Fare Exchange: Ways to use strawberries, tomatoes and peaches

Jane Henegar

Good morning, readers. Where did June go?

The blackberries abounded and therefore, on many lucky tables, so did the cobblers. Wanda Fears sat down with last week's supermarket circulars and called for help, and one of her requests is for cobblers. But first, the entrée.

"Meat is so expensive. All kinds of meat, and seafood, too," she says. "Even chicken and ground beef. I am looking for some main dishes that call for a little meat, not a lot. I want to stretch what I purchase. I also saw sales on blueberries and strawberries and would love recipes for blueberry and strawberry cobblers."

Roseann Strazinsky has been a generous contributor to Fare Exchange in years past, writing from Fairfield Glade, and she has sent another batch. She began with a response to the request for desserts that called for angel food cake as an ingredient. This one looks like a good candidate for a Fourth of July event, perhaps with some blueberries scattered on top.

Strawberry Brick Cake

2 large packages strawberry Jell-O

2 packages frozen strawberries, slightly thawed

2 cups boiling water

2 angel food cakes

1 (9-ounce) carton Cool Whip, thawed

Dissolve Jell-O in boiling water. Add frozen strawberries, juice and all, to dissolved Jell-O.

Cut cake into marshmallow-size pieces. In a very large mixing bowl, fold half of the pieces of cake at a time into the strawberry/Jell-O mixture. (This makes it easier to mix.)

Very lightly oil an angel food pan. Place the mixture into the angel food cake pan and place in the refrigerator overnight.

To remove cake from pan, run a knife carefully along sides and middle of pan, loosening it up a little. Turn out onto a serving plate.

Frost with Cool Whip on top and sides. Chill at least 3 hours before serving.

Keep refrigerated until serving.

Here are some tomato tricks from Elisabeth D., who is an expert at tomato pie, or so we have heard. She recommends two variations when time is short and tomatoes are plentiful.

Pretend Tomato Pies

Sandwich thins (the round kind)

A little mayonnaise

Tomato slices, salted and drained on a rack or on paper towels for at least 10 minutes

Chopped fresh basil

Grated cheddar or other cheese

Chopped onion (optional)

Chopped or crumbled bacon (optional)

Put sandwich thin halves on a baking sheet. Toast until lightly browned. Remove from oven.

Spread with mayonnaise and add tomato slices, basil (as much or as little for flavor as suits) and grated cheddar.

Sprinkle onion and bacon on top if desired.

Run under broiler until good and bubbly, watching carefully.

Serve with fruit.

Tomato Tarts

1 package prepared bite-size phyllo tart shells (available in the freezer section at the grocery)

Finely chopped tomatoes, well drained

Minced fresh basil

A little mayonnaise, or half mayonnaise and half sour cream, if desired

Salt

Minced chives

Any favorite cheese, grated

Put phyllo shells on a baking sheet. Fill each one with well-drained chopped tomatoes, basil and salt. Add a dab of mayo or half mayo/half sour cream. Sprinkle with salt and chives and top with grated cheese.

Run under the broiler briefly until cheese is well melted, watching carefully.

Barbara Mann has a new favorite way to prepare chicken, and it has the added virtue of being easy to prepare. Note that she recommends rotisserie chicken as a substitute for chicken prepared from scratch. Basically, buttered chicken is at the base of the casserole dish, and there are two mixtures poured on top, one milk and flour, the other broth and soup with herbs. And they aren't stirred together in the pan. This mystery makes it tempting to try, for sure.

Chicken and Dumpling Casserole

1/4 cup butter

3 to 4 cups cooked chicken; rotisserie works well

1 cup milk

1 cup plain flour

1 1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups chicken broth

1 can cream of chicken soup

About 2 tablespoons chopped fresh herbs for flavor: parsley, chives, rosemary and thyme

Heat oven 400 degrees.

Melt butter and pour into 9-by-13-inch pan. Shred chicken and spread on butter. In a bowl, whisk milk and flour together with baking powder and salt. Slowly pour over chicken. Don't stir.

In a separate bowl, whisk together broth and soup. Mix in herbs. Pour over flour and milk mixture. Don't stir. Bake uncovered 35-45 minutes or until dumplings are golden.

An anonymous Exchanger found this recipe on the web in answer to a request. "I did not find Calvin Woods' peach delight, but I did find this peach delight."

Peach Delight

Crust

1/4 cup butter, softened

1/2 cup sugar

1 cup all-purpose flour

1/4 cup chopped walnuts

Filling

1 package (8 ounces) reduced-fat cream cheese

3/4 cup confectioners' sugar

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

7 medium peaches, thinly sliced

Glaze

3 tablespoons cornstarch

2 cups water

1 package (0.3 ounce) sugar-free lemon gelatin

In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour (mixture will be crumbly). Stir in walnuts. Press into a 9-by-13-inch baking dish coated with cooking spray.

Bake at 350 degrees for 14-16 minutes or until lightly browned. Cool on a wire rack.

For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Carefully spread over crust. Top with peaches.

For glaze, in a small saucepan, combine water and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in gelatin until dissolved. Cool to room temperature. Spoon over peaches. Cover and refrigerate until firm. Dollop with remaining whipped topping.

Makes 15 servings.

Just a Dash

This just in, from Lyn Tippett. "My family's favorite easy meal lately has been package jambalaya - we chose Zatarain's brand - and sliced browned summer sausage stirred in. They like bits of ham if you don't have the sausage. Open a box or package of spring mix lettuces, add your favorite dressing, and you have filled the family up."

Thank you for coming, thank you for staying, and thank you in advance for sending something good from your kitchen.