Posts from the ‘Recipes’ Category

A TASTE OF SUMMER TO REMEMBER

It’s the end of September, we’re back in work mode, used to our winter schedules and though the weather is still warm and sunny, we realize the days are much shorter and there’s a nip in the evening air. We realize that summer is truly past and we become nostalgic. The heat waves were ‘hot’ not sweltering and we forget that it ever rained. 

It’s the perfect time to use the last of summer’s produce to make foods to brighten up meals on snowy winter days and remind our taste buds that another summer is coming. Luckily, the last of a season’s produce, the under or over ripe pieces, often cook up better than the prime ones.

I’m not talking about heavy duty canning or freezing. These are simply a few easy recipes, mainly condiments, which I like to have on hand to perk up winter meals. They usually cheer up the diners’ mood as well, sparking summer memories and plans for the coming one. Oh yes! And they taste good too!

If you want to preserve more of summer’s bounty please check out my posts for Sept. 10, 2013,   Sept. 15, 2016,     Sept. 22, 2016,     Sept.13, 2018,   Sept. 20, 2018, and Sept. 10, 2020.

RECIPES: Yields depend on quantities chosen to work with

Watermelon Pickle:
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 mins. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 mins. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated.

Mint Sauce: Makes about 24 oz.
Per 1 bunch mint as sold in a market
Strip the leaves, and put in a saucepan.  Cover with cider vinegar.  Simmer about 8to 10 mins. until leaves are limp. Add sweetener to taste. Sugar is usual, but substitutes can be used as well. Just be sure it’s dissolved. Allow to cool in the pan. Blend until the leaves resemble coarse grains. Bottle and store in a cool, dark place. Keeps indefinitely. Use with lamb, vegetables and in sauces.
TIP: I use salad dressing bottles

Peach Brandy:
Peaches –Alberta suggested
Sugar
Peel the peaches and place them in quart jars. Cover with sugar and allow to stand until sugar is dissolved and peaches render juice. Continue adding sugar and allowing it to dissolve until juice covers peaches. Seal jars with tight lids, wrap them in heavy paper to insulate them and keep out light. Store in a cool, dark place and after 3 months, strain off the juice to serve as a liqueur and slice the peaches as a topping or garnish. Store as any liqueur.
NOTE: To peel the peaches, dip them in boiling water for u to a minute, then puncture the skin with the tip of a paring knife and pull the skin off.

Apricot Chutney: Yield 3cups- Adapted from Food.Com*
2 cups apricots-pitted and roughly chopped
1 large red onion-diced
1 cup raisins
2 cups brown sugar
2 cups apple cider vinegar
1 tsp. mustard seeds
1>2 tsp. salt-to taste
½ tsp., curry powder
¼ tsp. turmeric
1 tsp. allspice or cinnamon
1 Tbs. minced Serrano chili-optional
Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves. Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it’s nice and thick. Keep an eye on the heat and stir often so it doesn’t burn. Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely. Store in a cool, dark place, refrigerate after opening.

Green Tomato Chutney: Yield about 3 cups
2 cups chopped green tomato (about 3 medium)
1 cup chopped Granny Smith apple
½ cup sugar
½ cup chopped green bell pepper
½ cup chopped onion 
¼ cup cider vinegar
2 teaspoons grated lemon rind 
2 tablespoons fresh lemon juice
1 tablespoon minced peeled fresh ginger
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground red pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 min. or until thick, stirring frequently. Cool; pour into airtight containers. Can be refrigerated 2 months and frozen 6, but press a piece of plastic wrap over the chutney before adding the lid to prevent contents from becoming watery.

My Easy Plum Granita:  Serves 4
2 b. ripe plums-stoned
Water to cover
Sugar to taste-or sweetener
Place the water and sugar in a pot and heat to dissolve sugar-tasting for acceptable sweetness. Add the plums and bring to a boil, reduce heat and simmer until plums are very tender, about 25 min. Add the ginger and allow to cool OR substitute (1) 30 oz. can of purple plums, pits removed, and a pinch ginger, and skip the cooking. Process the fruit to a puree, adding syrup. Place the puree in a sealed container, freeze for 1 hr. and re-blend to properly aerate it. Repeat until entire container is a smooth texture. Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE: This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.

