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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. (Excellent served with cream cheese and a variety of meat dishes.) Yield: 4 half pints.
For more Chutney Recipes visit: A Taste of Spice | Chutney Recipes
APPLE-GRAPE SALAD
1 envelope of unflavored gelatin (1 Tbsp.)
1 cup Rome or Fuji apple, unpaired, diced
1/2 cup red grapes, halved and seeded
1 1/2 cups apple juice
1/4 cup chopped celery
and 1/4 cup water
Soften 1 envelope of unflavored 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.
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FRUIT SALAD
Take sweet, ripe apples, oranges, bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices. Wash and dry the grapes, and remove from stalks. Skin and slice the bananas. Put the prepared fruit into a glass dish in alternate layers. Squeeze the juice from 2 sweet oranges and pour over the salad. Any other fresh fruit in season may be used for this salad. Castor sugar may be sprinkled over if desired, and cream used in place of the juice. Grated nuts are also a welcome addition.
SIMPLE APPLE DESSERT
4 red, sweet apples, Cinnamon and Spring water.
Core the apples, and grate 2 or 3 of them. Purree (blend) the grated apples with some spring water in a mixer. Cut the remaining apples into little cubes and place in a bowl or plate. Pour the apple-purree‚ over the cubes, add some cinnamon and serve.
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, mix until crumbly.
Toss apples with water and lemon juice into bowl. Spoon into greased 8-inch baking dish.
Sprinkle with flour mixture. Bake at 350 degrees for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer. Yield: 8 servings.
DEEP DISH APPLE AND CRANBERRY PIE
4 large peeled, cored, and sliced apples
2 1/2 cups fresh or frozen cranberries
3/4 cup sugar
1/4 cup all purpose flour
1 teaspoon apple pie spice
1 prepared pie crust
Instructions: 1. Stir all ingredients together in a medium sized mixing bowl and place in a 10-inch deep dish pie pan.
2. Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape.
3. Bake at 375 degrees for about an hour.
APPLE NUT CAKE
2 cups of sugar
2 eggs
2 cups of flour
1 tsp.
4 cups of apples
11/2 tsp.baking powder
1 cup of walnuts
2/3 cup oil
1 tsp.salt
1 tsp. baking soda
Preparation: Mix ingredients thoroughly; put into greased pan at 350`, cook for 1 hour.
HARVEST APPLE SOUP
1 teaspoon butter
2 cups apples, peeled and diced (Gala apples suggested)
1 tablespoon chopped onion
1 can (14 ounces) low sodium chicken broth
1 can cheddar cheese soup
1 cup sweet potatoes, cooked and mashed
1/2 cup half and half
1/4 cup bacon, chopped
1/2 teaspoon black pepper
2 teaspoon curry
garnish of bacon bits
Mix butter, apples, onions, chicken broth, cheddar cheese soup, sweet potatoes, half and half. Simmer in medium sauce pan five to 10 minutes. Add bacon, black pepper and curry. Use a hand blender until well blended. Serves 4.
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