RICETTE CON LA FRUTTA
 
Title: Fruit Salad
Categories: Salads, Fruits
Yield: 6 servings

4 Apples peeled and diced
3 lg Bananas cut in small pieces
1 cn Crushed pineapple (drained)
1/2 c Maraschino cherries (cut)
4 Oranges cut in small pieces

-----------SAUCE FOR ABOVE-------------------
1/2 c Flour
2 c Sugar
4 c Milk
4 Eggs

Mix the sauce ingredients. Cook over low heat until the sauce thickens (as for custard). Cool and pour over fruit and stir. Add 1 teaspoon vanilla. Cool in refrigerator.

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Title: Fruit Salad
Categories: Salads, Fruits
Yield: 5 servings

1 cn Crushed pineapple, drained
1 lg Cool Whip
2 pk (8 ounces ea.) cream cheese
1 sm Jar maraschino cherries
-drained
1 c Pecans, chopped
1 Bag miniature marshmallows

Combine pineapple and marshmallows--set aside. Mix together well softened cream cheese and Cool Whip. Add to pineapple and marshmallows; then stir in cherries and pecans. Best when refrigerated for at least 3 hours before eating.

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Title: Apricot Basting Sauce
Categories: Fruits, Sauces, Mexican
Yield: 2 servings

1/2 c Apricot Jam
1/4 c Dry White Wine
1 ts Worcestershire Sauce
1/4 c Apricots; Dried, Fine Chop
1 tb Honey

Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce.

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Title: Citrus Barbecue Sauce
Categories: Sauces, Vegetables, Fruits, Mexican
Yield: 5 servings

1 ea Onion; Large, Finely Chopped
1/4 ts Ground Red Pepper
1 tb Vegetable Oil
1/2 c Lime Juice
2 tb Lemon Juice
1 ts Salt
1 tb Ground Red Chiles
1 ea Ancho Chile; *
1 c Orange Juice
2 tb Sugar
1 tb Fresh Cilantro; Snipped

* Ancho chile should be seeded and finely chopped.
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~-- Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer
uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce.

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Title: Plum Barbecue Sauce
Categories: Fruits, Sauces, Mexican
Yield: 4 servings

1/4 c Onion; Chopped, 1 small
1/4 c Chile Sauce
16 1/2 oz Purple Plums; 1 cn, *
1/4 c Butter Or Margarine
2 ts Mustard; Dijon-style
6 oz Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped.
~---------------------------------------------------------------------
~-- Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.

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Title: Spicy Texas Barbecue Sauce
Categories: Sauces, Fruits, Vegetables, Mexican
Yield: 10 servings

1 c Catsup
1/4 c Lime Juice
1 tb Vegetable Oil
1 1/2 c Onion; Chopped, 3 Medium
2 ea Cloves Garlic;Finely Chopped
12 oz Beer; Any Brand
1/2 c Brown Sugar; Firmly Packed
2 tb Ground Red Chiles; To Taste
1 tb Worcestershire Sauce
2 ea Jalapeno Chiles; *
12 oz Tomato Paste; 1 cn

* Jalapeno chiles should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce.
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Title: Papaya Relish
Categories: Relishes, Fruits, Vegetables, Mexican
Yield: 6 servings

1/2 c Red Onion; Chopped
1 ea Red Chile; Small, *
1/4 c Fresh Mint Leaves; Snipped
1 ea Papaya; **
1/2 c Red Bell Pepper; Chopped
1 tb Vegetable Oil
2 tb Lime Juice

* Chile should be seeded and finely chopped. ** Papaya should be pared, seeded and cut into 1/2 inch cubes.
~---------------------------------------------------------------------
~-- Cook onion, bell pepper and chile in oil over medium heat, stirring frequently, until tender. Stir in remaining ingredients. Cover and refrigerate until chilled, about 2 hours. Makes 3 cups of relish.

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Title: Avocado and Raisin Dip
Categories: Vegetables, Fruits, Mexican
Yield: 4 servings

2 ea Avocados; Peeled & Chopped
1/2 c Vegetable Oil
1 ts Sugar
1/4 ts Freshly Ground Pepper
1/2 c Raisins
1/4 c Lime Juice
1 ts Salt

Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.

