PEACHES
Impossible Peaches and Cream Pie
3 1/2 c sliced fresh peaches
1 ts gr cinnamon
1/4 ts gr nutmeg
1 c whipping cream
2 eggs
3/4 c sugar
2/3 c bisquick
streusel, below
whipped cream
STREUSEL:
1 tb butter; firm
1/4 c bisquick
2 tb sugar
1/3 c slivered almonds
Heat oven to 375. Grease 10" pie plate.
Pat peach slices dry; place in plate.
Sprinkle with cinnamon and nutmeg,
toss. Spread evenly in plate. Beat
remaining ingred. except streusel
and sweetened whipped cream until
smooth, 15 sec. in blender on high.
Pour into plate. Sprinkle with
streusel. Bake until knife inserted
in center comes out clean, 40-45 min.
Top each serving with whipped cream.
STREUSEL: Cut butter into bisquick
and sugar until crumbly; stir in almonds.
Bake about 50 min.
Baked Peaches
1 16 oz can peach halves
1/2 c flaked coconut
2 ts honey
2 ts rum extract/flavoring
1 tb syrup from canned peaches
Heat oven to 400F. Drain peaches
reserving 1 T of syrup. Arrange
peaches in a shallow baking dish
with cut sides up. Combine coconut,
honey, extract and syrup in small
bowl. Blend well. Fill each peach
with 1 T of mixture. Bake 5 minutes.
Cool before serving. May be served
as a light dessert with a dollop of
whipped topping.
Serves 4-6.
Chicken With Peach/Pineapple Sauce
2 chicken breast halves, with bone
8 oz can crushed pineapple
1 cup orange juice
1/2 cup raisins
1/2 cup almonds, sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
16 oz can peaches drained and pureed
salt and pepper
In a large frying pan, combine
chicken, pineapple, orange juice,
raisins, almonds, cinnamon, and
cloves. Simmer, partly covered,
45 minutes, turning chicken
occasionally. Add peach puree to
pan and stir until well blended.
Simmer 15 minutes longer, until
chicken is tender and sauce is
slightly thickened. Season with
salt and pepper to taste.
Barbecued Peaches
3 tb butter
5 to 6 peaches, peeled and sliced
1/2 c brown sugar, lightly packed
2 tb orange liqueur, or maple syrup
2 ts lemon juice
ice cream, sherbet or sponge cake
Spread 1 tbsp. of the butter in an
aluminum pie plate or on a large
piece of foil. Toss fruit with
sugar, flavoring, and lemon juice,
and spoon onto buttered pie plate or
foil. Dot with remaining 2 tbsp butter.
Cover pie plate with foil and seal
tightly, or fold foil around fruit,
seal, and wrap with a second layer of
foil. Cook on barbecue, on low heat,
for 20-30 minutes, or just until fruit
is tender. Time will vary with the
size and ripeness of the fruit.
Carefully open foil, being wary of
steam. Spoon fruit with juices over
ice cream, sherbet, or cake.
Tip: A
dollop of whipped cream is a nice
addition when you're serving the
peaches on top of cake. Fruit can also
be baked in the oven at 325oF for
about 25 minutes.
Peaches And Cream Rice Salad
1 pk chicken flavor rice pilaf
2 qt water
5 c diced peaches, drained
4 c whipped topping
2 c shredded coconut
Cook rice according to package direc-
tions. Allow rice to cool. Fold in
diced peaches, whipped topping and
coconut. Refrigerate until ready to serve.
Peaches Melba
2 large, fresh peaches
4 tb granulated sugar
1 c raspberies (fresh or frozen)
1 pt vanilla ice cream
1/8 c slivered almonds
Poach peaches in boiling water. Let
boil for 1 minute and remove to a
bowl of ice water. Peel and halve
the peaches. Discard the pit. Place
peaches on a dish and sprinkle with
2 tbsp sugar. Let stand in refrigerator
for 1/2 hour. Meanwhile, rub rasp-
berries through a sieve. Add
remaining sugar. Mix well. In
individual dishes, place a layer
of ice cream. Add half peach. Cover
peach with raspberry mixture.
Sprinkle with almonds.
PEAS
Fried Field Pea Fritters
2 cups cooked field peas
1 cup flour
2 teaspoons baking powder
1 teaspoon pepper
1/2 teaspoon salt
1 tablespoon curry powder (opt)
2 eggs
1 1/2 cups milk
Mix all dry ingredients. Beat eggs
and milk. Gently stir in cooked peas.
Drop from spoon into 3/4 inch of hot
fat and fry until golden brown, turn and
brown on other side.
Garlic Snowpeas Saute
2 tb oil
2 garlic cloves, finely chopped
4 scallions, chopped
1 lg sweet pepper, chopped
1 lb snowpeas, trimmed
1/2 c water chestnuts, cubed
2 ts soy sauce
In a wok or deep skillet, heat oil. Add
garlic, scallions and sweet pepper and
saute until softened and fragrant,
about one minute. Add snowpeas and water
chestnuts, saute until cooked but still
very tender-crisp, 2 to 3 minutes. Add
soy sauce and toss together. Taste for
seasoning, adding more soy sauce if
desired. Yield: 4 to 6 servings.
Peas with Celery and Ripe Olives
2 c celery, sliced on an angle
2 tb melted butter or margarine
10 oz peas
8 oz can pitted ripe olives,
drained & thinly sliced
1/2 ts salt
1/4 ts pepper
Place celery in melted butter in a deep
1 1/2-quart, heat- resistant, non-
metallic casserole and heat, covered,
in microwave oven 3 minutes. Add peas,
cover and heat an additional 4 minutes,
stirring once. Stir in olives and
seasonings, heat, covered, in microwave
oven 2 minutes.
Minted Peas
3 T butter
1 T chopped fresh mint
1 cup whole mint leaves
4 c shelled fresh peas
1/4 c chopped scallions
salt & pepper to taste
Heat butter in medium-sized pan over
low heat. When melted, remove from heat
and add chopped mint. Steep for about 15
minutes, keeping warm. Place peas in top
half of steamer. Cover with scallions and
whole mint leaves. Place over rapidly
boiling water and steam for 4 minutes or
until peas are just tender. Remove from
heat and discard whole mint leaves. Toss
peas with mint butter, add salt and
pepper, and serve immediately.
