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FRESH IS BEST

~Submitted by Larry Holmes, Ontario, Canada

GAZPACHO ANDALUZ
(Cold Tomato Soup OR Salad in a Soup)

From: The Foods and Wines of Spain
Penelope Casas

Sra. Casas writes of this recipe:
"This gazpacho soup recipe comes from the files of my Spanish mother-in-law, who claims that most gazpachos contain too much bread and oil and consequently are unnecessarily heavy and fattening. She has eliminated both of these ingredients entirely, producing a bright red and truly refreshing version of this famous soup, which has been referred to as a 'liquid salad'. Even my mother-in-law makes her gazpacho today in a blender, although traditionally the gazpacho ingredients were painstakingly pushed through a metal cone-shaped sieve with a pestle. Purists still insist that this method produces a superior gazpacho."

1 ?? pounds fresh ripe tomatoes
1 medium green pepper, cut in pieces
1 small onion, cut in pieces
2 small Kirby cucumbers, or 1 small cucumber, peeled and cut in pieces
4 tablespoons red wine vinegar
?? teaspoon tarragon
?? teaspoon sugar
1 clove garlic, chopped
1 cup tomato juice or ice water (if the tomatoes are very flavorful, use ice water)
salt
diced cucumbers, green pepper, tomato and onion for garnish

Croutons:
2 tablespoons butter
1 clove garlic, crushed
6 slices white bread, crusts removed, cut into small cubes

To make the soup, place all ingredients except the garnish in the bowl of a processor or blender, in several steps, if necessary. Blend until no large pieces remain. Strain, pressing with the back of a wooden spoon to extract as much liquid as possible. Correct the seasoning, adding more salt and vinegar if desired. Chill very well, preferably overnight.

To make croutons, melt the butter in a heavy skillet. Add the crushed garlic, then stir in the bread cubes, coating them with the butter and garlic. Cook over very low flame, stirring occasionally, for about 30 minutes, or until the bread cubes are golden and very crunchy. Cool.

Serve the soup and pas the garnishes and the croutons. Gazpacho keeps for many days in the refrigerator.


GRILLED VEGETABLES

~Submitted by Larry Holmes, Ontario, Canada

4 unpeeled Yukon Gold potatoes, cut in ??-inch thick batons
1 red pepper, seeded and halved
1 orange or yellow pepper, seeded and halved
1 red onion, cut in ??-inch thick rounds
8 ounces fresh thick asparagus
4 whole portobello mushrooms, stems removed
1 green zucchini, cut lengthwise into ??-inch slices
1 yellow zucchini, cut lengthwise into ??-inch slices
?? cup olive oil
3 tablespoons lemon juice
?? cup balsamic vinegar
1 teaspoon fresh crushed basil
1 teaspoon fresh crushed garlic
salt and freshly ground pepper

Place potatoes in pot and cover with cold water. Bring to a boil over high heat and boil for 7 minutes.

Combine peppers, onion, asparagus, mushrooms, and green and yellow zucchini. Add potatoes to vegetable mixture.

Whisk together olive oil, lemon juice, balsamic vinegar, basil and garlic. Add to vegetables and toss to coat. Marinate for one hour.

Remove vegetables from marinade and season with salt and pepper. Preheat grill to high. Place potatoes on grill for 7 to 8 minutes per side. Grill mushrooms for 5 minutes per side. Grill peppers, skin-side down, until skin blackens, about 10 to 12 minutes. Grill zucchini and asparagus for 2 to 3 minutes. Remove from heat and season with salt and pepper.

Slice mushrooms into long slices; cut peppers and zucchini into wedge-shaped pieces; slice onions in quarters. Heap vegetables on six serving plates. Excellent serves with game, e.g. grilled venison chops (placed on top of vegetables).

Serves 6

Note: Other seasonal vegetables may be substituted or added. (May I dare suggest parsnips?)


BEEF BOURGUIGNON

~Submitted by Patricia Collins, Hahnville, LA

8 ounces thick-sliced bacon, cut into small dice
3 pounds beef chuck, cut into 1-inch cubes
1 cup chopped onions
Salt and freshly ground black pepper. to taste
3 tablespoons unbleached all-purpose flour
3 cups Burgundy wine (please use good Burgundy)
3 cups homemade beef stock
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary leaves
3 to 4 carrots, peeled and cut into 1 1/2 inch julienne (1 1/2 cups)
2 cups red or white pearl onions
8 ounces fresh chanterelles or other wild mushrooms
1 tablespoon unsalted butter
1 tablespoon red currant jelly
2 tablespoons chopped fresh Italian parsley

1. Preheat the oven to 350 degrees.

2. In a flame proof casserole or a dutch oven, saute' the bacon until crisp. Remove with a slotted spoon and drain on paper towels.

