Week of 8/2/1999

No Bake Fresh Peach Pie

1/4 cup unsalted butter, softened
1 cup sifted powdered sugar
1 Tbls. brandy
1 baked 9-inch pastry shell
6 large fresh peaches, peeled and sliced
3 Tbls. fresh lemon juice
1/4 cup sugar
1 1/2 cups whipping cream
3 Tbls. sifted powdered sugar
1 tsp. vanilla extract

Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar and brandy, beating well. Spread in bottom of pastry shell; chill.

Combine peaches, lemon juice and 1/4 cup sugar; cover and chill. Beat whipping cream at high speed with an electric mixer until foamy; gradually add 3 Tbls. powdered sugar and vanilla, beating until soft peaks form. Cover and chill.

Drain peaches; arrange over butter mixture. Dollop whipped cream mixture over peaches; serve immediately. Yield: 1 (9-inch) pie.

Fettuccine with Chicken, Red Onion and Peppers

3 skinless boneless chicken breast halves, cut crosswise into strips
1 Tbls. plus 1/2 cup chopped fresh cilantro
4 Tbls. olive oil
6 garlic cloves, minced
1 large red onion, thinly sliced
2 large red bell peppers, seeded, thinly sliced
1 large Jalapeno chili pepper, seeded, finely minced
2 cups whipping cream
1 small can chopped green chilies, drained
1 lb. fettuccine, cooked al dente
1 1/2 cups coarsely grated Monterey Jack cheese

Toss chicken, 1 Tbls. cilantro and Tbls. oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour. Heat 3 Tbls. oil in large skillet over medium heat. Add garlic, onion, bell peppers and Jalapeno and saute until just tender, about 10 minutes. Transfer vegetables to large bowl. Add chicken to same skillet and saute over high heat until cooked through and beginning to brown, about 4 minutes. Transfer chicken to bowl with vegetables. Add cream and green chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.

Drain cooked pasta and return to pot. Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Stir in 1 cup cheese and toss to blend. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining cheese. Serves 4-6.

Zucchini Frittata with Parmesan
Quick to make, good-natured and inexpensive, this is an excellent supper dish.

8 extra large eggs
1/4 cup plus 2 Tbls. freshly grated Parmesan cheese
Salt and freshly ground black pepper
4 Tbls. olive oil
1 large red onion, peeled, quartered, thinly sliced
4 small zucchini, trimmed and thinly sliced

Preheat the oven to 375 degrees. Combine the eggs and 1/4 cup Parmesan in a large bowl and whisk until well blended. Season with salt and pepper and set aside. Heat 2 Tbls. of the oil in a 10 inch non-stick skillet over medium-low heat. Add the onion and cook until soft and lightly browned. Add the zucchini, season with salt and pepper and cook, covered, for 6-8 minutes, or until tender. Drain well in a colander. Add the zucchini and onion to the egg mixture, season generously with salt and pepper, and fold in gently but thoroughly.

Add the remaining 2 Tbls. oil to the skillet. When hot, add the egg and squash mixture and cook for 1 minute, or until the bottom is lightly browned. Sprinkle with the remaining 2 Tbls. Parmesan and bake for 15 to 20 minutes, or until the eggs are set and the top is lightly browned. Serve warm or at room temperature, cut into wedges. Serve with a mixed green salad and crusty bread.