Newspaper Page Text
% four mil
Faye Jones
Magic from
the kitchen
Peach time
has arrived
As many peaches as we’ve
seen growing here in the
beautiful south, we’re still
like children as we keep an
eagle eye on the trees wait
ing or the first one to ripen.
They’re here now - in all
their glory and we are happy.
Next week will be freezing
time along with the mak
ing of peach preserves and
perhaps blueberries, too!
Fruit made our part of the
world famous and although
we have had to relinquish
the number of pounds we
grow to other states, OURS
ARE THE BEST! So there!
Now, let’s share a few
mouth-watering recipes
that are true keepers.
Perfect Peach Pie
Crust:
2 1/2 cups all purpose
flour
3 teaspoons sugar
1/2 tsp salt
6 tablespoons chilled
unsalted butter, cut into
1/2-inch pieces
1/4 cup frozen lard or
solid vegetable shorten
ing, cut into 1/2-inch
pieces
3/4 cup plus 2 table
spoons (about) chilled
buttermilk
Filling:
3/4 cup plus 1 tbsp sugar
1/4 cup all-purpose flour
1 1/2 teaspoons fresh
lemon juice
1/2 teaspoon ground cin
namon
1/4 teaspoon ground car
damom
3 3/4 to 4 lbs. ripe
peaches
2 tablespoons unsalted
butter, cut into small
pieces
1 egg, beaten to blend
(for glaze.
For crust, blend flour,
sugar and salt in processor.
Add butter and lard and
cut in using on-off pulses
until fat is pea-size. Using
on-off pulse, kblend in 3/4
cup buttermilk until dough
just comes together in moist
clumps, adding more butter
milk if dough is fry. Gather
dough into a ball, Divide
into 2 pieces, one slightly
large than the other. Flatten
each into a disk.
Wrap in plastic and
chill 1 hour or overnight.
For filling: Mix 3/4 cup sugar
and next 4 ingredients in a
large bowl. Cook peaches in
a pot of boiling water 30 sec
onds. Transfer to bowl of
cold water. Cool, peel, halve
and pit peaches.
Slice into bowl with
sugar mixture and toss
to coat. Let filling stand
until juices form, stirring
often for about 20 minutes.
Place 1 rack in center and
1 rack at lowest position
in oven. Preheat to 400
degrees.
Roll out larger dough disk
on floured surface to 12 to
13-inches round. Transfer
dough to a 9-inch iamer
glass pie dish. Trim over
hand to 3/4-inch. Mound
filling in dish; dot with but
ter and roll out second disk
on floured surface to 12-
inch round.
Gently roll up dough onto
rolling pin; drape dough over
filling, pinch overhang and
edge of top crust together.
Fold edge under. Cut sev
eral slits in top crust. Crimp
edge.
See JONES, page 4C
WEDNESDAY,
JULY 5, 2006
Gobble, Gobble
It’s turkey time all year round
for health-conscious cooks
From Staff Reports
Good news for summer
time cooks: turkey’s not
just for Thanksgiving and
Christmas anymore. It can
be used for salads, for sand
wiches and even on the
grill.
For lean and healthy
fare, the National Turkey
Federation encourages
backyard chefs to include
turkey tenderloins and low
fat ground turkey burg
ers as a nutritious menu
option. Turkey’s low-fat
profile makes grilling sim
ply healthy and delicious.
“Cookouts are wonderful
for sampling dishes from
potato salad to ribs, but they
aren’t always good for you.
With people trying to eat
well and stay trim, cookouts
should include healthy grill
ing options,” says Christine
M. Palumbo, a registered
dietitian. “Turkey can be
prepared with the same
ease as a burger, hot dog
or chicken breast, but it’s
healthier. Turkey has 8 per
cent more protein and less
fat than beef or chicken .”
Chinese Kebabs
with Plum Sauce
Here’s something deli
ciously different for the
grill.
Plum Sauce
1/2 cup damson plum
preserves
3 tablespoons red wine
vinegar
1-1/2 teaspoons dry
onion flakes
1 teaspoon reduced
sodium chicken bouillon
granules
1 teaspoon reduced
sodium soy sauce
1/2 teaspoon ground
ginger
1/2 teaspoon Chinese
5-spice powder
In a 2-cup glass mea
sure, combine preserves, 3
tablespoons vinegar, dried
onions, 1 teaspoon bouil
lon granules, 1 teaspoon soy
sauce, 1/2 teaspoon ground
ginger and 1/2 teaspoon 5-
spice powder. Stir well.
Cook in microwave oven
for 3-5 minutes stirring
every minute or until sauce
is slightly thickened. Cool
and refrigerate until ser-
Cold salads can be sides or main dish leftovers
By CHARLOTTE PERKINS
HHJ Lifestyle Editor
What’B better on a hot
day than knowing you’ve
got a ready-made meal just
waiting in the refrigerator?
Cool salads make tempt
ing summer sides or even
main dishes. Try making
up a batch of your favor
ite pasta salad for a side
dish one evening, and add
ing diced chicken, ham or a
can of drained and chopped
tuna to it for a second-day
lunch.
You can also top the salad
with julienne strips. An easy
way is to ask for one quarter
inch slice of smoked ham or
turkey at the deli, and then
cut the strips with a sharp
knife. And here’s another
tip: That salmon salad or
tuna salad can be expanded
for a day-after lunch with
cooked and drained pasta.
