Wednesday, June 24, 1992 - North Shore News - 57

Summer dinners don’t seem like dinner at all

IF THERE were a contest
to name the most perfect
fruit, nectarines would be
high on the list.

arbara
NMcGreadie

BUDGET BEATERS

Unfortunately, the ones we find
in stores are often hard as rock,
sold under-ripe to increase their
shelf life. To ripen them in a day
or so, store them in a paper bag
at room temperatures.

. Keep an eye on them — once
ripe, they spoil very quickly.

One summertime dinner that
always pleased my family was
fruit salad. 8d follow this generai
recipe and serve in deep soup
bowls. Hot, 12-grain rolls and -

nippy cheddar cheese were

favorite accompaniments.
Dinner-size Fruit Salad

28-07. can peach halves in pear

juice (you may also include fresh

peaches but the pear syrup pre-

vents darkening of cut fruits and

eliminates the need for sugar)

2 firm red apples, unpeeled, cored

and diced

2 bananas, sliced

1 small hunch green grapes,

stemmed

Yz medium canteloupe, diced

¥% medium honeydew, diced (the

other melon halves seem to disap-

pear at breakfast next morning!)

2 oranges, peeled and diced (don’t

lose a drop of juice!)

Cut up the peaches and add
fresh cyt fruit immediately to the
peaches and syrup.

Chill for several hours. As the
seasons change, add pitted Queen
Anne cherries or plums. Fresh
apricots don’t please me in fruit
salad — if you skin them they can
go mushy and if you don’t the
skins are a nuisance. I don’t in-
clude berries in the mixture as
-they tend to break up but they are
wenderful to sprinkle over the top
for a garnish.

This salad is very juicy so serve
in bowls with spoons. For the
same reason, omit whipping cream
o7 ice cream — it melts and looks
ugly.

aoe
It’s fun in summer when dinner

doesn’t seem like dinner at all.
For a change, lay out a big tray of

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sliced meats — deli if you're rich,
home cooked ham or roast beef if
not. Add sliced Swiss cheese,
devilled eggs, dills, relish, lettuce
and carrot sticks. Provide pre-
buttered fresh rolls, several kinds
of mustard and big napkins.

This is a good time of year to
do boiled ham. Small pork picnics
are inexpensive — they often go
on sale at 88¢ a pound. These are
uncooked so must be simmered
several hours, Here’s a three-meal
plan that gets the last squeak out
of a picnic ham.

. Three-Meai Deal
1 lean pork picnic, boneless and

spinach or broccoli.

Next day, serve cold sliced ham
on your sandwich tray or with
potato or pasta salad. Reserve
about a cupful of ham for soup.

A day or two later, lift fet from
refrigerated broth. Discard fat.

Make:

Split Pea Soup

Broth from previously cooked
ham (about 8 cups)
3 cups green or yellow split peas
1 large onion, sliced
2 large carrots, peeled if neces-

sary, cut up
4 bay leaves
1 cup reserved ham, diced

Add peas, onion, carrot and
bay leaves to broth. Simmer two
hours or until peas and vegetables
mushy. Cool. Discard bay leaves.
Buzz in blender until silky. Add
ham and reheat.

Serve hot with croutons.

Hot cheese buns are all you
need to go along. How aboul
fresh fruit for dessert?

Both the leftover ham and
broth may be frozen for months if
you like. This trio is a real budget
beater — {2 meals for the basic
cost of a $5 ham.

&

as lean as possible
4 big bay leaves
Handful celery tops (use the celery
in tomorrow's salad)
Water to cover

In a big pot with lid, bring the
picnic to a boil with bay leaves,
celery and water. Simmer gently,
covered, for an hour and a half.

Add:
Enough smai]l new potatoes for
four (ungeeled)
1 bunch baby carrots,
but not peeled
(Optional) one small cabbage, cut
in wedges

Simmer another half hour or
until vegetables are tender. Lift
out ham and vegetables and
refrigerate the cooking water.
Discard celery tops and bay
leaves.

Serve the ham and vegetables.
with a creamed vegetable such as

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