Recipes this month

(Carrie) I haven't tried many new recipes this month, but here are some that we both loved. I got the first two recipes from my sister-in-law Rachel, and the third from a Taste of Home cookbook.

Chicken 'n Peaches Piquante

2 chicken breasts
Salt and Pepper
1 TBSP olive oil
1/2 cup coarsely diced red bell pepper
1 15-ounce can sliced peaches, drained and liquid reserved
1/2 cup thick and chunky picante salsa
1 TBSP frozen orange juice concentrate
2 TBSP chopped fresh cilantro or parsley

Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken; cook 90 to 10 minutes until no longer pink in the center. Remove to platter.

Add bell pepper to skillet. Reduce heat and cook while stirring for 2 minutes until crisp-tender.

Add reserved peach liquid, salsa and orange juice to skillet and bring to a boil, scraping up browned bits from bottom of pan. Add peaches and cilantro; cook and stir 3 minutes until hot. Add chicken and any juices that may have accumulated on platter. Spoon sauce and peaches over chicken and stir until all are warmed. Serve over rice.


Curry Chicken

3/4 pound chicken breast halves
1 TBSP curry powder
1 tsp oil
1 small onion, stripped
1 small zucchini, cut in 1/4 inch slices
1 medium green pepper chopped
1/3 cup milk
1 tsp ginger
1/2 tsp salt

Cook chicken in oil and curry powder. Add vegetables to skillet and fry until soft. Add milk and spices to the skillet. Cook until sauce is heated. Serve over rice.


Pear Custard Bars

1/2 cup butter, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 tsp. vanilla extract
2/3 cup chopped macadamia nuts

FILLING/TOPPING
1 package (8 ounce) cream cheese, softened
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
1 can (15-1/4 ounces) pear halves, drained
1/2 tsp sugar
1/2 tsp ground cinnamon

In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a greased 8 inch square baking pan. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on a wire rack.

Increase heat to 375 degrees. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8 inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears.

Bake at 375 degrees for 28-30 minutes (center will be soft set and will become firmer upon cooling). Cool on a wire rack for 45 minutes. Cover and refridgerate for at least 2 hours before cutting. Store in the refrigerator.