Mayonnaise is traditional,
but not necessary, as you
will see from some of the
recipes below. A light olive
oil and lemon juice dressing
is a refreshing (and health
ful) change.
Cooks who make their
HP'
> W f'
* 4HL M
% Jri ▼ m \
If r\_
These turkey kebabs go on the grill, and are then topped tangy oriental plum sauce.
vice.
Whisk the first 5 ingredi
ents listed above in a small
bowl.
Gradually whisk oil into
mixture until thickened and
thoroughly blended.
Store covered in an air
tight container in the refrig
erator for up to 1 month.
Turkey Kebabs
(Tip to cooks: For safety’s
sake, always discard any
marinade that has been
used for raw poultry, fish
or meat)
2 tablespoons reduced
sodium soy sauce
2 teaspoons red wine
vinegar
1/2 teaspoon ground
ginger
1/2 teaspoon Chinese
5-spice powder
2 green onions, thinly
sliced
pasta or potato salad on a
“little of this, little of that”
basis, might want to try
sprinkling some Italian or
Greek vinegar-and-oil based
dressing on pasta or pota
toes while they’re still cool
ing. The flavor will soak
right in.
Orzo Cucumber
Salad
Orzo is a pasta with the
shape of rice. You can find it
in the pasta section of most
local grocery stores.
3/4 cups orzo pasta,
cooked and drained
1/2 medium cucumber,
halved lengthwise, seed
ed and diced
1/4 cup finely chopped
mushrooms
1/4 cup chopped orange
bell pepper
1 medium green onion,
sliced
2 tablespoons chopped
fresh dill
1/3 cup pure or extra
light olive oil
1 1/2 teaspoons grated
lemon peel
2 tablespoons lemon
Food
1 lb. turkey tender
loins, cut into 1-inch
cubes
As needed, vegetable
cooking spray
1 large green pepper,
cut in 1-inch cubes
4 green onions, cut in
2-inch sections
In a self-closing plastic
bag, combine 2 tablespoons
soy sauce, 2 teaspoons vin
egar, 1/2 teaspoon ground
ginger, 1/2 teaspoon 5-spice
powder and green onions.
Add turkey cubes and coat
all surfaces of turkey. Seal
bag. Refrigerate for 2 to 4
hours.
If using bamboo skewers,
soak skewers in water for
30 minutes.
Remove grill rack from
grill and lightly coat with
vegetable cooking spray.
Set aside. Prepare grill for
direct-heat cooking.
Thread skewers, alter-
juice
1/4 teaspoon salt
Blend all ingredients in
medium bowl. Toss to mix.
Cover and refrigerate at
least 30 minutes to blend
flavors.
Editor’s note: Any pasta
salad can be made into an
entree with the addition
of diced chicken, turkey or
seafood.
Source: North American
Olive Oil Association.
Mediterranean
Salmon Salad
1/2 cup mayonnaise
1/4 teaspoon garlic
salt
1/4 teaspoon curry
powder
1/8 teaspoon ground
ginger
2 Chicken of the Sea
Premium Pink Salmon
Pouches
1/2 cup red seedless
grapes, halved or 1/4 cup
raisins
1/4 cup sliced celery
1/4 cup toasted, sliced
almonds
In medium bowl, mix may
— & 1 —~—
A ■
—-—_ ---.
National Turkey Federation
This turkey salad is made memorable with a homemade
Dijon dressing.
nately, with turkey cubes,
green onion sections and
green pepper. Discard mari
nade. Position grill rack
about 4-6 inches over heat
onnaise, garlic salt, curry
powder and ginger until
well blended. Gently stir in
Chicken of the Sea Salmon,
grapes, celery and almonds.
Refrigerate 30 minutes to
1 hour. Serve on lettuce or
use for sandwiches on split
croissants. Makes 4 (1/2
cup) servings
Note: You can use 2 6-
oz cans of drained salmon
instead of the pouch. * .
Source: Chicken of the
Sea
15 Minute Greek
Garbanzo Bean
Salad
This high protein,
fresh tasting, vegetarian
salad .from “The World’s
Healthiest Foods,” is very
quick and easy to prepare.
Using fresh herbs and a
small amount of extra vir
gin olive oil makes this a
healthier salad than many
of those with high fat dress
ings.
1 15-oz can garban
zo beans, drained and
rinsed
PAGE 1C
National Turley Federation
source.
Grill turkey kebabs 5 to
6 minutes per side or until
turkey reaches an internal
See TURKEY, page 4C
2/3 cup minced scal
lion
3 medium cloves gar
lic, pressed
1 medium ripe toma
to, seeds removed and
chopped
3 medium ribs celery
diced about 1/2 inch
pieces
3 tablespoons fresh
lemon juice
2 '/a ' tablespoons
chopped fresh mint
3 tablespoons chopped
fresh parsley
extra virgin olive oil
to taste
"(optional) 'A cup feta
cheese
1 small head chopped
romaine lettuce, outer
leaves removed, and dis
carded
salt & cracked black
pepper to taste
Mix all ingredients except
lettuce and cheese in a bowl
and season with salt & pep
per to taste. Serve on bed
of chopped romaine let
tuce and sprinkle with feta
cheese.
Serves 4
See OUVE, page 4C