Newspapers / The News-Journal (Raeford, N.C.) / July 12, 1984, edition 1 / Page 6
Part of The News-Journal (Raeford, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
Lifestyles Peaches provide a variety for fresh summer desserts By AMcc L. Pettitt Hoac E?ktlo? A|tal It's nice to see so many pretty fresh peaches on the market this year. Various varieties should be available for the next few months. Peach varieties fall into one of two basic types " 'clingstone" or "freestone," although a few varieties are known as "semi clingstone" or "semi-free?tone." Within each of these two types are two color classes: "yellow - flesh ed" and "white - fleshed." Freestone varieties are most popular for fresh dessert use and freezing. Good quality peaches should be bright and fresh in appearancee and have a "ground" (background) color that is either I = yellowish or creamy. Red color or "blush" may also be present in differing degrees, depending on variety and preharvest weather, but red color alone is not a true sign of edible quality. Peaches should be fairly firm or firm, but not hard. Wash fresh peaches thoroughly, whether you serve them raw or cooked. The skin of ripe peaches adheres tightly. To loosen it for peeling, dip the fruit into boiling water for about 45 seconds, then into cold water. You can then grasp the loosened skin of the fruit. Peel gently, using the dull edge of a knife. Varieties good for canning and freezing include: Troy and Elberta and Dixieland; superior for can ?* ning: Wimblo, Biscoe and Jeffer son; superior for freezing: Redhaven, Wimblo and Redskin. PEACH AND NUT CRUMBLE 3 lbs. fresh peaches 1 Vi tablespoons fruit-fresh 1 Vicups sugar Vi teaspoon salt 1 egg, well beaten 1 quart water 1 cup unsifted all-purpose flour Vi cup chopped walnuts 1 teaspoon cinnamon Vi cup melted butter or margarine Dip peaches into boiling water for 30 seconds and remove skin. Put water and fruit-fresh in a large bowl. Halve peaches, remove pit, and slice into water and fruit-fresh mixture. In a bowl, mix flour, 1 Front Burner cup of the sugar, walnuts, salt, cin namon and egg until mixture is crumbly. Drain peach slices thoroughly and mix slices with re maining sugar. Place peaches in an 8x12 inch baking pan. Sprinkle crumbs evenly over peaches. Driz zle melted butter over crumbs. Bake in preheated moderate oven (375*) for 30 to 35 minutes or until top is brown and crusty. Cool until warm. Serve warm with scoops of vanilla ice cream. Serves 6-8. BAKED CHICKEN WITH PEACHES Yi cup dark corn syrup 2 tablespoons soy sauce 2 tablespoons sherry Vi teaspoon ground ginger '/? teaspoon pepper 1 (3 lb.) broiler-fryer chicken, cut in parts 4 peaches, peeled, quartered In small bowl stir together corn syrup, soy sauce, sherry, ginger and pepper. Place chicken skin side up in shallow roasting pan. Pour sauce over chicken. Bake in 375' oven 40 minutes, turning and basting frequently. Add peaches. Cool 20 minutes longer, basting frequently, or until chicken is fork tender. Serve chicken and peaches with sauce. Makes 4 servings. FRESH PEACH YOGURT MOUSSE 1 pkg. (6 oz.) lemon flavor gelatin Vi cup cold water 2 egg whites V* teaspoon salt 1 cup diced fresh peaches 2 cups boiling water Vi cup lemon juice 2 tablespoons sugar 1 carton (8 ^oz.) plain low-fat yogurt Empty gelatin in a mixing bowl. Add 2 cups boiling water; stir until gelatin is dissolved. Add cold water and lemon juice; refrigerate until mixture is syrupy. In mixer bowl, beat egg whites until foamy; gradually beat in sugar and salt and continue beating until stiff peaks form. Add 1 cup of syrupy lemon gelatin mixture and yogurt to egg whites; blend well. Add peaches to remaining gelatin; then (See FRONT, page 7) Bidding good-bye Clayton Buoyer (right) receives a plaque of gratitude during a recent meeting from Department of Social Services (DSS) Director Ken WUherspoon (left). Buoyer is retiring from the DSS Board after six years of service to Hoke County. His position on the board will be taken over by Tom HoweU. County Commissioner Neil McPhatter (rear) watches the presentation. Japanese beetles threaten fruits