* Exported from MasterCook * Peach Pandowdy Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruit
Volume 2-7 July '99 Peaches/Nectarines Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 c Peaches -- sliced (from about 2 lbs)
1/3 c Plus 3 tablespoons sugar
2 ts Fresh lemon juice
1/4 t Nutmeg -- freshly grated
1 pn cinnamon
1 c Yellow cornmeal
1 1/2 ts Baking powder
1/4 t Baking soda
1/2 t Salt
1 Egg -- lightly beaten
1/2 c Buttermilk
2 tb Unsalted butter -- melted
1 1/2 tb Dark brown sugar Preheat the oven to 350 degrees F. In a medium bowl, combine the
peaches with 1/3 cup of the sugar, the lemon juice, nutmeg and
cinnamon. Arrange the peaches in a large flameproof shalllow
ceramic or glass baking dish. In a medium bowl, sift together the cornmeal, baking powder,
baking soda, salt, and remaining 3 tablespoons sugar. Stir in
the egg, buttermilk and 1 tablespoon of the melted butter; mix
until just combined. Pour the batter evenly over the peaches and bake until the
cornbread is cooked through, about 30 minutes. Remove from the
oven; turn the oven to broil. Brush the top of the corn bread
with the remaining 1 tablespoon melted butter. Place the brown
sugar in a sieve and sprinkle it evenly over the corn bread.
Broil the pandowdy about 5 inches from the heat for 1 to 2
minutes, until the sugar melts. Source: The Best of Food & Wine, 1988 Collection
Shared and MM by Judi M. Phelps.
Posted on FareShare 7-99 by jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pear and Gorgonzola Salad Recipe By : Chef on a Shoestring
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Nuts
Pears Salads
Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 ripe Bartlett pears
1/4 cup olive oil
3 Tablespoons Balsamic vinegar
kosher salt and freshly ground pepper -- to taste
8 oz Gorgonzola cheese at room temperature
-- cut into 4 pieces
2 bunches watercress -- washed, dried and
stems trimmed
16 walnut halves -- coarsely chopped Cut the pears in half and remove the core and stem with a melon baller. Cut
off a thin slice of the round part of each pear half so it will sit flat on
the plate. Set aside. Whisk the olive oil into the vinegar. Season with salt and freshly cracked
black pepper to taste. Place a pear half in the center of each salad plate. Lean the cheese slices
up against the pears. Drizzle 2 tablespoons of the vinaigrette on top of the
four pears. Toss the watercress with the remaining vinaigrette and mound on
top of the pears. Sprinkle with the walnut pieces, and season with salt and
freshly cracked black pepper to taste. Yield: 4 servings. Posted on FareShare 7-99 by Robin <GrassRats@aol.com>
Our local Saturday morning news show, Chef on a Shoestring.
(CBS) Terrance Brennan, Executive Chef, Picholine - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Potato and Bean Salad Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Bacon
Green Beans/Wax Beans Potatoes
Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 lb New potatoes -- cut into chunks
1 1/2 ts Salt -- divided
1/2 c Cider vinegar
1/4 c Sugar
1/2 c Vegetable oil
4 tb Onion -- finely chopped
1 t Dry mustard
1/8 t Pepper
dash Ground red pepper
2 Cloves garlic -- minced
1 16 ounce can red kidney beans -- drained/rinsed
1 9 ounce pkg. frozen Italian-cut
Green beans -- thawed, drained
6 slices Bacon -- cin 1" pieces
1 tablespoon Parsley -- chopped Place potatoes and 1/2 teaspoon of salt in a 4-quart saucepan with
enough water to cover. Bring to a boil, reduce heat, cover and
simmer 10-15 minutes or until tender. Drain. Cool 30 minutes. Meanwhile, in 1-quart saucepan, heat vinegar with sugar and
remaining 1 teaspoon salt. Cook over medium-high heat, stirring
constantly, until sugar is dissolved about 4 minutes. Remove from
heat. Stir in oil, onion, and next 4 ingredients. Combine
potatoes and beans. Add vinegar mixture. Toss to coat. Cover. Chill at least 3 hours. About 30 minutes before serving, cook
bacon until crisp; toss with salad. Garnish with parsley. Yield: 12 cups. Shared on FareShare 7-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
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