Recipes of the Month from Melanie

September reminds me of years of sitting with my elbows on the table, a knife in my right hand, a quart jar to my left and a 9x13 cake pan, placed in just the right place to gather all the drippings and skin from peeled peaches. What a mess canning peaches was, but oh, how sweet

the finished reward! Here are some new recipes taken from Peach 101. The place to call for information on the book is at the end.

I used to "can peaches" until a few years ago. I found that DelMonte sells them in quart jars for cheaper than I can preserve them, but I somehow miss the mess and taste of a warm peach, devoid of skin, juices dripping down my chin, during the September month. Hope these

recipes will bring many tasty moments for you.

I love you Mom!

Mel

Peach Poppy Seed Vinaigrette

One-third cup peach jam

One-third cup white wine vinegar

One-fourth cup olive oil

1 tablespoon honey, warmed

1 teaspoon poppy seeds

Combine all ingredients in jar. Chill, shake well, serve.

Peaches and Cream Pie

1 9-inch pie shell

6 fresh ripe peaches, quartered

1 cup cream

2 eggs, beaten

1 and one-half teaspoons vanilla

One-fourth cup sugar

2 tablespoons butter

Preheat oven to 350.

Arrange peach quarters in pie shell. Combine cream, eggs, vanilla, and sugar. Beat 3-5 minutes. Pour on top of peaches. Dot butter on top of cream by teaspoonfuls. Bake at 350 degrees 1 hour or until filling is set and crust is browned.

Susan’s Hot Peach Breakfast

Sliced bananas

Brown sugar to taste

Fresh peach slices

Peach juice

In a single-serve microwaveable baking dish, layer banana, brown sugar, and peach slices. Pour juice over all and microwave on high 30 seconds or until bubbly.

Peach Salsa

1 cup chopped fresh ripe peaches

Three-fourths cup chopped fresh tomatoes

One-half cup sweet red onion, chopped

1 teaspoon minced garlic

1 green onion, thinly sliced

2 teaspoons cilantro

1 tablespoon olive oil

2 tablespoons lime juice

1 to 2 teaspoons granulated sugar

Combine peaches, tomatoes, red onion, ga rlic, green onion, and cilantro. Set aside. In separate bowl, whisk olive oil, lime juice, and sugar until sugar is dissolved. Pour over peach mixture and stir gently to combine. Chill. Store in sealed container in refrigerator. Great on tortilla chips or try with eggs, fish, or chicken! From “Peach 101: Recipes Your Mother Never Told You About. “

Halloween Bugs in the Bed

You can make the filling ahead of time and keep in an airtight container in the refrigerator until serving time.

4 green apples

1 cup of chunky peanut butter

1/2 cup of chopped peanuts (optional)

1/2 cup of rice Krispies

1/4 cup of raisins

Cut the apples into quarters and remove the core, leaving it hollow for the filling. Mix the peanut butter, chopped peanuts, cereal and raisins. Spoon them into the apple hollows. Looks like bugs, but kids just love it. Serves 14

Halloween Milkshake

INGREDIENTS:

1/4 cup milk

3/4 cup frozen orange juice concentrate

4 black licorice twists

PREPARATION:

Blender together milk, orange juice concentrate and ice cream in a blender until smooth. Pour into glasses. Cut the ends off the black licorice twists and use as straws.