3. Pour off all but 1 tablespoon of the bacon drippings. Over medium-high heat, saute' the beef a few pieces at a time until browned on all sides.

4. Add the onions to the beef, and sprinkle with salt and pepper and the flour. Cook over high heat, stirring constantly, for 5 minutes.

5.Add the wine, stock, tomato paste , and rosemary, and bring to a boil. Cover the casserole, transfer it to the oven, and bake until the meat is tender, about 2 hours.

Meanwhile, prepare the vegetables:
6. Bring a small pot of water to a boil. Drop in the carrots and boil until tender, 5 to 7 minutes. Drain, rinse under cold water, and drain again. Reserve.

7. Make a small X in the root end of each pearl onion. Drop them into boiling water and cook for 5 minutes. Drain, rinse under cold water, and drain again. Peel and reserve.

8. Slice the chanterelles lengthwise. Melt the butter in a small skillet, add the chanterelles, and saute' over medium heat for 10 minutes. Set aside.

9. When the meat is cooked, transfer the casserole to a burner, and add the carrots, onions, chanterelles, and the currant jelly. Heat through, about 7 minutes. Serve garnished with the chopped parsley.

Serves 6


BAKED CAULIFLOWER

~Submitted by Patricia Collins, Hahnville, LA

4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 tablespoon chopped fresh dill
1 teaspoon grated lemon zest
1 clove garlic, minced
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
1 head cauliflower (about 3 pounds)

Preheat the oven to 350 degrees.

In a small bowl, stir together the butter, dill, lemon zest, garlic, cumin, salt, and pepper. Blend well and set aside.

Trim all the leaves off the cauliflower, and cut the stem flush with the bottom of the head so it will sit steadily.

Spread the butter mixture evenly over the top and sides of the cauliflower. Place it in an ovenproof casserole just large enough to hold it. and cover the casserole tightly with aluminum foil.

Bake until fork-tender, 1 1/4 hours. Then transfer the cauliflower to a heated platter, spoon any pan juices over it, and serve it whole for a great presentation.

Serves 4 to 6


MARINATED TOMATOES

~Submitted by Judy F., LaPorte, IN

6 large ripe tomatoes
1 clove garlic minced
1/4 tsp. pepper
1/2 tsp. fresh thyme
1/4 c. red wine vinegar
1/4 c. sliced green onions
1/2 c. fresh parsley
1/3 c. vegetable oil/or olive oil
1 t. salt

Cut tomatoes into 1/2" slices. Place in a shallow pan. Combine: green onions, thyme, parsley, salt and pepper. Sprinkle over tomatoes. Combine: oil, vinegar and garlic in a jar. Shake. Pour over tomatoes. Cover and refrigerate for 2 hours.


CRISP THREE VEGETABLE SALAD

Source: ???Good Food Fast???

~Submitted by Lillian, FL

1/3 C. rice vinegar
1 Tbsp. Japanese soy sauce
2 tsp. superfine sugar
Salt
1 bunch (about 12) radishes, thinly sliced
3 medium carrots, thinly sliced
3 tender celery ribs, thinly sliced
1 Tbsp. minced fresh coriander

In a large mixing bowl, combine the vinegar, soy sauce and sugar, and season with salt to taste. Add the radishes, carrots and celery and toss. Sprinkle with the coriander. Serve at room temperature or slightly chilled.


CORN-TOMATO SKILLET

Source: ???The Hoosier Cookbook???

~Submitted by Lillian, FL

1 green pepper, chopped
2 Tbsp. butter
1 Tbsp. sugar
?? C. onion, chopped
4 tomatoes, peeled and sliced
1 Tsp. salt
1/8 tsp. pepper
2 C. fresh corn, cut from cob

Cook green pepper and onion in butter until soft. Add remaining ingredients and cook until corn and tomatoes are tender.

Serves 6


JULIENNE VEGETABLE SALAD

~Submitted by Barbara, Chula Vista, CA

1 celery stalk
1 large carrot, pared
1 green pepper
1 red pepper
1/2 zucchini
1 eggplant (I use oriental eggplant when I can get it)
1 apple, cored and peeled
1 tbsp chopped fresh parsley
1 tbsp Dijon mustard
1 egg yolk
1 tsp curry powder
3 tbsp wine vinegar
6 tbsp olive oil
salt and pepper to taste
dash paprika
lettuce leaves, washed and dried

Cut all vegetables (leave skin on eggplant) and apple into julienne sticks. It is easier if you square the ends and sides of each vegetable before starting. Try to cut the julienne sticks a uniform size.

