Recipes

Apples Everywhere

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Apple Swirls

2 cups flour, sifted
1 tbls. baking powder
1/4 cup shortening
2 tbls. butter or margarine, melted
2 cups tart apples, finely shredded
1 1/2 cup sugar
1 tsp. salt
1/2 cup milk
1 tsp. cinnamon

Sift together flour, baking powder and salt. Cut or rub shortening into flour until mixture is crumbly. Add milk and stir until dough begins to follow fork. Turn out on a lightly floured board. Knead gently 30 seconds. Roll out into a rectangle (10x14-inches). Spread with butter or oleo. Spread apples, sugar and cinnamon over dough. Roll up like jelly roll. Cut into 1 1/2-inch slices.
Place cut side down in greased 8-inch square pan. Bake at 450° for 20 to 25 minutes. Serve with whipped cream if desired. Yields 9 swirls.

Elizabeth Miller, Moberly, Mo.



Apple and Herb Stuffed Chicken Breast

1/4 cup onions, chopped fine
1 small clove garlic
1 large apple, peeled and cored
1 1/2 tbls. butter or margarine
1/2 cup soft bread crumbs
1/4 tsp. rosemary
1/4 tsp. basil
1/4 tsp. salt
3 whole chicken breasts (split, boned and pounded thin)
Flour
3 tbls. butter or margarine
3/4 cup apple juice
2 tbls. cognac or sherry

Chop onions and press garlic. Grate apple. Melt butter in small skillet, sauté onion and garlic until golden; add grated apple, bread crumbs, rosemary, basil and salt. Stir over low heat until thoroughly mixed. Spoon 1/3 of apple mixture on boned side of each chicken breast. Roll up, tuck in ends and secure with toothpicks. Coat with flour. Heat 3 tablespoons butter in larger pan and brown chicken rolls well. Add apple juice and cognac;cover and simmer for 30 minutes. Cover and place in oven to keep warm until serving time. Yields 3 large servings or cut in half for 6 adequate servings.

Martha Balman, Richmond, Mo.





Fresh Apple Cake

2 cups sugar
1 1/4 cups vegetable oil
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
3 cups diced apples
3 cups flour
1 cup nuts

Glaze
1 cup sugar
½ cup buttermilk
¼ cup margarine
¼ cup light corn syrup
½ tsp. baking soda
½ tsp. vanilla

Combine sugar, oil, eggs and vanilla; mix well. Add baking soda, salt, baking powder, cinnamon, apples, flour and nuts; stir. Place in a greased and floured 9x13-inch baking pan. Bake at 350° for 30 to 40 minutes. Continue to boil for 10 minutes. Pour over warm cake in pan. Yields 24 servings.

Judy Griffin, Eldridge, Mo.





Ambrosia

2 bananas, sliced
1 apple, chopped
1 pear, chopped
1/4 cup lemon juice
2 oranges, sectioned
1 1/3 cup pineapple yogurt

Combine bananas, apple and pear with lemon juice in bowl; toss lightly. Combine with oranges in serving bowl; mix well. Chill until serving time. Fold in coconut and yogurt. Yields 8 cups.

Ervin Miller, Clark, Mo.


Danish Apple Pie Bars

2 1/2 cups sifted flour
1 tsp. salt
1/2 cup margarine
1/2 cup shortening
1 egg yolk, reserve white milk
1 cup corn flakes
10 apples, pared and sliced
1 cup sugar
1 tsp. cinnamon
1 egg white
1 cup sifted powdered sugar
Dash of salt
2 tsp. soft margarine
3 to 4 tsp. milk
½ tsp. vanilla

Combine flour and salt, cut in margarine and shortening. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well and stir into flour mixture. Chill dough 30 minutes. Roll half the dough into a 17x12 rectangle. Fit into and up sides of a 1x15x10 1/2-inch baking pan. Sprinkle corn
flakes on dough. Top with apples. Combine sugar, cinnamon and sprinkle on top. Roll out remaining dough and place on top. Seal edges and cut slits in dough. Beat egg white until frothy; brush on top of crust. Bake at 375° for 50 minutes. Combine powdered sugar, salt, soft margarine, milk and vanilla. Drizzle on warm crust.
Yields 8 large servings.

