Peach Dessert

This recipe is from All recipes web site. It is not hard to make just takes a little time. We thought it was worth it though.
 The combination of sour cream, peaches and Maple Syrup is very good and I had the syrup, peaches and sour cream that needed to be used on hand. 
 I couldn’t decide if I should serve it on a plate or in a bowl so tried both ways. Pie is always going to be the favorite in our house, but for a change of pace this was excellent.
Peach Dessert
1 ½ teaspoons butter
4 fresh peaches- peeled, pitted and diced in medium chunks- about 4 to 4 ½ cups sprinkle with lemon juice to keep from browning and add some tartness to the dish.
¼ cup Maple Syrup (not pancake syrup)
¼ teaspoon lemon juice (optional)
2 tablespoons flour
½ teaspoon salt
½ cup butter
2 tablespoons sour cream
3 egg yolks beaten
1 cup white sugar
3 ⅓ tablespoons sour cream
2 tablespoons flour
pinch salt
 Melt 1/2 tablespoon butter in a saucepan over medium heat.Stir peaches, maple syrup, ¼ teaspoon lemon juice and a pinch of salt together in the melted butter; cook, stirring occasionally, until the mixture is syrupy, about 10 minutes. Remove from heat and set aside to cool.
 Preheat oven to 425 degrees F (220 degrees C). Grease a 10x6-inch baking dish.
 Mix 1 cup plus 2 tablespoons flour and 1/2 teaspoon salt together in a bowl. Mash unsalted butter into the flour mixture until lumps are the size of small peas. Blend 2 tablespoons sour cream into the mixture; mix until you have a dough-like mixture. Pat the dough into the bottom and up the sides of the prepared baking dish.
 Bake in preheated oven until browned and crust-like, about 10 minutes.
Spread peach mixture over the crust into an even layer.
 Beat egg yolks, sugar, 3 1/3 tablespoons sour cream, and 2 tablespoons flour together in a small bowl; pour evenly over the layer of peaches. Cover the dish with aluminum foil.
 Bake in the preheated oven for about 35 minutes. Remove aluminum foil and continue baking until a toothpick inserted into the center comes out clean, about 10 minutes. Let cool slightly before serving warm.

Cheese Ravioli with Peppers and Corn

I can never have too many good side-dish recipes…my husband loved this one.  For the photo, I used frozen corn and frozen peppers from the garden, along with small cheese ravioli from the freezer.  Not much last minute fuss; it’s a great side dish all year round, especially nice with BLT’s, or with anything from the grill.
Cheese Ravioli with Peppers and Corn 
  1         package  Frozen or Refrigerated Cheese Ravioli -- (9 ounces) (or tortellini)
  3 1/3  cups  Frozen Corn -- (about 16 ounces)
  2         cups  Red and Green Bell Pepper -- chopped
  2         Tablespoons  Onion -- chopped
  2         tablespoons  grated Parmesan cheese
  4         teaspoons  Butter -- or olive oil
     1/4  teaspoon  garlic powder
     1/8  teaspoon  pepper
In a 4-qt. pot, cook ravioli or tortellini according to package directions. Drain. In a large covered serving dish, microwave corn and peppers and onion according to directions for corn, drain.   Add drained pasta and remaining ingredients; toss to coat.  Serve at room temperature.
6 side-dish servings
Adaapted from Taste of Home

Cookbook Reviews ...Grandma's Sunday Suppers

  This week's cookbook is called Grandma’s Sunday Suppers, published by Favorite Brand Name Recipes. As the name implies the recipes are from Brand Name companies. This is a 2002 edition, that was available in grocery stores and Walmart’s then.
  Most large food companies employ Home Economists that put out recipes using the food brands that their company produces. These are usually good recipes, tested to work well and something the average household can use.
  We won’t list all the name brands, as some of them might not be available by that name anymore. However, the recipes are still good and often quick to get on the table. Many of them are recipes your mother or grandmother might have made. 

Family Favorites...Home Canned Chicken a La King

Myrna used to can this recipe from the Better Homes and Gardens 1973 Home Canning Cook Book years ago, and used the flour in the mixture called for in the recipe.  Since the USDA doesn't recommend flour in this type of recipe anymore, I canned mine just in broth.  This way I can use it for either a broth soup base or for Chicken a La King by thickening it when I heat it to serve.
I poached some skinless, boneless chicken breasts for this – but you can use your left-over holiday turkey or whole chickens too.  You can use two 5 pound chickens or cooked boned, skinned turkey.
Myrna used pimiento; I had garden peppers, so I chose those.  I like to can mine in 12 ounce jelly jars – it is the right amount for 2 of us, but you can use pint jars too.   The optional ingredients in this recipe are what I like to use; the original doesn’t call for them.

