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Show FAMILY WEEKLY COOKBOOK Cling Peach Recipe Nedle MELANIE DE PROFT Food Editor & Keep an. assortment of canned peaches on pantry shelf or in refrigerator for instant use. Sliced, diced, or halyes—chilled and served with their syrup —make a perfect ending to a meal. Use them, too, as a major recipe ingredient as well as to enhance flavor and appeal of other recipes. Peach-Crowned Rice and MeatCasserole ¥% 4 1 “1 cup butter or margarine cup chopped omon clove garlic, mineed cup uncooked regular longgrain white rice Y, teaspoonsalt \ teaspoon ground cinnamon thawed frozen whipped topping 1 snack-pack can (5 02.) diced cling peaches 14 cup chopped salted nuts onion and garlic and cook until onion is soft. 2. Addrice gradually, stirring constantly. Cook 2 to 3 min. Add a blend of salt and spices, then the raisins and broth; mix well. Bring to boiling; cover and cook over low heat until rice is tender. 3. Transfer cooked rice to a 2-ct. casserole. Mix in 4 cup peach syrup. Tuck in the lamb chops and spoon peach slices between chops and of casserole. Brush the peacheslightly with melted butter or margarine. 4. Tightly cover casserole with aluminum foil. Hea, in a 350°F. oven before brirging to the table. 6 servings Chopped maraschino cherries 1. Gently fold the peaches with syrup, one half can at a time, into the whipped topping. Mix in nuts just until blended. 2. Spoon onto squares of warm gingerbread and garnish each serving with cherries. About 2 cxps topping Note: The topping may beserved as a dessert. Pile lightly into sherbet glasses and serve with brownies. Peach-Glazed Cheese Cake 14% cups graham cracker crumbs 3 tablespoons sugar 6 tablespoons butter or margarine, softened ome 1. Heat butter or margarine in a large heavy skillet or saucepan. Add Gingerbread (prepared from your favorite mix) cup mayonnaise teaspoons prepared horseradish 2 teaspoons grated onion 14 teaspoon Worcestershire sauce oz. (1 pkg.) cream cheese, Rat \% cup sugar '% cup chilled heavy cream, whipped can (16 oz.) sliced cling peaches, + wired we wr halves, chilled and drained can (44; oz.) deviled ham to 2% oz. Cheddaror Swiss cheese, shredded cup boiling water softened % teaspoon vanilla extract Peach ’n’ Deviled Ham Salad 1 can (29 02.) cling peach tablespoons lemon-flavored gelatin (14 of a 3-oz. pkg.) drained cup peach syrup teaspoons lemon juice teaspoon unflavored gelatin 1, Butter bottom andsides of an 8in. round layer cake pan with re- movable bottom. Mix the crumbs 4 cup finely chopped pimientostuffed olives and 3 tablespoons sugar in « bowl. Using a fork or pastry blender, mix 1, Mix deviled ham with remaining ingredients fov dressing. Chill thor- in the butter or margarine. Press crumb mixture very firmly into an even layer over bottom and upsides of the pan. Bake at 375°F. 8 min. Cool on a wire rack. oughly, if desired. 2. When readyto serve, nest peach halves in lettuce cups and arrange ar Family Weekly, March 29, 1970 ~~. Serve Peach-Crowned Rice and Meat Cassercle with a well-chilled lettuce and tomato salad and warm crusty rolls for a delectable luncheon or supper menu. 2. Pour the boiling water over lemon-flavored gelatin in a bowl; stir until dissolved. Cool; chill until slightly thickened. 3. Meanwhile, mix the softened cream cheese and extract in a bowl. Add the remaining 14 cup sugar gradually, beating until blended. Stir several tablespoonfuls of thickened gelatin into cheese mixture. Continue adding gelatin 2. Bake at 350°F. 10 min. Spoon a mixture of the remaining ingredients over peaches. Turn oven control to 400°F. and continue baking 10 min. 4 to 6 servings Peach-Macaroon Mold 1 doz. 2-in. dry macaroons* 1 can (29 oz.) sticed cling peaches, drained and diced mixture while stirring constantly until well blended. Gently fold in whipped cream. Pour into cooled crust. Chill until set, about 1 hr. 4. Soften unflavored gelatin in reserved peach syrup and lemon juice in a saucepan. Stir over low heat until gelatin is dissolved. Chill until slightly thickened. 5. Arrange peach slices in a swirl pattern on top of chilled cheese cake. Spoon syrup glaze evenly over peaches. Chill until glaze is set. bo ON co Peach Whip Topping for Gingerbread 2 cups (414-02.container) Y cup goldenraisins 2% cups canned chicken broth 1 can (16 02.) sliced cling peaches, drained \ cup peach syrup 6 panbroiled lamb chops edge Generously spoon ham mixture into peaches and garnish with water- cress or parsley sprigs. 6 to 8 servings Y teaspoon groundallspice around on a platter for buffet service or salad plates for individual service. Peach syrup and waterto make 11 cups liquid cup cold water env. unflavored gelatin tablespoon lemon juice teaspoon almond extract cups heavy cream, whipped egg whites Y teaspoon salt Y% cup sugar . Gently crush macaroons to make fine crumbs (about 1 cup) ; set aside. 2. Soften gelatin in cold water in a saucepan. Stir over low heat until gelatin is dissolved. Remove {rom 6. To serve, remove rim from pan heat and stir in peach syrup and and cut cake into small wedges. One 8-in. cheese cake water, lemon juice, and extract. 3. Chill until slightly thickened. Fold in macaroon crumbs, diced Spiced Peaches en Casserole 1 can (29 oz.) cling peach halves, drained Y, cup peach syrup Y cup packed brown sugar Y Y, 4 Y teaspoon ground cinnamon teaspoon ground nutmeg cup butter or margarine, melted cupoat, wheat,or bran flakes \% cupfinely chopped pecans . Put peach halves, cut side up, in a shallow 114-qt. baking dish. Pour a mixture of the syrup, sugar,spices, and 2 tablespoons of the butter or margarine over peaches. peaches, and whipped cream 4. Beat egg whites and salt until frothy. Gradually add sugar, continuing to beat until peaks are formed. Spread over gelatin mixture and gently fold together until blended. Turn into a 2-qt. mold. Chill at least 6 hrs. Unmold onto a chilled serving plate. About 12 servings *If necessary, dry macaroons on a baking sheet in a 825°F. oven about 10 min.; cool. |