Baked Apples with Granola
Good-for-you apples and oat-filled granola bars create a homey dessert. The microwave makes it extra-easy.
Prep Time:10 min
Start to Finish:15 min
2 large crisp apples (such as Braeburn, Gala or Fuji)
2 tablespoons raisins or sweetened dried cranberries
2 tablespoons packed brown sugar
4 teaspoons butter or margarine, softened
4 Nature Valley® crunchy granola bars (2 pouches from 8.9-oz box) (any flavor), crushed
Milk, cream or fruit-flavored yogurt, if desired
1. Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping.
2. Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.
3. Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.
Did You Know
Traditional baking apples such as Granny Smith, Rome Beauty and Greening can also be used for a less-sweet taste.
Beefy, Zucchini and Rice Casserole
3/4 lb. ground beef
1 TB butter
2 medium zucchini, thinly sliced
1 cup fresh mushrooms, sliced
4 green onions, sliced (white and green parts)
1-1/2 tsp. chili powder
1 tsp. salt
1/8 tsp. garlic powder
1-1/2 cups cooked rice
1 can (4 oz.) chopped green chilies, undrained
1/2 cup sour cream
1 cup (4 oz.) Monterey Jack cheese, shredded, divided
In a large skillet over medium heat, sauté beef until no longer pink.
Add butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain.
Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese.
Transfer to a greased 2 quart baking dish; sprinkle with remaining cheese.
Bake, uncovered, at 350° F., for 20 to 25 minutes or until cheese is melted. Yield: 4 servings.
Hot Crab Dip
1 cup crabmeat, cooked and flaked*
1 pkg. (8 oz.) cream cheese, softened
1 medium onion, finely chopped
2 tsp. horseradish
2 TB mayonnaise
2 TB milk
1 tsp. Worchestershire sauce
1/2 tsp. Tabasco hot sauce
1. Mix all ingredients except paprika with a fork until well blended.
2. Place in a casserole dish and sprinkle with paprika.
3. Bake uncovered at 350°F for 20-30 minutes or until bubbly.
4. Serve with crackers.
*Notes: You can substitute lobster meat for the crab meat.
Joanie’s Baked Shrimp
3 lb. (21 count) headless shrimp (peelings on)
2 sticks of butter, melted
2 tsp. Creole seasoning
1 tsp. Worcestershire
1/2 tsp. Tabasco sauce
1 tsp. lemon pepper seasoning
1/4 tsp. salt
1/2 tsp. garlic powder, or to taste
1 onion cut in half and thinly sliced
1/4 cup chopped fresh parsley
1/4 cup Italian Dressing (your favorite)
Heat the oven to 350º F.
Rinse shrimp. You can leave the tail shell on or clip it off to allow seasonings to enter. Mix all ingredients and let sit for about 15 minutes.
Put shrimp in a baking pan, and pour seasoning mixture over them. Stir them well, to coat the shrimp with the seasonings.
Cover with foil and bake for 45 minutes. Serve with hot French bread to sop up the gravy.
Amish Country Red Beet Eggs
18 boiled eggs, peeled
2 jars (16 oz.) sliced beets
1 small onion, halved and then sliced thin
3/4 cup white OR cider vinegar
1/4 cup water
1/2 cup sugar
1 tsp. pickling spice
1 tsp. pickling salt (or you can use regular salt)
Drain beets and save the juice. In a medium size sauce pan mix together beet juice, water, vinegar, sugar, pickling spice and salt. Bring to a low boil and simmer about 2 minutes. Cool completely and then chill in the refrigerator.
Place the peeled eggs, beets and onion in a large bowl. Pour chilled beet juice over all and cover with a lid or plastic wrap. Place in refrigerator for about 1 to 2 days, stirring a few times to make sure all the eggs are covered evenly with the beet juice.
To serve: In a small bowl place the drained beets and onion in the center of your egg dish or platter. Slice the eggs in half and arrange around the edge of the beets.
If you don’t use all the eggs and beets…store remainder in a wide mouth jar; this will keep several days in the refrigerator.
Standing Rib Roast
1 (6 to 7 lb.) standing beef rib roast, well trimmed
3 TB Dijon mustard
1-1/2 TB fresh tarragon, chopped OR 1-1/2 tsp. dried tarragon
3 cloves garlic, minced
1/4 cup dry red wine
1/3 cup minced shallots
1 TB flour
1 cup beef broth
Preheat the oven to 450º F. Place the beef, bone side down, in a roasting pan.
