Applesauce Glazed Chicken
1 pound chicken tenders or 1 pound boneless, skinless chicken breasts
1/4 cup orange marmalade
1 teaspoon cornstarch
1/4 teaspoon ginger
1/2 teaspoon minced garlic
1 cup unsweetened applesauce
2 tablespoons sliced green onions
Wash and dry chicken. If using chicken breasts, cut each breast lengthwise into 4 pieces. Place in single layer in foil lined 13 x 9 x 2 inch baking pan. Set aside. In 1 quart saucepan, combine marmalade, cornstarch, ginger and garlic. Add applesauce. Cook over medium heat, stirring constantly, until mixture starts to boil. Spread evenly over chicken. Bake at 400F about 20 minutes or until chicken is tender and juices run clear. Garnish with green onions and serve hot over rice if desired. 4 servings.
Scalloped Apples
1 20 ounce can apple slices
1 21 ounce can apple pie filling
3/4 cup canned whole berry cranberry sauce
1/4 cup chopped walnuts
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
Combine all ingredients. Place in 1 1/2 quart casserole dish or 9 x 9 x 2 inch pan. Cover with foil. Bake at 350F about 30 minutes or until thoroughly heated and bubbly around edges. Serve hot with poultry, meat or fish. 10 servings, 1/2 cup each.
Apple Tortellini Salad
3 tablespoons frozen apple juice concentrate, thawed
3 tablespoons light corn syrup
1 teaspoon cider vinegar
2 teaspoons firmly packed brown sugar
1/8 teaspoon garlic salt
dash white pepper
1 9 ounce package refrigerated cheese filled tortellini
2 cups sliced red apples
2 cups shredded salad greens
1 cup sliced fresh strawberries
1/2 cup thinly sliced celery
1/4 cup sliced green onions
2 tablespoons pine nuts, toasted, optional
Combine apple juice concentrate, corn syrup, vinegar, sugar, garlic salt and pepper. Cover and refrigerate. Cook tortellini according to package directions. Drain and cool thoroughly. In large mixing bowl combine tortellini and remaining ingredients. Toss gently with apple juice dressing and serve immediately. 6 servings.
Apple Pasta Salad
1 8 ounce container plain nonfat yogurt
1 8 ounce can unsweetened crushed pineapple, undrained
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1 teaspoon finely chopped crystallized ginger
1 tablespoon honey
2 cups uncooked ratoni pasta
1/2 cup shredded carrot
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup raisins
3 cups diced, unpeeled, apples
Thoroughly combined yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. 8 servings, 1 cup each.
Cinnamon Apples with Dumplings
1/2 cup all purpose flour
6 tablespoons sugar, divided
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons margarine
1 tablespoon flour
1 cup apple juice or cider
1 tablespoon red hots candies
2 1/2 cups sliced, peeled apples
1/4 cup skim milk
Combine the 1/2 cup flour, 4 tablespoons sugar, salt and baking powder. With pastry blender, cut in margarine until mixture resembles coarse crumbs; set aside. In 2 quart saucepan, combine the remaining 2 tablespoons sugar and the 1 tablespoon flour. Add apple juice, stirring until smooth. Mix in cinnamon candies and apples. Cook over medium heat, stirring frequently, until mixture starts to boil. Stir milk into flour margarine mixture, mixing until smooth. Drop dough 1/4 at a time over boiling apples. Cover pan and cook over low heat about 10 minutes or until dumplings are cooked. Cool slightly before serving with whipped topping or cream, if desired. 4 servings.
Apple Crisp
6 apples, sliced
1 cup flour
2/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 egg
1/3 cup butter or margarine, melted
Place apples in 6 x 10 greased baking dish. Mix remaining ingredients. Sprinkle over apples. Pour 1/3 cup melted butter over. Sprinkle with cinnamon. Bake 350F for 1 hour.
Apple Chutney
5 cups peeled, cored and chopped apples
1 cup chopped green pepper
1 seeded lemon, chopped
1/2 cup chopped candied ginger
1/4 cup slivered almonds
2 cups vinegar
1 pound brown sugar
2 teaspoons mustard seed
1 1/2 teaspoons salt
Combine all ingredients. Cook at medium heat until sugar is dissolved. Simmer until mixture thickens and mounds in spoon when stirred. Pour into sterilized jars, seal and process in boiling water bath for 10 minutes. 4 half pints.
Apple and Cheese Casserole
1/2 cup all purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup butter
7 apples, peeled, sliced
6 tablespoons water
1 tablespoon lemon juice
1 cup shredded sharp cheddar cheese
Mix flour, sugar and salt in small bowl. Cut in butter until crumbly. Toss apples with water and lemon juice in bowl. Spoon into greased 8 inch baking dish. Sprinkle with flour mixture. Bake at 350F for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer. 8 servings.
