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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews, Reader Comments Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I'm glad you dropped by to visit. Once you see what Patricia from Charlevoix, Michigan has planned for you, you'll be delighted, too. The latest Monthly Theme topic is announced in the Monthly Theme - Recipe Submission section of today's issue. I hope you can participate in this one so we can continue with this feature. Sharing recipes is another a2z tradition that I'd like to keep going. It would be nice if more folks would join in. Accept my thanks in advance. Here's Patricia... October has always been one of my favorite months, along with Thanksgiving, Christmas, Valentine Day, Easter, 4th of July, and summer vacation. But, then, I digress; October brings the turning of oak, maple and quaking aspen leaves, with trees showing colors not even Monet could capture on canvas. And in Michigan, October brings another color, the brilliant red of ripened apples, apples on the trees, overflowing baskets lined up at fruit stands and apple presses working full time squeezing out fresh juice and apple cider. My friends in Washington state, New York and other apple growing states have experienced the pleasure of going to the orchard and bringing home a bag or basket of crisp apples, sipping a cup of juice and all in all, enjoying the fall weather and foliage. Which presents the perfect opportunity to share some delicious apple recipes. We'll see you here again on Sunday, God willing. PS: There are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. There is no profit for me. I paid these expenses without assistance throughout many years, but with increased costs, your help would be greatly appreciated. PS: The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself! Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

APPLE CIDER OR APPLE JUICE!! Apple cider is the name, used especially in the United States and parts of Canada, for a non-alcoholic beverage produced from apples by a process of pressing. It is more sour and cloudy than conventional apple juice, retaining the tart flavor of the apple pulp which is lost in conventional fruit juice production. Apple juice is produced by the crushing of apples, and then filtered extraction of the clear juice. It is usually then pasteurized.  Cider is frequently served in autumn, corresponding with the harvest season, and is a popular traditional beverage on Halloween and Thanksgiving, sometimes heated if the weather is especially cold. Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

Johnny Appleseed, born John Chapman, was an American pioneer nurseryman who introduced apples to large parts of Ohio, Indiana, and Illinois, Kentucky and Pennsylvania. His dream was for a land where blossoming apple trees were everywhere and no one was hungry. A gentle and kind man, he slept outdoors and walked barefoot around the country planting apple seeds everywhere he went. It is even told that he made his drinking water from snow by melting it with his feet. Johnny became an American legend while still alive, largely because of his kind and generous ways, his great leadership in conservation, and the symbolic importance of apples. He was also a missionary for the Church of the New Jerusalem, or Swedenborgian Church, so named because it teaches the theological doctrines contained in the writings of Emanuel Swedenborg Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

The crabapple is the only apple native to North America. Apples come in all shades of reds, greens, yellows.  Two pounds of apples make one 9-inch pie.  2500 varieties of apples are grown in the United States.  7500 varieties of apples are grown throughout the world.  Apples are grown in all 50 states.  Apples are fat, sodium, and cholesterol free.  A medium apples is about 80 calories.  Apples are a great source of the fiber pectin. One apple has five grams of fiber.  The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.  Most apples are still picked by hand in the fall.  Apples are a member of the rose family.  25 percent of an apple's volume is air. That is why they float.  The largest apple picked weighed three pounds.  Charred apples have been found in prehistoric dwellings in Switzerland.  Most apple blossoms are pink when they open but gradually fade to white.  Some apple trees will grown over forty feet high and live over a hundred years.  Most apples can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage.  Apples are the second most valuable fruit grown in the United States. Oranges are first.  In colonial time apples were called winter banana or melt-in-the-mouth. .  The Lady or Api apple is one of the oldest varieties in existence.  America's longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866. Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C.  It takes about 36 apples to create one gallon of apple cider.  Apples account for 50% of the world's deciduous fruit tree production  The old saying, “ an apple a day, keeps the doctor away ”. This saying comes from am old English adage, “ To eat an apple before going to bed, will make the doctor beg his bread.” The top apple producing states are Washington, New York, Michigan, Pennsylvania, California and Virginia.  In 2006, 58% of apples produced in the United States were produced in Washington, 11% in New York, 8% in Michigan, 5% in Pennsylvania, 4% in California and 2% in Virginia.  The apple variety ‘Red Delicious' is the most widely grown in the United States with 62 million bushels harvested in 2005.  October is National Apple Month. Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Cooking on a Shoestring What we're looking for this month in our monthly theme topic is recipes that are easy on the pocketbook. Many of us have to budget our money in order to make ends meet. We'd like to share recipes that are tasty but inexpensive. So all of you on fixed incomes or with more meals to make than dollars to spend, let's share the recipe wealth. Please - send recipes - not suggestions, for ways to save money on meals. This is for recipes only. If you have a suggestion for cutting costs, send it to the Did You Know? section link. I can post those in the monthly theme issue. Your name and location for posting is required. Join in the fun by sharing your favorite economical recipes in our current Monthly Theme topic of Cooking on a Shoestring. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Cooking on a Shoestring. We will collect them the remainder of this month and post them on the second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Cooking on a Shoestring A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Cooking on a Shoestring. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Cooking on a Shoestring has a deadline of October 31, 2008, and will be posted on November 9, 2008. Please use this email link to submit a recipe for theme recipes: Cooking on a Shoestring As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our October Birthday Babies: 2nd Jean M. in Ohio (one of our most "senior" seniors!) 2nd Mary C. in Slaton, Texas 2nd Michelle B. in Springfield, Missouri 2nd Susan G. in Idaho 3rd Ryan, Dartmouth, Nova Scotia 3rd Cathy in Brookings, South Dakota 3rd Jo T. in Sumrall, Mississippi 5th Deanna C. in Leander, Texas 5th Kamryn K. in Butler, Pennsylvania 6th Lynda N. in Iberia, Missouri 6th Cecilia R. in Wiconisco, Pennsylvania 6th Deann T. in Knox, Indiana 8th Suzy-Q in Cocoa Beach, Florida 8th Cortney H. in Boulder, Colorado 8th Ronna J. in Poulan, Georgia 9th Terri S. in Paris, Tennessee 10th Valerie in Trinity, North Carolina 10th Betty R. in Ft. McCoy, Florida 11th Gloria M. in Telford, Tennessee 13th Barry in Lethbridge, Alberta, Canada 14th Gene S. in Van, Texas 15th Allan N. in Isle of Palms, South Carolina 15th Kim H. in Redlands, California 16th Pam H. in Swanton, Ohio 16th Pody in Rosemount, Minnesota 17th Pat C. in Auburn, Washington 17th Colin B. in Calgary, Alberta, Canada 18th Dawn A. in Godfrey, Ontario, Canada 19th Patricia G. in Soddy Daisy, Tennessee 21st Mary H. in Montreal, Canada 22nd Norma L. in Pataskala, Ohio 22nd Larry J. in Spring Hill, Tennessee 22nd Marvin S. in Yellville, Arkansas 23rd Mildred B. in Rocky Mount, North Carolina 24th Michael H. in Endicott, New York 25th Pamela S. in Cana, Virginia 26th Helen S. in Rochester, Minnesota 28th Janelle in Oxford, Alabama 29th Kenneth in Webber, Kansas 30th David M. in Charleston, West Virginia 30th Jackie in Rochester, New York 30th Nancy A. in Delaware, Ohio 31st Patty Jo B. from Salt Lake City, Utah Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Riddle Me: Two fathers and two sons come upon a tree with three apples.. The three apples are not cut, broken or shared and everyone eats one apple... How so? (answer at the bottom of the Crazy Corner column.) If an apple a day keeps the doctor away, what does an onion do?  