SUMMER RECIPES

Time to share some of our favorite summertime recipes.

CRACKED JAPANESE CUCUMBER SALAD Use about 1/2 pound thin-skinned Asian cucumbers. Partially peel if desired.  Cut off the tips. Make a little cut lengthwise in the end.  Twist to crack the cucumber into 1 to 2-inch bite size pieces.  Be careful not to crush the flesh. Sprinkle 1/4 tsp salt over the cucumber. Mix and place in refrigerator for half an hour while liquid comes out of the cucumber.  Remove cucumber from the refrigerator and gently drain off the liquid and lightly squeeze to extract more liquid.  Pour 1 Tbsp soy sauce over cucumber and mix to coat pieces.  Next pour 1/2 tsp sesame oil over cucumber and mix.  Sprinkle with 1/2 tsp toasted sesame seeds.  Best if served cold. Variation:  Use the dressing on steamed green beans.  The flavor gets better if marinated for four hours or overnight.

 

OVERNIGHT CUCUMBER PICKLES Combine 3/4 cup sugar, 4 tsp salt, and 1 cup water in a microwavable  bowl or canning jar.  Heat in microwave and stir. Repeat till sugar is dissolved. When cool, add 1/3 cup vinegar. If desired, you may add garlic or chili pepper. Partially peel Japanese cucumbers lengthwise if desired. Slice into rounds 1/4 inch thick. Place pieces in the liquid till full. Enjoy the next day and for the next week.

PEACH CRISP Topping: Combine 3/4 cup packed brown sugar,  1/2 cup flour,   1/2 cup quick oats,  1/3 cup softened butter or margarine,         1 tsp cinnamon,   1/2 cup chopped nuts.  Mix well. Filling:                5 cups sliced peaches                         1 tsp lemon juice                        .                          1//4 cup sugar                                     3 Tblsp flour                                                          dash of salt                                                                                       Peel peaches if desired.   Combine  peaches with lemon juice, sugar, flour and dash of salt.  Mix gently.  Heat oven to 375 degrees. Lightly grease 8x8x2 inch pan.  Arrange peaches in the pan.  Sprinkle topping over peaches.  Bake about 30 minutes or until topping is golden brown and liquid is bubbling. Serve warm with ice cream if desired. Orchard peaches often have more juice than store peaches. May need to increase thickener.  May use other fresh fruit such as apples or apricots.

PEACH COBBLER Crust 1 egg             1/3 cup milk                 3Tbsp melted butter or   margarine   1 /4 cup sugar               2 tsp baking powder           1 cup flour     1/4 tsp salt   Beat egg lightly.   Add sugar, margarine or butter, and milk.  Sift together:  flour, baking powder, and salt.  Add to egg mixture.  Beat thoroughly. Set aside. Filling 8 peaches peeled and sliced         5 Tbsp. flour           1//3 cup sugar            1/4 tsp cinnamon    Grease 8 x 8-inch baking pan. Preheat oven to 375 degrees.    Combine peaches, cinnamon, sugar, and flour.  Add peach mixture.  Sprinkle with more flour if there is a lot of juice.  Cover with batter and bake for 30 to 40 min or until lightly browned.  Serve warm with whip cream or ice cream if desired. May use other fresh fruit such as blackberries or apricots

BLACK AMBER or FRIAR PLUM PIE 4 1/2 cups Black Amber Plums. (About 3.5 pounds) unpeeled and sliced 1 cup sugar             1/4 cup Tapioca 1/4 tsp Almond extract Pie crust Mix all ingredients and let stand 15 minutes.  Line pie plate with bottom crust.  Pour plum mixture into prepared pie crust. Top with 1 tbsp diced butter.  Put on the top crust, seal and pierce holes in the crust.  Sprinkle with sugar and cinnamon.  Bake at 400 degrees till bubbly, about 45 to 50 minutes.