Place celery and carrot in salted boiling water. Cover and cook 3 minutes over medium heat. Add remaining vegetables, season and cover. Continue cooking 2 minutes.

Drain vegetables and rinse under cold water. Drain again and transfer to bowl. Add apple and set aside.

Mix together parsley, mustard, egg yolk, curry powder, paprika, vinegar, salt and pepper in small bowl.

Incorporate oil in thin stream while whisking constantly. If oil is added too quickly, it will be more difficult to incorporate.

Season dressing to taste and pour over salad ingredients. Toss well until evenly coated.

Arrange lettuce leaves on serving platter and add salad. If desired, decorate with hard-boiled egg yolk forced through wire sieve. (I use a whole egg).


TANGY COLESLAW

~Submitted by Barbara, Chula Vista, CA

1 medium cabbage, quartered
2 carrots, pared and grated
1 tbsp. freshly chopped parsley
3 tbsp cider vinegar, heated to boiling point
4 tbsp. mayonnaise
2 tbsp. horseradish
4 tbsp. heavy cream
salt and pepper
juice of 1 lemon

Place pieces of cabbage in large saucepan filled with boiling water. Blanch 4 to 5 minutes over high heat. Drain cabbage and set aside to cool.
Thinly slice cabbage and place in large bowl. Add carrots and parsley; mix will. Season with salt and pepper.

Pour hot vinegar over shredded cabbage and continue mixing. Set aside.

Place mayonnaise and horseradish in small bowl; blend together. Lightly whip cream and add to bowl with lemon juice, salt and pepper to taste; mix all together.

Spoon over cabbage and mix well until incorporated. Marinate 1 hour at room temperature before serving.


ZESTY WATERMELON SALAD

~Submitted by Cheryl H., Chicago, IL

1 4 - 5 lb seedless watermelon cut into 1 inch pieces
Juice and Zest of 1 lemon
8 fresh mint leaves julienned
3T powered sugar

Combine the above and store in a zip lock bag overnight to allow the melon to macerate. Delicious!


ASIAN GREEN BEANS

~Submitted by Cheryl H., Chicago, IL

4 Cups Fresh Green Beans, Cleaned and Cut
1/2 Red Bell Pepper Cut into strips
1 T Dark Sesame Oil
1 tsp Sesame Seeds
1 tsp Onion Salt

Steam Beans and Pepper till tender (about 7 mins). Drain water and return vegetables to pot. Add remaining ingredients and serve. I like to offer this as a change in accompaniment to the steak, potato and plain beans trio. Also, I have effectively steamed the beans in foil on the top shelf of my grill - just combine all of the above, wrap tightly in foil for 15 mins.


TERIYAKI HONEY BBQ CHICKEN

~Submitted by Lucy W., Kirtland, OH
www.ohiohoney.com

Ingredients:
4 skinless chicken breasts
1 cup BBQ sauce
1 cup Teriyaki Sauce
1/4 cup O-HI-O Honey

Preparation:
Secret Sauce:
In a bowl, whip the BBQ sauce, Teriyaki sauce and honey together until thoroughly blended.

Preparation:
Marinate the chicken in Secret Sauce for a half-hour, or overnight.. .whatever you have time for. Place any leftover Secret Sauce in a bowl for basting chicken while on the grill. Place chicken on grill, cooking both sides evenly. Baste chicken with each flip of the grill.

Vegetables:
Chop preferred vegetables and cook in open tinfoil on grill. Suggested veggies include onions, tomatoes, zucchini, beans.

Spice Options: Basil, Rosemary
For more info: http://www.ohiohoney.com/honeyuse.html


PINEAPPLE SALSA

~Submitted by LaDonna, Corvallis, OR

1/2 pineapple
3 roma tomatoes
1/2 bunch cilantro
3 jalapenos
1/2 large red onion
((chop all those finely))
1 T Tabasco
salt and sugar to taste

This is also great on Baked Chicken. I put it on in the last 15 minutes and cover the dish with foil.


FRESH PINEAPPLE MERINGUE TORTE

~Submitted by Heidi Y., Buffalo, NY

This recipe takes some time but is WELL worth the effort !!!