Keeps everyone away.  The Apple Star  Rhyme Tyme Take an apple round and red. Don't slice down  Slice through instead. Right inside it you will see A star as pretty as can be! Quotable Quotes “But I, when I undress me Each night upon my knees Will ask the Lord to bless me, With apple pie and cheese”  Eugene Field quotes (American poet To a foreigner a Yankee is an American. To an American a Yankee is a Northerner. To a Northerner a Yankee is a New Englander. To a New Englander a Yankee is a Vermonter. To a Vermonter a Yankee is a person who eats apple pie for breakfast.” (Traditional saying) Michael Owen Jones The pie should be eaten "while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges, (as if the flavor were so good to itself that its own lips watered!) of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood...then, O blessed man, favored by all the divinities! eat, give thanks, and go forth, 'in apple-pie order!'" Rev. Henry Ward Beecher (on eating apple pie). (Riddle answer: grandfather, father and son) Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

WASHINGTON STATE WASHINGTON CRANBERRY/APPLE PIE Thanks to Shirley from Washington State 4 large Yellow Delicious Apples Yup! Washington Grown  1/2 cup golden yellow raisins  1 cup sugar  4 tablespoons white flour  1/4 teaspoon fresh grated nutmeg  1 cup fresh Washington Cranberries (from Westport Bogs)  1/2 cup. Washington grown walnuts  2/3 cup. brown sugar  1 teaspoon cinnamon  3 tablespoon real Washington Butter  Pie crust for a double crusted pie  Mix together all the ingredients but the butter and pie crust. Pour into pie shell. Dot with butter. Cover with top pie crust and brush with milk (Optional).  Bake at 400°F for 15 min and turn down heat to 350 for 45 min. or golden brown. Serve warm or cold. Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews, Reader Comments

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind DOUBLE-DIPPED GOURMET CARAMEL APPLES 4 or 5 medium apples Wooden sticks 2 packages (14 ounces each) Kraft caramels (96 pieces), divided 4 tablespoons water, divided  First caramel layer: Wash and dry apples; insert stick into stem end of each apple. Unwrap caramels in 1 package. Microwave caramels and 2 tablespoons of the water in small deep microwave-safe bowl on high 2 1/2 to 3 1/2 minutes or until smooth, stirring every minute. (If caramel sauce is too thin, let stand about 2 minutes before dipping apples.) Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. Place on greased waxed paper. Refrigerate 1 to 2 hours. Second caramel layer: After refrigerating, repeat microwave and dipping directions with remaining package of caramels and remaining 2 tablespoons water.  Decorate warm apples by rolling in chopped pecans and drizzling with melted chocolate, or decorate with non- pareil covered semi-sweet chocolate chips and drizzle with melted white chocolate. To decorate chilled apples, refrigerate apples 1 to 2 hours. Drizzle with melted white and dark chocolate and with melted white chocolate and sprinkles. Source: Kraft Caramels APPLE CINNAMON GLAZED CHICKEN 2 tablespoons applesauce 1/3 cup apple jelly 1 tablespoon honey 2 tablespoons Dijon mustard 1/2 teaspoon cinnamon 1/4 teaspoon salt 4 boneless, skinless chicken breast halves Prepare and preheat grill. In small bowl, combine all ingredients except chicken breasts and stir to combine. When ready to cook, oil grill rack. Brush apple mixture on chicken and place on grill 4-6" from medium coals. Cook 15-20 minutes, turning occasionally and brushing frequently with jelly mixture, until chicken is no longer pink and internal temperature reaches 170 degrees. Discard any remaining jelly mixture. Serves 4. APPLE AND CHERRY SALAD  2 cups celery 3 Jonathan apples 1/2 cup nut meats 1/2 teaspoon salt mayonnaise lettuce green or red pepper for garnish Cut apples and celery in thin strips, add nuts and moisten with mayonnaise dressing. Serve on lettuce hearts or shredded lettuce with mayonnaise on top. Sprinkle with finely chopped green or red pepper. APPLE-GINGERBREAD COBBLER Filling: 3 apples 3/8 cup sugar 3 teaspoons lemon juice Crust: 1/4 cup sugar 1 cup pastry flour 1/4 teaspoon salt 3/8 teaspoon soda 1/2 teaspoon baking powder 3/8 teaspoon ginger 3/8 teaspoon nutmeg 1/4 teaspoon cinnamon 2 tablespoons melted butter 1/2 cup sour milk 1/4 cup molasses 1 egg Wash, pare, core and slice the apples. Place them loosely in a casserole or baking dish - do not pack tightly together. Sprinkle with the lemon juice and sugar. Place uncovered in a 450 deg oven for ten to 15 minutes, during which mix the gingerbread crust. To mix the crust first sift and blend dry ingredients. Then combine the liquids (melted butter, milk, molasses and beaten egg).Lightly stir these into the dry ingredients. Mix lightly, do not beat. Spread over the hot apples. Reduce the oven temp to 350 deg and bake 40 to 50 minutes. Serve hot with plain cream, whipped cream or orange sauce. Note: cobbler may be baked in muffin pans and faces made by using raisins, nuts, cherries, etc. ORANGE SAUCE: 1 cup water 2 tablespoons sugar 1 teaspoon cornstarch 2 tablespoons orange juice Boil water, sugar and cornstarch (mixed with a little cold water). Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired. CHESHIRE PORK PIE 2 pounds lean fresh pork 4 juicy apples 1 cup sweet cider 2 tablespoons sugar salt, pepper, sage to taste pie pastry for 2  Cut pork into strips two inches long and an inch wide. Pare, core and slice the apples. Line a deep baking dish with pie pastry, put in a layer of pork, then of apples, cover with a little sugar. Continue layering, seasoning each layer with salt, pepper and sage. Put in the sweet cider. Cover with pie crust, making several holes in the top. Brush with a beaten egg and bake for and hour and a half at 350 deg. APPLE, ORANGE AND GRAPE SALAD 1 1/2 cups red apples diced and unpared 1 cup orange, skinned and diced 1/2 cup white grapes, seeded, cut in halves Blend all ingredients with boiled dressing to which whipped cream has been added. Chill and serve on lettuce leaves. Boiled Dressing: 4 egg yolks 1 tablespoon lemon juice 1/2 cup oil 11/2 teaspoons salt 4 tablespoons vinegar 3 teaspoons powdered sugar 1 pint whipped cream Beat yolks of eggs slightly, add gradually one-half of the oil and lemon juice. Cook in double boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just before serving add cream. APPLE TAPIOCA 1/2 cup quick-cooking tapioca 2 cups boiling water 1/2 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon salt juice of 1 lemon 3 pints sliced tart apples Add boiling water to the tapioca and cook in a double boiler for 15 minutes or until tapioca is clear. Add sugar, cinnamon, salt and lemon juice. Arrange apples in a greased shallow baking dish and pour the tapioca mixture over them. Bake in a 375 deg oven until apples are tender and the top is lightly browned. Serve hot or cold with plain or whipped cream. GRILLED SAUSAGE WITH APPLES 1 pound sausage, links or patties 4 large tart apples Cook sausage, drain and keep warm while cooking apples. Cut apples in one quarter inch slices, leaving on the skin. Fry in butter until soft but not broken. Serve sausages on a hot platter, surrounded with the apple slices. Serves 6. APPLE ROLL 2 cups flour 1 teaspoon salt 2 tablespoons shortening 4 teaspoons baking powder 2 tablespoons brown sugar 7/8 cup milk Sift dry ingredients, rub in the shortening with finger tips then add milk. Roll dough out in a sheet 1/2 inch thick, dot