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THE NEWS Mouthwatering Summer Recipes
Gazpacho
From: Williams - Sonoma Soup
2 tsp anchovy paste (optional)
4 cups tomato juice
3 lbs ripe tomatoes, peeled and seeded, then chopped
2 cups chicken or vegetable broth or stock
2 T olive oil
2 T red wine vinegar
3 cloves garlic, minced
Salt and freshly ground pepper
3 cucumbers, peeled, seeded, chopped
1/3 cup finely chopped red onion
1/3 cup plus 2 T finely chopped fresh basil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ cup sour cream (optional)
In a large non-aluminum bowl, combine the anchovy paste
and tomato juice and whisk until paste is dissolved. Add
tomatoes, stock, oil, vinegar and garlic and whisk until
blended. Season to taste with salt and pepper. Add
cucumbers, onion and 1/3-cup basil and mix well. Add the
chopped red and yellow bell peppers, reserving 2 T for
garnish.
In a blender, puree 3 cups of the soup. Return puree to
large bowl. Cover and refrigerate until well chilled, at least 4
hours.
Just before serving, taste and adjust the seasoning with salt
and pepper. Ladle the soup into chilled bowls and garnish
with the reserved peppers, sour cream, and remaining basil.
Quick and Easy Peach Cobbler by Gaylene 1/4 cup butter or margarine
1/2 cup sugar
1/2 cup flour
1/2 cup milk
1 1/2 tsp baking powder
1 - 2 fresh peaches, peeled and sliced Melt butter in an 8-inch square baking pan. Mix together sugar, flour, milk and baking powder. Pour batter over melted butter in baking dish and lay peaches on top. Sprinkle with cinnamon and sugar to taste. Bake 350 degrees for 45 - 50 minutes until golden brown. Top with fresh whipped cream or ice cream if desired.
This Months Tip: Fire Up the Grill!
A cookout with friends and family is one of life's great pleasures. Maximize enjoyment by preventing foodborne illness, on the rise during hot summer months. The Partnership for Food Safety Education offers these tips: Wash hands and surfaces often with hot, soapy water. When eating at a campground or other picnic area, find out if there's a source of clean water. If not, bring water and moist towelettes for cleaning hands and surfaces.
Don't cross-contaminate. When packing a cooler, wrap raw meats securely to keep juices from touching other foods. Wash plates, utensils, and cutting boards that held raw meat or poultry before using again for cooked food.
Make sure meats are cooked well. Visit www.fightbac.org for a list of suggested temperatures.
When in doubt, throw it out. Food left out of refrigeration for more than two hours may not be safe to eat.
Above all, long, languid summers are a time of rest and renewal. With a bit of common sense and caution, all the season's treasures are yours for the asking. See Ya Next Month Page By BroadwayBaby |
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