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Apples and Asparagus

APPLES   Cinnamon-Nut Baked Apples      with Maple Glaze 1/4 c. water 1/4 c. light brown sugar, packed 1 T. chopped walnuts 1/2 tsp. cinnamon 4 large baking apples 1 T. margarine 2 T. maple syrup Cinnamon sticks, to garnish Preheat oven to 375 F.; place water in an 8" square, baking dish. In a small bowl, mix brown sugar, walnuts and cinnamon. With a small knife, core the apples, but do not cut all the way through the bottoms; peel about 1/2" of skin from the tops of the apples. Place apples in the baking dish. Fill each apple with the brown-sugar mixture; dot with the margarine, then drizzle with the maple syrup. Bake, basting the apples occasionally with the pan juices, until just tender, about 40 minutes. With a slotted spoon, transfer the apples to dessert plates. Pour the pan juices over the apples. If you like, garnish each apple with a cinnamon stick. Toffee Apples 10 apples, small 8 oz. molasses 4 oz. butter 16oz. brown sugar 1 tbsp. vinegar Wash the apples, then dry with paper towel. Insert a wooden stick in each, downwards through the core. Put the butter, molasses, sugar and vinegar in a pan, mix together and bring to a boil for about 20 minutes. Quickly dip the apples in the hot mixture and then place on a rack to set. Fried Apples 6 lg unpeeled, cored, cooking apples 3 tb butter 1/2 c water 1 c sugar 1 tb lemon juice 1 6" cinnamon stick Saute apples in butter for 6-8 minutes in non-stick skillet. Add water, sugar, cinnamon, and lemon juice. Cook, on low heat, until apples are tender. Pour into serving dish. Serve warm or cold. Excellent when served with pork. Sugar substitute may be used, stir in just before serving. Cranberry Applesauce Bread for ABM 2 tsp yeast 1 1/3 c cranapple sauce 2 tb margarine 1 tb sugar 1 ts salt 3 c flour 2 1/2 tsp yeast CRANAPPLESAUCE: 1 1/4 c cranberries 4 golden delicious apples peeled        and diced (1/2 inch) 1 ts ginger 1/4 tsp cinnamon 1/2 tsp grated zest of lemon 1/2 c sugar 2 tb water CRANAPPlESAUCE: put water and sugar in a lg heavy saucepan and place over high heat. Cook, stirring until sugar is dissolved. Add apples, cover, stir frequently. Cook 5 minutes then add cranberries, cook 15 to 20 minutes till cran- berries pop and apples are soft, then mash with potato masher. Will still be slightly lumpy. Add spices and zest, cook another 5 minutes for flavors to blend. Cool before putting in the bread. Sauce will keep in fridge for 3 days, makes 3 cups. Put all in machine on sweet bread cycle. Cornbread-Sausage Stuffing With Apples 1 1/2 sticks butter or marg 2 1/2 c onion, chopped 3 apples; cored 1 lb sausage; bulk breakfast 3 c cornbread; homemade 6 c bread, white 2 tsp thyme, dried 1 tsp sage, dried salt and pepper 1/2 c parsley, Italian; chopped 1 1/2 c pecan halves Prepare ingredients: Core apples and cut into chunks. Do not peel. Breads should be coarsely crumbled. Melt half the butter in a skillet. Add chopped onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl. Melt remaining butter in same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to mixing bowl. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly. If you do not wish to actually stuff the bird, (goose or duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325oF, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary. Enough stuffing for a 20-pound turkey, to make 12 to 14 portions. Coleslaw With Green Apples 4 c shredded green and red cabbage 1 large carrot, shredded 2 green apples, shredded with their skin 3 tb nonfat plain yogurt 1 tb grainy-style honey mustard 2 tb apple cider vinegar 1 tb apple juice concentrate 1 tsp honey 1/4 ts salt 1/4 ts freshly cracked black pepper Shred the cabbage, carrot, and apples in a food processor or with a hand grater over a large bowl. Whisk together the remaining ingredients. When well blended, pour over the cabbage mixture. Allow to marinate for 30-40 minutes or longer. This can be made a day in advance. Apples & Potatoes 4 md potatoes, 1" cubes 2 tart apples 1 tb sugar 4 sl bacon, 1" pcs. 1 md onion 1 tb margarine dash nutmeg Heat 1" salted water to boiling. Add potatoes, apples and sugar. Heat to boiling. Reduce heat. Cover and cook until potatoes are tender, 10-15 min. Drain. Fry bacon until crisp. Drain. Cook and stir onion in bacon fat until tender. Place potatoes and apples in serving bowl. Dot with margarine and sprinkle with nutmeg. Top with onion and bacon. Sausage-Stuffed Baked Apples 1 pound sausage* 2 tablespoons yellow onions - minced 3 tablespoons packed brown sugar 1 garlic clove - minced 8 bacon slices 8 green apples - baking type * Use all ground bulk sausage or a combination of bulk and mild to hot Italian sausage. If using hot Italian sausage, you may wish to omit the garlic. Brown sausage, add garlic and onion. Stir for 3-4 minutes until onion begins to turn light brown and is softened. Drain the mixture thoroughly. Wash and core but do not peel the apples. Stuff the cored apples with the sausage mixture. Sprinkle with brown sugar and top with the bacon slices which have been chopped into small pieces. Put into an oven-safe baking dish and bake at 350 degrees for about 40-45 minutes or until apples are soft.

