That tiny 3 foot tall peach might be interesting to look at. This one is small enough that it can stay in a pot and for leaf curl, it is a 5 second job to get it sprayed. I have a small fig tree here that isn't really suited for my colder Z6, so its taken in to my garage for the winters. Its disease and pest free and has produced twice to far in 3 years. I wa sin the hospital this past summer and so the figs never got picked, They were all dried on the ground when I got back home. With very early blooming, I use a white plastic fabric draped over the trees if there is a predicted late frost. It helped save my plums that past year. I also use orchard mason bees that are very early pollinators. They go back into man made tubes about mid May, where they lay their eggs and put in food for the babies for teh following year. The open ends of the 1/4 inch tubes are plugged with mud, hence the name 'Mason'. They are non agressive and can pollinate 10 times more flowers compared to regular bees. This past spring, one of my Asian pear trees had big two fruits, thanks to the Q-tip cotton swab and manually pushing pollen around the blossoms. I will do that again next year, when the other two Asian pear trees show signs of flowering. With a small tree in a big pot and having the pot on wheels is an easy thing to deal with, for chasing for the sunlight. My next door neighbor hs a bug bunch of oaks, and pines that hover over my fence and cause most of my blueberry bushes to grow 'sideways'. They also also not producing very much in recent years. I can't fix that unless go out and cut the neighbors trees down. Some are huge, and were supposed to be removed this past summer, but he got the estimate at $6000 which was a bit much. He has a big shed that has trees growing out from underneath it. One has already grabbed into big aluminum ladder and has forced it up against the siding of the shed. I expect it will crack the wood siding by next spring, or at least destroy the ladder that can't be removed without chopping the tree down. My peach/plum is on the opposite side of the garden, where it sees sun from the rise until only about 3PM.

Milk won't work if you are trying to cut fat content....but I'll bet non fat Cool Whip would....:-Q And maybe instead of lemon juice you could use 2 teaspoons of Cystal Light and some splenda instead of sugar....and how about egg beaters instead of the egg yolks and powdered merangue mix instead of the egg whites? And you have turned it into something with almost no fat, or sugar, no danger from undercooked eggs and no fuss with squeezing lemons. And a taste like something from the freezer section of the Acme.....and because so many have seldom eaten things with egg cooked slowly in a double boiler and fresh grated lemon rind, they might not know a difference. And that's how Grandma's lovely recipes get made into something using shortcuts, with not nearly the taste of Grandma's cooking...but because we have had so much bottled, packaged and frozen stuff...we don't mind the taste of stuff made with powdered herbs and canned fruit and vegetables and have forgotten what frozen lemon pie should taste like.....sigh... OK...off the soap box and copying and pasting it before I lose the recipe! Linda C

I have frozen this recipe it has turned out fine. Here's my recipe: 3 boneless/skinless whole chicken breasts) 1 can of cream of chicken(campbells) 1 can of canned vegetable mix(veg-all) drained! 1 box of Pillsbury pie crusts(located in dairy section) 3 tablespoons melted butter salt&pepper, other seasonings 1/2 to 1 cup of water(depends on what consistency you want) First cook chicken, add seasoning such as salt and pepper to chicken while cooking. After chicken is done pull apart or dice. In a mixing bowl add chicken, drained vegetables, cream of chicken, water, butter, seasonings. Put 1 pie crust in dish, preferably glass, pour in mixture, put 2nd pie crust on top and pinch sides all the way around. Cut 4, 1 inch slits in the top to vent and bake at 350 degrees for about 45 minutes or until golden brown. Enjoy!

I would love to have the peach pie filling recipe that TIA talks about in the Posted by chickadee__3a (My Page) on Sun, Aug 27, 06 at 16:06 (I've just been given a large number of apples. I don't have time to make and freeze pies right now. Does anyone have a recipe for apple pie filling that can be frozen? I have one for peaches that works well so I'm thinking there's probably one for apples. TIA) Here's one for Apple Pie Filling from my mother. The pie recipe follows. Apple Pie Filling Mom 8-05 (freezing recipe) Ascorbic Acid or bottled lemon juice 18 (approximately 6 pounds) large baking apples 1 ½ to 2 cups sugar 1/3 cup quick-cooking tapioca 3 Tablespoons lemon juice 1 ½ to 2 teaspoon cinnamon Prepare 2 quarts of ascorbic acid solution as directed on the package, or 2 Tablespoons bottled lemon juice in 2 quarts water. Peel and core apples. Slice into ascorbic acid solution. Drain. In a 6- to 8-quart saucepan, combine apples and remaining ingredients. Let stand for 15 minutes. Cook over medium heat for 10 minutes or until mixture thickens and apple wedges are tender. Stirring frequently. Immediately fill hot sterilized quart jars with mixture, allowing correct headspace. *Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Let cool completely before placing in freezer. *The correct headspace for a wide mouth jar, 1 ½"; regular mouth jar, 2". Yield: Approximately 4 quarts. Apple Crumb Pie Mom 8-05 (serving suggestion) 1 quart frozen Apple Pie Filling Pastry for 9-inch one-crust pie Topping ½ cup all-purpose or unbleached flour 1/3 cup sugar or firmly packed brown sugar 4 Tablespoons butter or margarine ¼ cup chopped pecans, if desired Partially thaw Apple Pie Filling so apples break up but some ice crystals remain. Heat oven to 400 degrees F. Prepare desired pastry for one-crust pie using a 9-inch pie pan. Spoon pie filling into pastry-lined pan. In a medium bowl, blend topping ingredients to form crumbs. Sprinkle over pie filling. Bake at 400 degrees F. for 40 to 45 minutes or until topping is golden brown. Yield: 8 servings.