Summer Recipes

peach pie

Posted by on July 31, 2018

July Recipe – Anna Anderson, MG

Peach Pie

from Anna’s mother Jean Rose


• 1 Ready Made Crust
• 4 cups sliced and peeled peaches
• ¾ cup sugar
• ¼ cup Minute Tapioca
• 1 Tablespoon lemon juice
• ¼ cup Peach Schnapps
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 Tablespoon butter


Heat oven to 400 degrees F.
Mix peaches, sugar, tapioca, lemon juice, schnapps, and spices together.
Let them stand for 15 minutes.
Fill pie crust with fruit mixture.
Bake for 45-50 minutes. Cool.


August Recipe – Anna Anderson, MG

Farmers’ Market Squash Sauté

from Anna’s sister-in-law, Carole Rose


• 2 zucchini squash, sliced
• 2 yellow squash, sliced
• 2 garlic cloves, minced
• 1 Tablespoon Olive Oil
• ½ cup shredded skim Mozzarella cheese
• 2 Tablespoons chopped basil
• 2 Tablespoons grated Parmesan cheese


Cook Zucchini and yellow squash in
hot Olive oil for three minutes. Stir occasionally.
Add garlic. Cook for three minutes. Remove from heat.
Stir in Mozzarella, basil, and sprinkle with Parmesan.


Bonus Recipe – Anna Anderson, MG

Gazpacho or Cold Tomato Soup

Joy of Cooking Cookbook

Yields about 6 cups


• 2 large ripe tomatoes
• 1 large sweet pepper
• 1 clove of garlic
• ½ cup or more of fresh mixed herbs: chives, parsley, basil, chervil, tarragon

Place all ingredients together and blend. Gradually add ½ cup of Olive Oil.

• 3 Tablespoons of lemon or lime juice
• 3 cups of light stock
• 1 chopped sweet onion
• 1 peeled, seeded, and diced cucumber
• 1 and ½ teaspoons of salt
• ½ teaspoon of paprika


Blend all ingredients together.

Chill the soup for at least 4 hours before serving.



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