Apple Harvest Blondies
2/3 cup butter
2 1/4 cups packed brown sugar, divided
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
2 large red apples, peeled, cored and chopped
3 ounce block of cream cheese
2 ounce chopped pecans
1 teaspoon cinnamon
Place cream cheese in freezer for one hour. Preheat oven to 350F. Melt butter in a large saucepan. Remove from burner and stir in 2 cups brown sugar and stir thoroughly. Add the eggs, flour, baking powder, salt and vanilla and stir until well blended. Fold in chopped apple and place the mixture in an ungreased 9 x 13 baking pan. Chop the cream cheese into small pieces and mix with the remaining 1/4 cup brown sugar, pecans and cinnamon. Sprinkle mixture on the batter and bake for 35 minutes. Serve warm or at room temperature. Refrigerate leftovers.
Apple Country Chicken
1 teaspoon curry powder
1 large golden delicious apple, cored and chopped
1 large yellow onion, finely chopped
1 tablespoon lemon juice
4 ounces mushrooms, sliced
1 teaspoon chicken bouillon granules
2 cups apple juice or cider
3 1/2 pounds chicken pieces, skinned
1 tablespoon flour
Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color about 3 to 4 minutes. Add apple, yellow onion, lemon juice, mushrooms, bouillon, and 1 1/2 cups of the apple juice; bring to a boil. Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat is no longer pink; cut to test; about 30 minutes. Lift chicken from pan; arrange on a warm platter. Keep warm. Blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken. The sauce also tastes good poured over baked potato or rice.
Warm Apple Pudding
3 large apples
1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter melted
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup skim milk
1 egg
1 teaspoon vanilla
3 teaspoons shortening
Slice apples thin put in well greased 8 inch pan Sprinkle sugar, cinnamon and melted butter over the apples Put dry ingredients in a bowl with shortening, egg, vanilla and milk, beat for 2 minutes. Pour over apples. Bake for 35 to 40 minutes at 375F.
Brown Betty Pudding
4 cups apples sliced
2 cups bread, cubed
3/4 cup brown sugar
1/8 teaspoon cinnamon
1/4 cup hot water
Slice the pared apples very fine. Spray a pudding pan with Pam, place a layer of apples on the bottom, then a layer of bread cubes and a half of the sugar. Add another layer of apples, the rest of the bread and the remaining apples. Cover with the rest of the sugar,
sprinkle with cinnamon, add 1/4 cup hot water, cover the pan and bake at 350F for 30 minutes or more. Remove cover and brown.
Butterscotch Apple Pie
2 cups quick cooking rolled oats
1/2 teaspoon ground cinnamon
1/2 cup margarine, melted
1/4 cup brown sugar
Filling:
4 large cooking apples
1/4 cup water
1/4 cup light corn syrup
apple juice
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons margarine
Topping:
1/2 cup heavy cream
1/2 teaspoon finely grated orange
1/4 cup crushed peanut brittle
rind
Combine oats, cinnamon, margarine and brown sugar in medium mixing bowl. Mix well. Pat into 9 inch pie pan. Bake in preheated 350F oven for 15 minutes, or until golden brown. Cool. Peel, core and slice apples. In large saucepan, combine apples, water and corn syrup. Cover and cook gently until apples are tender, but not mushy. Drain off liquid, measure it and add apple juice to make 2/3 cup. In another saucepan, combine brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add margarine. Cook until thickened, stirring constantly. Fold in cooked apple slices. Pour filling into baked and cooled pie crust. Cool before adding topping.
Regal Bread Pudding
3 cups apple sauce
1 teaspoon lemon juice
5 slices raisin whole wheat bread
3 tablespoons butter
1/4 cup marmalade
1 1/2 teaspoon cinnamon
2 tablespoons sugar
Combine apple sauce and lemon juice; place half this mixture in a small casserole. Spread bread sides with butter and marmalade. Cut 4 slice into cubes; cut remaining slice in 4 triangles. Place cubes on applesauce in casserole; combine cinnamon and sugar, sprinkle 1/2 over cubes, top with remaining applesauce. Arrange triangle in a pattern to top casserole; sprinkle with remaining cinnamon and sugar. Bake at 350F 1/2 hour.
Stuffed Apple Salad
ripe red apples
2 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped nuts
1/4 teaspoon salt
Hollow out apples, leaving thinnest shell possible. Cut 1/2 inch petals half way down the shell. Let stand in ice water to curl back. Cut pieces of apple in cubes, marinate with lemon juice and salt and mix with mayonnaise. Add nuts just before serving. Fill inverted shells and serve on lettuce.
