Tidbits: Peach melba dessert a summer coolerCool off this...

Tidbits

June 30, 1999|By SUZANNE LOUDERMILK

Tidbits: Peach melba dessert a summer cooler

Cool off this summer with a recipe for Peach Melba en Reversee from the Canned Food Alliance. Reserve 4 peach slices and 2 tablespoons syrup from a 15-ounce can of raspberry-flavored (or plain) sliced peaches. Drain and puree remaining peaches with reserved peach syrup and 1 teaspoon lemon juice in a blender or food processor. Divide puree among 4 dessert dishes. Add scoops of raspberry sherbet (1 pint). Garnish with 1 cup of fresh raspberries and reserved peach slices.

A heated competition for firehouse chefs

The alarm has been sounded. The McIlhenny Co., maker of Tabasco products, is looking for firehouse chefs to submit their favorite recipe using one of Tabasco's Pepper Sauces. The grand prize is $10,000 ($5,000 for the firefighter, $5,000 for the firehouse). For contest rules and an entry form, send a self-addressed, stamped envelope to: Cook & Ladder Competition, c/o Hunter & Associates Inc., 41 Madison Ave., New York, N.Y. 10010-2202.

Pub Date: 06/30/99

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