with bits of butter, cover with sliced apples and then cover with brown sugar. Roll up like a jelly roll, cut in six equal pieces, place in greased pan and cover with the following sauce. Bake in a 375 moderate over, about 35 minutes. Sauce: 1 cup sugar 1 tablespoon flour 1 tablespoon butter 1/2 teaspoon salt 1 cup hot water 1 teaspoon vanilla Mix sugar, flour, salt, hot water and stir well. Cook three minutes, add vanilla. SAUSAGES WITH BAKED APPLES 6 large apples 18 small link sausages Core apples and insert one sausage in each apple. Place apples in baking pan and lay the remaining sausages around them. Bake in a 400 deg. oven for 45 minutes.. Choose apples that bake quickly. Serves 8. TUNA WALDORF SALAD 1 can of tuna, drained 1 1/2 cups diced, unpeeled apples 2 tablespoons lemon juice 1/4 cup finely chopped celery 2 tablespoons chopped nut meats 3 tablespoons mayonnaise salt to taste Break tuna into large pieces. Combine tuna and apples, sprinkle with lemon juice. Add remaining ingredients, toss lightly but thoroughly. Chill. If desired, served with crisp salad greens. Serves 4-6. APPLE AND CRANBERRY DESSERT 4 apples (good sized) 1 cut dates 1/4 cup cranberries 2 tablespoons maple syrup 2 tablespoons honey 1 cup whipping cream chopped nuts and cherries Grate or put through vegetable chopper, apples, cranberries and dates. Mix lightly together with honey and maple syrup, divide into individual dishes. Cover with whipped cream and nuts and place cherry in center. MARLBOROUGH PIE 3 cups sieved apple sauce 2/3 cup sugar 3 egg yolks grated rind 1 lemon 1/3 cup melted butter 2 tablespoons lemon juice Stir beaten yolks into the hot sieved apple sauce. Add other ingredients and pour into baked pie shell. When cold, top with meringue or seasoned whipped cream. STUFFED APPLE SALAD 5 apples 1/2 cup grated cheese 1/2 cup red cinnamon candies 1/2 cup chopped celery 1/4 cup chopped nuts 1 cup sugar 1 quart water mayonnaise lettuce Peel apples and carefully remove core. In a large pan, put the cinnamon candies in a quart of water with 1 cup of sugar, add the apples and cook at a medium rate until apples are tender, yet firm. Cool the apples and place on lettuce. Mix celery and nuts and insert in center of apple. Garnish with mayonnaise and grated cheese. APPLE SAUCE CAKE 1 cup sugar 1/2 cup shortening 1 egg 1 1/2 cups unsweetened apple sauce 2 cups bread flour or 2 1/2 cups cake flour 1/2 cup raisins 1/2 cup walnut meats 3/4 teaspoon soda 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/4 teaspoon salt Cream shortening, add sugar and cream. Add beaten egg and apple sauce. Sift together all dry ingredients and mix with creamed mix. Bake in a loaf pan at 350 deg. for 30 minutes. CELERY-APPLE SALAD 1-3 oz package cherry gelatin 1 cup hot water 1/3 cup red cinnamon candies 1/2 cup boiling water 1 cup chopped apple 1 cup chopped celery 1/2 cup chopped walnut meats. Dissolve gelatin with hot water and add cinnamon candies. Stir well, then add boiling water, there should be two cups of liquid at this time, if not, add more hot water. Cool until partially set. Add apple, celery and walnuts, allow to firm, then serve on bed of lettuce. WALDORF LUNCHEON SALAD 3 or 4 apples, unpeeled 1 cup chopped turkey or chicken 1 1/2 cups thinly diced celery 1/2 cup chopped walnut meats salt to taste mayonnaise Cut thin slices of apple for garnish, allowing 3 slices per serving. Cube remaining apple, mix with poultry choice, celery and the chopped walnuts. Salt to taste and mix with mayonnaise. Spoon into lettuce cups and garnish with apple slices. Serves 6. APPLE PUDDING 3 cups bread crumbs 3 tablespoons butter grated rind and juice of 1 lemon 3/4 to1 cup sugar 1/2 cup water sliced tart apples Melt butter and stir into bread crumbs. Heat, but do not brown. Put 1 cup of this in bottom of baking dish. Place a layer of apple on top of crumb mixture and enough sugar, according to tartness of apples, then dot with lemon juice, repeating apple, sugar and juice for three layers. Final layer would be bread crumbs. After adding water, cover and bake for half hour at 375 deg or till nearly tender. Uncover to brown. Serve hot or cold with seasoned or plain whipped cream. APPLE TURNOVER 1 cup flour ½ cup milk 2-3 small apples 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon lard Slice apples and add 3 tablespoons water. Cover and slowly cook while making batter. Rub lard into flour, baking powder and salt. Add milk, stir and drop by spoonfuls onto the hot apples. Bake 30 min. at 400 deg, then turn over on a plate and cover with hard sauce, strongly seasoned with nutmeg. Serve with sweetened whip cream. Hard Sauce: 1/3 cup butter 1 cup powdered sugar 1/2 teaspoon vanilla extract Cream butter until very light; add sugar very slowly, beating until light and creamy. Add vanilla and beat again. FRESH APPLE CAKE 3 cups unsifted flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups corn oil 1 cup granulated sugar 3 eggs 2 teaspoon vanilla 2 cups finely chopped apples 1 cup chopped pecans Grease and flour 10x4 bundt pan. Thoroughly sift flour, baking soda and salt. In large bowl, with electric mixer, beat together oil, sugar, eggs and vanilla. Fold in apples and nuts. Pour into pan and bake in 350 deg oven for 80 minutes or until toothpick comes out clean. Cool in pan, on wire rack. When cake is almost cool, prepare topping: 1/2 cup margarine 2 teaspoons milk 1/2 cup brown sugar. Place ingredients in saucepan and boil 2 minutes. Turn cake onto plate and spoon mixture over it. BAKED APPLE PUDDING 1/2 cup margarine, softened 1 cup sugar 1 egg 1 cup unsifted flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 cup chopped walnuts 2 cups grated, unpeeled apples Combine margarine, sugar and egg in mixer bowl. Beat until light. Gradually blend in combined flour, baking soda, salt, nutmeg and cinnamon. Stir in vanilla, apples and nuts. Turn mixture into an ungreased 8-inch square pan and bake at 350 deg 35 minutes or until done. Serve warm or cold, topped with whipped cream or ice cream. Makes 8-10 servings. SPICY APPLESAUCE CAKE 2 cups flour 1 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/2 cup butter 1 1/2 cup applesauce 1 teaspoon vanilla 3/4 cups dates, raisins or walnuts 1 cup brown sugar 1/2 cup white sugar 2 eggs lightly beaten Mix flour, baking soda, salt and spices together. Add remaining ingredients, place in an 8x8 baking pan and bake one hour at 325 deg. Cool and sprinkle with powdered sugar. APPLE COOKIES 1/2 cup shortening 1 1/3 cup brown sugar 1 egg 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cut nutmeats 1 cup raisins 1/2 cup apple juice 1 cup chopped apples Cream shortening and brown sugar, then blend in egg. Slowly mix in flour, soda, salt that have been sifted together. Add cinnamon, nutmeg, apples, nuts and raisins. Stir in juice. Drop by tablespoonfuls onto lightly greased cookie sheets and bake in a preheated 375°F oven 8 to 10 minutes or until golden along edges. LAYER CAKE WITH APPLE FILLING 1 cup sugar 1/2 cup butter 2 beaten eggs 2 cups pastry flour 2 teaspoons baking powder 2/3 cup milk 1 teaspoon vanilla Cream butter and sugar with hands until very light. Add beaten eggs, add and alternate milk and flour sifted with baking powder. Bake in two layers in a 350 deg over from 25 to 30 minutes. Cover and layer with apple filling. Apple Filling: 2 apples 1 lemon, juice and rind 1 cup sugar 1 egg Pare two large sour apples and grate them into a saucepan. Add juice and rind of the lemon, sugar and beaten egg. Let come to a boil, stirring constantly. Cool before spreading on cake. APPLE & PULLED PORK BBQ SANDWICHES Special Thanks to the Michigan Apple Commission 4 cups cooked shredded pork butt roast  1 cup smoky or mesquite bottled barbeque sauce  1/3 cup Michigan Apple juice concentrate  1 tablespoon butter  2 medium Michigan Apples*, cored, sliced  1/2 teaspoon cinnamon-sugar  6 crusty sandwich rolls, split  Combine pork, barbeque sauce and apple juice concentrate in large saucepan. Heat over medium heat until heated through, stirring frequently. Meanwhile, melt butter in medium skillet over medium heat. Add sliced apples and cinnamon-sugar. Cook and stir 5 to 6 minutes or until apples are tender. Divide pork mixture evenly over bottom half of rolls. Spoon cooked apples over pork. Cover with tops of rolls. 