on c u t sid es o f b read ; set bread aside. S tir
1 tsp. C a ju n seaso n in g in to re m a in in g b u tte r
m ix tu re . A d d sh rim p and ja la p e n o ; toss to
coat. P lace sh rim p m ix tu re in a large g rill tray
o r g rill w o k.
3.
P la ce g rill tra y on g rill ra ck d ire c tly o ve r
m e d iu m co a ls fo r 10 to 14 m in u te s o r u n til
s h rim p a re o p aq ue, to ssin g o cca sio n a lly.
A d d bag uettes to g rill ra c k , c u t sid e s d o w n ,
in b atch e s and g rill about
2
m in u te s o r u n til
to asted. (F o r a gas g rill, p re h e a t g rill.
R ed u ce heat to m e d iu m . P la c e g rill tra y
o ve r h eat. C o v e r; g rill as abo ve.)
4.
S p rin k le s lic e d p e a ch e s w ith
V2
tsp.
C a ju n se a so n in g . G e n tly fo ld p e a ch e s in to
h o t s h rim p m ix tu re . In a s m a ll b o w l, s tir
to g e th e r m a y o n n a ise an d b la c k p ep p er. T o
se rv e , sp re a d a little b la c k p e p p e r
m a y o n n a ise on c u t sid e o f top h a lv e s o f
b ag uette p ie ce s. P ile s h rim p m ix tu re on
b o tto m h a lv e s. T o p w ith c ru m b le d b aco n .
S p rin k le w it h c ila n tro . S e rv e w ith lem o n
w e d g e s.
MAKES
6
SERVINGS.
*W h e n w o rk in g w ith h o t c h ile p e p p ers,
w e a r p la s tic g lo ve s o r w a sh h a n d s w e ll
a fte r c u ttin g ; th e p e p p e rs co n ta in o ils th a t
m a y b u rn s k in an d eyes.
EACH SERVING
554
cal,
2 3
gfat.
186
mgchol,
1,167
mgsodium,
55
g carbo,
4
gfiber,
3 2
gpro.
P EA C H -G LA ZED C H O P S
T h e s e ch o p s g e t a f ie r y b ite fr o m S r ir a c h a
s a u c e —a T h a i h o t s a u c e n a m e d f o r the c o a s t a l
to w n o f S i R a c h a . It 's m a d e fr o m a b le n d o f
c h ile s, g a r lic , su g a r, s a lt, a n d v in e g a r: I n a p in c h ,
su b stitu te h a lf a teasp o o n o fc ru s h e d re d pepper.
PREP: 20 MIN. MARINATE: 30 MIN. GRILL: 14 MIN.
2
medium peaches, coarsely chopped
1
medium lime, juiced (2 Tbsp.)
Vi
cup reduced-sodium soy sauce
1
Tbsp. Sriracha sauce
2
cloves garlic
4
center-cut pork chops about i inch thick
4
peaches, halved and pitted
i
red sweet pepper, quartered
i
Tbsp. honey
V i
bunch parsley or basil, coarsely
chopped
1. In b lend er, co m b in e the chop p ed peaches,
lim e ju ic e , so y sauce, and S rira c h a sauce.
B le n d u n til n e a rly sm oo th. T ra n s fe r to a
resealab le p lastic bag set in a sh a llo w d ish .
S m ash g a rlic w ith the sid e o f a w id e k n ife o r
the bottom o f a sk ille t. A d d g a rlic and p o rk to
bag; seal and tu rn to coat. L e t stand up to
30 m in u te s at ro o m te m p eratu re , o r
re frig e rate 2 to 4 h o u rs, tu rn in g o ccasio n ally.
2.
R em o ve p o rk fro m m a rin a d e , re se rv in g
m arin ad e. F o r a ch arco al g rill, g rill ch o p s on
ra ck o f u n co vered g rill d ire c tly o ve r m ed iu m
co als fo r 14 to 18 m in u tes o r u n til ch o p s are
slig h tly p in k in c e n te r and ju ic e s ru n c le a r
(1 6 0 °F ), tu rn in g once h a lfw a y thro ug h
g rillin g an d ad d in g the p each h alve s and
p ep p er q u a rte rs fo r the last 7 m in u te s o f
g rillin g . (F o r a gas g rill, p reh eat g rill. R ed u ce
heat to m e d iu m . P lace m eat on g rill ra ck o ver
heat. C o v e r and g rill as above.)
