Smokey Apple & Butternut Squash Soup Rice-Stuffed Apples Some quick and easy apple snacking ideas Applesauce Three Fruit Salad Apple Spinach Salad Apple Coleslaw Applesauce Baked Beans Low-Fat Apple Waldorf Salad Chicken Salad Apple Bread Stuffing Celery and Apple Steam-fry with Honey-Mustard Sauce German-Style Cooked Apple and Cabbage Brown Bag Fruit Mix Royal Gala Apple Chips Apple Onion Soup Hi-Fiber Fruit Sampler Glazed Apples and Raisins Apple Cashew Salad
Heat oil and butter in large saucepan; add onions and chili powder; cook and stir until onions are tender, about 10 minutes. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to a boil. Cover and cook on low heat until apples and squash are very soft, about 30 minutes. Cool. Puree with an immersion blender or a food processor; return to saucepan. Add additional apple juice or broth, if needed. Garnish with toasted pecans, sour cream swirls and thin apple slices, if desired. Yield - 7 cups.
Preheat oven to 350 degrees F. Heat 2 tablespoons of the butter in a medium-sized skillet. Add the onion and saute for 5 minutes. Stir in the water, rice, allspice, and ginger. Bring to a boil, reduce the heat, and cover the skillet. Simmer for 20 minutes or until the rice is tender but not soft. Stir in the raisins. Core the apples. leaving about 1/4 inch of flesh at the bottoms. Scoop out approximately 1/4 inch of flesh from the centers. Chop and add to the rice mixture. Place the apples in a baking dish and spoon the rice stuffing into and on top of the apples. Add apple juice. Cut the remaining tablespoon of butter into small pieces and dot over the rice mixture. Cover loosely with aluminum foil. Bake for 45 minutes. Serve hot. Makes 4 servings.
Heat apples and water to boiling over medium heat; reduce heat. Simmer uncovered, stirring frequently to break apart the apples, until apples are tender and of the right consistency (at least 5-10 minutes). Depending on the apples, you may not need to add sugar. If you are using tarter apples, you can add sugar to taste.
Combine fruit in medium bowl. Blend all dressing ingredients and pour over fruit. Makes 4 servings.
Fry bacon and crumble into pieces. Place spinach in a bowl. Add bacon pieces, 1/2 cup dried cranberries, 1 chopped apple. Serve on a plate with honey mustard dressing.
In a bowl, combine all ingredients for the dressing and set aside.
In a large bowl, combine cabbage, carrots, parsley, and apples. Mix dressing and cabbage together. Refrigerate for at least 1/2 hour. Mix well before serving.
Preheat the oven to 325 degrees F.
Spray a 9-inch baking pan with cooking spray. Arrange onion on the bottom of pan.
Add beans. Combine remaining ingredients and stir into beans. Cook uncovered for 2 1/2 hours. Remove lid and cook uncovered for 30 minutes or until browned on top.
In a medium bowl, mix mayonnaise and yogurt until blended. Add apples, pineapple, celery, walnuts and raisins. Stir together.
Makes 6 servings.
In a large bowl combine chicken, Pennsylvania apples, grapes, celery, and pecans. Add mayonnaise and mix well. Refrigerate for 1 hour before serving. Serve on a bread of choice or on a bed of lettuce as a salad.
Saute apples, almonds, onion and celery in butter until tender, (apples do not have to be very tender, they will get more tender while baking). Remove from heat and add cinnamon, poultry seasoning, and salt.
Add beaten egg to apple cider or apple juice.
Combine bread cubes and apple mixture; add egg mixture to combination. If the filling seems to dry, add a little more apple cider or apple juice to moisten.
If stuffing a turkey, use a 15-20 pound turkey. (following turkey baking directions)
If not, cover the filling and bake for 1 hour or until done at 350 degrees F.
In a large saucepot combine cabbage, apples, and water; simmer 5 minutes or until cabbage is barely tender. Drain and remove cabbage and apple mixture to serving bowl. In a large skillet, fry bacon and onion until onion is tender; stir in vinegar, sugar, and fennel seed, if desired. Cook 2 minutes. Pour bacon mixture over cabbage and apple; mix lightly and serve. Makes 6 serving. Nutrient Analysis Per Serving: Calories, 123; Fat, 3 g; Cholesterol, 4 mg; Fiber, 4 g; Sodium, 86 mg; Percent calories from Fat, 19%.
Mix apples, bananas, and grapefruit sections with juice to prevent darkening of apples and bananas. Add grapes and pineapple and chill (Fresh local fruits in season would be a great subsitution, if desired) Makes 2 servings, 1 cup each. Nutritional Analysis Per Serving: Calories, 110; Cholesterol, 0; Sodium, 1 mg; Fat, 1 g; percent calories from fat, 8%.
Mix soda with lemon juice in a large bowl. Place sliced apples in lemon juice mixture. Remove, one at a time, and shake off excess liquid. Place on a nonstick mat sprayed with pan coating.
In a separate bowl, combine cinnamon and sugar and sprinkle lightly over apple chips. Dry in convection oven for 1 1/2 hours at 175 degrees F with low fan. Remove and reserve in airtight container. Yeilds about 10 chips PA Preferred 2011 Recipe Book
Heat olive oil in a large 18/10 stainless steel, thick-bottomed pan (a square pan works best) over high heat. Add onions; saute briefly and turn heat to medium. Caramelize for about 25-30 minutes, scraping bottom of pan regularly. Add apple cider and reduce to a rich, thick syrup. Add brandy, thyme, and bay leaf; reduce. Add stock, water, and bases and simmer lightly for 30 minutes. Add apples and cook for another 10 minutes. Season with salt and pepper. (if you are not serving immediately, reduce wate to 16 oz. and chill quickly with 2 cups of ice cubes to prevent apples from overcooking.) **Substitute reduced-fat cheese for regular cheese, if desired. PA Preferred 2011 Recipe Book
Arrange fruits on 4 individual plates, dividing equally. Garnish each plate with mint sprig. Makes 4 servings. Nutritional Analysis Per Serving: Calories, 189; Fat, 1 g; Cholesterol, 0 mg; Fiber, 5 g; Sodium 2 mg; percent calories from fat, 4%.
In a large nonstick skillet, heat the butter and oil over medium heat; stir in the cinnamon, ginger, and cloves until blended. Stir in the apples and cook, stirring constantly to coat the apples evenly with the spice mixture, for 2 minutes. Add the remaining ingredients. Reduce heat and simmer for about 10 minutes, or until apples are tender. Remove from heat. Let cool slightly and serve warm, or at room temperature. Makes 4 servings. Nutritional Analysis Per Serving: Calories, 170; Fat, 4 g; Cholesterol, 37 g; Sodium, 2 mg; percent calories from fat, 21%.
Combine lettuce, spinach, cheese, and cashews. Toss in apples before serving. Dressing: Combine sugar, dry mustard, salt, cider vinegar, and onion; mix well; slowly add salad oil and poppy seed. Refrigerate dressing for 3 hours prior to use. Optional: Add sliced stips of cooked chicken breasts for a luncheon salad entree.