6 servings. * Suggested Michigan Apple varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.  ROASTED CHICKEN WITH APPLE STUFFING 1 whole (3 - 4 lb.) chicken, trimmed of excess fat Garlic butter rub:  2 cloves garlic, minced  2 tablespoons butter, softened  1/2 teaspoon lemon juice  Salt and freshly ground pepper  Apple Stuffing:  2 cups firm white bread, cubed  1/2 - 3/4 cup chicken broth  1 large tart Michigan Apple, peeled and chopped  1/4 cup dried cherries  1/2 teaspoon thyme  1/2 teaspoon sage  Salt and freshly ground pepper to taste  3 tablespoons butter  1/2 cup onion, minced  1/2 cup celery, sliced  1/2 cup dry white wine  1 large tart Michigan Apple, cored and cut into wedges  1 large sweet onion, cut into wedges  Preheat oven to 400 degrees. Rinse chicken with cold water and pat dry with paper towels inside and out. Place in roasting pan. In small bowl, combine garlic, butter, lemon juice, salt and pepper. Loosen skin of chicken wherever possible, and spread half of the butter/garlic mixture under skin. Sprinkle additional salt and pepper over skin. Put remaining butter in roasting pan.  Place bread cubes in mixing bowl. Toss with apples, cherries, thyme, sage, salt and pepper. Moisten with chicken broth. Melt butter in large skillet; add onion and celery and sauté until softened, 3-4 minutes. Add to stuffing and toss. Stuff chicken loosely with mixture. Tie legs together and roast 40 minutes. Add white wine, to deglaze the pan along with apples and onions to pan and continue roasting about 40 minutes, until thermometer inserted into thickest part of thigh registers 160 - 165 degrees. Remove bird to platter and let rest 5 minutes before carving.  4 servings. Note: Drippings from pan may be used as an excellent base for gravy.  APPLE GINGERED FISH 1 pound orange roughy or salmon fillets  1/2 cup Michigan Apple Cider or Michigan Apple Juice  1/2 teaspoon minced garlic  1/2 teaspoon grated fresh gingerroot  Apple Relish: 1 cup diced, red Michigan Apples  1/2 cup diced mangos  1 sliced and quartered kiwi  1/4 cup sweet and sour sauce  1 tablespoon chopped parsley  1/4 teaspoon grated fresh gingerroot  Wash fish and cut into serving pieces. Combine Michigan Apple Cider, garlic and the 1/2 teaspoon gingerroot. Place cider mixture and fish in airtight container or plastic bag and refrigerate 1 hour.  While fish is marinating, prepare relish. In small bowl, combine relish ingredients. Cover and refrigerate. Grill or broil fish until fish flakes and is done. Serve hot with Apple Relish.  4 servings POTATO PANCAKES 5 cups (half of a 26 ounce package) frozen Country Style Hash Brown Potatoes, thawed  1-1/2 cups unpeeled shredded Michigan Apples*  1/2 cup chopped onion  1/2 cup all-purpose flour  2 tablespoons fresh thyme leaves  1/2 teaspoon salt  1/4 teaspoon black pepper  4 eggs, slightly beaten  Vegetable oil  APPLE AND SAUSAGE TOPPING: 2 tablespoons butter or margarine  1 tablespoon honey Dijon mustard  8 ounces reduced fat smoked sausage, cut into 1/4-inch thick slices  3 small Michigan apples, cored, sliced into 12 wedges each  For Potato Pancakes, combine thawed potatoes, shredded apples, onion, flour, thyme, salt and pepper. Stir in eggs until mixture is well blended. Heat enough vegetable oil over medium heat to just cover bottom of a large heavy skillet. Portion potato mixture by 1/2 cup measures into hot oil. Fry 2 to 3 minutes per side or until golden. Add more oil as needed. Keep pancakes warm. For Apple and Sausage Topping, melt butter in large heavy skillet over medium heat. Stir in mustard. Add sausage and apple slices. Cook and stir 6 to 8 minutes or until apples are tender.  Serve 2 pancakes per serving. Divide sausage-apple mixture evenly over top of each serving. ROASTED PORK TENDERLOIN WITH MUSTARD APPLE RELISH 1/4 cup olive oil, divided  2 pork tenderloins, about 1 pound each  2 tablespoons dried rosemary leaves  4 cups unpeeled thinly sliced red Michigan Apples  2 cups thinly sliced onions  2 cups Michigan Apple juice  2 tablespoons coarse ground Dijon-style mustard  1 tablespoon sugar  Preheat oven to 350°F. Brush tenderloins with 2 tablespoons of the oil. Cook in large skillet on medium-high heat until browned on all sides. Remove from heat; cool slightly. Rub tenderloins with rosemary leaves. Place on flat rack in baking pan. Bake for 40 to 50 minutes or until internal temperature of each tenderloin reaches 160°F.  Meanwhile, heat remaining 2 tablespoons oil in large skillet on medium-high heat. Cook and stir apples and onions until tender-crisp, about 5 minutes. Stir in apple juice. Cook until liquid is reduced by half, about 10 minutes, stirring occasionally. Stir in mustard and sugar. Slice tenderloin and serve with apple-onion mixture. Suggested Michigan Apple varieties: McIntosh, Empire, Gala, Jonagold, Northern Spy. APPLE TURKEY WRAPS Ingredients: 1 1/3 cups diced red Michigan Apples  1/2 cup low-fat lemon yogurt  4 flour tortillas, 8-inches in diameter  2 cups fresh spinach leaves  6 ounces thinly sliced smoked turkey breast  2 ounces thinly sliced havarti cheese  2 cups clover sprouts  Combine Michigan Apples and yogurt. Set aside. Warm tortillas according to package directions. Divide and arrange remaining ingredients evenly over tortillas. Place ¼ of Apple mixture down center of each tortilla. Fold 2 opposite sides in about 1 ½ - inches and roll. Cut each wrap in half and serve immediately. Suggested Michigan Apple varieties to use: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome.  APPLE GLORIFIED RICE 3/4 cup regular converted rice  2 cups Michigan Apple Cider or Michigan Apple Juice  2 cups cubed, red Michigan Apples  1 can (8 oz.) unsweetened crushed pineapple, drained  1/2 cup broken pecans, optional  1 cup miniature marshmallows  1/4 cup quartered drained maraschino cherries  1 1/2 cups frozen reduced fat whipped topping, thawed  1 container (8 oz.) lowfat vanilla yogurt  Cook rice according to package directions using Michigan Apple Cider in place of water and omitting butter and salt. Cool completely. Combine all ingredients. Cover and refrigerate until cold, about 2 hours. 8 servings Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome. B.L.A. BITES (Bacon, Lettuce, Apple) Ingredients: 1 pound bacon  2 heads Bibb lettuce  1/2 lb. sliced sharp cheddar cheese  1 Michigan Apple, cut julienne  1 teaspoon lemon juice  4 tablespoons mayonnaise  4 10-inch flour tortillas  Toss apples with lemon juice. Cook bacon in large skillet till crisp. Drain on paper towel. Spread 1 tablespoon mayonnaise on each tortilla. Divide cheddar cheese, lettuce, bacon, and apples between each tortilla. Roll tightly. Wrap in plastic wrap and refrigerate 30 minutes. Slice into ½ inch rounds and serves. Makes 40 slices. BAKED SQUASH WITH APPLES 3 Delecata or Buttercup squash  Butter melted as needed  5 oz. brown sugar  2 1/2 tsp. Kosher Salt  2 oz. sherry  2 Michigan Gala or Rome Apples  Wash and cut squash in half lengthwise. Scrape out seeds. Brush surface and cavity with melted butter. Place close together cut side down on baking sheet. This helps squash cook faster without drying by retaining steam. Bake at 350 until almost tender 30-40 minutes. Turn cut side up and brush again with butter. Sprinkle cavities with sugar, salt, sherry and sliced apples. Bake 10-15 minutes more, until surface is glazed. CARAMEL APPLES AND CARROTS 3 cups sliced, peeled Michigan Apples  1 1/2 cups peeled baby carrots  1/2 cup water  1/8 teaspoon salt  2 teaspoons margarine  1/2 cup firmly packed brown sugar  1/2 teaspoon cinnamon  1/3 cup dried tart cherries  Place Michigan Apples, carrots, water and salt in 3-quart saucepan. Cover and cook over medium heat until water starts to boil. Reduce heat and simmer 3 minutes. Drain. Add remaining ingredients, tossing gently until combined. Cook over medium heat 3 minutes longer or until sugar is dissolved and apples are glazed. Serve hot with turkey or pork. 6 servings Suggested Michigan Apple varieties to use: Empire, Gala, Ginger Gold, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh, Paula Red, or Rome.  Variation: Substitute 1 can (21 oz.) sliced Michigan Apples, drained, for fresh apples. Add apples at same time as sugar.  