Week of 6/10/02

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Easy Peach Cake
This recipe has been a favorite of church suppers and family gatherings for years. It¹s so delicious and the best part may be how simple it is to make!

1 yellow cake mix (box mix, not pudding)
1 1/2 sticks unsalted butter, melted
1 29 oz. can of peaches in syrup, drained and chopped in 1² chunks
2 egg yolks
1 (16 oz.) sour cream
1/4-1/2 tsp. cinnamon
1 container of frozen whipped topping

Grease a 9 x 13 inch baking pan. Heat oven to 350°.

Mix together the cake mix and melted butter. Pat in bottom of cake pan. Place peach chunks in a medium bowl and add the egg yolks and sour cream; mix and spread over unbaked crust. Lightly sprinkle cinnamon over mixtures. Bake in oven 35 to 40 minutes. Cool on rack and spread with frozen topping. Refrigerate 1 hour. To serve: Take out of refrigerator 30 minutes before serving.

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Honey Mustard Pasta Salad
Quick and delicious...

Salad:
4 cups uncooked farfalle (bow-tie) pasta
2 cups cut-up cooked chicken
2 medium bell peppers, coarsely chopped
2 medium stalks celery, chopped (1 cup)
8 medium green onions, sliced
1 cup cashews, if desired

Dressing:
1/4 cup yellow mustard
1/4 cup honey
1/4 cup mayonnaise or salad dressing
1 Tbls. Dijon mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 clove garlic, finely diced

Dressing: Beat all ingredients, using wire whisk. Set aside.

Salad: Cook and drain pasta as directed on package. Rinse with cold water; drain. Make Honey Mustard Dressing.

Mix pasta and remaining ingredients except dressing and cashews in large bowl. Add dressing; toss until evenly coated. Cover and refrigerate 1 to 2 hours to blend flavors.

Stir in 1/2 cup of the cashews. Sprinkle with remaining 1/2 cup cashews. 8 servings.
Tip: When you¹re in a hurry, pick up a rotisserie chicken at the deli to use for the cooked chicken.

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Grilled Pesto Bread
Better make extra...this will disappear fast!

1 loaf (8 oz.) or 1/2 loaf (1-lb.) size, unsliced French bread
1/3 cup sun-dried tomato pesto or basil pesto
1 cup shredded mozzarella cheese (4 oz.)

Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty aluminum foil with cooking spray.

Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in aluminum foil.

Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot. 6 servings. Tip: May be assembled up to 8 hours ahead. Wrap in foil and keep in refrigerator until you¹re ready to grill.