Home Canned Chicken a La King
For Poached Chicken
  6        pounds  Chicken Breast halves -- (about 3 pounds cooked meat)
  2        stalks  Celery – cut in 8 pieces
     1     Whole  Onions -- quartered
  1        teaspoon  Garlic -- minced
  4        sprigs  Fresh Thyme -- optional
  6       Dried  Sage Leaves -- crumbled-- optional
  4       tablespoons  Dried Celery-- optional
 For Canned Chicken a La King
  6-8    cups  Chicken Broth 
  4       tablespoons  Sherry -- optional
  4       tablespoons  Lea and Perrins Marinade for Chicken -- optional
  2       tablespoons  Chicken Base -- optional
  2       cups  Fresh Mushrooms -- sliced
  1       cup  Pimiento -- or red pepper
     ½   cup  Green Pepper -- chopped
  • Cut large chicken breast halves in half  lengthwise.  Add to an 8 quart stockpot with the vegetables and herbs.  Bring chicken breasts to a boil.  Cover, remove from heat, and set aside 25 minutes.  Cube meat. Strain broth and reserve 6-8 cups. Discard vegetables and herbs.
  • Combine broth, sherry, marinade, and chicken base with broth.  Keep warm.
  • Add chicken, mushrooms, peppers and pimiento to reserved broth.  Simmer 5 minutes. (If desired, put mushrooms in a glass measuring cup and cover with hot broth, and put the peppers in a glass measuring cup and cover with hot broth, let both stand a few minutes.  Then layer in jars, 4 oz. chicken per 12 ounce jar or 5 1/2 ounce per pint, then divide peppers between jars and top each jar with mushrooms.  Ladle on broth, keeping 1" headspace.  Each 12 ounce jar uses about 1/2 cup broth.)
  • Pack into hot jars, leaving 1 inch headspace. Remove air bubbles.  Adjust prepared lids and rings.  Process in pressure canner at 10 pounds pressure for 75 minutes for pints or 12 ounce jars, at 1000’ altitude.

Makes nine pint jars or twelve 12 ounce jars.

To reheat, combine 12 ounce jar with ¼ cup heavy cream mixed with 1 ½ tablespoons flour and heat until heated through and thickened, about 10 minutes.
For pints, pour your broth into a measure, add enough cream to make 1 cup, pour all but ¼ cup of the broth into the pan with the other contents of the jar.  Mix 2 tablespoons flour with the remaining liquid and pour into the pan.  Heat until heated through and thickened, about 10 minutes.
You can add peas when you reheat the mixture if desired.  Serve over toast points, puff pastry shells, rice or noodles or chow mein noodles, biscuits or waffles.

Maid Rites

For Bettie and all fans of Maid Rites (Loose meat sandwiches) I tried this recipe. Bettie says yes this is the right one and I made up a half pound of ground beef into sandwiches and froze them so she would have them for work.

Lyle and I are not fans of these, I really think you have to have lived in Iowa longer than we have. If you watched Roseanne Barr on TV, she bought a cafe in Iowa and served loose meat sandwiches because she thought they were so good. So for all of you that want to try them, these are simple, easy and Bettie says tasty. There are still Maid Rite Cafes in Iowa and many of them have been in business a long time.

Maid Rites
1 pound ground beef
1 teaspoon onion powder
1 ½ cups chicken broth 
½ teaspoon salt
½ teaspoon pepper
Crumble ground beef into a hot skillet; sprinkle with the onion powder. Cook over medium high heat stirring to break up the meat into small crumbles (they should be very fine). When brown add the broth, salt and pepper. Cook until most of the liquid has evaporated. Serve on buns with mustard and chopped onion, add ketchup if you like and dill pickles.
*I used a potato masher to get them really fine.  
This can be made up ahead of time and reheated when ready to use. I froze the ones I made in the buns to be reheated later.

From the Garden...Cole Slaw to Freeze

I suppose it was the 1970’s when a coworker shared her recipe for freezer cole slaw with me.  What a revelation; nice crisp cole slaw from your freezer any time!  Much healthier with a sandwich than chips.  I try to never run out.  We like this recipe from "The Practical Produce Cook Book".   This is one reliable way to preserve cabbage besides sauerkraut.
I put mine up in ½ pints so my husband and I can share a jar with a meal with no leftovers.  It also freezes well in freezer bags flat, but I put them in a pan until they are frozen to prevent any liquid seeping out into my freezer.  The 8 cups of cabbage is about 1 nice-sized head.  After you cut out the core, about 2 pounds will shred into 8 cups.  I use my food processor to speed this up and save my knuckles.  I also rinse off the salt and let the cabbage drain again before adding the dressing, otherwise it is too salty for us.  When you are using white vinegar in this kind of recipe, check the label for “natural” vinegar.  It’s worth the extra expense.
                           Cole Slaw to Freeze
  8        cups  cabbage – shredded
  1        each  carrot – grated (I use 2)
  2        tablespoons  salt
  2        cups  sugar
  1        cup  vinegar
     ¼     cup  water
  1         teaspoon  celery seed
  1         teaspoon  mustard seed -- optional
Mix cabbage, carrot and salt.  Let set 1 hour, and then drain well.  (I rinse and drain mine.)  Combine remaining ingredients and bring to boil.   Boil 1 minute.  Cool.  Stir into cabbage.
Let set 1/2 hour.  Mix well then put into freezer containers.  I leave about ½” headspace for expansion.
   "8 half pints or 4 pints or 2 quarts"

Inside-Out Cheeseburgers

We were getting ready to put our grill away last year for the season when we had a nice, warm weekend.  I still had some really good whole wheat buns, so we tried this recipe for cheeseburgers.  I pre-season our ground beef and freeze it in ½ pound portions in quart-sized freezer bags to waste less space in our little chest freezer, so I simply cut open the bag and cut the beef in half for 2 burgers, then folded them over the cheese and sealed them.  We didn’t care if our burgers were square or round.
The gruyere cheese is melty and I keep it on hand for käsespätzle; mozzarella would be good too.  We enjoyed ours with a nice macaroni salad and some fresh garden tomato, a fitting finale to our summer grilling season.  We are enjoying the same recipe this summer.             

Inside-Out Cheeseburgers
     ¼      cup  cheddar, shredded
     ¼      cup  gruyere cheese, shredded
  1         pound  ground beef
  1         tablespoon  worcestershire sauce
  1 ½     teaspoons  paprika
     ¼     teaspoon  pepper
Preheat grill to medium-high or preheat the broiler.
Combine cheddar and Gruyere in a small bowl.
Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out). To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
Eating Well Magazine 

Yield:  "4 servings"