Combine the mustard, tarragon and garlic in a small bowl; spread over the beef. Roast 10 minutes.
Reduce the oven temperature to 325º F. Roast until an instant read meat thermometer inserted in the center of the beef, not touching bone or fat, registers 145º F., about 20 minutes per pound for
Transfer the beef to a cutting board; cover with foil. Let stand for 15 minutes. The internal temperature will continue to rise 5º F., to 10º F., during standing time.
To make the gravy: Pour 1 tablespoon fat from the roasting pan into a saucepan; discard the remaining fat. Place the roasting pan over 2 burners and add the wine. Cook over medium heat 2 minutes, scraping
up the browned bits.
To the fat in the sauce pan, add the shallots and cook over medium heat until softened. Add the flour and stir 1 minute. Add the wine mixture from the roasting pan and the broth; cook, stirring, until thickened, about 5 minutes. Strain into a gravy boat; discard the solids.
Serves: 8. Nutrition Information:
Per serving (without gravy) = 387 Calories, 44 g Protein, 22 g Fat (8 g saturated), 1 g Carbohydrates, 259 mg Sodium, 129 mg Cholesterol, 0 g Fiber.
Apple-Sage Stuffed Pork Chops
Prep: 30 min., Cook: 22 min., Stand: 25 min., Bake: 40 min.
3 tablespoons butter
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
5 fresh sage leaves, finely chopped*
6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, divided
1 cup water
Garnishes: steamed baby carrots, pearl onions, flat-leaf parsley
MELT butter in a large skillet over medium· high heat; add onion and
next 3 ingredients; saute lO minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage,2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
TRIM excess fat from each pork chop, and cut a slit in 1 side of each
chop to a pocket. Spoon stuffing mixture evenly into each pocket.
COMBINE remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2
teaspoon black pepper. Rub both sides of stuffed pork chops evenly with tablespoons oil, and spread parsley mixture evenly over chops.
COOK chops in remaining 2 tablespoons of oil in a large nonstick skillet
over medium-high heat, in batches, 2 minutes on each side or until
browned. Place on lightly greased rack in a broiler pan. Add 1 cup water to broiler pan.
BAKE at 375* for 30 to 40 minutes. Let nd 5 minutes before serving.
Garnish, desired. MAKES 6 servings.
Bavarian Beef Sandwiches
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sour cream
2 TB prepared horseradish
12 slices rye bread OR
6 Hoagie buns OR
6 burger buns
Cooked roast beef, thinly sliced
6 to 12 Swiss cheese slices, optional
6 red onion slices
Combine cream cheese, sour cream, and horseradish, mixing until well blended.
For each sandwich, spread bread with the cream cheese mixture, add the meat, lettuce and onions. Add additional cream cheese spread if desired. Makes: 6 sandwiches.
Chef-Style Sauteed Snapper With Tomato, Olive And Caper Relish
4 snapper fillets, each about 6 to 8 oz.
3 Tbsp. extra-virgin olive oil
2 tsp. red wine vinegar
1 cup pitted kalamata olives, chopped
2 medium-large ripe tomatoes, chopped
4 Tbsp. chopped fresh basil
2 Tbsp. drained capers
Sea salt, fresh-ground pepper
Make relish by combining all relish ingredients and mixing gently. Chill.
Heat oven to 400 degrees.
Pat fish dry with a paper towel. Remove excess moisture by gently drawing the dull side of a knife over the fish. Blot dry again. Season with salt and pepper.
Heat a large cast-iron skillet over high heat. When hot, add enough
oil to coat the pan to a depth of about 1/8-inch. When hot, add fillets,
flesh side down. Sear briefly until fish is golden, about 1 minute. Turn and sear briefly on skin side. Place in preheated 400-degree oven for about 5 minutes per inch of thickness of fish. Do not overcook. Serve immediately, topped with chilled relish.
Corn And Basil Fritters
1 cup all-purpose flour
1 cup skim milk
1/4 tsp. salt
Kernels from 4 ears corn
1/4 cup chopped fresh basil
Whisk together flour, egg, milk and 1/4 teaspoon salt in a small bowl or 4-cup measuring cup. Stir in corn and basil.
Heat a large skillet over medium-high heat. Add a film of oil and heat
the oil. Drop batter by tablespoons into the hot skillet. Do not crowd.
Sprinkle with sea salt, if desired. Cook for about 1 minute, until bottoms of fritters are golden brown. Turn and cook about 1 minute longer. Drain on paper towels. Continue with remaining batter. Makes about 4 dozen.