The Can Opener Gourmet®

 by Laura Karr


Peach Sorbet
from The Can Opener Gourmet

I always keep a can of fruit in the freezer for emergency desserts. After the fruit is frozen, it takes only 5 minutes to make the sorbet, including thawing time.

One 15-ounce can peaches
(flavored peaches are okay)
2 tablespoons bottled lemon juice

Freeze the canned peaches for 18 hours or more. When you're ready to make the sorbet, submerge the can in hot water for 1-2 minutes. (I use the blender or a 2-cup measuring cup to hold the hot water and can.) Open the can and pour the syrup into the container in which you will puree the fruit.
Slice the frozen peaches into chunks. Add to the syrup. Add the lemon juice and puree until smooth.
Serve immediately or cover and freeze up to 8 hours.
Serves 4

Bow-Tie Pasta with Pesto Chicken and Walnuts
from the Can opener Gourmet®

Farfalle (or bow-tie pasta) always struck me as having a certain charm, and it lends iteslf well to this particular dish. You can easily serve it to vegtarians if you leave out the chicken.

12 ounces bow-tie (farfalle) pasta
One 10-ounce can chicken (drained)
One 8- to 10-ounce jar pesto sauce
1/2 cup chopped walnuts
Cook the pasta according to package directions.
Place the chicken in a large bowl and, using forks, pull it apart into bite-sized pieces. While the pasta is still warm, add it to the chicken and toss thoroughly. Add the pesto sauce and toss to coat. Add the walnuts and toss once more. (If you have folks who don't like walnuts, you may serve them separately in a bowl, to be sprinkled on as you would Parmesan cheese.)
Though this dish is easier to toss when warm, it may be served cold as well.

Serves 6
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