Ingredients

8 or 9 fresh ripe peaches
1 Cup Nuchia Original Chia Seed Flour
1 Cup sugar
¼ Teaspoon salt
½ Teaspoon cinnamon
½ Cup soft butter or margarine
Light cream

Directions: Wash peaches then peel them. Slice peaches and place in a lightly buttered 8×8x2 inch baking dish. Sift Nuchia Original Chia Seed Flour together with sugar, salt and cinnamon into medium size bowl. Cut in butter by hand or with a pastry blender, until mixture resembles coarse corn meal. Sprinkle mixture evenly over the peaches. Bake for 45 to 50 minutes at 375 degrees or until top is golden brown and peaches are tender. Serve warm in small dishes, top with light cream, will serve 6 to 8 people.

Notes: This may be the best cobbler ever! We didn’t try it with canned peaches but they can be substituted for fresh peaches. This recipe is from “Talk About Good” 1984, published by the Junior League of Lafayette, Inc. Lafayette, Louisiana. It was contributed to the book by Mrs. Haskell Walker. We baked it exactly as Mrs. Walker said except for the one to one substitution of Nuchia Original Chia Seed Flour in place of the processed wheat flour.

http://nuchiafoods.com/recipes/?attachment_id=38

Ingredients

2 Cup catsup
¼ Cup cider vinegar
½ Cup horseradish
1 Teaspoon hot mustard
2 Cup chili sauce
6 Drops Tabasco sauce or to taste
¼ Cup minced celery
2 Tablespoons Worcestershire sauce
2 Tablespoons Nuchia Original Chia Seed Flour
2 Tablespoon Nuchia Original Chia Seeds

Directions: Mix all ingredients together by hand. Blend if desired. Chill.

Optional: ¼ Cup minced onion, 1 Tablespoon fresh squeezed lemon juice.

Ingredients:

1 Large Chicken, cut up
1 Cup cooking oil
1 Pound hot sausage
1 Cup chopped parsley
2 Cups chopped onions
1 Cup chopped celery
1 Cup Nuchia Original Chia Seed Flour
1 Gallon water
1 Bottle Guinness Beer
Season with salt and pepper to taste

Directions: In a large heavy pot, fry chicken in oil until brown. Then remove chicken from oil to a separate pan. Slowly add Nuchia Original Chia Seed Flour to oil stirring and scraping the bottom of the pan, cook until you have made a brown roux. Add onions and celery and cook until soft. Put chicken back into pot, add sausage. Add water and beer, let cook until chicken is done. Season to taste. Add one half of the parsley to mix, save the balance to garnish individual servings.

Optional: 1 pound of oysters after chicken, hot sauce. Beer may be removed.

Note: This recipe is an adaptation from the “Talk About Good” cook book published in 1984, by The Junior League of Lafayette, Inc., Lafayette, Louisiana; recipe by F.H. Davis. We bought this cookbook on a family vacation in 1984. The trip has many members for me, Rose and the kids. The cook book is still a family favorite. Nuchia Chia Seed Flour was substituted one to one for processed wheat flour in this recipe, the sausage and Guinness beer were not in the original recipe, enjoy - Homer Hartage.