Zucchini: * Is a wonderful vegetable to add surprise to a winter dinner. I like to serve it in
Microwave Ratatouille: Serves 2-3
1  medium zucchini frozen in slices-thawed
1 medium onion in 1/8ths
(1) 14.5 oz. can diced tomatoes (with seasonings optional)
1 Tbs. oil
Garlic powder, salt and pepper optional
Microwave the onion in the oil 1 ½ min. in a bowl. Add the zucchini and tomatoes and microwave 2 min. Serve hot.
*Due to high water content, zucchini doesn’t freeze well.  Whole or in prepared dishes, it deflates when thawed. I’ve had success freezing ¼ inch thick slices by plunging them first into boiling water for 1 min. then into ICE water for 2 min. drying them on towels and freezing them on a cookie sheet before bagging. 

Corn:
Frozen yellow corn is readily available in markets, but real corn lovers like white and that’s a DIY project but don’t worry it’s easy. I come from a state famous for its white table corn. My Mother-in-Law taught me to brace the bottom of each corn cob in the center of a tube pan. Using a sharp knife, slice off the kernels, letting them fall into the pan. She used 1 cup bags to package which she considered a single portion or the amount usually required for adding to 4 portion dishes.  She stored the small bags in larger plastic containers. Corn is a great addition to Chili, soups and stews.

Tips on Freezing Vegetables:  Make sure items are clean. ‘Blanch’ by dipping into boiling water long enough to brighten color and take the rawness off. This varies with each individual product. For zucchini slices it’s a few seconds, for corn on cob it’s about 5 min. Run the produce under COLD water to stop the cooking and lay on paper towels to dry completely. Now is the time to strip the corn cob
Cover cookie sheets with waxed paper, spread the pieces out without overlapping and freeze the produce according to your freezer’s rate, usually between 40-60 min. The reason for freezing the produce on cookie sheets is to capture color, freshness and taste. The reason to take pains to be sure there’s no overlapping is to avoid clumping and damage in storing, as well as to make it easy to remove a desired portion. It’s important the packaging maintain these assets.
1.Use zip lock bags or square plastic boxes with secure lids.
2.Do not let the items thaw, package for storage quickly
3.Place the items in the containers individually, not overlapping
4.If layering is necessary to fill the container, separate them with accordion-like folds of waxed paper-not plastic wrap
5. Corn is best in bags and should be spread to an even thickness
6. Make room in the freezer to store these containers flat, even stacked, but never on end, allowing the contents to clump together

Cooking: Because these items have been blanched and domestically frozen, which takes more time than the commercial flash method, they take a few minutes less time to cook. 

9 DINNERS TO START FALL RIGHT

There are two Falls. There’s the seasonal one when the leaves turn color and the air becomes increasingly brisk. Then there’s the calendar one that that arrives like a sledgehammer Labor Day week, expecting us to change our wardrobe, lifestyle and attitude in 72 hours. The weather can be just as warm and sunny but on Monday it beckons us to come out and enjoy it and by Wednesday it simply makes the commute easier. 

Classes have begun, winter work agendas are implanted and we’re busy arranging our schedules to accommodate committee meetings and organization events. Dinner is no longer a casual summer get-together but once again a problem to plan and fit into everyone’s schedule.

Each year I’ve written an article on Back-to-School Dinners, recommending recipes which were easy to prep, quick to cook and could be served in shifts, if necessary. However, this year is different. More people are working from home, and more people are cooking, used to having family members around and hopefully helping.

So I’m giving 3 sets of 3 recipes each–All serve 4 and 7 are from my book Dinners With Joy. The First is 1-pot meals, ready in 30 min. including prep, which anyone can do. The Second is also of easy prep and quick cook recipes, but they can be made a day or two ahead and served in shifts. The Third is 3 recipes, again easy prep, but made in advance, perhaps in spare time over a weekend, and fast cooking without thawing, frozen for that night when you truly don’t know “What’s for dinner?”

RECIPES

GROUP I

Tortellini all Panna                                                                          

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile,    heat the ham and peas with the butter, over medium heat in the skillet.  Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

NEW New England Boiled Dinner
1 lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine
(2) 1 lb. bags frozen French cut green beans
(2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé
(1) 14 oz. can chicken broth
2 Tbs. butter
Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are very tender.