SCALLOPED APPLES 1 can (20 oz.) Michigan Apple slices  1 can (21 oz.) Michigan 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 350 degrees for about 30 minutes or until thoroughly heated and bubbly around edges. Serve hot with poultry, meat or fish. PORK CHOPS WITH CARAMELIZED APPLES Special Thanks to the New York Apple Association 4 pork chops, 1 1/2-inch thick 4 large New York Empire or Cortland apples, cored, peeled and cut into wedges  2 teaspoons crushed dried thyme 1 1/2 teaspoons ground black pepper 1/2 teaspoon salt 6 tablespoons butter 3/4 cup sugar  Pat chops dry. In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside. In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown. Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm. Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F). Total cooking time for chops will be around 14-18 minutes. Serve chops with apples. Makes 4 servings POACHED CHICKEN BREASTS IN WINE & APPLESAUCE 1 cup applesauce 6 boneless and skinless single chicken breasts 1/2 cup semi-dry white wine 1 tablespoon olive oil 2 garlic cloves, chopped fine 1 teaspoon crumbled thyme leaves 1/2 teaspoon salt 1/2 teaspoon pepper Flatten chicken with a mallet or the sides of a cleaver. Place in a glass dish, sprinkle evenly with thyme, salt and pepper and pour wine over all. Cover and refrigerate for at least 1/2 hour. Heat oil on high in a skillet. Sauté garlic until just slightly browned. Add chicken breasts, reserving wine, and sear on both sides. Lower heat to medium. Pour in reserved wine and applesauce. Cover and season about 15 minutes. Adjust seasonings. Serve with green vegetable and crusty bread. Serves 3-6 APPLE MEAT LOAF 2 cups New York State Empire apples finely chopped 2 1/2 pounds ground beef 1 1/2 cups stuffing mix 1 large onion, minced 3 tablespoons prepared horseradish 3 eggs 3/4 cups ketchup 2 tablespoons prepared mustard 2 teaspoons salt Combine all ingredients, mixing thoroughly. Pack into greased loaf pan 8"x5"x3" and bake at 350 deg. for 1 hour and 15 minutes. SAVORY APPLE ROAST 2 New York State baking apples 2 sweet potatoes 2 Vidalia onions 1 tablespoon olive oil 2 teaspoons chopped garlic 1 tablespoon balsamic vinegar Preheat oven to 450 deg. Line roasting pan with aluminum foil. Core and cut apples into quarters. Cut sweet potatoes into 6-8 pieces. Cut onions into small wedges. Combine apples, vegetables, olive oil and garlic. Roast in pan for 40-45 minutes until sweet potatoes are tender. Sprinkle with balsamic vinegar before serving. Delicious hot or cold. Serves 5. CHICKEN McINTOSH 1 cup New York State McIntosh apples cubed, unpeeled. 2 cups cooked diced chicken 3/4 cup chopped peanuts 2 cans (10 1/2 oz) chicken gravy 3 cups cooked butter rice Combine chicken and gravy, heat in pan. Meanwhile, combine hot cooked rice and peanuts. Just before serving add the cubed apples to the chicken, stir and serve with the peanut rice. Serves 4 APPLE FRITTERS 2 New York State Golden Delicious apples, diced 1 egg, beaten 1/3 cup milk 1 cup flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder Oil for frying Powdered sugar Beat egg and milk into dry ingredients, stir in apples and drop by teaspoonful into hot oil. Fry until golden brown (approximately 5 minutes). Drain on paper towels 3-5 minutes and then roll in powdered sugar. Makes 12-15 fritters. Variation: Use Jonathan apples, cored and peeled, sliced 1/8" thick. Dip them into the batter and fry in butter. Serve with syrup for breakfast. OFFICIAL NEW YORK STATE APPLE MUFFIN Topping: 1/2 cup walnuts 1/2 cup brown sugar 1/4 cup flour 1 teaspoon cinnamon 1 teaspoon lemon peel, grated 2 tablespoons melted butter Combine ingredients and set aside. Muffins: 2 cups News York State Empire apples, coarsely chopped 2 cups flour 3/4 cups brown sugar 1/2 cup white sugar 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/8 teaspoon nutmeg 1/2 cup raisins 1/2 cup walnuts 3 eggs, slightly beaten 1/2 cup butter, melted 4 ounces cream cheese cut into small pieces 1/2 teaspoon vanilla Directions Combine flour, sugar, salt, spices, and baking soda and set aside. Combine apples, raisins, walnuts, eggs, butter, cream cheese and vanilla. Add dry ingredients, a little at a time, to the apple mixture. Stir until just combined. Do not over-mix. Portion batter into muffin papers; sprinkle with topping. Bake at 375 deg for 20-25 minutes. 2 doz. muffins. APPLE COUNTRY BREAD 2 cups New York State Empire apples, chopped & pared. 1 cup sugar 1/2 cup shortening 2 eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped nuts 1/3 cup dried cherries Topping: 1 tablespoon sugar 1/4 teaspoon ground cinnamon Directions: Heat oven to 350 deg. Grease and flour 9x5x3 pan. Mix 1 cup sugar, shortening, eggs and vanilla. Stir in flour, baking powder, baking soda and salt until smooth. Stir in apples, dried cherries and nuts. Spread in pan. Mix sugar and cinnamon and sprinkle over batter. Bake until wooden pick inserted in center comes out clean (50-60 minutes). Immediately remove from pan. Cool completely before slicing. Store tightly covered. Makes 1 loaf. CLASSIC APPLE PIE 6 cups New York State apples sliced & peeled 1/4 cup sugar 2 tablespoons flour 3/4 teaspoon cinnamon 1/4 teaspoon salt 1/8 teaspoon nutmeg 1 tablespoon lemon juice Use your favorite pie crust whether it's a treasured family recipe or the quick and easy refrigerated pie crusts available in the supermarket. This recipe makes a two-crust pie in a 9 inch pan. Heat oven to 425 deg. Prepare pie crust and place bottom crust in pie pan, pressing firmly against sides and bottom. Trim crust even with the pan edge. Combine all filling ingredients in a large bowl. Mix lightly. Fill pie crust and place second crust over filling. Wrap excess top crust under the bottom crust edge. Press edges together to seal and flute. Cut slits in top crust. Cover edge of crust with strips of foil for the first 25 minutes of baking. Bake for 40 to 45 minutes or until crust is golden brown. Serves 8. APPLE BOURBON CAKE 4 cups coarsely chopped, peeled New York State apples. 1 cup bourbon 2 cups sugar 1/2 cup vegetable oil 2 eggs 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon grated nutmeg 1/4 teaspoon ground cloves 1 cup coarsely chopped walnuts Put apples in a large bowl and pour bourbon over the apples. Cover tightly and periodically tip upside down to mix the apples and bourbon. Beat the sugar, oil and eggs together with a wire whisk or rotary egg beater. Sift together the flour, soda, cinnamon, salt, nutmeg and cloves. Stir into the egg mixture. Add nuts and the apples with bourbon. Stir until well mixed. Turn batter into a well greased 9x13 inch baking pan. Bake at 350 deg for 45 minutes to one hour or until a toothpick inserted in the center comes out clean. Serve warm or cold with bourbon flavored whipped cream or cream cheese, if desired. NEW YORK APPLE COUNTRY TURKEY RECIPE 8 lb oven ready turkey Melted butter for basting Stuffing: 5 NY State Empire or McIntosh apples, quartered, cored and chopped 4 tablespoons oil 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 3 sticks celery, chopped 1 pound pork mince 4 ounces walnut pieces 6 ounces fresh white breadcrumbs 4 leaves fresh sage, chopped 4 pints chicken stock Salt & freshly ground black pepper 1 lemon 2 quartered 6 ounces streaky bacon rashers, rinded extra oil for brushing cooked vegetables for serving watercress for decoration Directions: Preheat oven to 400 deg. First make the stuffing. Heat 2 tablespoons oil in a large pan and fry onion, garlic and celery over gentle heat until softened, but not brown. Transfer to a large bowl. Add remaining oil to pan and fry pork mince in batches to brown. Add to bowl with apples, walnuts and breadcrumbs. Add sage and chicken stock and season well with salt and freshly ground black pepper. Stir well to mix. Leave to cool completely. Place the turkey on worktop and season the cavity. Insert lemon. Lift up the neck flap and spoon in stuffing, packing in tightly. (only stuff the neck end). Reserve remaining stuffing to serve separately. Pull neck flap over and secure with a skewer or cocktail stick. Place turkey in a roasting pan and cover breast with rashers of streaky bacon, slightly