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Friday, Aug 12, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/aug-12.htm <a href="http://www.nancys-kitchen.com/aug-12.htm";>Aug 12, 2005 Newsletter</a> Thought for the Day Kindness is a warm breeze in a cold climate; a glowing heat that melts the icebergs of fear and unhappiness. Easy Pork Chop and other Pork Recipes http://www.aliciasrecipes.com/pork-recipes/ <a href="http://www.aliciasrecipes.com/pork-recipes/";>Easy Pork Chop Recipes</a> ================= Peach Chiffon Pie with Gingersnap Crust Recipe In this recipe, the creamy peach filling is complemented perfectly by the gingersnap crust. The peach filling is fresh and sweet and the ginger creates a contrast. The crust is simply made with crushed gingersnaps and butter. The filling is chiffon with a fresh peach puree. While you have access to fresh peaches, try this pie. You will need a nine-inch, deep-dish pie pan for this pie. For the crust 2 cups gingersnaps, crushed 5 tablespoons butter, melted For the filling 1 cup whipping cream 1 teaspoon vanilla 2 cups puree from ripe, peeled peaches 1 tablespoon lemon juice 2 drops red food coloring 2 envelopes unflavored gelatin 3 large egg whites 1 cup granulated sugar Preheat the oven to 350 degrees 1. In a nine-inch, deep-dish pie pan, mix the cookie crumbs and melted butter. With a large spoon or stiff spatula, press the crumbs into the bottom and up the sides of the pie pan. Bake the crust for ten minutes. 2. Whip the cream until soft peaks form. Add the vanilla and continue whipping until mixed. 3. Mix the puree, lemon juice, and red food coloring together. Baker's Note: The lemon juice helps the peach puree from turning dark. The touch of red food coloring should give the puree just a blush of pink. 4. Sprinkle the gelatin over 1/2 cup of the peach puree. Place the puree and gelatin in the microwave and heat for fifteen seconds. Take the puree out and stir it with a spoon. Heat it again for 15 seconds and stir again. Repeat the process until the mixture is very hot and the gelatin is dissolved. Mix the hot puree with the rest of the puree and refrigerate it for ten minutes. 5. Place the egg whites in a metal or Pyrex bowl. Stir in the sugar. Place the bowl in a pan of water on the stove. Heat the water and stir the egg whites with a whisk until the egg white mixture reaches 160 degrees. (Use your insta-read thermometer. If you don't have a thermometer, the mixture will be very hot but not bubbling.) Remove from the heat. Beat with an electric mixer until soft peaks form. 6. Fold the peach mixture into the egg white mixture. Fold the whipped cream into the mixture. Refrigerate for two or three hours or until firm. Store in the refrigerator. Source: http://www.preparedpantry.com ==== JELLO COOKIES 3/4 cup shortening (part butter) 1 cup sugar 1 - 3 oz. pkg Jello, any flavor (not sugar-free) 2 eggs 1 Tblsp. vanilla 2-1/2 cups flour 1 tsp. baking powder 1 tsp. salt Preheat oven to 400 degrees Mix flour, baking powder & salt and set aside. Mix thoroughly the first 5 ingredients. Blend in dry ingredients. Roll into small balls about 3/4". Place 3" apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 400 degrees 6 to 8 minutes. Makes about 4 dozen. Peggy in East Tennessee. (Ten Mile to be exact) ================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