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Title: Apple Dumplings
Categories: Penndutch, Fruits
Yield: 1 servings

2 c Flour
1 ts Salt
1 c Milk
1 x Sugar
4 ts Baking powder
4 tb Shortening
6 ea Apple
1 ts Cinnamon

Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover
one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40
minutes).
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Title: Apple Meringue
Categories: Penndutch, Fruits
Yield: 1 servings

2 c Apple, stewed, hot
3 ea Egg, separated
1/2 ts Nutmeg
1 tb Lemon juice
1 ts Vanilla
1/4 c Sugar
2 tb Butter
1/2 ts Cinnamon
1/4 c Powdered sugar

Combine the stewed apples, sugar, butter, lemon juice and spices and mix well. Beat the egg yolks and add to the apple mixture and beat until light. Pour into a buttered baking dish and bake at 400-F about
15 minutes. Remove from oven and cover with a meringue made by beating the egg whites stiff, adding to them the powdered sugar and vanilla after partially beaten. Return to oven and bake at 325-F to
brown the meringue.
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Title: Peach Fritters (Parshing Ponakucka)
Categories: Penndutch, Breakfast, Fruits
Yield: 1 servings

1/2 c Sugar
1/3 c Butter
3 ts Baking powder
1 c Milk
1/2 ts Vanilla
1 x Whipping cream
2 ea Egg, well beaten
2 c Flour
1/2 ts Salt
1/2 ts Lemon juice
1 1/2 c Peaches, chopped

May use either fresh or canned peaches. Cream the butter and sugar, and add the eggs and beat thoroughly. Sift the dry ingredients together and add alternately with the milk. Fold in the peaches,
lemon juice and vanilla. Drop by teaspoonfuls into hot fat and fry until golden brown. Serve with whipped cream or sprinkle with powdered sugar.
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Title: Pickled Pears
Categories: Penndutch, Fruits
Yield: 1 servings

14 lb Pear
6 lb Sugar
1 ts Cinnamon, stick
1 qt Cider vinegar
1 ts Cloves, whole

Any good preserving pear may be used. Slice and remove core or pickle whole; the latter method is preferred when Sickel pears are used. Peel pears. Put spices in a small cheese cloth bag and add to the vinegar and sugar and bring to a boil. Add pears and cook until tender. The pears will look clear when tender. Remove them with a spoon and place them in sterilized jars. Boil the syrup until it becomes thick, the pour it over pears and seal.
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Title: Spiced Peaches
Categories: Penndutch, Fruits
Yield: 1 servings

7 lb Peach
1 qt Vinegar
1 tb Cinnamon, stick
4 lb Brown sugar
1 ts Cloves, whole
1 ts Allspice, whole

Tie spices in a bag and add to the vinegar. Bring to a boil and stir in the sugar. Scald and peel peaches leaving them whole. Drop peaches, a few at a time, into spiced liquid and cook until soft. Fill sterilized jars and seal.
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Title: Nier Beurre (Channel Islands Fruit Butter)
Categories: Fruits, Misc
Yield: 1 servings

2 lb Dessert apples
1 lb Cooking apples
Granulated sugar
2 pt Dry cider
1/2 Orange
1/2 Lemon
Ground cinnamon & allspice

Fast boil the cider until reduced by half. Peel, core and slice HALF of each sort of apple; add them to the pan, pushing them well down into the liquid. Half-cover the pan and simmer gently until the fruit is soft.

Add the remaining apples, prepared in the same way, together with the juice and zest of the citrus fruits. Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy and tender. Stir occasionally and crush the fruit down into the pan with a potato masher as it cooks. Measure the pulp and process it to a puree if it is at all lumpy. Add sugar at the rate of 10 oz for every pint of apple pulp, and stir in about 1 teaspoon ground allspice.

