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How to Hard Boil Eggs

Here's the scoop on how to hard boil tasty eggs and open them with ease.
( I include the secret on how to open it without the inner skin sticking to it):
Place egg in a small saucepan. Add cold water an inch over the egg. Add a teaspoon of oil.
Put pot on stove. Turn heat element on high.
Let water come to a boil (bubbles rise and pop on surface of water).
As it comes to a boil, turn off heating element. Remove pan from heat. Cover.
Let sit for 15 minutes.
Remove eggs from water. You can refrigerate them for later. If not cool eggs in cold water. Break open by striking it on a counter, and remove shells.

Strawberry Pretzel Dessert
People beg me for this recipe. Enjoy!

2 cups Crushed pretzels
¾ cup melted margarine or butter
3 Tablespoons sugar
Stir together and then press into a 9 X 13 inch pan.
Cook at 400 degrees F for 7 minutes. Then cool.

With a mixer in a bowl blend:
8 ounces cream cheese (may use light version)
¾ cup sugar
8 ounces Dairy whipped topping
Spread this mixture over the cooled pretzel layer.

In an separate bowl stir in:
2cups boiling water
1large box of strawberry jello
Mix 2 boxes of frozen strawberries or
16 ounces of fresh strawberries, cleaned, hulled
Cool and add 1 small can of pineapple, drained
Chill about 20 minutes.
When it is partially set, pour over cream cheese layer.
Refrigerate to set, then slice and enjoy!
Nutritionist Jean Carper says: "Strawberries' unique phenol content makes them a heart-protective fruit, an anti-cancer fruit, and an anti-inflammatory fruit, all rolled into one. [They] also have lots of vitamin C and manganese, both important for healthy joints. And they are a good source of fiber, iodine, potassium, folate, riboflavin, pantothenic acid (B5), omega-3 fatty acids, vitamin B6, vitamin K, magnesium, and copper. You could think of them as nature’s mini multi-vitamin."

Pickin and caring for peaches

I know peach season began in July. But these factoids on peaches will be lost if I don't set them here. Besides, my market has prima peaches out for sale. Peaches are great for iron,potassium, and Vitamin C.
*Select peaches with a rosy blush on a background of cream or red.
*Look for smooth skin, no wrinkles, blemishes, bruises, or tan-colored circles (early decay sign).
*You should be able to sniff a peachy fragrance at the stem end of the fruit.
*Select peaches that give slightly at the seam when pressed with your thumb; though the rest of the peach is firm.
*Because peaches are more perishable than apples, only buy the amount you will use.
*At home, leave peaches out or in a paper sack at room temperature a day or two to soften.
*You may store ripe peaches in the refrigerator. They will keep for 3 to 5 days. Since they taste better at room temperature, take them from the refrigerator one hour before eating.
*Rinse well before eating them. To peel for cooking, blanch in boiling water for a minute, then plunge into ice water to cool. In fruit salads a dash of lemon juice keeps slices from browning.
Here's a way to save a FRESH, peach pie for Christmas!
Fresh Peach Pie Filling
5 cups peeled, sliced fresh peaches
1 ½ teaspoons lemon juice
¾ cup sugar
¼ cup all purpose flour
½ teaspoon ground cinnamon
2 tablespoons butter, melted
Place peaches in a medium bowl; sprinkle with lemon juice, tossing gently. Set aside.
Combine sugar, flour, and cinnamon; sprinkle over peaches. Toss gently and set aside.
Line a 9- inch pie plate with heavy- duty plastic wrap, allowing edges to extend over sides 6 to 8 inches.
Spoon filling into pie plate, and drizzle with butter; fold edges of plastic wrap over top, and seal securely.
Freeze until firm.
Remove the wrapped frozen filling from pie plate, and add a wrap of aluminum foil. Label and freeze filing up to six months. Yields enough for one 9-inch pie.

Fresh Peach Pie
Fit 1 crust from l package refrigerated piecrusts into a 9-inch pie plate according to package directions. Unwrap frozen pie filling, and place filling into pastry shell. Roll remaining piecrust on a lightly floured surface to press out fold lines; place over peach mixture. Fold edges under, and crimp. Cut slits in top crust for steam to escape. Bake at 425 degrees for 15 minutes; cover edges with foil to prevent browning, and bake 25 to 30 minutes or until golden. Cool on a wire rack. Yields one 9-inch pie.