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% 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