Torte:
6 egg whites; room temperature
2 teaspoons white vinegar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups granulated sugar

Filling:
one three ounce pkg. cream cheese at room temperature
1 -14 ounce can sweetened condensed milk
1/4 cup lemon juice
1 cup heavy cream; whipped

One fresh pineapple; peeled and chunked small

Torte:
Line two 9 inch round cake pan bottoms with brown paper; cut to fit (I use old grocery bags). Beat egg whites until frothy, then add vinegar, vanilla and salt and continue beating while adding the sugar two tablespoons at a time. Beat well and continue beating until stiff peaks form. Divide between the two cake pans and spread evenly to edges. Bake at 300* for 40 minutes then turn off oven and open door slightly and leave for 30 minutes longer. Let layers cool completely before removing from pans. Run a knife around the edge and carefully remove from pan, the top will crack but just lay the pieces on top of the layer.

Filling:
In large mixer bowl beat cream cheese until fluffy. Then add sweetened condensed milk and beat until smooth. Stir in lemon juice. Fold in the whipped cream. Chill twenty to thirty minutes until it mounds slightly.

Spread one meringue layer with half of the filling then add a layer of fresh pineapple. Top with another layer of meringue and spread with the rest of the filling and top with the rest of the pineapple. Refrigerate for two to four hours. Very rich and delicious. You will be tempted to eat more than just one slice. Nice for special occasions.


FRESH BEETS

The best fresh beets come with their greens still attached. It is best to separate them when you store the beets; same for any root vegetable that you get with the greens. Use both the roots and the greens for different delicious dishes.

CHILLED SUMMER BEET SOUP

~Submitted by Dorine, Philadelphia, PA
Publisher - The Global Epicure, a daily free recipezine
Subscribe at http://groups.yahoo.com/group/global-epicure/

1 bunch beets
2 T. olive or peanut oil
1 sweet onion (such as Vidalia), chopped
1 clove garlic, minced
1 quart beef broth
1 bunch broccoli, florets and stems, chopped
1 pint plain yogurt
12 leaves fresh sweet basil
4 sprigs summer savory
6 large leaves sorrel
Several sprigs chervil
Salt and freshly ground black pepper to taste

Remove leaves and stems from beetroots, leaving about 3 inches of stems to prevent bleeding' leave at least 3 inches of root tails intact as well. Cook beetroots in boiling water until tender, 30-60 minutes, depending on size of beetroots. Plunge them into a bowl of iced water; chill a few minutes then rub the skins off with your fingertips. Cut the beetroots into 1" chunks.

While the beets are boiling, heat the oil in a heavy-bottomed soup pot and saute the onion and garlic until tender. Add half the beef broth and broccoli; bring to a boil, reduce to a simmer and cook until the broccoli is tender. When the beetroots are ready, add to the pot.

Cook slightly and puree the combination in your blender or food processor. Add the yogurt and herbs; combine completely. Add salt and pepper to taste.

Pour puree into a large bowl and whisk in the remaining cold beef broth. Chill the soup for at least an hour or up to 3 days. Serve cold topped with a dollop of plain yogurt and some fresh herb leaves, It is a beautiful magenta color that everyone will find appetizing.

Meanwhile, you still have the beet greens to consider. Do not discard them! They are incredibly rich in Vitamin A and various cancer-fighting nutrients.

Beet greens require extensive washing to get all the sand and grit out of them, but it is well worth the effort. Put the greens in a large container full of cool water and let sit 5 minutes. Lift out the greens and pour the water out of the basin. Rinse out all the grit. Return the greens to the basin and fill with cool water. Let sit 3-5 minutes, lift out the greens, etc. Repeat 5-6 more times, or until no more soil is visible in the bottom of the basin when you lift out the greens. Now they are clean and ready to use.
? 

SAUTEED BEET GREENS MIXTURE

~Submitted by Dorine, Philadelphia, PA
Publisher - The Global Epicure, a daily free recipezine
Subscribe at http://groups.yahoo.com/group/global-epicure/

Greens from 1 bunch beets
1 bunch fennel
1 medium round zucchini (marrow)
1 T. olive oil

After thoroughly washing the beet greens, chiffonade them (roll them up cigar-style and slice the rolls thinly; this results in thin ribbons of the leaves). Wash and slice the fennel. Wash the zucchini, cut it in half at the equator and again horizontally. Cut each piece into thin wedges.

Heat oil in a large skillet. Add the fennel slices and saute 2 minutes. Add the zucchini and saute 3 minutes. Add the beet greens and saute 2 minutes, or until the fennel and zucchini are tender and the beet greens are very bright. Toss in some salt and pepper and serve hot.

