a couple recipes to share

It has gotten cooler here the past few days with highs not reaching 70 and lows in the 40’s. Gloriously, fall is on the way! One of our favorite fall suppers is soup, salad, and good bread. Here is a new salad recipe we tried this week and really liked. The original came from a Southern Living magazine but I tweaked it a little.

Citrus Salad

Bibb lettuce (I added endive)
sliced avocados
can of pink grapefruit slices, drained
can of mandarin orange slices, drained

Tex-Mex Vinaigrette

1/2 cup orange juice
1/4 cup fresh lime juice
1 tsp. brown sugar
1/2 tsp. cumin
1/2 tsp. coarse salt
1/2 fresh ground pepper
1/3 cup olive oil

Arrange salad on chilled salad plate (place plates in freezer for a couple hours prior to filling and serving)

Mix together all dressing ingredients, adding olive oil last as you whisk together. Chill at least one hour. Pour over salad right before serving.

I served this with corn chowder and crusty French bread but I think it would really be even better with Black Bean soup.

The abundance of peaches in our local Hy-Vee this week seemed to beg me to make peach pie so I did. I just learned the very best way to remove the peels before slicing peaches that will be baked. Place whole peaches into a pot of boiling water for several minutes and then plunge them into ice water. The peels will slip off effortlessly. Set aside until cool and slice for pie or cobbler or remove the pits and make into dumplings. Here is the near-perfect peach pie recipe that I have used for years. It is from the Farm Journal Complete Pie Cookbook, which is out of print but you can often find the Farm Journal series on e-bay. My very best recipes have all come from these books.

Old Fashioned Peach Pie

If you struggle with making pie crusts or want to whip up a pie quickly and don’t have time to make the crust, try using the pre-rolled pie crusts in the refrigerated section of your local grocery store. I like the Kroger brand crusts the best when I don’t have time to make my own.

Pastry for 2 crust pie
5 cups sliced fresh peaches
3/4 cup sugar
4 TBS. flour
1/4 tsp. cinnamon, nutmeg, or apple pie spice
1 tsp. lemon juice
1/4 tsp. salt
2 TBS. butter

Combine sugar, salt, and spices. Mix with peaches, adding lemon juice if desired. Pour into pastry shell. Dot with butter. Top with crust, crimping the edges and venting the top crust with tines of a fork or decorative utensil.

Bake at 425 (tin pan) or 400 (glass pan) for 40-45 minutes or until crust is brown. If you have used the boiling water/ice water method to peel the peaches, you won’t need to worry about them being cooked. (Hint: Make two pies and serve a slice to your husband before he leaves for work in the morning. My grandma used to bake several pies every morning to serve the farm hands and the men loved it!)

Top with vanilla ice cream and a tiny bit of nutmeg if desired.

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