ASPARAGUS Asparagus Cashew Stir-Fry 4 c hot cooked brown rice SAUCE: 3 tb soy sauce 1 tsp oil 2 tb cornstarch 1/4 ts dry crushed red pepper 1 1/2 c water or vegetable stock 1 dash pepper 1/2 tsp ginger 2 tb oil 1 sm sweet red pepper, chopped 1 lb fresh asparagus * 1 clove garlic, minced 4 scallions, chopped 1 c cashews ** * woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional. Cook or reheat rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6. VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus. Asparagus Mold 2 envelopes unflavored gelatin 1/2 c asparagus liquid 1 c canned asparagus 1 can cream of asparagus soup 1/2 c mayonnaise 8 oz cream cheese 1 tbsp. grated onion 1/2 c sliced green olives 1 c chopped celery Soften gelatin in asparagus liquid. Warm soup, add gelatin and other ingredients. Mix well. Chill in oiled mold. Asparagus Roll-ups 1 can asparagus spears 1 loaf white bread melted butter grated sharp cheddar cheese Cut the crusts from the bread Roll the bread with a rolling pin until quite thin. Brush with melted butter, then sprinkle grated cheese over. Add an asparagus spear, placing it near the edge. Roll the bread up around the asparagus. Cut in half so you'll have two bite-sized pieces from one piece of bread. Place on plastic wrap or foil. Continue with the rest of the bread, asparagus, etc. Seal in the plastic wrap or foil and freeze. When ready to serve, put rolls on a cookie sheet (still frozen) and bake at 375 F. for about 20 minutes or until golden brown. Asparagus Tacos 4 yellow corn tortillas 16 pieces asparagus - grilled 1/4 cup Monterey jack cheese - shredded 1/4 cup white cheddar cheese - shredded salt pepper olive oil -- for brushing Prepare grill. For each taco, spread 1/4 of the cheeses and 4 pieces of the asparagus on each tortilla, season to taste with salt and pepper. Fold in half. Brush the outside lightly with olive oil. Grill for 3 minutes on each side or until tortillia is crispy and cheese has melted. Asparagus Topped Tomatoes 4 medium tomatoes - thick slices 1 15 oz can asparagus - drained 1/2 c mayonnaise 2 c cheese - grated tabasco sauce to taste 1/2 tsp. Worcestershire sauce 1 tsp. onion -- finely chopped Butter baking dish and place tomato slices in bottom. Put asparagus on top of tomatoes. Combine other ingredients and spread on asparagus. Bake at 350 degrees for 10 to 15 minutes. You can use fresh asparagus. Also, substitute French-style green beans for asparagus and sprinkle crumbled bacon on top of cheese. Asparagus With Hollandaise Sauce 1 Lb. asparagus 1 c butter 4 egg yolks 2 Tbsp. lemon juice 1/4 Tsp. salt 1/4 Tsp. Tabasco sauce Cut off tough ends from asparagus. Wash in a large bowl of cold water to remove any sand. In a large pot, bring about 4 quarts of water and salt to a boil*. Lower asparagus to lie flat. When water boils again, reduce heat and boil slowly about 14 minutes. Do not overcook. Drain. Hollandaise Sauce: In a small saucepan, heat butter until very hot, but do not brown. Into a blender, put egg yolks, lemon juice, salt and Tabasco sauce. Cover container and turn motor on slow speed. Immediately remove cover and pour in the hot butter in a steady stream. When all butter is added, turn off motor. Pour over asparagus and serve immediately. If sauce becomes too thick to pour when ready to serve, add 1 tablespoon hot water and blend briefly. *Asparagus can also be prepared in the microwave. Fried Asparagus 1 lb asparagus, trimmed Olive oil for frying 1 egg salt & pepper to taste 1 tb milk 4 oz freshly grated Romano cheese 1 c fine dry bread crumbs Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese. Sugared Asparagus 3 tablespoons butter or margarine 2 tablespoons brown sugar 2 pounds fresh asparagus - cut       into 2" pieces (about 4 cups) 1 cup chicken broth In a skillet over medium-high, heat butter and brown sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and keep warm. Cook sauce, uncovered, until reduced by half. Pour over asparagus and serve immediately.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

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