Page 66

In the Kitchen

by Joan Barbush

Here we are….July again and summer is in full swing. The gardens are planted and growing well  due to the abundant sunshine and rain. The flowers are beautiful no matter where you look.  The children are getting ready for their full month of being out of school and enjoying all the things that kids love, from outdoor sports, to swimming, vacationing and just simply enjoying life.  The holiday that pulls all Americans together with the wonderful story of the Independence of our nation from England,  falls on a Wednes-

Soy Sauce Chicken Ingredients: 4 chicken breasts, skinned and boned 1 C. sour cream ¼ C. soy sauce ¼ tsp. black pepper (optional) Directions: Place chicken in a greased casserole dish. Mix sour cream, soy sauce, and pepper. Spread over chicken. Bake covered for one hour at 350 degrees. Serves 4.

day this year, but none the less opportunity for us to enjoy some quality time with our families and friends and honoring our great nation and those who built it, defended it and died for it. Here are a few recipes that you can add to your picnic this year, or to take to a friend’s home for nice dinner. P

Grandma’s Peach French Toast (pictued above) Ingredients: 1 cup packed brown sugar 1/2 cup butter 2 tablespoons water 1 (29 ounce) can sliced peaches, drained 12 (3/4 inch thick) slices day-old French bread 5 eggs 1 tablespoon vanilla extract 1 pinch ground cinnamon, or to taste Directions: In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently. Pour the brown sugar mixture into a 9"x13" inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight. Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F. Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

FOOD FOR THOUGHT... "Where liberty dwells, there is my country." —Benjamin Franklin

Quickie Hawaiian Pork Ingredients: 2 lb. lean pork roast cut into 1” cubes 1 (14 oz) can pineapple chunks with juice ¼ C. vinegar 1 tsp. ginger Directions: Combine pork, pineapple chunks with juice, vinegar and ginger. Simmer in large pot for one hour covered. Serve over rice. Serves 6

Strawberry Trifle Ingredients: 2 (3-4 oz.) pkgs. Instant vanilla pudding 4 Cups Milk 20 vanilla wafer cookies 2 pints strawberries, hulled and sliced Directions: Combine pudding mix and milk and beat. Pour half of pudding into a two (2) quart bowl or trifle dish. Top with vanilla wafers, then sprinkle with strawberries. Top with remaining pudding. Cover and refrigerate at facebook.com/PanoramaMagazine least 4 hours or up to 24 hours.

62 • Panorama Community Magazine: Dining & Entertainment

2012 July Panorama Community Magazine  

Panorama Community Magazine's June Issue Hazleton & Surrounding Area's Community Magazine

Advertisement