Peach Jam

 

Ingredients

4 cups prepared fruit (about 3 lb. fully ripe peaches)

2 tbsp fresh lemon juice

1 tsp produce protector

1 box SURE-JELL Fruit Pectin

1/2 tsp butter or margarine

5-1/2 cups sugar, measured into separate bowl

Instructions

Step 1

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Step 2

Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Step 3

Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Step 4

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

 

Each batch fill 8 pint jars

Peach Pie

 Graham Cracker Crust

1 1/4 Cups Graham Cracker Crumbs

1/4 Cup sugar

6 TBS Butter

Bake at 375 6-8 minutes or chill for 45 minutes

Cream Pie Filling

3 oz cream cheese at room temperature

1 Cup powdered sugar

1 Cup whipped cream

1 tsp vanilla

Cream cream cheese and powdered sugar, whip cream and then fold together and put into pie shell.

Slice peaches for top and then make glaze

Glaze

2 mashed up peaches

1/2 Cup sugar

1 TBS corn starch

1 tsp lemon juice

1/2 tsp almond flavoring

1 TBS butter

Bring to a boil then put in blender and gently toss with the prepared peaches when the glaze is cooled.  Top the pie and refrigerate

Taco Chicken

 Ingredients

• 1 pound chicken breasts or thighs
  
• 2 limes
• A splash of red wine vinegar
• 2-3 cloves garlic pressed or coarsely chopped
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
• Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
• Place chicken on lightly oiled grill over medium heat and close the lid. Cook for 7 minutes, then flip the chicken, close the lid, and cook for another 7 minutes, or until the internal temperature reaches 165°F.
• Remove from the grill, lightly cover with foil, and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

Southwest Pasta Salad

 Ingredients

• 1/2 lb bowtie pasta
• 1 14 oz can black beans drained and rinsed
• 2 roma tomatoes diced or about 3/4 C or halved cherry tomatoes
• 1 large red yellow, or orange bell pepper, diced small
• 1/2 cup sliced green onions
• 1/2 cup frozen fresh corn
• zest from 2 limes
• optional: 8 oz diced cooked chicken this is fantastic
• 1/2 cup Queso Fresco or Cotija Cheese or you could sub grated jack, cheddar or pepperjack

Dressing:

• 6 Tbs fresh lime juice about 3 juicy limes
• 1/4 C white wine or rice vinegar
• 4-5 cloves garlic roughly chopped
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp kosher or sea salt
• 2 tsp sugar add a touch more if your limes are extra sour/bitter
• 3/4 C canola oil
• 1/2 C roughly chopped cilantro

Instructions

• Boil pasta in salted water according to package directions.  While it's cooking, prepare dressing.
• First zest your limes and place the zest in a large salad bowl.
• Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
• When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.
• Makes about 4-6 dinner sized servings or 10-12 side servings
   
  Picture and recipe from Our Best Bites - Sara Wells
  

Cornwalls Tostadas

2-3 Bell Peppers- we try to get a few different colors

1 cup of corn

2-3 Shredded Chicken Breasts Cooked 

(I always have little bags of chicken breast pre cooked in my freezer 

so its easy to grab and toss in)

Fresh Salsa

1 package Corn tortillas

Cheddar Cheese

Instructions:

1. Preheat the oven to 375.
2. Put 1-2 TBS of oil on a foil covered baking sheet (helps with cleanup) or a 9x13 glass dish.
3. Cut up peppers and place them in your baking dish and put them in the oven for 10-15 minutes or 
   until soft- remove from oven.
4. Add chicken, corn and ½ cup of fresh salsa to the cooking dish and mix. Place back in the oven for 
   10 more minutes.
5. While the meat and veggies are cooking place 4-5 corn tortillas on a baking sheet. Put 1 TBS of shredded 
   cheddar cheese on top of each tortilla (more if you like extra cheese).
6. Place the baking sheet in the oven for 3 minutes or until cheese is melted then remove and make 
   another batch (you can keep the veggies in or take them out while you do this.)
7. Once you have enough (for your family) tortillas- serve a small amount of meat and veggies on 
   each tortilla

7 Up Cake

 3 cubes of butter ( 1 1/2 cups)

3 Cups sugar

5 eggs

3 Cups flour

2 TBS lemon juice

3/4 Cups 7-up

Mix all the above ingredients together.   Pour into a well-greased and floured bundt pan. Bake at 325 for 55-65 minutes or until very golden brown.  Turn out onto a cake plate and sprinkle with powdered sugar.

Homemade Egg Noodles

 Ingredients

• 1 large egg, beaten
  

• 2 tablespoons milk

• ½ teaspoon salt

• 1 cup sifted all-purpose flour, or more as needed

Directions

1. Combine egg, milk, and salt in a bowl. Add sifted flour and stir until a dough forms, adding more flour as needed, a little at a time, for the dough to come together. Separate into two balls.

2. Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes.

3. Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.

4. Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.