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.

Cookie Exchange

We are doing a cookie exchange for Christmas. Out of my Betty Crocker Cooky Book I have decided to make:

Jeweled Drop Cookies
Chocolate Cherry Drop Cookies
Lemon Snowdrops
Lemon Crinkles
Peppermint Meltaways

When I get pictures of them I will post them!

Happy Holidays!

Garlic Soup

from: Food & Wine, February 1997
Makes 6 servings

2 tbsp. peanut oil
1 leek, white and tender green, halved lengthwise and cut into 1 inch pieces
1 medium onion, coarsely chopped
8-10 small garlic cloves, peeled and crushed
2 cups chicken stock
1 lb. potatoes, peeled and cut into 2 inch chunks
Salt and pepper to taste
2 slices of white bread, crusts removed, cut into 1/2 inch cubes
1 tbsp. canola oil
Finely chopped chervil, chives, tarragon, parsley or basil

PREHEAT oven to 400 degrees. In a large saucepan, heat the peanut oil. Add the leek, onion and garlic and cook over medium-high heat, stirring occasionally until softened, 2 minutes.

ADD chicken stock, potato chunks, 1 tsp. salt, 1/2 tsp. pepper and 2 cups of water and bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, 20 minutes.

IN a medium bowl, toss bread cubes with canola oil. Spread cubes on a baking sheet and toast in oven for about 6 minutes or until golden.

STRAIN the soup into a clean saucepan. In a blender/food processor, puree the vegetables with a little bit of the liquid until smooth. Return the puree to the pan and stir in the milk.

BRING the soup to a simmer over medium-high heat. Season with salt and pepper and serve. Garnish with the croutons and chopped fresh herbs.

Modern Encyclopedia of Cooking Volume 2

Published in 1959

Modern Encyclopedia of Cooking Volume 1

Published in 1959

Oh Meatballs!

A couple of times now I have made these meatballs. Once for spaghetti and meatballs the other for meatball subs. Both turned out great. Actually the first time I made them, my husband told me they were too small and perfectly round to be homemade, so I must have done something right.

The recipe comes from Meta Given's Modern Encyclopedia of Cooking, Volume 2, printed in 1959. It's just a simple meatball recipe, quick and easy, you could even make a bunch and freeze!

1 egg
3/4 lb. ground beef
1/3 cup milk
1/4 cup bread crumbs, seasoned or not
3/4 tsp. salt
Dash of pepper
1 tbsp. finely chopped onion (optional)

MIX all ingredients in a medium size mixing bowl.

HEAT skillet to medium heat, add 2 tbsp. oil.

ROLL meatballs by hand, no bigger than the diameter of a quarter.

COOK meatballs in oil until browned throughout.

*At this point, you can either made noodles and have spaghetti and meatballs or make meatball sub sandwiches with provolone cheese.

Kitchen Tidbits

• Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.
• Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
• Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.
• Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
• Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
• To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
• Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
• Easy Deviled Eggs: Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
• Expanding Frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
• Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
• Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever.

Chocolate is a Vegetable? Yes...yes it is!

Chocolate is derived from the cocoa bean, which is a vegetable.

To go even further, chocolate bars also have milk in them which is a dairy product. So, candy bars are healthy for you.
Chocolate covered cherries, orange slices, raisins and strawberries are fruit so you can have as many as you like.

Hints for keeping chocolate at it's best:

* Keep chocolate in a cool, dry place. Store where the temperature is around 65 degrees and about 50% humidity.

* Do not store near heat or direct sunlight. Light will fade the color and the heat will cause melting and tackiness.

* Chocolate may be frozen for up to six months. It should be wrapped in double airtight sealed freezer bags. When thawing, keep the chocolate in the bags until at room temperature. This will keep condensation from forming on the chocolate.

* Chocolate and moisture don't mix. High humidity or moisture can cause a white haze or spots. This is called "moisture bloom". It doesn't look as good, but will still taste the same.

