Preserving the sunny taste of peaches

RECIPE FINDER

September 16, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

Helen Hewitt of Sunbury, Pa., requested a recipe for peach marmalade and from the many responses, Chef Syglowski chose two. Both, he says, are delicious and very different. Also, one is for freezing, the other puts new meaning and flavor into glass baby food jars.

Chrysanthy P. Stevens from Forest Hill says her recipe, "is a blend of sweet and bitter and is an excellent holiday gift when sealed in glass baby food jars."

The recipe was published in "A Taste of Georgia," by the Newnan Service League in Newnan, Ga., says Mrs. Stevens who has enjoyed many recipes from the book.

Peach marmalade

2 dozen medium Georgia peaches peeled and chopped

1 small jar maraschino cherries

2 medium oranges

4 teaspoons Sure-Jell

Grate the orange rinds and cut remainder of orange in sections removing the seeds. Put the peaches, cherries and orange sections through a food grinder and place the mixture in a large Dutch oven and add the grated rind. For each cup of this fruit mixture add 1 cup sugar. Then add 4 teaspoons of Sure-Jell and cook overlow heat until thick, about 30 minutes. Put into clean, hot jars and seal with paraffin while hot; when cool, put lids on.

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Lillian Wasarhelyi from Glen Burnie sent in the chef's second choice. She calls her recipe peach jelly but says it is very close to marmalade and, "better yet, it is for freezing," she wrote. The recipe came from a peach orchard in Carroll County, she added.

Peach jelly

5 cups peaches peeled and sliced

7 cups sugar

2 16-ounce cans of crushed pineapple, not drained

2 3-ounce boxes of peach gelatin

Mix all ingredients together, except the gelatin, and bring to a boil. Cook 25 minutes, then stir in the gelatin. Or, you can use one box peach and one box orange gelatin. Ladle into freezer containers, let stand at room temperature for 24 hours, then store in the freezer.

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Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

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If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe request

* Mrs. Charles R. Teague of Baltimore wants a recipe for a carrot cake.

* R. Wingert of Baltimore has been looking for a recipe for Amish potato salad.

* Polly Fisher wants a recipe for Monterey chicken. "It is grilled or baked with a sweet and sour sauce on it," she wrote.

* Ruth J. Smith of Towson says "I have eaten many delicious bowls of chicken corn soup in the Penn- sylvania Dutch country but I cannot find a recipe for it."

* Julie R. Hall of Baltimore is searching for a Red Skin Potato Salad.

* Charlotte E. Smith of Westminster wrote "I am trying to find a recipe for a muffin similar to the ones served by the Crab Claw in St. Michael's. They have an orange flavor with bits of orange, cranberries and probably some citron. Served warm, they are moist and delicious."

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