Chicken Pizza

(1) 16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*

2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces or 1 cup cooked chicken diced

½ cup Riciato** OR equal amount green salsa, or pesto

 ½   cup sour cream

1 large broccoli crown separated and blanched OR (1) 10 oz. bag frozen broccoli cuts thawed and drained

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper 

6 sun dried tomatoes, either in oil or reconstituted in the microwave, drained and in large dice (optional)

4 oz. can mushroom stems and pieces –or sliced black olives(optional)

4 oz. Monterey Jack cheese grated – Or optionally Pepper Jack

Preheat the oven to 410 deg. or temperature recommended on the pizza shell. Also check time of cooking. Microwave the onion and bell pepper with the oil and Lemon Pepper 2 min. Spread the sour cream over the pizza shell, then spread the Riciato sauce, pesto or salsa verde over that. Evenly scatter the toppings over the sauces, including the oil and seasonings with the onion and pepper. End with the cheese. Bake at 410 degrees for 15 min., or as pizza shell package directs.

* (2) 12 inch flour tortillas can be substituted for the pizza shell-brush one side of each with water and press together.

(For anyone on a low carbohydrate diet)  

** Riciato is a mild, flavorful sauce made from cilantro (found in most markets). If you want a spicier pizza use the salsa Verde in the level of your choice or sprinkle a dash of red pepper over sauces. 

Group II

Stuffed Zucchini

1 lb. ground beef

4 large zucchini

¼ tsp lemon pepper

(3) 8oz cans tomato sauce

1 Tbs. garlic powder- or to taste

2 Tbs. oil

2 tsp. dried oregano

2 tsp. dried basil

 ½ cup grated Parmesan cheese + to pass

Split zucchini lengthwise, and scoop out only the seeds with a spoon.  Mix beef and lemon pepper. Fill zucchinis with the beef, pressing it in and mounding it on top. Sprinkle with about ½ cup of the cheese, equally divided. Place in an ovenproof pan with ¼ to ½ inch of water on the bottom (a bath).  Bake in a preheated 350 degree oven about 30 min or until meat begins to brown. Plate separately and serve.

Meanwhile, heat the tomato sauce in a saucepan; add all the other ingredients except cheese. Allow to simmer while the meat cooks. Spoon some over the zucchini boats on the plates, or simply pass it and the cheese on the side.

Fish Rings
These freeze well using fresh fish, and can be cooked frozen, simply add 6 to 8 mins. more cooking time. Otherwise, just use frozen filets, thawed.

4 large firm white fish fillets- Flounder or Tilapia– divided in half lengthwise

(2)10oz boxes of frozen chopped spinach – thawed and drained – 

2 eggs

2 envelopes chicken bouillon granules OR

2envelopes beef bouillon granules

Ground nutmeg

2 tsp butter

1 lemon quartered

Toothpicks

In a bowl, mix the bouillon packets and the eggs with the spinach making sure they’re well combined. Divide the mixture into 8 portions, and roll a strip of flounder around each, tail end over the thicker one, leaving enough overlap to secure with a toothpick.

Preheat oven to 350 degrees, and melt the butter in an ovenproof dish large enough to hold the fish rolls comfortably. You may need a spatula to transfer the rolls to the dish, but be sure they are upright and the sides are straight. Sprinkle the tops with nutmeg, and bake @ 20-25 min. until fish is very white and opaque, and eggs bubble out of the top making a white foamy sauce. Serve at once with pan juices. Garnish with lemon wedges.

If Using Fresh Fish-To Freeze-Prepare up to point of baking. .Cover as directed and freeze for up to 2 weeks. Uncover and bake as directed above, adding 6-8 min to cooking time or until eggs bubble and form a sauce-like topping.

Glamorous Ham Casserole                                                                                       2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s
2 cups cooked ham in ½ inch dice. About ¾ lb. OR 3 thick slices from the Deli. Smoked Turkey or Turkey Ham will do as well

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Group III

Mediterranean  Fish

This is my play on a classic fish dish. Any firm fish, which can be rendered skinless, works as well. I often use frozen Flounder, Tilapia or Salmon fillets. 

4 boneless, skinless fillets of a firm fish @ 1 ½ – 2 lbs. preferably thawed, but can be left frozen.

