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. 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. 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. 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. 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. 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. 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. 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. 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.

[illustration] Illustrated by Val Chadwick Bagley