Simmer, stirring frequently, until most of the moisture has been driven off. The readiness of a fruit butter is judged by its consistency, not by set or temperature. It is ready when it is nearly dry - a spoon drawn across the mixture should leave its own impression. Pot in small, clean, warm jars and store in a very cold larder or fridge. Once jar is opened, the contents should be eaten up within 3 or 4 days. Makes enough to fill 4 or 5 small jars.
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Title: Apricot, Orange & Almond Jam
Categories: Fruits, Misc
Yield: 1 servings

1 lb Dried apricots
2 oz Split almonds
3 Oranges
2 Lemons
2 1/2 lb Sugar
2 1/2 ts Ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to
make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.

Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need
1-1/4 hours to become really soft.

Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set.
Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars.
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Title: Apricot and Walnut Chutney
Categories: Relishes, Fruits
Yield: 1 servings

3 lb Apricots; -OR-
1 lb -Dried apricots
1 lb Onions; peeled, chopped fine
1 1/2 pt Cider vinegar
2 Garlic cloves
-- peeled, crushed
2 Oranges (rind only)
1 lb Light brown sugar
8 oz Sultanas
2 ts Salt
1 ts English mustard
1/2 ts Powdered allspice
8 oz Walnuts
-- very roughtly chopped

Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to
get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs.
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Title: Banana Flambie
Categories: Fruits, Lamb
Yield: 4 servings

8 ea Medium sized Ripe Bananas
1/4 c Butter
1/3 c Apricot Jam
1/3 c Orange Juice
4 tb White Rum or Heated Brandy

In a large frypan, melt butter over medium heat. Add bananas and cook for 3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender. Transfer bananas to a dish. Add
apricot jam and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. Add rum or brandy; light with a match and flame. Serve immediately, accompanied with ice cream or a dollop of whipped cream. Serves 4.

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Title: Budwix Cream
Categories: Fruits
Yield: 1 servings

4 ts Budwix
2 ts Cold-pressed Oil
2 tb Cottage Cheese
1 ea Juice of 1 Lemon
2 ts Honey
1 ea Banana

*Budwix is a mixture of millet, almonds and flax seed. You can use plain yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits can be used instead of a banana. In a blender, grind the grain-and-nut mixture until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey and fruit to the mixture in the blender. Blend until smooth and serve immediately.

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Title: Baked Apple with Maple Yogurt Sauce
Categories: Fruits, Sauces
Yield: 4 servings

4 ea Apples
1/3 c Brown Sugar, packed
1/4 c Raisins
2 ts Cinnamon
1/2 ts Nutmeg
1/3 c Yogurt, low-fat
1/4 c Maple Syrup

---------------MAPLE YOGURT SAUCE-----------------
A large, firm, tart apple is best. Use Ida Red or Northern Spy. A Cortland can be used. However, if you use a McIntosh, you must shorten the cooking time. Core apples and remove top inch of peel. Make a shallow out through skin around centre of each apple to prevent skin from bursting. Place apples upright in baking dish or pie plate. In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg. Spoon into centres of each apple. Add water to cover bottom of dish. Bake, uncovered in 375 F for 25 to 30
minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick. Combine the yogurt and maple syrup to make the sauce. Pour over the baked apples.
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Title: Apple Brandy Butter
Categories: Fruits
Yield: 1 servings

6 c Fresh unsweetened applesauce
1 c Sugar
1 tb Ground cinnamon
1/2 c Calvados
1/2 c Orange blossom honey
1/4 ts Ground cloves

Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars.

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Title: Grand Marnier Marmalade
Categories: Fruits
Yield: 1 servings

2 c Thinly sliced kumquats
7 c Water
3/4 c Grand marnier
2 c Navel oranges, seed, chop
1 ts Grated fresh lemon rind
1 ea Sugar equal to cooked fruit

Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes,
stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes.
When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars

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Title: Oriental Rhubarb Jam
Categories: Fruits, Sauces, Preserve, Oriental
Yield: 4 servings

1 lb Rhubarb finely chopped
1/2 ts Five spice powder
1 x Dash hot pepper sauce
3 c Granulated sugar
1/4 c Chopped candied ginger
3 tb Lemon juice

In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars.
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Title: Our Marmalade
Categories: Fruits
Yield: 1 servings

3 ea Whole oranges, seeded, chopp
1 ea Water equal to whole fruit
3 ea Whole lemons, seeded, chopped
1 ea Sugar equal cooked fruit

Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal
amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized
jars. Vacuum seal. Makes 6 1/2 pint jars.

