Recipes

Country Peach Salad (Janet Zimmer)

Lettuce, torn
2 Fresh peaches, cut into wedges
1 cup cucumber, scored, halved, sliced
1 cup red onion, thinly sliced
Fresh mint for garnish (optional)

3/4 pound cooked turkey or chicken, cut into strips
2 medium bananas, cut on diagonal into chunks

Serve with mint yogurt sauce.

Mint Yogurt Sauce

Combine in blender 8 fresh mint leaves, 3 slices peeled fresh ginger root (1/8"thick), 1 medium clove garlic, 2 tbls lemon juice, 1 tbl sugar, and 1/8 teas cayenne pepper. Blend until smooth. Stir into 2 cups plain low-fat yogurt and chill. Makes about 2 cups.

Honey Chicken with Peaches (Jennifer Azer)

1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground allspice
8 chicken thighs
1 tbsp. butter
1 tbsp. canola oil
1 onion, sliced
1/2 tsp. tumeric 1 tbsp. garlic, chopped
1/2 tsp. ginger, chopped
1/4 tsp. ground coriander
1 cinnamon stick, broken in half
1/2 cup water
1/4 cup honey
1 lemon, sliced, seeded
2 peaches, peeled, pitted, eighths

Mix salt, pepper, and allspice together and rub over chicken thighs

In a sauté pan, heat butter and oil. Brown chicken on both sides. When chicken is brown, remove all but 2 tablespoons of drippings and add onion and garlic around chicken. Sprinkle with tumeric, ginger, and coriander. Add cinnamon stick, water and honey. Top with lemon slices. Bring to boil, reduce heat and simmer covered (approximately 25 to 30 minutes). Remove cinnamon stick. Remove chicken and lemons, place in deep dish.

Bring liquid to a boil over high heat until reduced to syrup. Add peaches and warm in syrup. Pour over reserved chicken. Serves 4.

Peach-Blueberry Pie (Lorraine Purinton)

6 cups fresh sliced peaches (approximately 12 medium sized peaches)
1 cup fresh or frozen blueberries
1 tsp. lemon juice 1/3 cup flour
1 1/4 cups sugar
1/4 tsp. cinnamon

Prepare in 1 10 inch pie shell. Mix above ingredients together and pour into pie shell.

Crumble Topping:   3/4 cup flour
                                    1/2 cup sugar
                                    1/2 cup butter or margerine

Mix together until crumbly. Sprinkle on top of pie. Bake at 425 degrees for 35-40 minutes

Peach Cobbler (Mary Spero)

2 cups sliced, peeled peaches
1/2 cup butter
1 1/4 cup sugar
1 tsp. vanilla 1 cup flour
1 tsp. baking powder
1 egg, beaten

Combine peaches and 1/2 cup sugar. Grease a 2 quart casserole and spread peaches and sugar in bottom. Cream butter and remaining sugar (3/4 cup), add egg and vanilla. Stir in flour and baking powder sifted together. Spoon over peaches. Bake @ 350 degrees 40 - 45 minutes.