EASILY PEEL PEACHES AND TOMATOES – Whenever you have to peel peaches or tomatoes, the easiest way is to first immerse them in boiling water for 30 seconds. Then use a sharp paring knife to remove the peel.
FRUITS & VEGETABLES
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BLACKBERRY COFFEE CAKE WITH STREUSEL TOPPING
Butter, for coating pan
TOPPING:
1/3 cup flour
¼ cup sugar
2 tbs dark brown sugar
½ tsp cinnamon
¼ cup (½ stick) cold unsalted butter
CAKE:
1 cup flour
1 tsp baking powder
½ tsp ground ginger
¼ tsp salt
¼ cup (½ stick) unsalted butter, softened
½ cup sugar
1 large egg
1 tsp vanilla
1/3 cup milk
1 ½ cups frozen blackberries (from one 10 oz pkg)
Preheat the oven to 350 degrees. Butter an 8” square pan; set aside.
For the topping: in a large bowl, stir together the flour, sugars, and cinnamon. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
For the cake: in a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and milk until just combined.
Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly before serving.
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VEGETABLE SOUP WITH A TOUCH OF PASTA
3 tbs extra-virgin olive oil
3 lbs ground beef
4 stalks celery, finely chopped (2 cups)
2 medium onions, finely chopped (1 cup)
1 (28 oz) can chopped, peeled tomatoes, undrained
12 oz fresh tomatoes, coarsely chopped (about 2 cups)
2 beef bouillon cubes
1 ½ tsp dried basil
1 ½ tsp dried oregano
1 ½ tsp garlic powder
1 ½ tsp salt
1 tsp celery salt
½ tsp freshly ground black pepper
2 bay leaves
4 cups frozen mixed vegetables
2 cups finely chopped potato
1 ½ cups frozen corn
1 cup frozen okra
½ cup uncooked elbow macaroni
¼ cup chopped fresh parsley
In a large pot, heat the oil over medium-high heat. Brown the meat, in batches, in the oil, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain. Pour off all but 2 tbs fat from the pot. Heat the remaining fat over medium-high heat and add the celery and onions; cook until softened, stirring occasionally.
Add 3 quarts of water, the canned and fresh tomatoes, the bouillon cubes, basil, oregano, garlic powder, salt, celery salt, pepper, and bay leaves to the pot. Cover and simmer for 30 minutes.
Return the meat to the pot along with the remaining soup ingredients. Simmer, uncovered, for 45 minutes. Discard the bay leaves. Taste and adjust the seasoning as desired.
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MEAT & POULTRY
COOKING FISH – To minimize moisture loss when grilling, baking or sauteing fish, it is important to use a relatively high heat and cook the fish for a short time. When you cook fish longer than necessary, the juices and flavors are lost, leaving the fish dry and chewy. Plus, overcooked fish is prone to falling apart.
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CHEESE MEATBALL SOUP
MEATBALLS:
1 lb hamburger
¼ cup bread crumbs
1 egg
½ tsp salt
½ tsp tobasco sauce
REMAINING INGREDIENTS:
2 cups water
1 cup whole grain corn
2 beef bouillon cubes
½ tsp tobasco sauce
1 cup potatoes, chopped
1 cup celery, chopped
½ cup carrots, sliced
½ cup onion, chopped
1 (16 oz) jar cheez whiz
Mix meatball ingredients well and shape into small balls.
In a large pot, mix remaining ingredients except cheez whiz.
Add meatballs.
Stir gently.
Bring to a boil.
Cover and simmer on low until veggies are done, about 2 hours.
Before serving, add cheez whiz and stir gently.
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FRESH GEORGIA PEACH AND BROWN SUGAR ICE CREAM
3 lg egg yolks
¾ cup packed light brown sugar
pinch of salt
1 ½ cups heavy cream
1 ½ cups whole milk
1 tbs freshly squeezed lemon juice
2 tsp vanilla
1 ½ lbs ripe peaches (about 4 large), peeled, halved, pitted, and cut into bite-sized chunks
In a large bowl, whisk together the egg yolks,sugar, and salt. In a large saucepan, bring the cream and milk to a simmer. Whisking constantly, slowly pour the hot milk mixture into the egg mixture until combined; return the combined mixture to the saucepan. Cook over low heat for 3-5 minutes or until the custard has thickened enough to coat the back of a spoon, stirring constantly. Immediately strain the custard into a bowl. Set the bowl in a larger bowl filled with ice water to cool, stirring occasionally.
