Text 40696, 77 rader
Skriven 2010-08-03 22:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Pies
============
-=> Quoting Carol Shenkenberger to Dave Drum <=-

 DD>        Title: No Fail Pie Crust

 CS> Title: Xxcarol's Cherry and simple

I went to make my cherry pie and the cherries were gone! It's
amazing how much two tiny people can put away snacking. I had bought
5 quarts.

We ended up making blueberry tarts instead from some of the
blueberries I had frozen just a week previously, planning on keeping
them until winter time.

Lots of peaches and plums available this time of year too...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basil-Garlic Chicken Breasts with Peaches
 Categories: Chicken, Grill, Smoked, Fruit
      Yield: 4 Servings
 
      1 c  Balsamic vinegar
    1/4 c  Molasses
      2 tb Freshly cracked black
           Pepper
    1/2 c  Basil; roughly chopped
      3 tb Garlic; minced
    1/4 c  Olive oil
      4    Whole boneless chicken
           Breasts
           Salt and freshly cracked
           Black pepper; to taste
      4    Peaches; halved and
           Pitted
 
  In a small saucepan over medium-high heat, bring the vinegar to a
  boil and cook until it is reduced by half, 20 to 25 minutes. Stir
  in the molasses and black pepper, remove from the heat and set
  aside.
  
  Meanwhile, in a small bowl, combine the basil, garlic and olive
  oil, and mix well. Rub the chicken breasts with this mixture,
  sprinkle lightly with salt and pepper, and grill over a medium
  fire, skin side down, until the skin is crispy, 8 to 10 minutes.
  Turn the breasts over and grill for another 6 minutes. To check
  for doneness, nick one of the breasts at the fattest point; the
  meat should be fully opaque with no traces of pink.
  
  As the chicken breasts are finishing up, place the peaches on the
  fire, cut side down, and grill until they are nicely browned,
  about 2 minutes. Flip them over, brush the cut side with the
  balsamic glaze, and continue to cook for another 2 minutes. Remove
  the peaches from the grill, give them another coat of glaze, and
  serve whole or sliced with the chicken breasts.
  
  Recipe By: License to Grill by Chris Schlesinger and John
  Willoughby
  
  Source: San Fran Chronicle 28 May 1997  "Get Smoke in Your Eyes With
  Grilling Guides " by  M.A. Mariner
  
  From: Brenda Adams To: Recipelu
 
MMMMM


Cheers

YK Jim


... Finally, at 60 years old, I am old enough to be a good father.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)