Apple Cherry Salad With Pecans

Apple Cherry Salad With Pecans

4 large Fuji, Gala or Honeycrisp apples, cored and cut into 1/2-inch cubes
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1 1/4 cups dried tart cherries
1 cup thinly sliced celery
1/2 cup finely chopped red onion
1/2 cup light mayonnaise
1 cup coarsely chopped pecans

Mix chopped apples with lemon juice and lemon zest in large bowl.
Add cherries, celery and red onion; toss.
Mix in light mayonnaise.
Refrigerate until ready to serve.
Add chopped pecans right before serving; stir well.

Makes about 12 cups (1 cup servings)

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OLD FASHIONED APPLE BUTTER

OLD FASHIONED APPLE BUTTER

4 lb. tart apples
2 c. cider, cider vinegar or water
1/2 c. sugar for each c. apple pulp
1 tsp. cloves
1/2 tsp. allspice
2 tsp. cinnamon
1/4 tsp. salt
1 lemon, grated rind and juice

DO NOT PEEL OR CORE apples, just cut into chunks.
Cover with liquid and cook until soft.
Put through a sieve and measure pulp.
Add the sugar (1/2 cup for each cup of pulp) and the remaining ingredients.

Cover and cook over low heat until sugar is dissolved.
Uncover and cook quickly, stirring with a wooden spoon to avoid burning.
Test a bit on a cold plate, when it is thick and smooth, put into sterile jelly glasses (about 10).

May finish cooking in crockpot on low instead of stove.



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~*Piper*~

Apple Streusel Cobbler

• Yield: 9 to 12 servings
• Nutrition: See Below
• Prep Time: 15 Minutes
• Cook Time: 50 Minutes

Ingredients

• 2 (21 oz.) cans apple pie filling
• 2 large eggs
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/4 cup butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup firmly packed brown sugar
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1/4 cup cold butter
• 1/2 cup chopped nuts
• 1/2 cup oats

Instructions

• HEAT oven to 375°F. Spread apple filling in buttered 9-inch square baking pan.
• BEAT eggs, sweetened condensed milk, melted butter and spices in large bowl; pour over apple filling. Combine brown sugar and flour in small bowl; cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add nuts and oats. Sprinkle over top.
• BAKE 50 minutes or until set. Cool. Serve warm with vanilla ice cream, if desired.

Fabulous Chili

Fabulous Chili

1 lb. Ground beef 1/2 to 1 lb. Bacon, chopped 1 onion, chopped 1 green pepper, chopped 2 16-oz. Cans dark red kidney beans, drained and rinsed 16-oz. Can light red kidney beans, drained and rinsed  16-oz. Can pinto beans 16-oz. Can pork & beans 15-1/2 oz. Can Sloppy Joe mix 14-1/2 oz. Can diced tomatoes, drained and juice reserved 1/4 to 1/2 c. Brown sugar, packed Salt, pepper and chili powder to taste Brown ground beef and bacon with onion and green pepper; drain. Combine all ingredients in a slow cooker, using half of reserved tomato juice. Cover and cook on high setting until chili begins to simmer, about one hour. Reduce to low setting; continue to simmer for 2 to 4 hours. If more liquid is needed, use remaining tomato juice. Serves 6 to 8.