* Chocolate absorbs other flavors and odors. Do not store near chemicals, cleaning solvents, perfumes and such.

* Solid chocolate not mixed with other ingredients has a shelf life of at least six to 12 months, depending on the storage conditions. When mixed with other things like nuts or cream, shelf life is reduced.

Other chocolate tips:

> Use a serrated knife to chop chocolate finely ~ a chef's knife will dull quickly on chocolate.

> Chopping will promote even melting for sauces, frostings or garnishments.

> To prevent chocolate from becoming grainy or seizing in the microwave, combine chocolate with butter in a recipe, if possible. Melt at 50% power at 30 second intervals, stirring in between heating until smooth.

> Perfectly melted chocolate should look smooth and shiny. If mixing with butter, milk or cream it should be completely blended.

> Grainy or separation is an indication that chocolate has seized. Usually as a result of it being overheated or water got into it. Add butter or water, one tbsp. at a time and it can be whisked into a smooth batch of chocolate.

> Bricks or large pieces of chocolate are best for curls. The chocolate must be at the right temperature. You can heat the chocolate in the microwave at 30% power for 30 seconds to a minute. Use a vegetable peeler along the chocolate gently applying pressure.

And now a couple recipes using chocolate:

Peanuty Chocolate Cake
Makes 12 servings

1 pkg (18 oz) devil's food cake mix
1 container (16 oz) sour cream
3 eggs
10 peanut butter cup candies
1/2 cup peanut butter
1/2 cup semisweet chocolate morsels
1 tsp. vegetable oil
2 tbsp. peanuts, chopped

USE a fluted stoneware pan, lightly greased.

IN a small batter bowl, combine sour cream and eggs, whisk until smooth. Put cake mix in a larger batter bowl. Add sour cream mixture to cake mix and stir until smooth.

PUT 12 scoops of batter into bottom of pan and spread evenly.

ARRANGE peanut butter cups in a circular pattern over batter. Add remaining batter, spreading evenly.

MICROWAVE on HIGH for 11-14 minutes or until a toothpick comes out clean.

MOVE to a cooling rack and let stand for 10 minutes. Loosen cake from sides of pan and invert onto a platter.

PLACE peanut butter in a microwave safe dish and cook on HIGH for 30 seconds or until melted, stir until smooth. Pour evenly over cake, letting it drip down the sides.

PLACE chocolate morsels and oil in same dish and microwave oh HIGH for 20-40 seconds, until melted and smooth. Drizzle evenly over peanut butter topping.

COARSELY chop the peanuts and sprinkle over cake.

To bake in a conventional oven, preheat to 350 degrees. Bake 40-45 minutes or until toothpick comes out clean.

~~~~~~~~~~~~~~~~~~~~
Molten Chocolate Skillet Brownie
Makes 16 servings

1 pkg (20 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 oz) bittersweet chocolate
2 cups water
1 jar (12 oz) chocolate fudge ice cream topping
1 tsp. vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
powdered sugar
vanilla ice cream or thawed, frozen whipped topping (optional)

PREHEAT oven to 350 degrees. Lightly spray the bottom of a 12 inch skillet.

IN a large batter bowl, prepare brownie mix according to directions for cake-like brownies. Spread batter over bottom of skillet.

CUT chocolate into small pieces and sprinkle evenly over batter.

COMBINE water and ice cream (or topping) into a large microwave safe bowl. Whisk until well blended. Cook on HIGH for 5 to 6 minutes or until mixture is at a full boil. Whisk again until blended, add vanilla. Carefully pour over brownie batter in a circular pattern.

BAKE uncovered for 35-40 minutes or until sauce is bubbling around edges. The top of the brownie should appear saucy, but it will thicken as it cools. Remove skillet to a cooling rack.

Coarsely chop almonds and sprinkle evenly over brownie. Lightly sprinkle with powdered sugar.

SERVE with ice cream or whipped topping.