It is not necessary to beet yourself out by serving the beetroot soup and the beet greens in the same meal. Both keep well when chilled and can be served on different days.


GARLIC AND SAGE SOUP

~Submitted by Jessica, Corfu, Greece

6-8 cloves garlic finely minced
3 large fresh sage leaves chopped
2 fresh thyme sprigs
6 C water
6 egg yolks lightly beaten
Salt
fresh ground pepper
6 slices oven roasted French bread
3 T extra virgin olive oil
6 T freshly grated Parmesan cheese

In large pot over high heat combine garlic, sage and thyme with water. Bring to a boil then reduce heat to simmer for twenty minutes.

Add a little hot soup to the egg yolks then pour the yolk mixture back into the soup. Season with salt and pepper. Place a slice of grilled bread in each of six bowls. Pour soup over bread then drizzle with olive oil and sprinkle with cheese. Serves 6 as a soup course.

This is a traditional French soup that is very healthy.


COLD MELON SOUP

~Submitted by Jessica, Corfu, Greece

3 ripe cantaloupes
2 T honey
1/4 C fresh lemon juice
1/2 C fresh orange juice
1/4 C port wine

Cut the cantaloupes in half and remove and discard the seeds. Scoop out the pulp being careful not to tear through to the peel. Set the 4 best cantaloupe shells to the side.

Roughly chop the cantaloupe and then puree in a blender or food processor with the lemon juice, orange juice and honey. Add the port and blend briefly. Chill well before serving. Serves four, using the cantaloupe shells as bowls.


BACON AND TOMATO COUSCOUS

~Submitted by Nancy F., Sacramento, CA

Ingredients:

4 slices bacon, chopped
1 large onion chopped
1-1/4 cups water
2 teaspoons rice wine vinegar
1 package (5.8 ounces) roasted garlic and olive oil couscous
1 large fresh ripe tomato, peeled and chopped
2 tablespoons fresh cilantro or Italian parsley, chopped
1 teaspoon grated fresh lemon peel

Instructions:

In a large nonstick skillet, combine the bacon and the onion. Cook over medium-high heat for 5 minutes or until bacon is cooked stirring frequently. Drain and discard drippings; reserve the bacon and the onion in the skillet.

Add water, vinegar, lemon peel and contents of the spice sack (enclosed with the couscous) to the skillet. Bring to a boil; stir in couscous. Cover; remove from heat. Let stand 5 minuets. Stir in tomato and cilantro.

Serves 4.


SPINACH A LA PAULINE

~Submitted by Nancy F., Sacramento, CA

Ingredients:

2 (10 ounce) packages fresh spinach, cooked, well drained and chopped
6 Tablespoons onion, finely chopped
1/4 cup butter or real margarine, melted
1 teaspoon salt, optional
3/4 teaspoon black pepper, or to taste
6 Tablespoons heavy cream or evaporated milk
6 Tablespoons Parmesan cheese, freshly grated
2 Tablespoons cream cheese
3 or 4 drops of red pepper sauce, optional
1/2 cup or more Italian bread crumbs

Instructions:

Cook spinach according to package directions, in unsalted water; drain well. Saute onions in butter or margarine. Add drained spinach, salt and pepper. Pour in cream or evaporated milk. Add cheeses and red pepper sauce; mix well.

Thoroughly mix butter and bread crumbs.

Place spinach mixture in a well buttered 3-quart casserole dish. Top with buttered bread crumbs and bake in a preheated 375 degree F oven for 10 to 15 minutes or until hot and bubbly.

Serves 6.


APPLE LOAF
Makes 2 loaves

~Submitted by Pat, Auburn, WA
(Originally submitted for "Gifts from the Kitchen" theme)

Ingredients
4 cups diced, peeled Macintosh apples
2 cups plus 2 tsp. sugar
2 sticks (1 cup) butter
3 cups all-purpose flour
2 tsp. each baking soda and ground cinnamon
2 large eggs
1 tsp. vanilla

Directions
Mix apples and 2 cups sugar in a large bowl. Leave at room temperature 2 hours, stirring occasionally.

Heat oven to 325F. Grease two 8-1/2x4-1/2 loaf pans.

Melt butter; let cool.

