By Ann Hudson for the SNAP
Monday, July 30, 2012 —
Some taste tempting recipes that are sure to please.
Grilled Chicken with Peach Sauce
1 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons peach gelatin powder
1 medium fresh peach, peeled and finely chopped
4 boneless skinless chicken breast halves
In a saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Stir in gelatin and peach; mix well. Set aside 1 cup for serving. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with some of the remaining peach sauce. Continue grilling for 6-8 minutes or until meat juices run clear, basting and turning several times. Serve with the reserved peach sauce.
Yield: 4 servings.
4 cups water
6 cups sliced zucchini
1 cup shredded carrot
1/4 cup chopped onion
1 teaspoon salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 cups seasoned stuffing croutons
1/2 cup butter or margarine, melted
In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8-10 minutes or until vegetables are tender; drain. In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Top with vegetable mixture and remaining croutons. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until golden brown.
Yield: 8-10 servings.
Mandarin Berry Cooler
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple, drained
1 cup sliced fresh strawberries
1 medium ripe banana, cut into chunks
6 ice cubes
3/4 cup milk
In a blender, combine oranges, pineapple, strawberries and banana; cover and process until blended. Add ice and milk; cover and process until smooth. Serve immediately in chilled glasses.
Yield: 4 servings.