overlapping, tucking underneath at the sides to secure. Brush with oil, then place in a preheated oven (400 deg) for 20 minutes. Turn heat down to 350 for 2 1/2 to 3 hours, basting with pan juices every now and then. Place reserved stuffing in an ovenproof serving dish and heat through in oven during the last 15-20 minutes of cooking the turkey. FYI: An individual slice of bacon is a rasher (United Kingdom, Republic of Ireland, Australia and New Zealand) or simply a slice or strip (North America). In the United States, ordinary bacon is made only from the pork belly, yielding what is known in Britain as "streaky bacon", or "streaky rashers". SWEET POTATO & APPLE CASSEROLE Ingredients: 3 medium New York State apples 3 medium sweet potatoes 1/4 teaspoon salt 1/4 cup sugar 1/2 teaspoon nutmeg 1 tablespoon grated orange peel 1/4 cup orange juice Directions: Wash and prick sweet potatoes with a fork and microwave on high for 8 minutes. Slip the skins and slice into 1/2 inch slices. Peel apples and slice crosswise into 1/2 inch rings. Combine salt, sugar, nutmeg and orange peel in a small bowl. Alternate slices of sweet potatoes and apples in a deep 1-1/2 quart casserole dish. Sprinkle sugar mixture over each layer. Add orange juice and cover. Microwave on high for 6 minutes. Serves 6. APPLE SALSA FRITTATA Special Thanks to the Washington Apple Commission 4 1/2 cups (1 lb. 2 oz.) Cored, peeled and diced Washington Granny Smith or Braeburn apples  3 cups (13 oz.) English seedless cucumber, diced  2 cups (8 oz.) red onions, diced  2/3 cup (2.5 oz.) jalapeno peppers, seeded and minced  1/4 cup Italian parsley, chopped  10 large eggs, beaten  5 cups (1 lb. 4 oz.) shredded cheddar cheese  2/3 cup (6 oz.) fresh lime juice  1/2 cup (4 oz.) olive oil  2 cups (approx. 1 lb.) thick and chunky salsa, sieved  1 teaspoon salt  1/2 teaspoon pepper  Preheat oven to 350 degrees F. Spray-coat a 12 X 20 X 2 inch baking pan. In large bowl, combine apples, cucumbers, red onions, peppers and parsley. In separate bowl, blend eggs, 2 cups of cheddar cheese, lime juice, oil, salsa, salt and pepper. Stir egg mixture into apple mixture. Pour mixture into prepared pan and top with remaining 3 cups cheese. Bake 30-35 minutes until frittata is set and cheese is golden brown. Cool 5 minutes. Cut pan 6 X 8 for 2-piece servings or 6 X 4 for single servings. APPLE CABBAGE SKILLET DINNER 3 Jonagold or Golden Delicious apples 2 tablespoons butter or margarine 6 cups shredded green cabbage 1/2 cup thinly sliced onion 2 tablespoons water 1 tablespoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1 pound fully cooked sausage 2 tablespoons minced fresh parsley Prepared mustard (optional) Peel, core, and grate 2 apples. In large skillet over medium heat, melt butter over medium heat. Add grated apples, the cabbage, and onion; sauté 5 minutes. Stir water, vinegar, salt, and pepper into apple mixture. Pierce sausages with fork and place on top of mixture. Cook, covered, 10 minutes or until cabbage is just cooked and sausage are heated through. Core and quarter remaining apple; add to skillet mixture along with parsley. Cook, covered, 2 minutes. To serve, divide mixture among serving plates, placing one apple quarter on each plate. Serve with mustard. BISTRO APPLE PIZZA  2 tsp. garlic, minced 2 Tbsp. olive oil 1 12-inch prepared pizza dough crust 2 cups fresh spinach, coarsely chopped 1 1/2 cups Red Delicious, Golden Delicious, or Granny Smith apples cored, peeled and thinly sliced (or chopped) 1 cup shredded low-fat, part skim Mozzarella cheese 1 cup crumbled Blue, Gorgonzola or Roquefort cheese 1/2 cup shredded parmesan cheese 1 tsp. dried leaf oregano Heat oven to 450 F. Sauté garlic in olive oil over medium heat for 1-2 minutes. Remove from heat. Brush olive oil blend onto pizza crust. Distribute spinach evenly onto crust. Sprinkle on apples. Blend mozzarella cheese, blue cheese and parmesan cheese. Distribute evenly over apples. Sprinkle on oregano. Bake for 12-15 minutes or until cheese boils and crust is brown. GINGER APPLE STIR FRY  1 lb. boneless skinless chicken breast, cut into strips 2 medium apples, cored and sliced 2 teaspoons sesame oil 4 green onions, sliced 1/3 pound pea pods 1 small sweet red pepper, cut into strips 2 garlic cloves, minced 2 tablespoons ginger, minced 10 shitake and/or white mushrooms, sliced 1/4 teaspoon pepper 1/3 cup applesauce, unsweetened 1/3 cup chicken broth or water 2 tablespoons apple cider vinegar 2 tablespoons soy sauce 1 tablespoon cornstarch Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for approximately 30 seconds. Add chicken and cook in hot oil. Remove chicken from skillet. Add vegetables and cook while stirring until tender crisp, sprinkle with pepper. Combine applesauce, soy sauce, vinegar, cornstarch and chicken broth or water. Add chicken to vegetables, add sauce mixture and cook until sauce is thickened and clear. Add apples during last five minutes of preparation. Serve over steamed brown rice. GOLDEN APPLE STUFFED FILLETS 1 cup grated, peeled Golden Delicious  1/2 cup grated carrot  1/2 cup minced onion  2 tablespoons lemon juice 1/4 teaspoon ginger  1/4 teaspoon mustard  1/4 teaspoon salt  1/4 teaspoon black pepper  1/8 teaspoon dried thyme leaves  4 fillets (4 to 5 ounces each) of sole, cod, or other white fish  1/4 cup chicken broth water  Heat oven to 400 degrees F; lightly oil a small roasting pan. In medium-size bowl, combine apple, carrot, green onion, lemon juice, ginger, mustard, salt, pepper, and thyme; mix well. Spread one-quarter of apple mixture evenly over length of each fillet; carefully roll up to enclose apple filling. Place stuffed fillets, seam side down, in oiled pan. Pour broth over rolled fillets; cover with aluminum foil and bake 10 to 15 minutes, or until fish is opaque and barely flakes. Serve. RED SNAPPER WITH GINGERED APPLE AND CABBAGE  2 teaspoons vegetable oil 2 tablespoons finely chopped fresh ginger 4 cups packed thinly sliced red cabbage 1/2 teaspoon salt 1 tablespoon cider vinegar 1 teaspoon sugar 1 Granny Smith apple, cored and sliced 4 red snapper fillets (6-ounces each) 1 cup milk 1 cup finely ground fresh bread crumbs 1 tablespoon finely chopped fresh parsley 1 tablespoon butter In large, non-stick skillet, heat oil over medium heat. Add ginger and sauté 2 minutes. Add cabbage and 1/4 teaspoon salt; reduce heat to low, cover and cook, stirring occasionally for 20 minutes. Stir in vinegar and sugar; transfer to bowl to cool. In microwave-safe dish, cover apple slices with waxed paper and microwave on high (100 percent) 1 minute or until softened. Set aside. Cu each fillet crosswise diagonally into three strips; soak fish strips in milk. In shallow bowl, combine bread crumbs, parsley, and remaining 1/4 teaspoon salt. Heat butter over medium-low heat in skillet. Dip fish strips in bread crumb mixture to coat; add to skillet and sauté 6 to 8 minutes, turning to brown evenly and cook through. To serve, toss apple slices with cabbage; mound mixture in center of each serving plate. Arrange fish strips around each mound of apple mixture. SWEET AND SOUR SHRIMP AND APPLES 3 tablespoons vegetable oil 1 pound shrimp, peeled and deveined 2 Golden Delicious apples, cored and thinly sliced 1 cup green onion, cut into 1-inch pieces 1 sweet green or red pepper, seeded and cut into strips 1 1/2 cups fresh snow peas or 6-ounce package frozen snow peas, thawed 1/2 cup cold water 1/3 cup firmly packed brown sugar 1/4 cup rice wine or cider vinegar 4 teaspoons cornstarch 1 tablespoon reduced-sodium soy sauce 1 teaspoon ground ginger Rice or Chow Mein Noodles (optional) In large skillet or wok, heat 1 tablespoon oil over high heat; stir fry shrimp until just pink. Transfer shrimp to large bowl and reserve. Add another tablespoon oil to skillet; add apples and stir-fry 1 minute. Transfer to bowl with shrimp. ad remaining tablespoon oil to skillet; add green onion, sweet pepper, and snow peas; stir fry 2 minutes. Transfer vegetables to bowl with shrimp and apples. n small bowl, combine water, brown sugar, vinegar, cornstarch, soy sauce, and ginger; mix until well blended. Pour mixture into skillet and cook, stirring constantly, until boiling and thickened. Reduce heat to low, return all ingredients to skillet