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Kate Heyhoe

Kate's Global Kitchen

 

Georgia Peach Cobbler

(Served by ARAMARK at the 1996 Atlanta Olympic Games)

Serves 6

 

4 cups fresh peaches, peeled and sliced
Cinnamon (to taste)
1 cup sugar
1/2 cup butter
1 1/2 cups flour
3/4 teaspoon salt
1/2 cup vegetable shortening
1/4 cup plus 1 tablespoon cold water

 

Preheat oven to 350 degrees. Combine peaches, cinnamon, sugar and butter in medium saucepan. Bring to boil and immediately reduce heat. Simmer until peaches are tender and mixture thickens, about 20 minutes. Pour mixture into buttered 10-by-6-by-2-inch baking dish. Set aside. In mixing bowl, combine flour and salt. Cut in shortening with 2 knives until mixture resembles coarse crumbs. Sprinkle water over flour mixture until ingredients are moistened. Shape pastry into ball. Roll out to 1/8-inch thickness on lightly floured board. Cut into 1-inch strips. Arrange 1/2 strips in lattice design over peaches. Bake 35 minutes. Remove from oven. Gently press remaining strips over baked strips in lattice pattern. Press pastry into peach mixture. Return to over and bake for another 40 minutes. Serve with peach ice cream.

Nutrition Information Per Serving:
Calories: 271
Total Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 5 mg
Sodium: 362 mg

 

Kate's Global Kitchen

 

Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...

 

Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...

 

Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

 
Copyright © 2000, Kate Heyhoe. All rights reserved.

 



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