Peaches

Availability - Peak season is June to August, although peaches are widely available from May to October.

Nutrition - A medium peach has about 40 calories and 1.5 grams of fiber. Also a good source of vitamin C.

Preparing - If you want, peel the fuzzy skin. You can also blanch peaches in boiling water for 30 seconds then plunge them into ice water and slip off the skins.

Preventing Browning - Sprinkle peeled or sliced peaches with 1 tsp. lemon juice and 1 cup water. Full strength lemon juice will overpower the peach's flavor.

Ripening - Peaches won't sweeten after being picked but they can ripen at room temperature in pierced paper bag. Add an apple to the bag to speed ripening a little.

Storing - Keep ripe peaches in the refrigerator for 3 to 5 days. For better flavor, let them get to room temperature before eating.

Black Bean and Chili Dip

from: Food and Wine; December 1996

Makes about 2 1/2 cups

INGREDIENTS

2 ancho chiles, broken into two pieces
2 (15 oz) cans of black beans, drained and rinsed
2 garlic cloves
1 large jalapeno chili, finely chopped
2 tbsp. fresh lime juice
3/4 tsp. ground cumin
1 tsp. worcestershire sauce
3 tbsp. minced fresh cilantro
2 scallions - white part minced, green part thinly sliced

DIRECTIONS:

IN a small bowl cover the ancho chiles with 1 cup of hot water and let it soak until softened, about 15 minutes. Drain the chiles, reserving the liquid. Transfer chiles to food processor. Add 2 cups of the black beans, garlic, jalapeno, lime juice, cumin, worcestershire sauce and 2 tbsp. of soaking liquid. Process until pureed. Transfer to a bowl and stir in remaining black beans.

Notes: Dip can be made and refrigerated for up to 2 days. Let it return to room temperature before serving.

Stir in cilantro and scallion whites before serving. Garnish with scallion greens and serve with pita crisps, veggie chips, tortilla chips or vegetables.

Chicken Biscuit Bake

From: Quick Cooking, May/June 2000

Prep and Cook time: about 1 hour
Makes 6-8 servings

Ingredients

1 can condensed cream of chicken soup
2/3 cup mayonnaise
2 to 3 tsp. worcestershire sauce
4 cups cooked chicken, cubed
3 cups broccoli, chopped and cooked
1 medium onion, chopped
1 cup shredded cheddar cheese
2 tubes (12 oz.) refrigerated buttermilk biscuits
2 eggs
1/2 cup sour cream
2 tsp. celery seed
1 tsp. salt

IN a bowl, combine soup, mayonnaise and worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a 13 x 9 baking dish, greased. Sprinkle with cheese. Cover and bake at 375 degrees for 20 minutes.

SEPARATE biscuits, cut each in half. Arrange over the hot chicken mixture with the cut side down.

IN a bowl, combine the remaining ingredients and pour over biscuits.

BAKE uncovered for 20 minutes or until biscuits are golden brown.

Stuffed Grape Leaves

From: Food and Wine, April 1998

Prep and cook time: approx. 30-45 minutes
Makes 8 servings

Ingredients:

1 stick unsalted butter
2 large red onions, minced
1 1/2 lbs. ground veal
1 cup medium grain rice (valencia is fine)
1/4 cup chopped dill
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. ground pepper
1 jar (16 oz.) brined grape leaves, drained and rinsed
2 cups water
1/2 cup lemon juice
Cilantro sprigs and plain yogurt for serving

IN a large skillet melt 4 tbsp. of the butter over medium heat. Add the onions and cook till softened, about 8 minutes. Let them cool to room temperature.

IN a large bowl mix the onions in with the veal, raw rice, dill, parsley, salt and pepper until completely combined.

SPREAD the grape leaves, vein side up, on a work surface. Separate the larger leaves and piece together the smaller ones, overlapping the edges to equal the larger pieces.

SET two tbsp. of the onion mixture in the center of each leaf. Pull the leaf up and over the filling and rollup, folding the sides as you go.

IN a large saucepan over medium to high heat, melt the 4 remaining tbsp. of butter in the water and lemon juice. Remove pan from heat.

PLACE the rolls in the pan in a wheel-like pattern in two layers. Set a heat proof plate on the rolls to keep them submerged in the mixture. Cover and cook over moderate to high heat for 20 minutes then simmer over low heat until all the liquid has been absorbed; about 10 minutes.