Willene Asbury, Perry, Mo.




Old Fashioned Apple Dumplings

6 medium apples
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup margarine
1/2 cup milk
sugar
cinnamon

Sauce:
2 cups brown sugar
2 cups water
¼ tsp. cinnamon
¼ cup butter

Pare and core apples. Leave whole. Mix flour, baking powder and salt together. Cut in margarine until crumbly. Add milk and mix together lightly, working dough together. Roll dough into 6 squares. Place an apple on each. Fill cavity in apple with sugar and cinnamon. Wrap dough around apple. Place dumplings baking pan. Sauce: Combine all sauce ingredients except butter. Cook 5 minutes Add butter. Pour sauce over dumplings. Bake at 375° for 35 to 40 minutes.
Serve hot with milk. Yields 6 servings.

Rachel Newswanger, Latham, Mo.



Apple Waffles

1 1⁄4 cup pastry flour
1 tbls. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
2 tsp. baking powder
2 eggs separated
1 cup milk
1 ¾ cup finely chopped apple
6 tbls. Melted lard

Sift dry ingredients together. Beat egg yolks. Add milk and combine with flour mixture. Beat until smooth. Add chopped apples and melted butter. Fold in stiffly beaten egg whites. Yields 6 waffles.

Luann Rissler, Barnett, Mo.




Stuffed Apple Rings


2 to 3 large Red Delicious apples
1 cup lemon or pineapple juice
1 (8 oz.) pkg. cream cheese, softened
2 tbls. honey
1/3 cup finely chopped dates
1/4 cup chopped pecans
Lettuce leaves

Core washed, unpeeled apples. Cut into 3/4-inch thick rings. Dip into
lemon or pineapple juice to prevent browning. Set aside. In a small mixing bowl,
beat cream cheese until smooth and beat in honey until fluffy. Stir in dates
and pecans. Arrange apple rings on lettuce leaves. Spoon one large tablespoon
of cream cheese mixture into center of each apple ring. Garnish
with additional chopped pecans. Yields 6 servings.

Ada Yoder, Clark, Mo.





Apple Salad

6 red, tart apples
1 cup miniature marshmallows
1 cup celery, chopped
1/4 cup nuts, chopped (any kind)
1 egg, slightly beaten
1 cup water
1/2 cup sugar
1 tbls. vinegar
1 tbls. flour
Dash of salt

Wash, core and cut apples into small pieces. Do not peel. Mix with marshmallows celery and nuts, set aside. In a medium pot, mix egg, water, sugar, vinegar, flour and salt; bring to a boil, stirring constantly until thick. Pour over apple mixture and stir well. Yields 10 servings.

Martha Hermann, Ste. Genevieve, Mo.

This month’s recipes were tested by the Northeast district of The Missouri Association for Family and Community Education.

Appetizers aplenty

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Hot Wings
  
7 to 8 lbs. fresh or frozen chicken
wingettes, thawed
4 cups ketchup
2 1/2 cups packed brown sugar
1 1/3 cups water
1 cup Louisiana-style hot sauce
1/3 cup Worcestershire sauce
2 1/2 tsp. chili powder
2 tsp. garlic powder
1/2 tsp. onion powder

Place the chicken wings in 2 greased 15x10x1-inch baking pans. In a large
bowl combine the remaining ingredients. Pour over wings. Bake, uncovered
at 350° for 1 hour or until chicken juices run clear. Spoon sauce from pan
over wings if desired.
Yields 10 servings.

Anna Miller, Clark, Mo


Round Pumpernickel with Dried Beef Spread

1 large loaf round pumpernickel bread
1 pint sour cream
1 pint mayonnaise
2 tsp. dill seed
2 tbls. minced onion
2 tbls. parsley flakes
2 pkg. dried beef, diced

Remove center of pumpernickel loaf and cut bread into cubes. Cover tightly and set aside. Combine all remaining ingredients and mix well. Spoon
the dip into hollowed-out loaf of pumpernickel bread. Spread bread cubes around edge of plate and serve.
Yields 4 1/2 cups spread.