Apple Sandwiches
2 ripe apples
1 sweet pepper
2 stalks celery
sandwich bread
Chop ingredients fine and mix together with a little mayonnaise dressing. Spread between thin slices of buttered bread and garnish with a sprig of watercress. Makes 6 sandwiches.
Sausages with Baked Apples
1 pound sausages
4 large tart apples
Cook sausages, remove from fat, and keep warm while cooking apples. Cut apples in 1/4 inch slices, leaving on the skin. Fry in sausage fat until soft but not broken. Serve sausages on a hot platter, surrounded with the apples. Serves 6.
Apple and Gruyere Cheese Macaroni with Ham
4 apples, peeled, cored and diced into small cubes
8 cups elbow macaroni, cooked
5 cups half and half
1/2 cup boiled ham, diced
1 cup Gruyere cheese, grated for sprinkling on top later
2 tablespoons unsalted butter
salt and pepper to taste
In a large saucepan on medium heat, melt butter, add ham and apples and saute for 2 to 3 minutes. Add half and half and bring to a boil. Add 3/4 cup Gruyere cheese and bring to a boil again. Reduce to a simmer and whisk until cheese has melted and starts to make a sauce. Add cooked macaroni and toss until coated well. Pour into a casserole dish, sprinkle with remaining cheese on top. Brown under broil.
Apple Honey Shake
1 quart chilled apple cider or juice
2 cups chilled orange juice
1/4 cup honey
2 teaspoons grated orange rind
Combine all ingredients and shake to blend. Pour over ice in tall glasses. Garnish with mint sprig, apple slice or long peel of orange. Makes 6 servings.
Apple Chicken Stir Fry
1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1 1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice
Stir fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken, serve hot over cooked rice. 4 servings.
Apple Smothered Pork Chops
6 pork chops
3 tablespoons molasses
2 teaspoons salt
3 tablespoons flour
1 1/2 teaspoons sage
2 cups hot water
vegetable oil
1 tablespoon cider vinegar
3 tart apples
1/3 cup raisins
Season each chop with 1/4 teaspoon salt and 1/4 teaspoon sage. In skillet, slowly brown chops on both sides in a small amount of vegetable oil. Place chops in a shallow baking dish; reserve drippings. Peel, core and slice apples 1/4 inch thick; arrange on chops. Pour molasses over apples and chops. Sprinkle flour over drippings in skillet; cook until brown, stirring occasionally. Slowly add water, stirring constantly to keep smooth; bring to boil. Stir in cider vinegar, 1/2 teaspoon salt and raisins. Pour over apples and chops. Cover and bake at 350F for 1 hour.
Apple Grape Salad
1 envelope unflavored gelatin
1 cup Rome or Fuji apple, unpared, diced
1/4 cup water
1/2 cup red grapes, halved and seeded
1 1/2 cups apple juice
1/4 cup chopped celery
Soften gelatin in water for 5 minutes. Heat gelatin over low heat, stirring constantly, until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in fruit and celery. Pour into 3 cup mold. Chill until set. 4 servings.
Apple and Brown Rice Pilaf
1/2 onion, minced
1 tablespoon vegetable oil
1 1/2 cups quick cooking brown rice
1 1/4 cups low sodium chicken broth
1/2 teaspoon dried thyme, crushed
salt and pepper to taste
2 cups Rome apples, cored and diced
2 tablespoons parsley, chopped
Saute onion in oil in nonstick skillet until tender; stir in rice and brown slightly. Stir in broth, thyme, salt and pepper; bring to boil. Cover tightly and reduce heat; simmer 15 minutes. Remove from heat; stir in apples and parsley. Serve warm or cold. 4 servings.
Sauteed Apple Slices with Apricot Sauce
3 ounce dried apricots
3 large York apples, cored, peeled and cut into sixteenths
2 16 ounce cans apricot halves, drained
1 teaspoon vanilla
1/3 cup water
1/3 cup sugar
For apricot sauce: Combine dried apricots in bowl with enough hot water to cover and let stand 10 minutes to soften. Drain thoroughly. Steel knife: Puree dried apricots in work bowl 10 seconds. Add drained canned apricots and blend 20 seconds. With machine running, add 1/4 cups water and mix well, consistency should be thick but flowing; add remaining water if necessary. Transfer to container. Cover tightly and chill until 15 minutes before serving time. For apples: Combine apple slices, sugar and vanilla in large skillet. Place over high heat and cook, tossing mixture with spatula, until apples are tender but still crisp, about 3 minutes. Spoon 3 tablespoons apricot sauce on each dessert plate. Arrange 6 warm apples slices on it. Serve immediately. 8 servings.
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