3/4 cup sugar (+ 1 T. sugar)
3/4 cup water
1 vanilla bean (scrape seeds and set aside) or 1 T. vanilla extract
4 peaches, pitted, peeled and cut in half (I leave peel on)
8 oz raspberries
1 T. lemon juice
Preheat grill to medium/high heat.
Place 3/4 cup sugar and 3/4 cup water, 1 T. lemon juice and the seeds scraped from one vanilla bean (or 1 T. vanilla extract) into a small saucepan and cook over high heat. Bring to a boil and cook for 1-2 minutes. Removed from heat and add peaches, set aside.
Place raspberries and 1 T. lemon juice and 1 T. of sugar into a food processor or blender and puree until smooth. Use a mesh sieve to remove seeds. Cover and set in the refrigerator.
Grill peaches for 3-4 minutes on each side. Remove from gill and place back into the syrup and cover with foil for 5 minutes. Remove peaches from syrup and serve with ice-cream and drizzle with raspberry sauce.
2 bundles of fresh broccoli – cut into bite size pieces (flowerettes)
1 can sliced water chestnuts
1/2 cup pecans, diced
1/2 lb bacon, browned and crumbled
1/2 cup raisins
1/2 cup yellow or red onion, diced
1 cup mayonnaise
1/3 cup sugar
1/4 cup vinegar
The day before you plan to serve this dish, wash broccoli and place in a large bowl. Add chestnuts, pecans, bacon, raisins and onion. In a small bowl, mix mayonnaise, sugar and vinegar well, the pour over all other ingredients and stir to coat well. Cover and refrigerate at one for one night, maybe two. Stir and serve.
2 small summer squash, sliced
1 med. zucchini, sliced
1 small white onion, sliced
1 tomato, sliced
2 T. grated parmesan cheese
1/2 tsp. seasoned salt
1/2 tsp. basil
1/2 tsp. thyme
Place all the sliced vegetables on a large cookie sheet or roasting pan. Mix the rest of the ingredients and pour over and lightly toss with vegetables.
Cover and and cook in a 350 degree F. oven on a middle rack for 20-25 minutes. Or place in a microwave safe dish and microwave on high for 8-10 minutes.
For each pound of dry beans, add 6-8 cups of water in a large pan and bring to a boil; cook for 2 minutes and then remove from heat. Let stand for an hour or so. This produces softening equivalent to soaking beans overnight. After an hour has passed, drain beans and discard the water (helps reduce gas discomfort).
Add fresh water to cover, 2 tsp. salk, 1 T. fat (oil, shortening, bacon fat, butter, etc), cover and cook about an hour or more until beans are tender.
1 lb of dry beans + 2 cups cooked beans (approximately).
1 1/2 lb fresh broccoli
1 tsp vegetable oil
1 tablespoon sesame seeds
1 tablespoon lemon juice
1 tablespoon low sodium soy sauce (or regular)
1 tablespoon sugar
Wash and trim then steam broccoli until just crisp tender (aprox 7 minutes). Drain and keep warm.
Heat oil in a small saucepan over medium low heat. Add sesame seeds and saute until lightly brown (be careful not to burn). Add lemon juice, soy sauce and sugar and bring to a boil. Drizzle over cooked broccoli tossing gently to coat. Yield 4 servings, 1 cup each