Marlo Bockting, Morrison, Mo.


Ranch Ham Roll-ups

2 (8 oz.) pkg. cream cheese, softened
1 envelope ranch salad dressing mix
3 green onions, chopped (optional)
11 (8-inch) flour tortillas
22 slices ham, thinly sliced

In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla, with two slices of ham. Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-inch slices. Note: use less ranch dressing mix for milder flavor.
Yields 7 1/2 dozen.

Sharon Zimmerman, Tunas, Mo.


Marinated Cheese

1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 oz.) jar pimento, diced, drained
3 tbls. fresh parsley, chopped
3 tbls. green onion, minced
3 cloves garlic, minced
1 tsp. sugar
3/4 tsp. dried whole basil
1/2 tsp. salt
1/2 tsp. pepper
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. mild cheddar cheese
Combine the olive oil, white wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper in a jar or similar container. Cover tightly and shake. Slice down the middle of the cream cheese and cheddar cheese and cut into 1/4-inch thick slices. Lay in a serving dish, alternating cream and cheddar cheese. Pour
Pour marinade over cheese. Cover and refrigerate 8 hours. Serve with crackers.
Yields 20 servings.

Susanne Hubbert, Republic, Mo.


Easy, Easy Appetizer

1 (8 oz.) pkg. cream cheese, softened
Jalapeño jelly or jam
Crackers

Spread a layer of softened cream cheese in a pretty plate. with a layer of jalapeño jelly or jam. Serve with crackers and enjoy!
Yields 1 cup spread.

Shirley Zapf, Bismarck, Mo.


Smoky Cheese Ball

2 (8 oz.) pkgs. cream cheese
2 cups finely shredded smoked cheddar, Swiss or gouda cheese
1/2 cup butter or margarine
2 tbls. milk
2 tsp. steak sauce
1 cup finely chopped nuts, toasted
Assorted crackers

Place the cream cheese, shredded cheese and butter in a large bowl and let stand at room temperature for 30 minutes. Add milk and steak sauce;
beat until fluffy. Cover and chill for 4 to 24 hours. Shape cheese mixture into a ball; roll in nuts. Let cheese ball stand for 15 minutes before serving
Serve with crackers.
Yields 3 1/2 cups spread.

Mary Woodfin, Poplar Bluff, Mo.



Roast Beef Roll-ups

1 (8 oz.) cream cheese, softened
1 1/2 tbls. Worcestershire sauce
1/2 cup black olives, chopped
1/2 cup cheddar cheese
1 lb. roast beef, thinly sliced for rolling

Mix cream cheese, Worcestershire sauce, black olives and cheddar cheese. Spread mixture over slices of roast beef. Roll and refrigerate for at least two hours. Slice and serve.
Yields 10 to 15 servings.

Maudie Burden, Centerview, Mo.



Brussel Sprout Appetizer

2 (16 oz.) pkgs. frozen Brussel sprouts, thawed
1 cup white vinegar
1 1/2 cups sugar
1 tbls. horse radish
1 tsp. salt
2 tsp. ground mustard

Mix all ingredients together. Chill and serve.
Yields 8 to 10 servings.

Dortha Strack, Cape Girardeau, Mo.


Jalapeño Squares

8 to 10 jalapeños, seeded, chopped
10 eggs, beaten
1 to 1 1/2 cups grated cheddar cheese
Arrange jalapeños in greased 9x13-inch baking pan. Pour eggs over.
Sprinkle with cheese. Bake at 325° for 20 minutes; cool. Cut into squares.
Yields 36 servings.

Martha Miller, Clark, Mo.


Horseradish Deviled Eggs

6 eggs, hard cooked
1/4 cup mayonnaise
1 to 2 tbls. prepared horseradish
1/2 tsp. dill weed
1/4 tsp. ground mustard
1 pint sour cream
1/2 tsp. salt
Dash of pepper
Dash of paprika

Cut eggs in half length wise. Remove yolks, set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt
and pepper; mix well. Pipe or spoon the mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Yields 1 dozen.

Ida Yoder, Clark, Mo.



This month’s recipes were tested by the east central district of The Missouri Association for Family and Community Education.

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