C6—Lancaster Farming, Saturday, July 11,1981
Bone On The Range fll
Tiy a
peach-perfect meal
July is peach month!' Help us
celebrate this delectable fruit by
trying some recipes.
A word on purchasing peaches:
Make sure they are plump, smooth
skinned, and well filled out. The
color on the underside of a peach
should be creamy white or yellow,
blushed with red.
Regriferator Cake
2 c. vanilla wafer crumbs
1/2 c. butter
1 c. confectioners’ sugar
2 beaten eggs
1 c. heavy cream, whipped
1/2 c. chopped nuts
1 c. drained, crushed pineapple
Place 1 c. crumbs in ungreased,
8-mch square pan. Thoroughly
cream butter and sugar; add eggs
and beat will. Spread carefully
over crumbs.
Combine cream, nuts, and
pineapple. Spread over creamed
mixture, then sprinkle with
remaining crumbs. Let stand 18 to
24 hours. Cut in squares and serve
on lace-paper doilies.
Cook’s
Question
Comer
QUESTION -1 would like to know if any of your readers would
have a recipe for canning cream-style corn with thickening like
you can buy in a store.
ANSWER - In answer to a question by Debra Shultz about
oven canning: The Lebanon County Extension issues warnings
about this method. It is extremely dangerous because the jars
may burst. This can cause great danger.
Nancy Kramer, Newmanstown
CORRECTION: In the June 20 issue I had a recipe printed
called “Chocolate Cream Crunch." You missed the 1 cup finely
chopped pecans for the crust.
QUESTION - In November of 1980. Mrs. Adam Miller of
Hartley, 01. sent in a recipe for velveeta cheese. The flavor is
excellent, but the texture is gritty, i would like to make it a
regular at our house if I can get the texture right. Perhaps Mrs.
Miller can help me, if she reads this, by telling me her technique.
Ellen Utermoehlen, 8526 Little Cove Road
Mercersburg, PA 17236
July '
18
25
August
Bar-B-Q summer fun
Jams and Jellies
Summer Salads
Pears, Zucchini, Plums
Tomato tempters
GLACIER PEACHES
1 can (1 pound, 13-ounce) cling
peach halves
1/4 c. brown sugar, packed
2 or 3 T. wine vinegar
11. instant minced onion
1/41. seasoned salt
Topping:
18-ounce pkg. cream cheese
2 T. spiced syrup from peaches
2 T. mayonnaise or sour cream
2 or 3 drops Tabasco sauce
1/41. seasoned salt
2 T. sweet pickle relish, drained
Dram peaches, saving syrup.
Combine 1 cup peach syrup with
sugar, vmegar, onion, and salt.
Bring to boil; pour over drained
peaches and chill thoroughly 4 to 5
hours or overnight.
When ready to serve, dram
peaches and fill each one with a
snowy cap ot Glacier Topping.
Serve with sandwich-salad plates
or with barbecued or other meats
or turkey.
Topping: Soften cheese and beat
m syrup and mayonnaise until
smooth. Add all remaining
ingredients. Chill until ready to
use.
T ♦ 1
•i, «
% t
■ *
Jeanne Wickord, Newburg
Mrs. David Blank. Kinzers
Recipe Topics
For a peach-perfect dessert, try the peach recipe and flavor it with peach slices,
upside-down cake recipe, this page. Or as Remember, July is peach month; time for a
shown above, use your favorite white-cake perfect peach!
Peach Pie
Line a deep nine-inch pan with
pastry. Fill with fresh sliced
peaches. Mix together one cup
sugar, 2 T. flour, a dash of salt.
Pour over the peaches. Add cream
or milk to within a little of the top.
Sprinkle with cinnamon, dot with
butter. Bake at 350 degrees for
about one hour or till done. Make
sure you use a deep pan or the juice
will run out.
Peach Custard
4 eggs, beaten
11/2 c. sugar
2 c. peaches, blended
3c. milk
2 T. flour, heaping
dash of salt
Blend all ingredients well. Pour
into two unbaked pie shells. Bake
at 450 degrees tor 10 minutes, then
350 degrees for 40 to 45 minutes.
Chill thoroughly.
-Nancy Stolar, Potts town
Baked Peaches
Peel, cut in halves, and remove
pits from firm juicy peaches.
Place in baking dish.
Fill each hollow wuh 1/2 t.
butter, 1 t. sugar, a sprinkling ot
lemon juice, and a dusting of
nutmeg or cinnamon.
Place 2 T. water in the bottom of
dish. Bake m 330 degree oven tor 20
innioifM
Brown Sugar Peaches
0 large fresh peach halves, peeled
6 T. brown sugar
2 T. butter
6 maraschino cherries
1/3 c. brandy
whipped cream or chilled custard
Place peach halves in baking
dish. Sprinkle hollows with brown
sugar and dot with butter. Broil
until sugar mists, about 3 minutes.
aerve with cream or custard it
desueO.
Peach Cream Pie
1 unbaked 9-mch pastry shell
8 large ripe peaches
salt
1/2 c. sugar
2 drops almond flavoring
Ic. light cream
3 T. flour
Peel peaches. Cut each in half
and remove the stone. Arrange the
halves hollow side up in a pastry
lined pan.
Stir salt, flour, and sugar
together until well mixed. Stir in
cream and flavoring. Pour over
the peaches.
Bake in 350-degree oven until
peaches are tender. Cool the pie
before serving.
Peach Cocktail
21/2 c. diced, fresh peaches
IT. lemon juice
2 T. sugar
chilled ginger ale
fresh mint
Combine peaches, lemon juice,
and sugar. Fill fruit cocktail
glasses. Add 1 to 2 T. ginger ale to
each glass. Garnish with sprig of
mint.
Stuffed Peach Salad
1/4 c. milk
13-ounce pkg. cream cheese
1/2 c. chopped walnuts
1/2 c. seedless raisins
0 peach halves
0 large cooked prunes, pitted
leat lettuce
French dressing
Gradually add milk to cream
cheese, blending until smooth. Add
nuts and raisins and mix well.
Fill centers of peaches with
mixture.
For each salad, arrange 2 stuffed
peach'halves and 2 pitted prunes
on lettuce. Serve with French
dressing.
Peach Upside-Down Cake
1/2 c. milk
21. baking powder
1/21. salt ■
4 T. melted butter
2/4 c. firmly packed brown sugar
3/4 c. sugar
1/4 c. shortening
6 canned peach halves
1 egg, unbeaten
11. lemon juice
2 1. grated lemon nnd
11/2 c. sifted cake tlour
Mu butter and brown sugar
together and pat-into bottom of
square 3-inch cake pan. Arrange
peach halves over this, cut side
down.
Cream shortening and sugar
together. Add egg, lemon juice,
and nnd. Beat until fluffy.
Mu and sift flour, baking
powder and salt. Add to creamed
mixture alternately with milk.
Pour batter over peaches
carefully. Bake m 375 degree oven
for 45 minutes.
Turn out upside down. Serve.
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