and heat through. Serve with rice or noodles, if desired. TUNA APPLE PITA POCKETS 1 small apple 1 small celery rib, sliced 1 teaspoon lemon juice 1 small onion, chopped 1 (7-ounce) can tuna 1 tablespoon fresh dill weed or 1 teaspoon dried dill weed 1/2 cup mayonnaise 4 small pita pockets 4 large lettuce leaves 1 + cups all-purpose flour 3 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons granulated sugar 1/4 teaspoon nutmeg 1/3 teaspoon baking soda 1 egg 3 tablespoons melted butter 1/4 teaspoon vanilla 1 cup milk 1 cup apples, grated Maple-Apple Sauce: 2 large apples, peeled, cored, and diced 2 tablespoon butter 1/4 cup maple syrup 1/8 cup dark corn syrup Dash of salt Core and chop the apple into a medium-size bowl. Add celery and sprinkle with lemon juice. Add onion. Drain tuna and add to bowl with dill and mayonnaise. Mix well. Cut the top off each pita bread and place a lettuce leaf in each. Stuff with tuna mixture. Serve. APPLE BUTTERMILK BREAD 1 1/2 cups all-purpose flour 1 cup whole wheat flour 1/2 cup natural bran cereal 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon ground ginger 1 1/3 cups buttermilk 3/4 cup sugar 1/4 cup vegetable oil 1 large egg 1 teaspoon grated orange zest 2 Gala or Golden Delicious apples, cored and chopped Heat oven to 350 degrees F. Grease a 9- by 5-inch loaf pan. In medium bowl, combine both flours, the bran cereal, baking soda, baking powder, and ginger. In large bowl, beat buttermilk, sugar, vegetable oil, egg, and orange zest. Add flour mixture to buttermilk mixture, stirring just until combined. Fold in apples. Spread batter in prepared pan and bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Cool completely before serving. APPLE CHEDDAR SCONES 1 1/2 cups all-purpose flour 1/2 cup toasted wheat germ 3 tablespoons sugar  2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons butter 1 Gala or Golden Delicious apple, cored and finely chopped 1/4 cup shredded cheddar cheese 1 large egg white  1/2 cup low fat (1%) milk Heat oven to 400 degrees F. Grease an 8-inch round cake pan. In medium bowl, combine flour, wheat germ, sugar, baking powder, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Stir in apple and cheddar cheese. Beat egg white and milk until combined. Add to flour mixture, mixing gently, until soft dough forms. Turn dough out onto lightly floured surface and knead 4 times. Spread dough evenly in cake pan and score deeply with knife to make six wedges. Bake 25 to 30 minutes or until top springs back when gently pressed. Cool until warm or room temperature. GOLDEN APPLE FRENCH TOAST 1 Fuji or Granny Smith apple, cored and sliced  1/2 cup apple juice  1 tablespoon cold water  1 teaspoon cornstarch  1/8 teaspoon ground cardamom  2 large eggs, beaten  1/4 teaspoon vanilla extract  4 slices bread  In small pot, combine apple slices and apple juice; heat to simmer. Cover and cook apple slices until tender but still retain their shape-about 8 minutes. With slotted spoon remove apple slices and reserve. Combine water, cornstarch, and cardamom and whisk into apple juice in pot. Heat mixture to boiling and cook, stirring, until thickened and syrupy. Remove from heat and set aside while preparing French toast. Heat a large non-stick skillet over medium heat. In wide shallow bowl, combine eggs and vanilla. Dip two bread slices in egg mixture to coat both sides; cook in skillet until golden brown on both sides. Remove to serving plate. Repeat with remaining egg mixture and bread slices. Arrange apple slices on top of French toast and drizzle with reserved syrup. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

APPLE-BLUEBERRY COBBLER 2 large apples, peeled, cored and thinly sliced 1 tablespoon lemon juice 2 tablespoons sugar 2 tablespoons cornstarch 1 teaspoon ground cinnamon 12 ounces fresh or frozen blueberries For the topping 3/4 cup all-purpose (plain) flour 3/4 cup whole-wheat (whole-meal) flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 4 tablespoons cold trans-free margarine, cut into pieces 1/2 cup fat-free milk 1 teaspoon vanilla extract Preheat the oven to 400 F. Lightly coat a 9-inch square baking dish with cooking spray. In a large bowl, add the apple slices. Sprinkle with lemon juice. In small bowl, combine the sugar, cornstarch and cinnamon. Add the mixture to the apples and toss gently to mix. Stir in the blueberries. Spread the apple-blueberry mixture evenly in the prepared baking dish. Set aside. In another large bowl, combine the flours, sugar, baking powder and salt. Using a fork, cut the cold margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and vanilla. Stir just until a moist dough forms. Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/2-inch thick. Use a cookie cutter to cut out shapes. Cut close together for a minimum of scraps. Gather the scraps and roll out to make more cuts. Place the dough pieces over the apple-blueberry mixture until the top is covered. Bake until the apples are tender and the topping is golden, about 30 minutes. Serve warm. Nutritional Analysis (per serving) Serves 8. Calories 212 Cholesterol trace Protein 4 g Sodium 202 mg, Carbohydrate 37 g Fiber 4 g, total fat 6 g Potassium 149 mg, Saturated fat 1 g Calcium 45 mg, Monounsaturated fat 2 g  Source: Mayo Clinic CRAN-APPLE TENDERLOINS 1 cup cranberries, fresh 1 cup cooking apples, coarsely chopped and peeled  2/3 cup packed dark brown sugar 1/2 cup water 1/4 cup onion, chopped 1 tablespoon fresh ginger, minced and peeled 1 teaspoon curry powder 1/8 teaspoon ground red pepper 2 (3/4-pound) pork tenderloins 1/4 teaspoon salt 1/4 teaspoon black pepper cooking spray Preheat oven to 350°. Combine first 8 ingredients in a small saucepan and bring to a boil.  Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for 2 minutes or until thick. Cool 10 minutes Place mixture in a blender or food processor and process until smooth. Trim fat from pork and sprinkle with salt and pepper. Divide cranberry mixture in half. Brush pork with half of the cranberry mixture. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 30 minutes or until thermometer registers 160°. (Slightly pink). Serve pork with remaining cranberry sauce.  Makes 6 servings. Serving size: 3 oz pork and 2 Tsp sauce.  Cal 243, Fat 3.1g, Pro 24g, Carb 29.5g, Fiber 1.0g, Chol 74mg, Iron 2.10mg Sod 164mg Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

APPLE ALMOND RICE PILAF Serving Size : 4  Prep Time: 5 minutes or less Total Time: 45 minutes  Ingredients 1 teaspoon canola oil 1/3 cup almonds, sliced 1 cup red apples, unpeeled, chopped 2 cups water 1 cup brown rice 1/4 teaspoon cinnamon 1 tablespoon parsley flakes 1 teaspoon chicken bouillon granules Preparation Heat oil in large non-stick skillet or Dutch Oven over medium high heat. Swirl the almonds in the pan until fragrant; add apples. Cook apples briefly, stirring, then add the rest of the ingredients. Bring to a boil then cover pan and reduce heat to a simmer. Cook until rice is tender and liquid is absorbed, about 45 minutes. Microwave instructions: Toast almonds in a toaster oven or regular oven. Place all ingredients in a large covered microwave-safe container and cook on high power until liquid is absorbed and rice is tender, about 35-40 minutes.  Amount Per Serving: Calories 270, Calories from Fat 80, Total Fat 9 g, Saturated Fat 1 g,  Cholesterol 0 mg, Sodium 0 mg, Total Carbohydrate 45 g, Dietary Fiber 3 g, Sugars 5 g,  Protein 6 g, Vitamin A 2%, Vitamin C 4%, Calcium 4%, Iron 6%,  APPLE CHEESE BAKE  Serving Size : 6  Prep Time: 5 minutes or less Total Time: 45 minutes Ingredients 3 large baking apples, peeled, cored, sliced 1/4 cup apple juice concentrate 1 tablespoon apple pie spice 2 tablespoons cornstarch 1 cup low-fat ricotta cheese 1/4 cup silken lite tofu (firm) 1 tablespoon vanilla extract Preparation Preheat oven to 375 degrees F. Toss apples with apple juice concentrate, apple pie spice and cornstarch in a large mixing bowl. Add ricotta cheese, lite tofu and vanilla extract. Mix well. Lightly spray a 9-inch glass pie pan with cooking spray. Spread mix into pie pan and smooth top. Lightly sprinkle with additional apple pie spice. Cover and bake for 45 minutes. Allow to cool slightly before serving.  Nutrition Information: Amount Per Serving-Calories 120, Calories from Fat 20, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 190 mg, Total Carbohydrate 20 g, Dietary Fiber 1 g, Sugars 8 g, Protein 5 g, Vitamin C 4%, Calcium 6%. Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