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Title: Perfect Apple Butter
Categories: Fruits
Yield: 1 servings

6 c Sweet apples, peel and slice
1 tb Ground cinnamon (optional)
1 c Apple cider

Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices
have disintegrated and butter is thick. Remove from heat. Stir in cinnamon. Vacuum seal. Makes 4 1/2 pint jars.

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Title: Creamy Avocado with Bacon Dip
Categories: Dips, Fruits, Vegetables, Meats
Yield: 4 servings

1 ea Ripe Avocado
1/2 c Sour Cream
1/4 ts Hot Sauce
2 tb Imitation Bacon Bits
1 ts Lemon Juice
1/4 ts Onion Powder
2 tb Bacon; Crumbled, 2 strips,OR
2 tb Cucumber; Finely Diced

Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers

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Title: Down and Dirty Apple Chutney Dip
Categories: Dips, Fruits
Yield: 2 servings

1 c Chunky Applesauce; Unsweeten
1/4 c Raisins
1 1/4 ts Curry Powder
1 tb Tarragon Vinegar
1/4 c Honey
4 ts Lemon Juice
1 ts Celery Salt
2 tb Dark Brown Sugar

Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups
of dip
SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons
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Title: Golden Citrus-Raisin Dip
Categories: Dips, Fruits
Yield: 6 servings

1 ea Orange; Md, *
2 c Golden Raisins
1/2 c Plain Yogurt
1 c Pecans; Chopped
1/2 c Mayonnaise

* Seed and quarter the orange but DO NOT peel.
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Combine all of the ingredients in a food processor or blender and process to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip. SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken Drumettes, Celery

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Title: Sausage-Centered Hamburger Rolls
Categories: Ground beef, Fruits, Sausages, Beef
Yield: 6 servings

1 1/2 lb Ground Beef
1/3 c Green Onion/tops; Chopped
1 ts Salt
8 oz Brown And Serve Sausage; **
1 ts Instant Beef Bouillon
1 ds Cloves; Ground
1 c Apple; Finely Chopped, *
1 ea Egg; Large
1/4 ts Cinnamon
2 tb Flour; Unbleached
1 c Water

* Apple should be cored but not peeled. ** Use 1 8-oz package ofbrown and serve sausage links.
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Mix the meat, apple, onion, egg and seasonings together. Divide the mixture into 10 equal parts. Mold each part around a sausage link, sealing the ends. Brown the meat rolls in a large skillet over medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the flour into the remaining fat. Cook over low heat, stirring constantly, until the mixture is thick and bubbly. Stir in the bouillon and water. Heat to boiling, stirring constantly and then reduce the heat. Return the meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE: Buttered noodles are a good "go-with" for this zesty dish.

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Title: Company Beef Oriental
Categories: Fruits, Ground beef, Vegetables, Beef, Chinese
Yield: 6 servings

1 1/2 lb Lean Ground Beef
1 ea Clove Garlic; Minced
1 ts Beef Bouillon; Instant
6 oz Frozen Chinese Pea Pods, 1Pk
5 oz Bamboo Shoots; Drained, 1 Cn
2 tb Cornstarch
1 ea Onion; Sliced, Md
1/4 c Soy Sauce
3/4 c Water
5 oz Water Chestnuts; *
11 oz Mandarin Orange Segments; **
1 tb Molasses

* Use 1 5-oz can of water chestnuts that have been drained and sliced. ** Drain the can of Orange Segments, but reserve the syrup for the
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Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, recover and heat for about 2 minutes. Serve over cooked rice with additional soy sauce.

