by Peg Cochran
Shelby thought back to the frantic and heart-stopping moments when she thought Jim was going to succeed in shoving her into the sinkhole, and shivered.
“I’m glad you came” was all she said.
Frank hesitated and then took a step forward. He put his hands on Shelby’s shoulders and looked into her eyes, then tilted her chin up with one hand.
Shelby was barely aware of the fact that his head was lowering toward hers and that she was stretching up to meet his until their lips met.
Shelby closed her eyes and allowed herself to be swept away for the moment. Kissing Frank felt so right—and so wrong at the same time.
She felt adrift when he finally let her go. The breeze on her bare arms was frigid, and she began to shiver.
“You’d better get inside. Shock is probably setting in,” Frank said as he turned toward the steps.
“If there’s anything you need . . .” he added, turning back briefly.
“I’ll call you,” Shelby said with a smile.
RECIPES
APPLE CRISP
INGREDIENTS
6 to 8 apples, peeled and quartered
½ cup white sugar
½ cup brown sugar
¾ cup flour
1 teaspoon cinnamon
½ cup unsalted butter
Arrange apples in a greased casserole dish or 10-inch pie plate. Mix sugars, flour, and cinnamon and cut in butter. Pack over apples. Bake at 350 degree for 45 minutes or until golden on top.
LOVE BLOSSOM FARM PEACH KUCHEN
INGREDIENTS
2 cups flour
¼ teaspoon baking powder
½ teaspoon salt
½ cup white sugar and ½ cup brown sugar, mixed
½ cup unsalted butter
12 fresh peach halves pitted, peeled, and cut in half or canned
1 teaspoon cinnamon
2 egg yolks, beaten
½ cup cream
½ cup sour cream
Preheat oven to 400 degrees. Grease an 8 x 8–inch baking dish or 10-inch pie plate.
Sift together flour, baking powder, salt, and 2 tablespoons of the sugar. Cut in butter until mixture resembles cornmeal. Pat evenly over bottom and halfway up sides of baking dish. Arrange peach halves over pastry. Sprinkle cinnamon and remaining sugar over peaches. Bake 15 minutes.
Meanwhile, mix egg yolks, cream, and sour cream. Remove baking dish from oven and pour egg-cream mixture over peaches. Return dish to oven and bake 30 minutes more.
TURKEY TETRAZZINI
INGREDIENTS
4 tablespoons butter, plus more for topping if desired
1 small onion, chopped
½ lb. mushrooms, sliced
1 tablespoon sherry
4 tablespoons flour
1½ cups chicken broth
½ cup cream, half-and-half, or milk
salt and pepper, to taste
½ pound linguine or spaghetti, cooked al dente
3 cups cooked turkey, cut into small cubes
½ cup Parmesan cheese
Preheat oven to 350 degrees. Heat 2 tablespoons butter in a sauté pan. Add onion and sauté until softened. Add mushrooms and sauté for 2 to 3 minutes until tender. Deglaze pan over high heat with sherry.
In a saucepan, heat 2 tablespoons of butter. Stir in flour and cook, stirring, for a minute. Whisk in chicken broth and bring to a boil. Cook over low heat until mixture is thickened. Remove from heat, add cream, half-and-half, or milk, and season to taste with salt and pepper.
Cook linguine or spaghetti until al dente and drain. Add sauce to turkey and mushrooms and mix well. Butter a casserole dish and put half the linguine in the bottom of the dish. Add a layer of the turkey-mushroom mixture, another layer of linguine, and the final layer of turkey-mushroom mixture. Scatter Parmesan over the top and dot with more butter if desired. Bake 45 minutes or until hot and bubbling.
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