July menus: flag-waving picnic … steak and corn - recipes

Sunset, July, 1984

Peel peaches, cut into halves, and pit; coat with lemon juice.

Roll pastry on a floured board to make a 12- by 18-inch rectangle. Cut into six 6-inch squares. Place a peach half, cup side up, in the center of each square. Mound 1/6 chutney filling onto each peach. Bring 4 corners of dough over each peach; pinch the edges to seal peach completely. Push a walnut half into each dumpling.

Place pastries, pinched side up, in a well-greased 9- by 13-inch baking dish. Bake in a 375[deg.] oven for 30 minutes. Brush pastry with egg mixture; pour ginger syrup around (not over) pastry. Continue to bake until pastry is well browned, 10 to 15 minutes longer. Serve hot, or let stand as long as overnight and serve cool. Serves 6.

Pastry blankets. Stir together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. With a pastry blender, cut in 1/2 cup solid shortening until coarse crumbs form. Stir in 3 tablespoons melted butter or margarine and 1/3 cup milk until dough holds together; pat into a smooth ball.

Chutney filling. Stir together 1/4 cup each raisins, chopped walnuts, chopped Major Grey chutney, and 1/3 firmly packed brown sugar.

Ginger syrup. In a 1- to 2-quart pan, combine 1-1/2 cups firmly packed brown sugar, 3/4 cup water, 3 tablespoons butter or margarine, 1 tablespoons lemon juice, and 1/2 tablespoon ground ginger. Bring to a rolling boil over medium heat. Use hot.

Protable frittata lunch

This super sandwich is a one-dish meal, fine for a picnic. Vegetable Picnic Frittata Loaf Mild Red Peppers in Vinegar Marinated Artichokes Lemon Cookies Grapes

You can make the frittata ahead; it reheats well. Buy peppers and artichokes. Vegetable Picnic Frittata Loaf 1 round loaf (1 lb.) French bread, about 12 inches in diameter About 1/3 cup olive oil 3/4 pound mild Italian sausages, casings removed 1 small onion, chopped 2 cloves garlic, minced or pressed 2 small zucchini, thinly sliced 1 large tomato, peeled, cored, seeded, and chopped 1/4 cup chopped fresh basil leaves 9 eggs 1/2 teaspoon each salt and pepper 1/2 cup grated Parmesan cheese

Cut bread in half horizontally. Hollow out halves, leaving a 1/2-inch-thick shell. Brush inside with 3 tablespoons of the oil. Reassemble loaf, wrap in foil, and warm in a 350[deg.] oven for about 10 minutes.

Crumble the sausage in a 9- or 10-inch frying pan (preferably with no-stick coating) and cook, stirring, until browned. Discard all but 2 tablespoons of the drippings. Set meat aside. Add onion and garlic to pan; stir until onion is limp. Add zucchini and tomato; stir until liquid evaporates. Add basil; remove from heat.

In a large bowl, beat eggs with salt and pepper. Stir in vegetables and sausage.

Wipe pan clean. Add 1 tablespoon olive oil to it and place over medium heat; when oil is hot, pour in egg mixture. With a wide spatula, push egg toward center as it sets. Shake pan often to keep omelet free. When eggs are set and browned on the bottom, invert a 12-inch plate over frittata. Flip frittata onto plate. Return pan to heat and add remaining oir; slide frittata into pan and cook until bottom is light brown. Sprinkle with cheese.