The weather's cooling off & the leaves on the trees are changing color.We've been in the mood for some soups or stews. This recipe will be good since I'll get in some of the last of the summer vegetables.

Vegetable Stew
6-8 servings

3 Tbls. butter or margarine
2 large ripe tomatoes, peeled & chopped
1 Tbls. sugar
1/2 tsp. salt
1/8-1/2 tsp. cayenne pepper
1/2 cup heavy cream
1 Tbls. fresh lemon juice
1 Tbls. chopped fresh parsley
1 1/2 tsp. each: chopped fresh summer savory, basil & marjoram
1 tsp. fresh thyme leaves
1/2 tsp. chopped fresh rosemary
5 medium red potatoes
2 cups sugar snap peas
4 large leaves red or green chard or 10 oz.fresh spinach
2 cups small carrots or 1 inch slices
2 cups chicken broth

Melt butter in a medium fry pan; add tomatoes; sprinkle over sugar, salt & cayenne.Cook over medium heat till mixture thickens. Cool.

Put thru a food mill or puree.Beat in cream, lemon juice & herbs. Set aside.

Pare potatoes; cut into chunks. Trim peas. Wash chard & cut into 1/2 inch slices.

Heat broth in a large saucepan;add potatoes & carrots. Place peas on top. Bring to a boil, cover & cook slowly till done, about 12-15 minutes. Lift out vegetables with a slotted spoon, set aside. Add chard to hot broth, cover & cook 5 minutes, stir once. Remove chard. Combine drained veggies & tomato mixture. Heat & serve.

Light Rolls (This recipe is from Art's Recipe Box,"Oprahs", website). These are so wonderful!

Note: A special thanks is given to President Truman for establishing the school lunch program & for the "lunchroom ladies"or cooks who carry on this bread baking tradition & for keeping all of our children well fed thru their formative years.

Light Rolls:

3-4 cup all purpose flour,sifted
1/4 cup unsalted butter,melted
1/4 cup veg.oil
1/4 cup sugar
1 egg, well beaten
1 1/2 cup buttermilk, at room temperature
1 pkg. yeast
1 tsp. salt

Step 1:
Proof or dissolve yeast in room temperature buttermilk.Allow to bubble 8 minutes.

Step 2:
Sift flour well into a large bowl.

Step 3:
In a small bowl,mix together the buttermilk/yeast mixture with the vegetable oil,butter,sugar,salt & beaten egg.Stir in flour,a little at a time.Continue adding flour till the dough makes a ball thats slightly sticky.(The exact amount will depend on humidity & altitude).

Step 4:
Place dough into a lightly greased bowl & cover tightly with plastic wrap.Refrigerate 4 hours or overnight.(Chronic "checkers" & midnight snackers:Beware that opening the refrigerator will result in the rolls rising faster).

Step 5:
Roll out the refrigerated dough to about 1 inch thick & cut into round biscuits.Place closely together on a lightly greased cookie sheet or a round Pyrex pie plate.Cover lightly with a towel & allow to proof at room temperature till doubled in size--about 45 minutes to an hour.(Secret:As your cutting the biscuits,set your scraps aside.Only when you've cut all the rest of the dough should you lightly roll out the scraps for more biscuits.Why?Waiting gives the dough a chance to "cool",which result in softer rolls).

Step 6:
Preheat oven to 400 degrees.

Step 7:
Bake for about 10 minutes,or till golden brown.You may wish to brush melted butter on rolls before serving.

Spiced Peaches
6-8 servings

2 (16 oz.) or 1 (29 oz.) can cling peach halves
1/2 cup white or brown sugar
1/2 cup cider vinegar
6 whole cloves
3 whole allspice
1 (2 1/2-inch) cinnamon stick

Drain peaches; reserving juice for another use.Combine sugar, vinegar & spices.Bring to a boil & simmer 5 minutes. Add peaches & simmer 5 minutes more.

Remove from heat & allow peaches to cool in liquid. Serve warm or cold as a meat accompaniment or salad.