(1) 26oz can diced tomatoes – divided with ½ reserved
(2) 10 oz. boxes frozen chopped spinach or 1 bag fresh spinach leaves

½ tsp lemon pepper 

2 Tbs. oil

Paprika

Place the oil in a pan large enough to hold the fish. If using frozen spinach, thaw and squeeze out excess water, then spread out in the pan. If using fresh baby spinach leaves, wash by running under warm water in a strainer, shake well and spread out on 4 plates. Place the tomatoes either on the spinach or in the pan and top with the fillets, evenly placed, then the oil. Sprinkle with lemon pepper and paprika. Bake at 350 deg. about 25 min. or until fish flakes easily. Remove fish with a spatula, if serving fresh spinach, allow the tomatoes to wilt the spinach as plating. Spoon excess tomatoes around the fish.

Pork Chops Basil*

 (8)  ½ inch thick center pork chops well-trimmed

½ cup flour

1 Tbs. garlic powder

2 Tbs. dried basil

½ a small can frozen orange juice concentrate

Water to dilute juice

¼ cup cream sherry or Madera

Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for 3/4  hour. Remove from oven, turn on broiler, and avoiding steam, lift foil. Dilute orange juice with the wine and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.

Lemon-Honey Chicken Breasts*
4 boneless chicken breasts-with skin-the skin doesn’t add calories and traps the marinade for flavoring.
½ cup fresh lemon juice or equal amount of concentrate
¼ cup honey
3 Tbs. fresh minced thyme or 1 ½ Tbs. dried
Rinse the breasts well and pat dry. Place them in a pan or freezer safe container large enough to hold them flat without overlapping. Mix the other 3 ingredients and swab the chicken, making sure to get up under the skin. Allow to set for 30 min. swab again. If freezing, place plastic wrap directly over the meat, cover the container and freeze for up to 2 months. Store the extra marinade in a small jar in the refrigerator. Roast the chicken at 425 deg. for 30-40 min. until thermometer reads 165 deg. or juices run clear, frequently basting with the reserved marinade.

*NOTE: A suggestion for delicious, complimentary sides for these 2 entrees, which can be ready when they are, would be microwave baked sweet potatoes and a frozen green vegetable such as broccoli flowerets, green beans or asparagus.

PRICE INCREASE FOR THE SAME DINNER 2015-2021

On Sept. 3, 2015, I wrote about participating in a charity auction box dinner. The only rules for my contribution were that a dessert be included, need for utensils be minimal and that the choice of dishes easily consumed. I chose oven fried, Garlic Dusted Chicken, Chili-Lime Sweet Potato Salad, Balsamic Marinated Green Beans and Peach-Plum Pie. Back then I was able to include a tossed green salad for a total cost of under $12.00 or to be precise for $11.65.

Although I don’t usually post full menus, I decided to write about this dinner as an exercise keeping costs down while organizing a full, company acceptable meal in September 2015. Four years later I re-created the dinner to study price changes. On Sept. 1, 2019 I reported that I could bring in the meal for under $16.00, actually $15.15, if I omitted the salad.

Only two years have passed but I thought it would be interesting to duplicate this meal again and learn today’s cost, especially in view of the pandemic’s financial repercussions. Again by omitting the original salad, I could duplicate the dinner for $18.90. That’s a steady price increase of, roughly, $1.35 per year, indifferent to any economic problems caused by Covid. It proves the validity of the forecasted 5%-7% increase in prices for the foreseeable future, independent of our national economic situation. The explanation is provided in the footnote below. *

I include the recipes and the accountings from each of the three years in this post, please note the resources are the same. For the consumers this forecast means that either income keeps pace with the prices or changes are needed in shopping practices to maintain nutritional standards. Most people find food shopping time consuming and stressful even without financial boundaries. This prediction will ramp up the anxiety each year. 

As a personal chef service owner, I deal with shopping for multiple meals on a daily basis and have developed a system to save time, stress and money, without clipping coupons, chasing sales or changing markets. I simply didn’t have time for that. The system worked so well, I applied it to my personal food shopping, then shared it with friends who were equally pleased with the results. I’m currently turning my system into a course but meanwhile check out the summary here:  January 14, 2021.

