Hello Everyone,

Here's a quick Vegetarian Treat for the Hot Summertime. This recipe calls for broccoli, snow peas, carrots, and green beans, but you can use any of your favorites. The vegetables are stir fried with garlic, ginger, and soy sauce. Serve over your favorite rice, I prefer steamed jasmine rice.

Ginger Veggie Stir-fry

Ingredients

• 1 tablespoon cornstarch
• 1 1/2 cloves garlic, crushed
• 2 teaspoons chopped fresh ginger root, divided
• 1/4 cup vegetable oil, divided
• 1 small head broccoli, cut into florets
• 1/2 cup snow peas
• 3/4 cup julienned carrots
• 1/2 cup halved green beans
• 2 tablespoons soy sauce
• 2 1/2 tablespoons water
• 1/4 cup chopped onion
• 1/2 tablespoon salt

Directions

1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Serves 6.

Have A Terrific Tuesday,

Phil

Hello My Friends,

Today we have some delicious, moist, good-the-next-day Chicken! You can use as many pieces of chicken as needed. I use breasts, thighs, and legs. Honestly, I have never found anyone who did not like this dish.

Hello My Friends,

North Carolina farmers grow as many as 70-kinds of peaches. The five month peach season in our state officially lasts from June through early October so to celebrate, here's a couple of my favorite Recipes, starting with a peach of a recipe that you can get on the table in less than 30 minutes.

Almond and Peach Crusted Pork Chops

Ingredients:

1

egg

2

tablespoons peach preserves

1/2

cup Original Bisquick® mix

1/2

cup coarsely chopped sliced almonds

1

tablespoon cornmeal

1/2

teaspoon salt

6

pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)

1

tablespoon vegetable oil

Chopped fresh parsley, if desired

Directions:

Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.

Heat oil in 12-inch nonstick skillet over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in center. Sprinkle with parsley. Serve immediately. Serves 6.

And then, for your Sweet Tooth, a down-home dessert that goes together in a flash.

Ingredients:

1/2

cup sugar

1

tablespoon cornstarch

1/4

teaspoon ground cinnamon

4

cups sliced fresh peaches (6 medium)

1

teaspoon lemon juice

3

tablespoons shortening

1

cup Gold Medal® all-purpose flour

1

tablespoon sugar

1 1/2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup milk

Cream, if desired

Directions:

Heat oven to 400º.

1. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
2. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
3. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired. Makes 6 Servings

Or, if you're watching your Calories, skip the Cobbler and try this Sorbet instead. It's the perfect light dessert. Calorie-conscious guests always say 'yes' to this, even when they might decline a slice of cake or pie.

Peach Sorbet

Ingredients

• 1 cup water
• 1/4 cup and 2 tablespoons sugar
• 1/4 cup lemon juice
• 8 medium ripe peaches, peeled and sliced

Directions

1. In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.
2. Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm. Serves 6.

Have A Terrific Thursday,

Phil

Hello Again My Friends,

Of course, for a Meatless Alternative, these really taste like Crab Cakes but without the Crab, and it's a really good way to utilize that bumper crop of Zucchini.

Connie's Zucchini 'Crab' Cakes

Ingredients

• 3 cups grated zucchini
• 1-1/4 egg, beaten
• 2 tablespoons and 1-1/4 teaspoons butter, melted
• 1 cup and 3 tablespoons bread crumbs
• 1/4 cup and 2 teaspoons minced onion
• 1-1/4 teaspoons Old Bay Seasoning TM
• 1/4 cup and 2 teaspoons all-purpose flour
• 1/2 cup and 1 tablespoon and 2 teaspoons vegetable oil for frying

Directions

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides. Serves 6.

Have A Wonderful Week,

Phil

Here's a little something different on the Menu tonight for Friday night Fish Night. Although it looks quite complicated to make, this dish is ready in less than 15 minutes, thanks to jarred Thai red curry paste. Be sure to use underripe or barely ripe bananas, which are less sweet and hold together well in the sauce. Serve with Steamed Jasmine Rice and Gingery Sautéed Carrots.