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Peaches anyone? This creamy, yellow, velvety-skinned fruit is the third most popular fruit in the U.S. (the first is apples, the second is oranges). The peach tree is small, with flowers that bloom before the leaves on the tree appear––strange! This little tree originated in Persia and was called Persian apples. It was then brought to Europe and from there, well to make a long story short, the French settlers in Louisiana and the English settlers in the northeast planted peach seeds (from inside the peach pit) and the Indians carried them inland. So now, along the Atlantic seaboard, New York, Michigan and Colorado, the peach growers harvest over 2 billion pounds of peaches each season. I say “hoor-ray” for the Persians who started growing peaches. But where did the Persians get the seed? I know, do you? Let’s do peach recipes. Having company for lunch? This salad is dee-lish.

PEACHY CHICKEN SALAD

For each serving, arrange two fresh peaches on a bed of torn romaine lettuce.

Fill with your favorite chicken salad; sprinkle with toasted slivered almonds. Garnish with a small cluster of seedless grapes. Can also use canned peaches.

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Another quick peach salad . . .

COTTAGE CHEESE PEACH SALAD

2/3 c. cottage cheese with 1/2 to 1 t. mint) Mix cottage cheese with finely chopped fresh mint.

Fill 2 fresh peach halves with cottage cheese mixture. Arrange on watercress or torn romaine lettuce and top with maraschino cherries.

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I’ve had several varieties of peach pies and this is one of my favorites.

PEACH DELIGHT PIE

Filling Mixture

2-1/2 c. sliced, peeled peaches (about 1-1/4 lbs. or 2-3 large)

3/4 c. sugar

1/4 c. quick cooking tapioca

1 t. lemon juice

1 t. peach-flavored brandy, optional

Crumb Mixture

1/4 c. flour

1/4 c. packed brown sugar

1/4 c. chopped almonds

3 T. butter or margarine, melted

Crust

1-9-inch double crust pastry

Glaze

1 egg white, slightly beaten

granulated sugar

For filling, combine peaches, 1/4 c. sugar, tapioca, lemon juice and brandy in medium bowl. Stir well. Set aside.

For crumb mixture, mix flour, brown sugar, nuts and butter until crumbly; set aside. Press one crust onto bottom of 9-inch pie plate. Do not bake. Sprinkle half of the crumb mixture over unbaked pie crust. Add filling. Top with rest of crumb mixture. Roll out top crust. Cut shapes with a cookie cutter to go around edge of pie, such as heart shapes, diamond shapes, etc. Lift off working surface with a spatula and place, touching, around edge of pie over crumbs.

For glaze, brush cutouts with egg white. Sprinkle with sugar. Cover edge of pie with foil to prevent over browning.

Bake at 425 degrees for 10 minutes. Lower temperature to 350 degrees; bake 25 minutes. Remove foil; bake 5 minutes longer. Cool until barely warm or at room temperature before serving. Makes one 9-inch pie (6-8 servings).

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Can you believe peaches and canned luncheon meat? Sweet potatoes or squash goes well as a side-dish with this recipe.

LUNCHEON MEAT WITH SPICED PEACHES

1/3 c. sugar

8 whole cloves

2 whole allspice

1/2-inch piece of stick cinnamon

3/4 c. water

1-16 oz. can sliced cling peaches, drained

1-12 oz. can luncheon meat

1 T. firmly packed brown sugar

Combine first five ingredients in saucepan, bring to a boil; simmer for 5 minutes or until reduced by one half. Put drained peaches in a bowl; pour mixture over peaches and let stand 15 minutes or longer.

Slice meat six slices, and put slices together in greased shallow baking dish. Pour peaches and liquid over top. Sprinkle with sugar; bake at 425 degrees for 15 minutes, uncovered. Recipe doesn’t say uncovered or covered, but I’d uncover it. Makes three servings.

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What would taste better on a warm summer night than a bowl of vanilla ice cream topped with a wonderful peach sauce.

PEACH SUNDAE SAUCE

4 medium fresh peaches, peeled

1/2 c. sugar

1/2 c. fresh orange juice

2 T. fresh lemon juice

1 t. vanilla

Pit peaches; crush fine with masher or whirl in blender of food processor. Mix peaches, sugar and orange juice in medium saucepan. Bring to a boil and simmer, uncovered for 15 minutes or until thickened. Remove from heat; stir in lemon juice and vanilla.

Serve warm over ice cream with a topping of chopped nuts or brickle bits if you wish.

NOTE: This is especially good served over praline-pecan ice cream. Makes 2 c.

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Thought for the today: Everyone has his day and some days are longer than others.

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