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Garden to freezer – to Table

Posted by Range Officer Rhonda on September 5, 2009

I was cleaning out my freezer this evening and decided there were some good meals to be had in those little zip-lock baggies. First, the pineapple, coconut concoction – a Pina Colada.

Next, the peppers, tomatos, celery, onion, venison sausage & shrimp – voila! Jambalaya.

And finally, the peaches and bread crumbs – for a bread pudding dish.

So, we started out dinner with the best Pina Colada smoothies I have had – ever. While the boys snacked on Brussel Sprouts (ewww) and Broccoli – I whipped up one of the best Jambalaya dishes, complete with wild rice & herbs from my garden. Yum!

We’ll top it off with the peach bread pudding; I may even make a rum sauce to top it, although I like it fine just the way it is.

Want recipes? Earlier in my blog, I know I have listed the method for creating one of my Bread Pudding & Jambalaya dishes. Here is how I created the Bread Pudding tonite:

Spray a 13 x 9 baking dish with nonstick spray & preheat the oven to 350 degrees. Cream together 1/4 cup butter and 1/2 cup Splenda. Beat in 2 eggs and 1 teaspoon vanilla extract. Add 1/2 cup cream. Break in approx. 8 pieces of crumbled, dried bread or hot dog buns (I throw the ends and pieces in the freezer just for this). Stir in 3-4 coups of sliced, peeled peaches. Mix all thoroughly, then spread into the greased pan. Bake at 350 degrees for one hour or until knife comes out clean when inserted into middle. Serve warm or cold, with or without a topping sauce. For a fancy desert to serve company, reserve a few sliced peaches & some fresh mint leaves for garnish. Heat up some peach preserves, then swirl a pattern on a plate. Place the warm cake slice off to one side, add a dip of vanilla ice cream, then place a peach slice & mint leaf to decorate. Top this all off with another swirl of the peach sauce. A rum sauce or caramel works well too; but it”s easier to reach in the pantry for preserves and warm them up!


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