3.
M e a n w h ile , p o u r m a rin a d e in to a sm a ll
sa u ce p a n . A d d h o n e y an d b rin g to a
sim m e r. S im m e r 2 to 3 m in u te s o r u n til
s lig h tly re d u ce d an d th ic k e n e d (d isc a rd
g a rlic c lo v e s ). R e m o ve p o rk , p e a ch e s, and
p e p p e rs fro m g rill a n d b ru s h w ith re d u ce d
m a rin a d e . C h o p p e a ch e s an d p e p p e rs as
d e sire d fo r se rv in g . P a ss re m a in in g
m a rin a d e . S p rin k le w ith p a rsle y.
MAKES 4 SERVINGS.
EACH SERVING
476 cal, 16gfat, 117mgchol,
1,227m gsodium , 43 g carbo, 4 gfiber, 41 gpro.
RO ASTED PEACH PIES W ITH
B U TTE R SC O T C H SAU CE
T h e s e p ie s a r c s im p ly p e a c h e s b a k e d in a
b is c u it lik e c r u s t —th e o n ly a d d e d sw e e tn e ss
co m e s fr o m the b u tte rsco tch sa u ce . T h is re cip e
m a k e s tw o 7 -in c h p ie s o r o n e 9 -in c h p ie . F in d
the s m a ll p ie t in s o n lin e a t
surlatable.com.
PREP: 40 MIN. BAKE: 33 MIN. OVEN: 450°F/ 350°F
i
cup all-purpose flour
Vi
tsp. baking powder
Va
tsp. salt
Za
cup unsalted butter
Vi
cup sour cream
i
Tbsp. milk
6
small or 4 medium peaches
i
recipe Butterscotch Sauce,
page 178
Vanilla ice cream (optional)
Fresh mint leaves (optional)
Freshly ground nutmeg (optional)
1.
In a larg e b o w l co m b in e flo u r, b a k in g
p o w d e r, an d sa lt. U s in g a p a stry b le n d e r o r
tw o k n iv e s , c u t in b u tte r u n til m ix tu re
re se m b le s c o a rse c o rn m e a l. S tir in so u r
c re a m an d m ilk u n til ju s t c o m b in e d . C o v e r
an d re frig e ra te 3 0 m in u te s o r u p to 2 d ays.
2.
P re h e a t o ven to 4 5 0 °F . F o r tw o 7-in c h
p ie s, d iv id e d o u g h in h a lf. O n a lig h tly
flo u re d w o rk su rfa c e , ro ll to tw o
8
V
2
-in c h
c irc le s . T ra n s fe r to tw o 7-inch p ie tin s. (F o r
a 9 -in ch p ie do n o t d iv id e d o u g h , ro ll to an
11-inch c irc le , a n d tra n s fe r to a 9 -in ch pie
p la te .) T r im c ru sts even w ith top o f p ie tin s.
W it h a lig h tly flo u re d fo rk , p re ss sid e s o f
c ru s t in to p ie p la te . L in e w ith a d o u b le
th ic k n e ss o f fo il th a t h as b een co ated w ith
n o n stic k co o k in g sp ra y to p re v e n t p a stry
fro m stic k in g . B a ke
8
m in u te s. R e m o ve fo il;
b ake 5 to
6
m in u te s m o re o r u n til c ru s t is
g o ld en ; co o l. R ed u ce oven to 3 5 0 °F.
RICE KRISPIES
0
T W IN K L IN G S T A R T R tA T S "
IN G R ED IEN TS
3
tbsp. butter or margarine
1 1 0-oz. package regular
marshmallows
6 cups Rice Krispies® Cereal
Canned frosting or
decorating gel
Assorted candies
and sprinkles
DIRECTIONS
1
. In large saucepan melt
butter over low heat. Add
marshmallows and stir until
completely melted. Remove
from heat.
2
. Add KELLOGG’S®
RICE KRISPIES®
and stir until well coated.
3
. Press mixture into a
15
" x
10
”
pan coated with cooking
spray. Cool slightly.
4
. Using cookie cutter coated
with cooking spray, cut into
star shapes.
5
. Decorate with frosting
and candy.
FOR MORE RECIPES
AND NUTRITION INFORMATION,
VISIT RICSKRISPIES.COM
BETTER HOMES AND GARDENS AUGUST 2010 177
