The Stanly News and Press (Albemarle, NC)

July 30, 2012

Cook's Corner

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.

Zucchini Supreme

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.