Georgia Peach Salad Food

GEORGIA PEACH

Steps:

• Put all ingredients in a shaker with crushed ice and shake.
• Serve!

GEORGIA PEACH CHICKEN SALAD

Steps:

• Put in a large bowl and mix together.
• Best served as a main meal.

DEBORAH ROBERTS PERRY, GEORGIA POTATO SALAD

Steps:

• Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes.
• With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes.
• In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.
• Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.
• Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.

PEACH SALAD

Steps:

• Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.

WALDORF SALAD, GEORGIA STYLE

Steps:

• Chop apples into 1/2 inch cubes, and sprinkle the lemon juice over all.
• Combine apples with celery, pecans and raisins in a serving dish.
• Combine mayonnaise and peach preserves in smaller container and pour over apple mixture. Stir.
• Refrigerate.
• Serve on lettuce leaves, if desired.

PEACH SALAD

Steps:

• Cut up peaches into bite size chunks. You can leave skin on if you like.
• Cut up bananas into bite size chunks.
• Drain pineapple, set drained juice aside.
• Gently toss fruit to mix.
• In separate bowl, mix together reserved pineapple juice and pudding mix. Stirring well until smooth.
• Pour mixture over fruit and chill until ready to serve.
• Toss lightly to coat fruit and serve.
• *Note - Any leftovers will become runny after first serving but it does not alter the taste.

GEORGIA PEACH PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
• Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
• When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.

GEORGIA CRACKER SALAD

Steps:

• Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.

GEORGIA SUNSET

Steps:

• In a cocktail mixer full of ice, combine brandy, peach schnapps and grenadine. Shake vigorously and strain into a glass. Top with lemon-lime soda.

GEORGIA SPICED PEACHES

Steps:

• Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

DEEP DISH GEORGIA PEACH PIE

Steps:

• In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes., Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.