ery light incision all around peach skins.
Plunge the peaches
Place slice of pound cake on a plate.
Put peach half on top, cling side down.
Spread whipped topping around edge of peach covering cake.
Leave bare middle of peach so it looks like a poached egg.
Serve immediately.
Combine water, 1 tbsp sugar and cinnamon sticks in saucepan; bring to a boil.
Set peach halves in saucepan, cover and simmer for 10 minutes.
Remove from water and chill.
Meanwhile, blend filling ingredients until smooth.
To serve:
Place one poached peach half on each of 4 plates.
Top with 1/4 of filling mixture.
Slice 2 remaining peach halves into 8 slices.
Add 2 slices per plate to garnish.
If desired, sprinkle with icing sugar and cinnamon.
Place mint sprig on each plate.
POACHED PEACHES: In a medium saucepan,
he chicken breasts in the peach mixture and drain slightly.
ake for the most tender poached chicken.
4. Place a
s directed, following no cholesterol recipe.
Spoon batter evenly into
DIRECTIONS FOR POACHED SALMON: In a very large
riginally picked up the recipe at Gail's Recipe Swap (posted by
abel directs, following no cholesterol recipe.
Spoon batter evenly into
repare dill sauce according to recipe #106801.
Plate the fillets
o serve: top with the peach-wine mixture and garnish with
abel directed following no cholesterol recipe.
Spoon batter evenly into
In the top of a double boiler over boiling water, combine cheese, dry milk, water and mustard.
Cook, stirring, until cheese is melted.
Sprinkle bacon bits evenly on English muffin halves. Top each half with a poached egg; spoon sauce over eggs.
Serves 2.
nto a rack.
Prepare Peach Nectar and White Chocolate Mousse
Whisk the dressing ingredients together.
Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
hole cloves.
Spoon glaze (recipe follows) over ham and return
.
Add Jell-O/peach mixture to the center of
Drain
peaches
and oranges, reserving syrup.
Dissolve gelatin
in
2 cups of juice.
Add Knox gelatine that has been dissolved
in
1
tablespoon of cold water.
Add rest of juice with
enough
water
added to make 2 cups.
This recipe should have
a
total
of 4 cups liquid.
Chill until slightly thickened. Fold
in
drained peach and orange slices.
Pour into 2 quart ring
mold or Pyrex dish until firm.
Serve with Orange Cream Dressing.
Bring peaches to a boil.
In a large Pyrex dish layer 1/2 of peach slices, then cover with half of cake mix.
Cover mix with remaining peach slices.
Cover with remaining cake mix.
Top cake mix with butter and sugar.
Bake at 350\u00b0 until golden brown.