undefined undefined Kitchen Krafts
2006
Kitchen Krafts
September 2006


“Kitchen Krafts,” Friend, Sept. 2006, 43

Kitchen Krafts

Welcome the harvest season by making these fruit and vegetable recipes.

Fresh Peach Jam

10 peaches

1/3 cup sugar

1 tablespoon lemon juice

2 teaspoons unflavored gelatin

1/4 cup cold water

  1. Bring a large pan of water to a boil and drop peaches in for 2 minutes. Allow the peaches to cool, cut in half, discard the pits, then peel and chop the peaches.

  2. Combine chopped peaches, sugar, and lemon juice in a saucepan and bring to a boil. Mash the peaches and reduce the heat. Allow the peach mixture to simmer uncovered for 5 minutes.

  3. In a bowl, sprinkle gelatin over cold water and let it stand for 3 minutes. Remove the peach mixture from the heat and stir in the gelatin mixture until it dissolves.

  4. Let the mixture cool and serve it on bread, toast, a peanut butter sandwich, or an ice-cream sundae. Store the jam in the refrigerator for up to 2 weeks.

Squash Muffins

1 pound (.45 kg) yellow summer squash, chopped

1/2 cup butter, melted

1 egg

1 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

  1. In a saucepan, bring squash to a boil. Reduce heat, cover, and simmer for 5 minutes. Drain the squash and mash it in a bowl. Add the butter and egg.

  2. In another bowl, sift together the flour, sugar, baking powder, and salt. Stir in the squash mixture. Fill greased muffin cups 3/4 full and bake at 375A1F (191A1C) for 20 minutes.

Yield: 1 dozen

Stuffed Zucchini

1/2 pound (.23 kg) ground beef

1 small onion, chopped

1 1/2 cups cubed French bread

1/2 package (5 ounces/142 g) frozen chopped spinach, thawed and dried

1/4 cup tomato sauce

1/8 cup shredded cheese

1 egg white

1/2 teaspoon salt

1/4 teaspoon thyme

3 medium zucchini

1 cup water

  1. Cook the beef and chopped onion in a skillet. Drain. Add the bread cubes, spinach, tomato sauce, cheese, egg white, salt, and thyme. Set aside.

  2. Cut each zucchini in half lengthwise. Scoop out the insides, leaving 1/4-inch-thick (.63-cm) shells. Spoon the beef mixture evenly into the six zucchini halves. Place them in two ungreased baking dishes, and pour 1/2 cup water into each dish. Cover the dishes with foil and bake at 350A1F (177A1C) for 30 minutes. Bake 10 minutes longer uncovered.

Illustrated by Val Chadwick Bagley