~~~~~~~~~~~~~~~~~~~~
Tuxedo Brownie Squares

1 pkg (21 oz) brownie mix
2 pkgs (8 oz each) cream cheese, softened.
1/2 cup seedless raspberry jam*
1/2 cup powdered sugar
2 cups fresh raspberries, or frozen whole without syrup, thawed and drained*
1/4 cup milk
1 (8 oz) container whipped topping
3 squares (1 oz each) white chocolate
1 square (1 oz) dark chocolate

*Raspberry jam and whole raspberries can be replaced with one can of cherry pie filling

PREHEAT oven to 350 degrees. Lightly spray a 9 x 13 pan. Prepare and bake brownie mix according to package directions. Cool completely.

SPREAD jam (or pie filling) onto brownie. Reserve 1/2 cup for garnish. Arrange remaining 1 1/2 cups evenly over jam.

IN a microwave safe dish, microwave chocolate on HIGH for 1 minute, stir. Melt an additional 30 seconds or until chocolate is completely melted, cool slightly.

COMBINE cream cheese and powdered sugar in a small bowl, mix well. Gradually mix in melted chocolate and milk. Fold in whipped topping and spread carefully over raspberries.

REFRIGERATE 1 hour or until firm. Cut into squares. Garnish with reserved raspberries and chocolate curls if desired. Store in refrigerator.

Corn and Bacon Casserole

6 bacon strips
1/2 cup chopped onion
2 tbsp. all-purpose flour
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 cup (8 oz.) sour cream
3 1/2 cups fresh or frozen whole kernel corn
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives

IN a large skillet, cook bacon until crisp. Drain, reserving 2 tbsp. of drippings. Crumble bacon, set aside.

SAUTE onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir one minute more.

REMOVE from heat and stir in sour cream until smooth.

ADD corn, parsley and half of bacon, mix well.

POUR into a 1 quart baking dish. Sprinkle with remaining bacon.

BAKE uncovered at 350 degrees for 20-25 minutes or until heated through. Sprinkle with chives.

Makes 6-8 servings.

from: Taste of Home, June/July 1995

Sausage-Apple Stuffing

I love apples and I love sausage. I found a recipe that combines both.

from: Food & Wine, November 1998

Makes about 10 cups

4 1/2 tbsp. unsalted butter
6 celery stalks, finely chopped
3 medium onions, finely chopped
1 1/2 lbs. sweet Italian sausage, removed from casings and crumbled
9 cups cubed (1 in.) day old Italian bread (about one large loaf)
36 pitted prunes, coarsely chopped (10 oz)
3 medium golden delicious or granny smith apples, peeled, cored and coarsely chopped
1/3 cup parsley, finely chopped
1/4 cup sage, finely chopped
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cup turkey stock

PREHEAT oven to 425 and generously butter 2 medium baking dishes (at least 2 inches deep).

MELT butter in a large skillet. Add celery and onions and cook over medium heat until softened, about 5 minutes. Add sausage and cook until no longer pink, about 7 minutes.

IN a large bowl toss bread cubes with prunes, apples, parsley and sage. Add the sausage mixture and season with salt, pepper and nutmeg. Add eggs and reserved turkey stock and mix well.

DIVIDE stuffing into 2 prepared dishes.

COVER with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more, until browned on top. Cool before serving.

Sausage Bean Soup

from: Taste of Home, Collector's Edition

3/4 lb. Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15 oz) butter beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) beef broth
1 tbsp. minced fresh basil or 1 tbsp. dried basil
2 tbsp. shredded parmesan cheese

IN a large saucepan, cook sausage, onion and garlic until sausage is browned, drain.

ADD beans, tomatoes, broth and basil. Cover and simmer for 10 minutes.

SPRINKLE each serving with shredded parmesan cheese.

Makes 4-6 servings. Serve with Italian Grilled Cheese Sandwiches!!