Mix flour, baking soda and cinnamon; stir into apples. Stir in butter, eggs and vanilla. Pour half into each pan; sprinkle each with 1 tsp. sugar.
Bake 1-1/4 to 1-1/2 hours until a wooden pick inserted in centers of loaves comes out clean. Cool in pans on a wire rack 10 minutes before removing loaves from pans to wire rack to cool completely.
Refrigerate until ready to serve.


ZUCCHINI CASSEROLE

~Submitted by Nancy, NM

4 medium zucchini
2 tomatoes cut into wedges
1 onion, chopped
1/4 cup butter or margarine

Dry mixture:

2 TB grated parmesan cheese
2 TB sugar
1/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper

Mix the dry ingredients together. In a baking dish, cube the zucchini and place the tomatoes on top. Sprinkle the cut onion on top of the tomatoes and add the pats of butter or margarine. Sprinkle the dry mixture on top and bake for 60 minutes at 350 degrees F. This is a very adaptable recipe - you can add more zucchini, tomatoes, onion, cheese to suit your taste.


PICO DE GALLO

~Submitted by Nancy, NM

(This is my very favorite salsa recipe - delicious with homemade tortilla chips)

Mix together:

2 cups diced tomatoes
1/2 cup finely chopped scallions
3 minced jalapeno peppers
1/2 cup minced fresh cilantro
2 TB lime juice
5-6 garlic cloves, peeled and minced
5-6 tomatillos, minced
1/2 tsp garlic powder

Add salt and fresh-ground black pepper to taste. This gets better as it marinates in the refrigerator!


FRESH PEACH CHEESECAKE

~Submitted by Shawn, Wenatchee, WA

Peaches give cheesecake a special "mouthfeel" - a flavor and texture different from regular cheesecake, and they lighten up this rich dessert.

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1/4 cup granulated sugar

For the filling:

1 1/4 pounds cream cheese, (two 8-oz pkgs + 4 oz)
1/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon peach flavor (optional)
3 eggs
1/4 cup heavy whipping cream
1 cup peeled and coarsely chopped fresh peaches

Preheat oven to 325 degrees. Spray bottom of 9-inch springform pan lightly with vegetable pan spray.

For crust, stir together graham cracker crumbs, butter and sugar in medium bowl; mix well. Press mixture onto bottom of prepared pan. Bake 8 to 10 minutes. Remove from oven, cool.

Reduce heat to 250 degrees.

For filling, beat cream cheese until light and fluffy in large mixer bowl. Gradually beat in sugar until well blended. Add flour, vanilla, peach flavor, eggs and heavy cream; beat well. Gently stir in peaches. Pour into baked crust. Place shallow pan of water on bottom rack of oven. Place springform pan on cookie sheet in top half of oven. Bake 1 hour and 15 minutes, or until set but still jiggly in the center. Turn oven off and leave cheesecake in oven with door ajar for 1 hour. Cool completely on wire rack, then refrigerate at least 4 hours. If desired garnish with fresh peaches and raspberries.

Yield: 12 to 16 servings

Source: Wilton Enterprise

A down-home dessert that goes together in a flash!

1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups sliced fresh peaches (6 medium)
1 teaspoon lemon juice
3 tablespoons shortening
1 cup Gold Medal?® all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Cream, if desired

1. Heat oven to 400??.

2. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.

3. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

4. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired.

Serves 6
1 Serving: Calories 260 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 0mg; Sodium 330mg; Potassium 250mg; Carbohydrate 48g (Dietary Fiber 3g); Protein 4g
% Daily Value: Vitamin A 6%; Vitamin C 4%; Vitamin D 0%; Calcium 10%; Iron 6%; Folic Acid 2%
Diet Exchanges: 1 Starch; 2 Fruit; 1 Fat

LEMON MOUSSE WITH FRESH BERRIES

photo)

A very pretty, fresh-tasting dessert that can be assembled a day ahead.

1 cup plus 1 tablespoon sugar
3/4 cup fresh lemon juice
6 large egg yolks
2 large eggs
1 1/2 tablespoons grated lemon peel

1 12-ounce basket strawberries, hulled, halved (or quartered if large)
1 6-ounce basket fresh blueberries
1 6-ounce basket fresh raspberries
1 6-ounce basket fresh blackberries

2 cups chilled whipping cream

8 whole strawberries (for garnish)
Fresh mint sprigs

Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160?°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.

Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.

Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.

Divide berry mixture among 8 dessert bowls or wineglasses. Spoon lemon mousse over berries. (Can be prepared 1 day ahead. Cover and refrigerate.)

Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe atop desserts. Garnish with whole strawberries and mint sprigs.

Serves 8.

Bon App?©tit - August 1999

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