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Title: South Seas Combo
Categories: Fruits, Ground beef, Vegetables, Beef
Yield: 8 servings

2 lb Lean Ground Beef
1 c Celery; Sliced
1 x Curry Powder; To Taste,2-3ts
1 c Water
2 ea Bananas; Peeled And Sliced
2 tb Unbleached Flour
1/2 c Onion; Chopped, 1 Md
2 1/2 c Apple;Pared,Coarsely Chopped
2 ts Beef Bouillon; Instant
4 oz Mushroom Stems & Pieces; *
4 c Rice; Hot, Cooked
2 tb Sherry; Optional

* Use 1 4-oz can of mushroom stems and pieces that has been drained.
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Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes. Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it.
NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks, that has been drained, for the sliced bananas.
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Title: Curry Delight
Categories: Fruits, Ground beef, Vegetables, Beef
Yield: 7 servings

2 lb Lean Ground Beef
16 oz Tomatoes; 1 Cn
1 x Curry Powder; 1 to 1 1/2 Tb
1 1/2 ts Salt
2 1/2 c Water
1 c Onion; Chopped, 1 Lg
1 1/4 c Apple; Cored, Chopped
2 ts Beef Bouillon; Instant
1 c Rice; Regular, Uncooked

--------------------------GARNISH-------------------------------
1 x Peanuts; Chopped
2 tb Raisins
2 tb Coconut; Optional
1 tb Chutney; Chopped

Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the
tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving.
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Title: Apple Filled Squash Halves
Categories: Fruits, Ground beef, Vegetables, Beef
Yield: 4 servings

2 ea Acorn Squash; Md
1 1/2 ts Salt
2 c Apples; Pared & Chopped,2 Lg
1 x Salt
2 tb Margarine Or Butter; Melted
1 lb Lean Ground Beef
1/2 ts Cinnamon
1/4 c Raisins
4 tb Brown Sugar; Packed

Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and
bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from
the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.

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Title: Spiced Bean Bake
Categories: Fruits, Ground beef, Beans, Beef
Yield: 5 servings

1 lb Lean Ground Beef
1 ea Apple; Cored & Chopped
1/2 ts Mustard; Dry
1 ea Apple Cored And Sliced
1/4 c Onion; Chopped, 1 Sm
1 ts Curry Powder Or To Taste
28 oz Baked Beans; 1 cn, *

* Use the baked beans with a molasses sauce and pork.
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Heat the oven to 350 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the chopped apple, the curry powder, mustard and the baked beans. Turn into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes.

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Title: Meat Loaf Tropicale
Categories: Fruits, Ground beef, Vegetables, Meatloaf
Yield: 6 servings

1 1/2 lb Lean Ground Beef
1 c Bananas; Ripe, Mashed, 2 Lg
1/2 c Green Bell Pepper; Chopped
1 ts Mustard; Prepared
1/8 ts Allspice
2 tb Onion; Chopped
1 ea Egg; Lg
1/2 c Oats; Quick Cooking
1 ts Salt
1/4 ts Nutmeg
2 ea Slices Bacon
3 tb Orange Marmalade

Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf.
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Title: Impossible Cherry Pie
Categories: Fruits
Yield: 8 servings

1 c Milk
2 tb Margarine or butter;softened
1/4 ts Almond extract
2 Eggs
1/2 c Bisquick
1/4 c Sugar
21 oz Cherry pie filling

--------------------------STREUSEL-------------------------------
2 tb Margarine; firm
1/2 c Bisquick
1/2 c Brown sugar; packed
1/2 ts Gr. cinnamon

Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min. with hand beater. Pour into plate. Spoon pie filling
evenly over top. Bake 25 min. Top with Streusel. Bake until streusel is brown, about 10 min. longer. Cool; refrig. any remaining pie. STREUSEL: Cut margarine into Bisquick, brown sugar and cinnamon
until crumbly.