By Willie Featberstone, Jr. w County Extension Chairman \ , % I JAPANESE BEETLE The Japanese beetle causes ex tensive damage while in both the grub and the adult stage. They spend about 10 months of the year in the ground in the form of a white grub. The grubs are serious pests of lawns, other grasses and nursery stock because they feed on the roots and underground stems of plants, particularly grasses. Large areas of dead brown grass often appear in infested lawns when large numbers of grubs are present or during dry spells. Such dead areas are noticeable by September or early October. Adults emerge as early as mid May in Eastern North Carolina. They are about l'/i inches long, shiny metallic green with coppery brown wing covers which extend almost to the tip of the abdomen. Two small tufts of white hairs oc cur at the tip of the abdomen just behind the wing covers. Five more white patches are located on each side of the abdomen. The adults will feed on more than 275 different plants. They often congregate feeding on roses and other flowers, as well as foliage and fruit of plants and trees exposed to bright sunlight. When feeding on leaves they usually chew out the tissue between the veins, leaving only a lacy skeleton. They can cause severe damage; in fact, a badly attacked tree or shrub may lose most of its leaves in a very short time. Also they can do extensive damage to roses and other flowers, ripening fruits, corn, etc. Coatrol: Commercial prepara tions of the milky spore disease of fer a long lasting method of soil treatment. These bacterial spores infect and kill Japanese beetle grubs and provide semi-permanent protection against these peats. Milky spore preparations can usually be applied from July until the first hard freeze. Though effec tive and I? i ? the milky spore application is expensive. Soil huacliaidw may be used in late summer or early fall to control Japanese beetle grubs feeding near the soil surface. The residual life of the soil-applied chemicals is relatively short, necessitating repeated applications each season. Diazinon (also called Spec tracidc) and trichlorfon (Dylox, Proxol) are labelled for white grub control in turf. Follow label direc tions for rates and safe use. Flowers and ornamental plants can be protected by dusting or spraying with one of the following pesticides: carbaryl (Sevin), malathion, methoxychlor (Mariate). It may be necessary to apply one of these pesticides every few days for complete protections. Roses may also be protected by covering with light netting. Follow label directions for rates and safe use of pesticides. Traps catch up to 75* of the beetles which approach them. Trap* may lower beetle popula tions from 30% (1 trap per acre) up to 39% (10 traps per acre) if placed throughout a neighbor hood. The trapped beetles must be emptied from the traps every few days to prevent them from rotting and releasing ammonia which is repeOant to Japanese beetles. Traps are commercially available. Home-made traps also are effective if baited with pbenylethyl propionate plus eugenoi. This bait is available at garden centers and hardware stoves. You may contact the Agricultural Bxleneion Service for a plan for a home-made trap. FRIDAY 13TH TION oPSiq* ASSfC [ TL* Qimua VL1 L,T Imnd r.iZ. ,ZK*4 *X 1 **inchUk09 Ear1y Sellout. No 1/ /I Sport s?* ?o crkdCSr?i!f,port colors. Size# 9.i"tr'pos & 197 Hmbwmttmr "?? 23.97 feSS?',* "ex 'onger InVa^ Warm free ,nd ara tingle 2. 88c an? asaea? |97 S**|-A-Mee| || tv f^'C/rvir 10 'nch k 20 p? ?q3*7 | Regular , ' ?"?* Electric I S&flte SUMS. J. 1.17 JJ??* J>%> no e*nbZ?**c^ W?12 Mon. thru Set ?NO odor a*oZZ7 Mail to: No m*M '??*. Tr? 8..vJ? ?* *1* ^1 so 1 3,7 J.?7 300 Count 117 ***** /.<7 SSMar BULBS too "?fc ? . <**???? -?fiot4|? * ? 12?\ On* "???*?? SMft Ladles' poly/cotton ?leeveiess ?hlft in ???orted Prints. 2 Front Pockets S-M-L-XL XXL. | Sale :oo 4 ??? ?'m Electric 19 ???% ?*! to eerfy eelio.ft. *??y now ut UV *?
The News-Journal (Raeford, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
July 12, 1984, edition 1
6
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75