I'm not sure exactly what you are looking for. "Shelf stable" meaning you want to can and process these already frozen peaches in some way? Not really recommended for several reasons including quality as they will turn quite soft, even mushy. But there are many pickled recipes for them available in BBB and at NCHFP if texture quality isn't an issue. Pickled peaches, fruit relishes and chutneys, etc. But then you say "out of refrigeration" for several days. So something shelf-stable isn't necessary as refrigeration wouldn't be relevant to shelf stable things. Could you clarify please? On the other hand they can be used in many gift baking recipes - breads, cakes, tortes, tarts, turnovers, etc. Dave

Pat, you can use fresh herbs in just about any recipe that you would use dried herbs in. Some fresh herbs though are added at the end of cooking. Especially something like basil. I like to add a handful or two of fresh basil to a quick tomato, garlic pasta sauce. And you can use fresh basil and fresh oregano in salads. Greek Italian Recipes using fresh Oregano: Home Cookin Chapter: Recipes From Thibeault's Table Tomato - Oregano Tarts ====================== Source: Roger Verges Vegetables 1 lb very ripe tomatoes 2 Tablespoons olive oil 1 clove of garlic Salt and pepper 1 slice of bread 1/2 lb puff pastry 2 Tablespoons or Capers or 4 oz black olives (Nicoise or Kalamata) - pitted 6 oregano sprigs . Peel and seed tomatoes. Chop coarsely. Put olive oil into a sauce pan or skillet heat, add tomatoes, minced garli and salt and pepper to taste and saute for 7 to 8 minutes. Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano sprigs. Add to Tomato mixture. Set Aside. Roll puff pastry into a generous 12 inch square. Place on a chilled baking sheet. (may also be made into 4 six inch circles, use a tart ring or plate as a template and cut out) Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10 minutes. Remove from oven and spread a layer of tomato mixture and sprinkle with capers or olives. Return to the oven and bake an additional 8 minutes. If serving as a first course, allow one per person. Or cut the large tart into small squares and serve as an appetizer in the living room. Garnish with sprig of oregano. Home Cookin Chapter: Recipes From Thibeault's Table Green Bean, Zucchini and Potato Stew (Fassolakia Iadera ======================================================= Adapted from: Krinos Foods (The original recipe called for a large can of tomatoes and did not include garlic or oregano.) Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese . 1/4 cup olive oil 1 cup chopped onion 1 clove of garlic, minced 1 pound fresh green beans, trimmed, halved crosswise 1/4 teaspoon cayenne pepper 8 ounces zucchini, cut into 1-inch-thick slices 8 ounces russet potatoes, peeled, cut into 1-inch cubes 3/4 cup chopped fresh Italian parsley 1 to 2 tablespoons fresh oregano chopped (or dried) 1 14 ounce can of Italian-style tomatoes, chopped. 1/2 cup chicken broth . Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature. 6 To 8 Servings

Here's a quick and easy, very versatile, yummy, fresh peach pie recipe, should you ever want to opt out of a pastry-type pie. A good sumer-friendly, keep the heat out of the kitchen, recipe. -Grainlady FRESH PEACH PIE by Karen Kramp, Ellinwood, Kansas source: The Stafford County Flour Mills Co. Cookbook, Volume 1 Crust: 1/2 c. margarine (I prefer butter.) *1 c. Hudson Cream Short Patent All-Purpose Flour, Unbleached 2 T. sugar Chopped nuts (I use pecans - LOTS) Filling: 1 c. water **1 c. sugar 3 T. cornstarch 3 T. peach gelatin (aka Jell-o powder) 2 peeled, sliced fresh peaches (depends on size of peaches) ***Additional peaches Preheat oven to 350°F. While it is warming, melt 1/2 c. of margarine in 9-inch pie pan in oven. Then add flour, and 2 T. sugar. Stir and pat in bottom of pie pan. Sprinkle some chopped nuts, as much as you desire, over top of crust, press in. Bake until light brown, 12-15 minutes. Cool. Cook water, sugar, and cornstarch until thickened. Add peach gelatin (powder). Add 2 sliced peaches to this hot mixture. Cool until lukewarm. Slice more peaches in bottom of cooled crust. Pour glaze over and refrigerate. Top with whipped cream if desired. Grainlady notes: * You can use almost any type of flour in this recipe. I have used unbleached all-purpose, wholegrain spelt, rye, whole white wheat, or a combination. **I use agave nectar instead of sugar, as a natural low-glycemic option to sugar (1/3-1/2 c. agave nectar per 1 c. sugar in filling - depending on the sweetness of the peaches). No-calorie sweeteners will also work for those who wish to avoid sugar. Personally, I think the sugar can easily be reduced by half in this recipe, especially if the peaches are really ripe and sweet. *** I usually use at least 5-6 peaches total and mix all the peaches in the filling. The amount of peaches you use is really up to you. The recipe makes a lot of filling, probably enough for 2 pies, just keep adding however many peaches you would like. - Any type of crust will work for this recipe, so if you have a favorite shortbread type, graham cracker, nut crust, no-gluten pastry or would like to use a no-gluten flour, or traditional pastry crust - any type pre-baked crust - will work fine. - This recipe works with frozen peaches, thawed, just as well as fresh peaches. - I usually make 1/2 a recipe (for the two of us) and use a small (18cm) half-size pie dish, or make individual tart pans. You can just as easily make this recipe in an 8- or 9-inch square pan, or double the ingredients for a 13x9-inch cake pan.

Brad....I sometimes use an 8" square pyrex baking dish. Like for brownies. Most of the time I use a 1.5 liter deep round corning ware casserole. For 9 x 13, or a 2.5 liter deep round casserole dish, I just double the recipe. I like a "deeper" cobbler. Sherrmann....grandmother's recipe calls for the 1 lb size, my guess it is 15 oz or less now. I don't use the canned peaches...either fresh or home frozen ones. I just spoon the peaches and juice on top of the dough mixture until it is covered with peaches or berries. and looks right. The recipe is pretty forgiving as for the amount of fruit....more fruit less buttery doughiness, less fruit more buttery doughiness (if doughiness is a word...) It is good either way. This is one of those recipes you can play around with until you get it like you want. Once you mix it up, you will see that one cup of flour, one cup of sugar, and one cup of milk doesn't make a lot of batter volume wise. So start with the original amounts....I use that when just for 4-6 people. Double for crowds of 8-10. Hope this helps. Teresa will probably be able to provide more info with regards to sizes. I am the kind of cook that "wings it" a lot....:)