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SALAD WITH APPLES AND CURRY DRESSING
DRESSING:
4 tbls mayonnaise
2 tbls water
1/2 heaping curry powder
5 tsp sugar
2 tsp cider vinegar
Whisk all ingredients and chill.
SALAD:
4 cups mixed greens (I use spinach)
2 small red apples, chopped
1/2 cucumber, peeled and chopped
1/4 cup dried cranberries
1/4 cup slivered almonds
1 small red onion, sliced
Toss salad ingredients. Drizzle with dressing before serving.
CARAMEL APPLE CHEESECAKE
CRUST:
2 cups vanilla wafer crumbs (or graham cracker crumbs)
2 tbls brown sugar
1 stick melted butter
FILLING:
3 pkgs cream cheese, room temperature
3/4 cup sugar
2/3 sour cream
4 eggs
2 tsp vanilla
TOPPING:
1 stick butter
2/3 cup brown sugar
1 tsp cinnamon
3 apples, peeled and sliced
Mix crumbs, brown sugar and butter. Press into spring form pan. Bake at 350 for 10 minutes. Allow to cool. Beat cream cheese, sugar and sour cream. Add eggs and beat. Add vanilla and stir. Pour into prepared crust. Bake at 325 for 1 hour. Turn off oven, open door and let cake rest for 5 minutes. Remove and allow to cool for 2 hours. For the topping; melt, butter, brown sugar and cinnamon. Add apples and simmer for 5-7 minutes until apples are tender. Spoon over cheesecake and serve.
APPLE BUTTER
6 cups Honeycrisp apples, peeled, cored and chopped
3 tbls apple cider vinegar
3 tsp cinnamon
1/4 tsp ground cloves
1 1/2 tsp water
1 2/3 cup brown sugar
Place all ingredients in saucepan. Simmer on low for 2 hours. Puree in blender or food processor. Cool and put in jars. Refrigerate for up to 10 days.
STUFFED PORK CHOPS
1 1/2” thick pork chops
Raisins
Apples, finely chopped
Grated orange peel
Found ginger
Ground cloves
Black pepper
Salt
Butter
Slice a pocket into pork chops. Into each pocket, put 1/8 tsp ginger and 1 tsp each of rosins, apples and orange peel. Rub each side of chops with cloves, salt and pepper. Simmer slowly in butter until done, turning often.
POPCORN BALLS (Amy Farmer)
2 cups sugar
1/2 cup boiling water
1 tsp soda
1/2 cup Karo
2 cups peanuts
1 tsp butter
1 tsp vanilla
Popped corn
Boil sugar water and Karo boil until hard ball forms in cold water. Add peanuts and cook, stirring constantly until they are toasted. Remove from heat; add soda, butter and vanilla. Pour over popped corn and form into balls.
JELLY COOKIES
(Mae Abrams)
1 1/2 cup butter
1 cup sugar
3 egg yolks
3 cups sifted flour
1 1/2 tsp vanilla
Jelly or jam
Cream butter and sugar. Add yolks, flour and vanilla. Mix well. Roll into balls. Place on cookie sheet. Make a thumbprint into each. Fill with jelly or jam. Bake at 400 until brown on edges.
EL COCINA CHEESE DIP
(Misty Morgan)
1/2 stick butter
4 tbls flour
1 tbls ketchup
1 tsp paprika
1/2 tsp dry mustard
1/2 tsp cumin
1 tsp chili powder
1/2 can diced Rotel
1/2 pound Velveeta
1 3/4-2 cups milk
Melt butter; stir in flour and cook until bubbly. Add all other ingredients. Cook slowly until cheese melts
BAKED POTATO SOUP
4 baking potatoes
2/3 cup butter
2/3 cup flour
4 green onions, chopped
6 cups milk
Salt and pepper to taste
1 cup sour cream
12 slices bacon, fried and crumbled
1 1/4 cup grated cheddar cheese
Bake potatoes until tender. Peel and cube. Melt butter, whisk in flour and cook until bubbly. Add milk and stir. Add salt and pepper. Add potatoes, 2 tbls green onions, 1/2 cup bacon and 1 cup cheese and stir until cheese is melted. Stir in sour cream. Garnish with remaining green onions, bacon and cheese.
