In the Kitchen

Can you see we’re getting ready for the “schoolyear” and some of its sure-fire winning dishes? But we still want to hold on to summer’s finest fruits and veggies? Don’t lose track of the season’s best blueberries and peaches. And the veggie pizza is just waiting for summer’s veggies. All in all, I think we offer some tasty options. What do you think?

CRUSTLESS BLUEBERRY PEACH PIE

Filling
1 1/2 C. low-fat yogurt 1 large egg
1 C. sugar 1/2 C. flour
1 tsp. vanilla
1 pint fresh blueberries 5 large ripe peaches

Topping
1 stick unsalted butter, melted 1/2 C. flour
2/3 C. brown sugar 1 Tbsp. cinnamon
1 C. chopped pecans or nuts of your own choice

Prepare 2-quart baking dish. preheat oven to 350°F.
To prepare filling beat yogurt, egg, sugar, flour and vanilla in a bowl. Add blueberries. Peel and slice peaches into mixture. Turn mixture into prepared dish and bake at 350°F for 20 minutes.
Prepare topping by combining melted butter, flour, brown sugar, cinnamon and nuts. With fingers, sprinkle crumb topping evenly over hot filling. Return to 350°F oven for 15 minutes. Let cool before serving.

CLASSIC RICE SALAD

3 C. cooked rice, cooled
3 hard-boiled eggs, chopped 1/2 C. mayonnaise
1/2 C. finely chopped scallions 1/2 C. chopped sweet pickles 2 oz. pimientos, diced
1 tsp. prepared mustard 1/4 tsp. black pepper

Combine rice, eggs, mayo, scallions, pickles, pimientos, mustard and pepper in large bowl. Toss thoroughly to combine. Chill and serve on lettuce leaves.