Stir the lemon juice and vanilla into the cooled custard. Freeze in an ice cream maker according to the manufacturer’s instructions, adding the peach chunks halfway through the churning process.
Makes about 6 cups
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CHEESE FONDUE
1 can cheddar cheese soup
1 lb block american cheese, cut into 8 pieces
1 lb swiss cheese, grated
1 (12 oz) can beer OR apple cider
½ tsp hot pepper sauce
2 drops liquid smoke flavoring
Place all ingredients in a crockpot.
Stir to mix.
Cover and cook on LOW for 2 hours.
After 1 hour of cooking time, stir.
Before serving, whisk to blend.
Serve with bread sticks or veggies for dipping.
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HOMEMADE CHERRY-CHOCOLATE CHIP ICE CREAM
1 (12 oz) pkg frozen dark cherries (2 ½ cups), thawed
½ cup sugar
6 large egg yolks
pinch salt
2 cups heavy cream
¾ cup whole milk
4 oz mini semisweet chocolate chips OR chopped chocolate bar (about 2/3 cup)
1 tbs vanilla
1 tbs freshly squeezed lemon juice
In s small saucepan, stir together the cherries and 3 tbs of the sugar. Simmer over medium heat about 10 minutes or until the sugar dissolves and the sauce thickens slightly. Let cool. Transfer to a food processor and pulse until chopped but still chunky; set aside.
In a large bowl, whisk together the remaining 5 tbs sugar, the egg yolks, and the salt. In a large saucepan, bring the cream and milk to a simmer. Whisking constantly, slowly pour the hot milk mixture into the egg mixture until combined; return the combined mixture to the saucepan. Cook over low heat for 3-5 minutes or until the custard has thickened enough to coat the back of the spoon, stirring constantly. Immediately strain the custard into a bowl. Set the bowl in a larger bowl filled with the ice water to cool, stirring occasionally.
Stir the cherries, chocolate chips, vanilla and lemon juice into the cooled custard. Freeze in an ice cream maker according to the manufacturer’s instructions.
Makes about 1 qt
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BEEF AND MUSHROOMS DIJON
1 lb boneless beef sirloin steak, 3/4” thick
2 tbs vegetable oil
2 cups mushrooms, sliced
1 med onion, sliced
1 can cream of mushroom soup
½ cup water
2 tbs dijon mustard
4 cups hot cooked rice
Slice beef into very thin strips.
In a skillet over medium-heat, heat half the oil.
Cook beef in two batches until browned, stirring often.
Set aside.
Add remaining oil.
Add mushrooms and onions.
Cook over medium heat until tender.
Add soup, water and mustard.
Heat to a boil.
Return beef to pan.
Heat through.
Serve over rice.
If desired, garnish with fresh chives.
4 servings
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PATRIOTIC TRIFLE
1 (3 oz) pkg berry blue jello
1 (3 oz) pkg strawberry jello
2 cups boiling waterr
1 cup cold water
2 cups cold milk
2 (3.4 oz) pkgs instant vanilla pudding mix
1 (8 oz) carton cool whip, thawed, divided
1 pint fresh blueberries
1 qt fresh strawberries, quartered
1 (8-10 oz) prepared angel food cake, cut into 1” cubes
In two small bowls, combine each jello flavor with 1 cup boiling water. Stir ½ cup cold water into each. Pour each into an ungreased 9” square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups cool whip.
Set aside ¼ cup blueberries and ½ cup strawberries for garnish. Cut the gelatin into 1” cubes. In a 3-qt trifle bowl or serving dish, layer the strawberry jello, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
Top with the blue jello and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining cool whip. Serve immediately.
20 servings