Recipes Included On This Page Peach Pandowdy Pear and Gorgonzola Salad Potato and Bean Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.