 ACCOUNTINGS

2015-Sources Redner’s Supermarkets, Local Farmer’s Market
Chicken @ $0.98 lb. family pack 3lb or more was $4.22 -10 thighs in pack=$0.42 each= $1.68
Chicken @ $1.18 lb.- 6 drums $2.89
Fresh green beans $1.00
Lettuce – 1 head iceberg $1.28
3 Sweet potatoes @ $1.08 lb. . $2.36
Peaches and Plums @ $0.68 lb. 6 items, 3 each $2.44
TOTAL——————- $11.65                                      

2019-Sources Aldi’s Market, Local Farmer’s Market
Chicken @$0 .88 –family pack-6.03lb. =$5.50
Green Beans $1.19 per fresh pack =$2.38
Sweet Potatoes @$0.78lb. -3lb. =$2.34
Peaches &Plums @$0.98lb.-3.5lb=$3.43     
2 limes@$0.25 each =$0.50
Cashew nuts-1 pkg.-$1.00
Total—————–$15.15                                     

2021– Sources Aldi’s Markets. Local Farmer’s Market
Chicken @ $0.99-family pack-6.20 lb. = $6.40
Green Beans @$1.49 lb. 2 lb. =$2.98
Sweet Potatoes @0.78 lb. 3 lb. =$2.34
Peaches &Plums @$1.28 lb.-3.5 lb. =$4.48  
2 limes @ $0.50 each = $1.00
Cashew nuts-1 pkg. $1.00
Total—————— $18.20                                 

RECIPES                                                                                                             
Teriyaki Basted Garlic Dusted Chicken: Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well . Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature, Optionally, strain and chill pan juice to make aspic to serve on the side.

Lemon Seasoned Fresh String Beans: Serves 6-8
(2) 1lb. pkgs. fresh whole green beans
2 tsp. olive oil
1 1/2tsp. chicken bouillon granules
2 Tbs. chopped lemon balm leaves
OR if fresh herbs aren’t available use vinaigrette recipe below
Cook beans as per package directions, drain and toss with oil, seasonings and herbs, if using . Serve warm or chilled.

Sweet Potato Salad with Lime: 6 servings (Substitutions noted)
2 lbs. sweet potatoes
1/3 cup fresh lime juice – (I used ¼ cup concentrated+ water to equal 1/3 cup.)
1 Tbs. minced fresh ginger – (I used a rounded ½ tsp. powdered)
1 jalapeno minced- (I used a few drops of hot sauce)
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped – (omitted)
1 Tbs. lime zest – (omitted)
2 Tbs. chopped fresh mint
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm and cool. Blend the next 4 ingredients adding oil in a stream to make vinaigrette, season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

Peach-Plum Pie Serves: 8-10
For Filling-
1 ½ lbs. . fruit pitted, peeled if needed and sliced if needed, I used 3peaches and 3 plums
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained. (raisins or craisins)
When dough is ready, toss all the ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon before adding fruit

Tossed Green Salad-As included in the 2015 posting
About 2 lb. fresh greens-enough for 6 servings
Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add oil in 3 parts, shaking between. If using a blender or bowl add oil in a thin stream with machine running or constantly stirring.
Toss with lettuce in bite sized pieces*
ADD-1 cup fresh herb leaves and blossoms if available.—chives, oregano, any type basil, cilantro etc.
*Greens can be stored in water, chilled, for a few hours, then drained and tossed with dressing.

——————————————————————————————————————————————

*The story is simple. When a very efficient exfoliant was developed during the Vietnam era, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property.  However, private labs became involved in this project, with greater funding and developed a ‘super’ soy bean seed.

In the early ‘80s history was made when the first U.S. patent for a living organism was issued, not for the seed, but for the process which created it. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, the holder of the patent controlled the seed and consequently controlled the price of the crop. Please note the greatest price changes in the above accountings.

Now this process, in some form, has been applied to the seeds of most produce plants making them GMOs.  Included is fodder for our livestock which takes the axiom from above one step further. The one who controls the feed crops controls the husbandry industry and, consequently, the prices on meat and dairy.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins, especially of the produce and seafood items, fresh, frozen and canned. You’ll see many products are now farmed internationally according to climate, not limited to their country of origin and transported to markets worldwide. Also note that 99% of packaged items contain soy or corn products, unheard of 50 years ago, when soy was rarely used in the U.S. as other than a cover crop. It helps to explain the complete control international conglomerates have on our food supply and understand why prices are no longer influenced by the economy of any one country and that the reality that the situation can‘t or won’t be altered for many years, if ever.