APPLE SNOW 12 oz. (1-1/2 c.) Apple Juice 1 tbsp. honey 3 cups cracked ice Blend all together in a blender to the consistency of snow. Serve immediately. Serves 2. APPLE CRISP Cook Time: 30 minutes Ingredients: 2 cups peeled, cored, and sliced apples 1/2 cup light brown sugar, firmly packed 1/4 cup all-purpose flour 1/4 cup oats 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 tablespoons soft butter Preparation: Place apples in a buttered 9x5x3-inch loaf pan. Combine brown sugar, flour, oats, cinnamon, nutmeg, and butter. Mix until crumbly; sprinkle over apples. Bake at 350° for about 30 minutes, or until apples are tender and topping is nicely browned. Serve warm with ice cream or whipped topping. Serves 2. Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

APPLE SALAD 3 apples, cored and cubed 1/4 lb. seedless grapes 1 banana, thinly sliced 1 celery rib, finely chopped 1/2 lb. pineapple chunks, drained 1/4 cup chopped walnuts 1 Tbs. honey 1-1/2 cups vanilla yogurt  Combine all ingredients in a bowl. Let stand 20 mins before serving. Per serving: cals 299, fat 6.6g, 18% cals from fat, chol 5mg, protein 8.1g, carbs 58.0g, fiber 5.7g, sugar 49.6g, sod 73mg, diet points 5.9 PORK AND APPLE CASSEROLE 2 1/4 lbs. pork tenderloin, well trimmed and cubed 1/4 c. flour 1/2 tsp. salt 1 tsp. paprika 6 tbsp. butter 1 onion, thinly sliced 1 c. beef bouillon 1/2 c. Madeira 2 firm apples, cut in small pieces Dredge pork in flour other than above. Heat 4 tablespoons butter and brown pork. Place in 2-quart casserole and place apples over meat. Add remaining butter to fry pan and saute onion. Sprinkle flour, salt and paprika over onion and cook for 2 minutes. Add bouillon and Madeira and bring to a boil. Cook and stir until thickened. Pour over meat and apples. Bake, covered, for 2 1/2 to 3 hours at 250 degrees. CREAMY FRUIT COCKTAIL 1 package (4 oz.) instant vanilla pudding  1 can crushed pineapples, undrained  1 cup diced apples  1 cup diced pears, drained  1 cup peaches, diced and drained  1 cup grapes (green or red), halved and seeded.  ½ cup flaked coconut (optional)  ½ cup chopped walnuts (optional)  1 small container Cool Whip, thawed  Mix dry pudding and pineapple with juice in large bowl.  Fold in Cool Whip.  Add all remaining ingredients and stir until well blended.  Refrigerate at least 2 hours before serving.  BAKED HAM & APPLES 4-5 lbs. pre-cooked club ham 1 lb. can apple slices 3/4 c. brown sugar 1/2 tsp. cinnamon 1/4 tsp. ginger Few drops red food color Place ham in medium baking dish. Bake in 375 degree oven for 35 to 40 minutes. Mix other ingredients and pour over ham. Bake 30 minutes. Baste with apples and pan juices two or three times during baking . APPLE SPICE CUSTARD CAKE Servings: Makes 12 Servings Prep Time: 15 minutes Ingredients  1 (18.25- or 18.5-ounce) package spice cake mix  2 medium apples, peeled and chopped  1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)  1 (8-ounce) container sour cream  1/4 cup lemon juice  Ground cinnamon (optional)  Instructions Preheat oven to 350°F. Prepare cake mix according to package directions.  Stir in apples. Pour batter into well-greased and floured 13x9-inch baking pan. Bake 30 to 35 minutes or until toothpick inserted near center comes out clean.  In medium bowl, combine EAGLE BRAND® and sour cream; mix well. Stir in lemon juice. Remove cake from oven; spread sour cream mixture evenly over hot cake.  Return to oven, bake 5 minutes or until set. Sprinkle with cinnamon (optional). Cool. Chill. Store leftovers covered in refrigerator. APPLE CINNAMON CHEESECAKE Servings: Makes one (9-inch) cheesecake Ingredients  1/2 cup plus 1 tablespoon butter or margarine, softened  1/4 cup firmly packed light brown sugar  1 cup all-purpose flour  1/4 cup quick-cooking oats  1/4 cup finely chopped walnuts  1/2 teaspoon ground cinnamon  2 (8-ounce) packages cream cheese, softened  1 (14-ounce) can EAGLE BRAND®®  Sweetened Condensed Milk (NOT evaporated milk)  3 eggs  1/2 cup frozen apple juice concentrate, thawed  2 medium all-purpose apples, cored and sliced  Cinnamon Apple Glaze (recipe follows)  Instructions  Preheat oven to 300°F. In small bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.  In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth (DO NOT OVERBEAT). Add eggs and apple juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.  In large skillet, cook apples in remaining 1 tablespoon butter until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Store leftovers covered in refrigerate. Notes: Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup.)  APPLE FRITTERS 1 tablespoon butter  2 tablespoons brown sugar  Juice of one lemon  1/4 cup water  2 cups chopped apples  Splash apple brandy  1/4 teaspoon cinnamon  2 eggs, separated  2/3 cup milk  1 tablespoon melted butter  1 cup sifted flour  1/4 teaspoon salt  1 tablespoon sugar  Drizzle of Steen's 100 percent Pure Cane Syrup  Shaker of powdered sugar  Preheat the fryer. In a saucepan, melt the butter. Stir in the brown sugar and cook for 30 seconds to dissolve the sugar. Add the lemon juice, water, apples, brandy and cinnamon. Cook the apples for about 3 to 5 minutes or until the apples start to wilt. Remove from the heat and cool completely. In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled apple mixture. Stir in the dry ingredients into the liquid mixture. Blend until the batter is incorporated. Cover the batter, place in the refrigerator and let rest for 2 to 4 hours. In a standing mixer or with a whisk, beat egg whites until stiff. Remove the batter from the refrigerator and blend until smooth. Fold in the beaten egg whites. Using a large spoon, drop the batter into the hot oil and fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper-lined plate. To serve, Mound the warm fritters on a platter and drizzle with cane syrup. Garnish the fritters with powdered sugar. Yield: about 1 1/2 to 2 dozen  FLAKY APPLE PECAN TORTE 1 (15 ounce) package Pillsbury refrigerated pie crusts, softened as directed on package  3 medium-size Granny Smith apples, peeled, cut into 1/2 inch pieces (4 1/2 cups)  3 tablespoons sugar  2 tablespoons Pillsbury Best All Purpose or Unbleached Flour  2 1/2 teaspoons ground cinnamon  1 tablespoon butter  2 teaspoons vanilla  1 (15 ounce) can Pillsbury Creamy Supreme Coconut Pecan Frosting  1 cup chopped pecans  Prep Time: 45 minutes  Preheat the oven to 450 degrees. Unfold both crusts; cut each crust in half. Place the crust halves on ungreased cook sheet; prick several times with fork. Bake until light golden brown, 6 to 8 minutes.? Cool while preparing the filling. In a large microwave-safe bowl, combine the apples, sugar, flour, cinnamon, butter and vanilla; mix well. Cover; microwave on high for 3 minutes. Stir; microwave an additional 3 to 6 minutes or until apples are tender, stirring once halfway through cooking. Place one-half cup of the frosting in a small microwave-safe bowl; set aside. Add the remaining frosting to the apple mixture; stir until the apples are coated. Place one crust half in the center of an ungreased cookie sheet. Spread with one-third (about 1 cup) of the apple mixture; sprinkle with one-fourth cup of the pecans. Top with the second crust half; pressing lightly. Repeat the layers ending with the fourth crust half. Cover loosely with foil. Bake at 450 degrees for 8 minutes. Remove the foil; bake an additional 1 to 2 minutes or until gold brown. Microwave the reserved frosting on high for 20 to 30 seconds or until melted. Pour over the top of the torte; spread to edges. Sprinkle with the remaining one-fourth cup pecans. Cook 15 minutes. To serve, cut into wedges. If desired serve with ice cream or whipped topping. Makes 8 servings

A to Z Readers' Family-Owned Business Guide

GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net Printed Book Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation Subscription information This issue was sent to [%Email%]. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).