SERVE hot or warm. Garnish with the coriander sprigs and yogurt.

Glazed Sausage Bites

Makes 2 dozen

1 lb. bulk pork sausage
1 egg
1/2 cup saltine or butter flavored cracker crumbs
2 tbsp. milk
1/2 tsp. ground sage
1/2 cup water
1/4 cup ketchup
2 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. vinegar

IN a bowl combine sausage, egg, cracker crumbs, milk and sage. Mix well. Shape into 1-inch balls.

IN a skillet over medium heat, brown the meatballs then drain.

COMBINE remaining ingredients mixing well. Add to the skillet and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until center of meatballs are no longer pink.

Christmas Cookies #5

Peppermint Meltaways

1 cup butter or margarine
1/2 cup confectioners' sugar
1 tsp. peppermint extract
2 1/4 cups cake flour
1/4 tsp. salt
3-4 drops of green food coloring

HEAT oven to 400 degrees.

MIX butter, confectioners' sugar and vanilla thoroughly.

STIR flour and salt together, blend into butter mixture.

DROP by teaspoonfuls onto an ungreased baking sheet.

BAKE about 8-9 minutes or until set but not brown. While warm, dip in confectioners' sugar.

Christmas Cookies #4

Lemon Crinkles1/2 cup shortening
1 cup brown sugar (packed)
1 egg
1 tbsp. lemon rind
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. ginger
granulated sugar

HEAT oven to 350 degrees.

MIX shortening, sugar and egg thoroughly, blend in lemon rind.

BLEND dry ingredients together then stir into sugar mixture.

ROLL into 1 inch balls and dip the tops in the granulated sugar.

BAKE on an ungreased cookie sheet for 10-12 minutes.

Christmas Cookies #3

Lemon Snowdrops1 cup butter or margarine
1/2 cup sifted powdered sugar
1 tsp. lemon extract
2 cups flour
1/4 tsp. salt

HEAT oven to 400 degrees. Cream butter and sugar. Add lemon extract, flour and salt. Mix well.

MEASURE level teaspoonfuls and roll into balls about 1 inch in diameter. Flatten slightly.

PLACE about 1 inch apart on an ungreased baking sheet.

BAKE 8-10 minutes or until very lightly browned. Cool. Prepare filling (below). Roll in powdered sugar.

Lemon Butter Filling:
1/2 cup sugar
2 tbsp. cornstarch
dash of salt
1/2 cup water
2 tbsp. butter
2 tsp. grated lemon rind
3 tbsp. lemon juice
3 drops yellow food coloring

MIX sugar cornstarch and salt in a small saucepan.

ADD water, butter, grated lemon rind, lemon juice and food coloring.

BRING to a rolling boil, stirring constantly, boil and stir for 1 minute. Cool.

***Now, I must mention that this recipe says that the cookie is to have a lemon FILLING. Yet at no time does it explain HOW to fill the cookies. So, when I rolled the dough into balls, I did flatten them and made an indent in the middle. After they were done baking, I dipped the cookies in the "filling" and then dusted them with the powdered sugar. They still came out wonderful and I have already had about 7 requests to make more and make a bigger batch when I do!!

Christmas Cookies #2

Jeweled Drop Cookies1 cup shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup buttermilk or water (I used buttermilk)
3 1/2 cups flour
1 tsp. soda
1 tsp. salt
3-4 cups cut-up gumdrops

MIX shortening, sugar and eggs thoroughly. Stir in buttermilk.

SIFT flour, soda and salt together, blend into sugar mixture.

FOLD in gumdrops. Chill for 1 hour.

HEAT oven to 400 degrees. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet.

BAKE 8-10 minutes or until lightly browned.

Christmas Cookies #1

Chocolate Cherry Drop Cookies

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 squares unsweetened chocolate (2 oz), melted and cooled
1/3 cup buttermilk
1 tsp. vanilla
1 3/4 cup flour
1/2 tsp. soda
1/2 tsp. salt
2 cups cut-up candied or drained maraschino cherries

MIX butter, sugar, egg and chocolate thoroughly. Stir in buttermilk and vanilla.

STIR together flour, soda and salt and blend into wet mixture.

FOLD in cherries. Chill for 1 hour.

HEAT oven to 400 degrees.

DROP rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes or until no imprint remains.