Under a Summer Sky (18 page)

Want to bring some of that
Cape Cod flavor into your home?
Try one of these beloved Coleman family recipes!

LANEY’S GEORGIA PEACH COBBLER

7–8 fresh peaches, peeled, pitted, and sliced
¼ cup brown sugar
¼ cup white sugar
¼ teaspoon cinnamon
Sprinkle of nutmeg
2 teaspoons lemon juice
½ tablespoon cornstarch

1 cup all-purpose flour
¼ cup brown sugar
¼ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons chilled, unsalted butter cut into small pieces
¼ cup boiling water

2 tablespoons white sugar
½ teaspoon cinnamon

Directions

Preheat oven to 425 degrees. Lightly butter 9-by-9-inch glass baking pan.

In a large bowl, combine peaches, ¼ cup brown sugar, ¼ cup white sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Spread peach mixture in bottom of pan. Bake for ten minutes.

While baking, sift together 1 cup flour, ¼ cup brown sugar, ¼ cup white sugar, 1 teaspoon baking powder, and ½ teaspoon salt. With pastry blender or fork, cut in butter until evenly crumbly. Stir in boiling water until blended.

Remove peaches from oven and drop the dough in spoonfuls onto the hot peaches. Spread a bit and sprinkle wi bth sugar and cinnamon. Bake for 30 minutes or until topping is golden brown.

Serve with vanilla ice cream. Yum!

Recipe can be doubled for a 9-by-13-inch pan.

BERYL’S MANTRAP GRAVY

1 lb. pork sausage links
2–3 tablespoons olive oil, divided
1 lb. ground beef
1 large onion, finely chopped
2 cloves garlic, minced
3 tablespoons fresh basil, torn
½ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
2 cups red wine, divided
2 29 oz. cans tomato sauce
1 6 oz. can tomato paste
8 Roma tomatoes, seeded and diced, or 2 14.5 oz. cans of petite
diced tomatoes
Freshly grated parmesan cheese

Directions:

Preheat oven to 400 degrees. Place sausage links in foil-lined baking pan and bake for 30 minutes. Turn links over and bake for additional 30 minutes until brown. Slice into bite-size pieces.

In a large skillet, heat 1-½ tablespoons olive oil and brown ground beef until no longer pink. Set aside.

In a large pot, heat 1-½ tablespoons olive oil and sauté onion. When onion is tender and lightly browned, add minced garlic. (It browns quickly.) Mix in all spices until fragrant. Add ½ cup of red wine and mix well.

Add browned beef, sausage, tomato sauce, tomato paste, and Roma or diced tomatoes. Simmer for one hour and add 1-½ cups red wine or more depending on preferred consistency.

Simmer on low for 2 to 3 hours, stirring occasionally, adding more wine if necessary.

Serve over your favorite pasta and sprinkle with freshly grated parmesan cheese.

For printable copies of the recipes found here, please visit
www.nanrossiter.com
and email Nan.

One further note . . .

Although Joan Benoit Samuelson won the Falmouth Road Race in 1983, her appearance in this book is entirely fiction.

Joan is an inspiration to people around the world, and I hope she won’t mind!

UNDER A SUMMER SKY

Nan Rossiter

ABOUT THIS GUIDE

The suggested questions that follow are included to enhance your group’s reading of
Under a Summer Sky.

KENSINGTON BOOKS are published by

Kensington Publishing Corp.
119 West 40th Street
New York, NY 10018

Copyright © 2014 by Nan Rossiter

All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.

Kensington and the K logo Reg. U.S. Pat. & TM Off.

ISBN: 978-0-7582-8391-7

First Kensington Trade Paperback Printing: May 2014

eISBN-13: 978-0-7582-8392-4
eISBN-10: 0-7582-8392-X
First Kensington Electronic Edition: May 2014