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Title: Impossible Cherry-Custard Pie
Categories: Fruits, Pies
Yield: 8 servings

21 oz Cherry pie filling
1 1/2 c Milk
1/4 c Butter; softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Sugar
1/2 c Bisquick

Heat oven to 400. Grease 10" pie plate. Drain pie filling, reserving syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15 sec. in blender on high. Pour into plate. Spoon cherries evenly over top. Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min. Serve with warm reserved syrup and , if desired, sweetened whipped cream. NOTE: Pie can be prepared ahead and
refrigerated up to 12 hrs. Increase baking time to 35-40 min.
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Title: Impossible Peaches and Cream Pie
Categories: Fruits, Pies
Yield: 8 servings

3 16 oz. cans peaches;drained*
1 ts Gr. cinnamon
1/4 ts Gr. nutmeg
1 c Whipping cream
2 Eggs
3/4 c Sugar
2/3 c Bisquick
Streusel (below)
1 Whipped Cream

--------------------------STREUSEL-------------------------------
1 tb Butter; firm
1/4 c Bisquick
2 tb Sugar
1/3 c Slivered almonds

*3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease 10" pie plate. Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate. Beat
remaining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45
min. Top each serving with whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c. flour. Bake about 50 min.
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Title: Cranberry or Blueberry Muffins
Categories: Muffins, Fruits
Yield: 30 servings

-------------------LISA CRAWLEY TSPN00B------------------------
1 3/4 c Flour
3/4 ts Salt
1/3 c Sugar
2 ts Double-acting Baking Powder
2 Eggs
1/4 c Butter; melted
3/4 c Milk
1 c Fresh Blueberries OR 1 c
-canned blueberries;drained
-OR 1 c Cranberries;chopped
1 ts Grated orange or lemon rind

Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are
completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.

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Title: Fruited Rice Mix
Categories: Rice/grains, Fruits
Yield: 1 servings

-Robbie Shelton
3 c Long-grain White Rice;
-uncooked
3 tb Dried onion; minced
1 1/2 tb Curry powder
4 tb Instant Chicken Bouillon
1 tb Salt
1 c Dried Apples; crushed
1/3 c Golden Raisins
1/3 c Slivered Almonds; toasted

Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix.

To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce heat to medium-low. Without
lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked rice.

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Title: Apple Tarts with Ice Cream Part 1
Categories: Fruits, Ice cream
Yield: 6 servings

1 1/2 lb Puff pastry dough
6 lg Cooking apples (like
Newton, Pippin,
Granny Smith)
4 1/2 tb Butter
1/3 c Sugar
3 tb Calvados
1 Egg, lightly beaten
1/4 c Caramel sauce:
1 c Sugar
3/4 c Whipping cream
3 tb Unsalted butter, cut in
Small pieces
Caramel ice cream:
8 Egg yolks
2/3 c Sugar
(see part 2 for more)

Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until golden. Sprinkle sauteing apple slices with sugar. Meanwhile, warm Calvados in saucepan. Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite. Fill tart pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover tart shells. Cut design in center of each top with cookie cutter; place on top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake in preheated oven 30 minute, until golden brown. Serve with Caramel Ice Cream. (see part 2 for sauce and ice cream)

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Title: Apple Tarts with Ice Cream Part 2
Categories: Fruits, Ice cream
Yield: 6 servings

2 c Milk
2 c Whipping cream
1 Vanilla bean, split
1 c Caramel sauce

SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on medium heat 15-20 minutes, until sugar turns light golden brown. Don't let sugar burn. Remove saucepan from heat, immediately add cream, stirring until smooth. Add butter, let melt in sauce. Stir to combine thoroughly. Serve warm or chilled. If not using at once, cover with plastic wrap, store in refrigerator.
ICE CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set aside. Pour milk and cream into saucepan, add split vanilla bean. Heat just to boiling point to scald, then remove pan from heat. Pour
a little scalded milk and cream into egg mixture, stir gently. Gradually add and mix in remaining milk and cream. Return pan to stove, cook over medium to low heat, stirring constantly until mixture coats wooden spoon. Strain into bowl over ice. Stir in Caramel Sauce. Freeze in ice-cream maker, according to directions.

 

 

 

 

 

 

 

 

 

 

 

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