Honey Glaze-Spicy

Honey Glaze-Spicy

Stuffed Peaches

1 can (29 oz.) cling peach halves

1 can (8 oz.) crushed pineapple in own juice

1T. cornstarch

1/8 tsp. each: cinnamon, nutmeg

Dash ground cloves

2 T. honey

3 T. chopped walnuts

2 T. raisins

For honey glaze, drain peaches ind pineapple; reserve 1/2 cup syrup md 1/2 cup juice. Combine cornstarch, cinnamon, nutmeg, and cloves in small saucepan. Gradually blend in peach syrup and pineapple juice; stir in honey. Bring to a boll over medium heat, stirring constantly until thickened and cleajj. For the stuffed peaches, combide pineapple, walnuts and raisins; stir in 1/3 cup honey glaze. Place an equil amount of fruit mixture in eacn peach half.

About 30 minutes before ham is done, spread glaze over ham and sprinkle with an additional table*spoon or so of chopped nuts. Allow about 15 minutes oven time for peaches to heat through..

The Herbed Creamy Chee^ Omelet comes from Sutter Cree Inn in Sutter Creek, Calif., and of fers a change of pace from tljf

“usual” cheese omelet. ^

Herbed Creamy Cheese Omelet |

1 to 2 servings 5

1/2 cup softened cream cheese, nj cotta or cottage cheese

1 tablespoon snipped chives ^

1 tablespoon chopped fresh basils

3 eggs 3

2 tablespoons cream %

Salt 5

Freshly ground pepper >

1 tablespoon butter %

Combine cheese, chives and basifc and set aside. Beat eggs, cream, salfc and pepper with fork. Heat butter iifc 10-inch omelet pan. When buttefr bubbles, pour in egg mixture, whicK should set at edges at once. Lift!

edges and underside with fork anjfc tilt pan as necessary so uncooked*egg can flow underneath. When top.

is moist and creamy, spoon cheese ] mixture on half of omelet. With pan-j cake turner, fold in half or roll, then ' turn out onto heated platter. 5

Your family will indulge with; pleasure when you serve Oven-1 Fried Potatoes. They have^nuch of’ the fried potato taste with less * grease and the mess that comes with > frying. {