream from reader Cathy Johnson. She wanted you to know that if you use fresh preaches, add more sugar. Not much better than peach ice cream on a hot Alabama summer afternoon.


  • 16-ounce can sliced peaches
  • 1 cup sugar
  • 1 can condensed milk
  • Milk
  • ½ pint whipping cream


Drain peaches and reserve juice. Put peach slices in a food processor and blend until smooth. (It’s fine if a few small pieces are left.) Put peaches in a large bowl and add the peach juice, sugar, whipping cream and condensed milk. Stir well to dissolve the sugar. Pour mixture into the freezer bucket and fill with milk to the fill line on the bucket. Freeze according to freezer directions.


Lasagna Soup

1 pound ground beef
1/2 cup chopped onion
1 package lasagna Hamburger Helper dinner mix
5 cups water
1 14.5 ounce can diced tomatoes (do not drain)
1 7-ounce can whole kernel corn (do not drain)
2 tablespoons grated Parmesan cheese
1 small chopped zucchini (optional)

In a Dutch oven or soupkettle, cook ground beef and onion over medium heat until meat is no longer pink; drain. Add contents of dinner sauce mix, water, tomatoes, corn and cheese; bring to a boil. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. Add lasagna noodles (you can break in half) and zucchini. Cover and simmer for 10 minutes or until noodles are tender. Serve immediately. May sprinkle with extra Parmesan cheese.