After cooking dinner for guests on Sunday, I had some leftover grilled chicken and some pasta – very small amounts. I also had one large ripe peach and a little bit of rhubarb from my garden. I thought if I put all of the small amounts together in the right way, I might have a nice supper for myself.
I used the peach and rhubarb along with some staples to make a Fruit Betty. I found this recipe in a 1976 Redbook cookbook which I had gotten way back in the day for subscribing to Redbook magazine. It’s been a good source for me all these years, although I had never made this dish before.
While the dessert was cooling, I put together a simple salad with the chicken, pasta, some onion, cherry tomatoes, fresh basil and one of my favorite dressings.
It was a very easy, fast and tasty meal. I might have to come up with these particular leftovers again sometime.
RHUBARB AND PEACH BETTY
- 1-1/2 cups fresh rhubarb, cut in 1″ pieces
- 1-1/2 cups fresh peach slices
- 1/2 cup granulated sugar
- 1/4 cup butter
- 4 slices white bread, cut in 1/2″ cubes
- 1 Tblsp. granulated sugar
Preheat oven to 375 degrees F
In a medium bowl, combine rhubarb, peach slices and 1/2 cup granulated sugar.
In a small skillet over moderately low heat, melt the butter. Add the bread cubes and raise heat slightly, toss cubes with butter and heat until golden brown, stirring occasionally. Watch the bread cubes so that they don’t get too brown.
Place half of the fruit in a 4 to 6 inch buttered baking dish. Top with half of the bread cubes. Repeat layers. Sprinkle top with 1 Tblsp. granulated sugar.
Bake uncovered @ 375 degrees F for approximately 40 minutes.
Serve with half-and-half cream.
I really enjoyed this dessert. It’s good warm from the oven or at room temperature and the cream is perfect to temper the tartness of the fruit. Actually, I have more leftovers to contend with since the recipe made 3 servings, but I don’t mind a bit.
CHICKEN AND PASTA SALAD FOR ONE
- 1 cup cooked pasta
- 2 oz. grilled chicken breast
- 2 Tbsp. chopped sweet onion
- 4-5 cherry tomatoes, halved
- Red Wine Dressing
- 2 Tblsp. fresh basil for garnish
RED WINE VINEGAR DRESSING
- 1/4 cup mayonnaise (I like Hellman’s Olive Oil Mayonnaise)
- 2 tsp. granulated sugar
- 1 Tblsp. red wine vinegar
- Sprinkling of salt
- Grating of black pepper
Whisk together all of the dressing ingredients in a small bowl.
Toss together the pasta, chicken and vegetables. Add the Red Wine Vinegar Dressing and garnish with fresh basil.
This is a very good light salad. Of course, any vegetables and herbs could be substituted – this was what I happened to have in the refrigerator.
Being frugal and using up all the leftovers is a pretty good idea.