fruits and vegetables

Apple Crisp



1 qt. sliced apples (about 6 large apples)

1 tsp. lemon juice

2 Tbs. apple juice

3/4 cup brown sugar

1/4 cup dry milk

1/3 cup flour

dash salt

1/4 cup rolled oats

1/2 tsp. cinnamon

1/4 cup butter

ice cream



1. Peel the apples and slice into 1/4-inch slices. You may use an apple-peeler-corer for this task. Cook in a small amount of water until just tender over medium low heat.

2. Arrange cooked, drained apples in a greased glass casserole dish.

3. Combine apple juice and lemon juice. Pour over apples.



For topping:

1. Combine brown sugar, dry milk, flour, rolled oats, cinnamon and salt.

2. Using a pastry cutter or a fork, work in the butter to form crumbly mixture.



Assembling and cooking the Apple Crisp:

1. Cover apples with topping. You may press down firmly or leave as a crumbly topping.

2. Bake 30 minutes at 350°.

3. Serve warm with ice cream.





Basic Waldorf Salad

Makes 6 servings



2 cups diced apple (about 2 apples - leave the peel on)

1/2 cup 1-inch julienne celery sticks (about 1 celery rib)

1 cup miniature marshmallows

1/2 cup chopped walnuts

1/2 cup raisins

1/4 cup mayonnaise

1 Tbs. sugar

1 Tbs. lemon juice

1/2 pint (1 cup) whipping cream, whipped



1. Combine apple, celery, marshmallow, nuts, and raisins. Set a handful of these ingredients aside to garnish the top when finished mixing.

2. Blend together mayonnaise, sugar, lemon juice, and dash salt.

3. Fold whipped cream and mayonnaise mixture into apple mixture.

4. Top with ingredients held aside to use as garnish. Chill and serve.





Pumpkin Bread (makes 3 small loaves)



1/4 c. plus 2 Tbsp. shortening 1 3/4 c. flour

1/2 C. sugar 1/4 tsp. salt

2 eggs, beaten 1/4 tsp. baking powder

1 cup pumpkin (dry measuring 1 tsp. baking soda

cup) 1/4 tsp. cloves

1/3 C. cold water 1/4 tsp. cinnamon

½ cup mini semisweet chocolate chips



1. Preheat oven to 350°. Grease and flour pans.

2. Cream shortening and sugar together.

3. Add eggs and pumpkin. Mix together.

4. Measure dry ingredients into a bowl. Stir to combine.

5. Add dry ingredients to creamed mixture, alternately with water.

6. Stir in chocolate chips.

7. Pour into prepared pans.

8. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for 10 minutes, then remove from pan and cool on a rack.





Green Bean Casserole

Serves 6



3/4 c. milk

1/8 tsp. pepper

1 can (10.5 oz.) cream of chicken soup

2 (about 8 oz.) pkgs. frozen cut green beans, thawed

1 1/3 c. French’s French Fried Onions

1/2 cup shredded medium cheddar cheese



1. In 1 1/2 qt. casserole, mix all ingredients except 2/3 cup French Fried Onions and the 1/2 cup cheese.

2. Bake 30 minutes at 350° or until hot; stir.

3. Top with 2/3 cup onions and the cheese.

4. Bake 5 more minutes or until the onions and cheese are golden.





Chocolate Peanut Butter Munchies (makes 32)



1 1/2 C. flour 1/4 C. peanut butter

1/2 C. cocoa powder 1 egg

1/2 tsp. baking soda 1 Tbsp milk

1/2 C. sugar 1 tsp. vanilla

1/2 C. packed brown sugar 3/4 C. powdered sugar

1/2 C. butter, softened 1/2 C. peanut butter

2 Tbsp. sugar



1. Preheat oven to 350°.

2. Stir together flour, cocoa, and baking soda.

3. In a large bowl, cream together 1/2 C. sugar, brown sugar, butter, and

1/4 C. peanut butter. Beat in egg, milk and vanilla.

4. Beat in as much flour as you can with an electric mixer. Stir in remaining

flour mixture.

5. Shape dough into thirty-two 1 ¼” balls. Set aside.

6. In a small bowl, combine powdered sugar and 1/2 C. peanut butter. Beat until smooth. (If necessary, knead with your hands.) Shape into 32 balls.

7. To form the cookies, flatten one chocolate ball. Place a peanut butter ball on top.

Shape the chocolate dough around the peanut butter center, completely covering the filling. Re-shape into a ball. Repeat with the remaining dough.

8. Place 2 inches apart on an un-greased cookie sheet. Place 2 Tbsp. Sugar in bowl. Dip bottom of drinking glass in sugar and lightly flatten each cookie, re-dipping in sugar between cookies. Bake 8 minutes, or until cookies are set, and slight cracks form on top. Cool on cookie sheet for 1 minute.

9. Remove from cookie sheet and cool on a rack.





Crunchy Hawaiian Salad

Yield: 12 servings. This salad is best when left to marinate with the dressing on it for several hours or over night.



1/2 cup oil

1 Tbs. sesame oil

6 Tbs. vinegar

1/4 cup sugar

¼ tsp. salt

1/2 tsp. pepper

1 small head or 1/2 large head cabbage, shredded using your food processor

4 green onions, chopped

1 11-oz. can mandarin oranges, drained

1 3-ounce package ramen noodles

1/4 cup slivered almonds, toasted

1/4 cup sesame seed, toasted



1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from the noodles, salt and pepper in small bowl; mix well. Chill in refrigerator.

2. Combine cabbage, green onions and mandarin oranges in bowl; mix well.

3. Put almonds and sesame seeds in separate frying pans. Stir over medium heat just until lightly browned. Remove from heat and from pan immediately.

4. Crumble noodles into salad. Sprinkle with toasted almonds and sesame seed. Add dressing, toss to mix well, and refrigerate.





Dill-Stuffed Mushrooms



12 large fresh mushrooms

1 sliced green onion, including green top

2 Tbs. butter

2 Tbs. dry bread crumbs

1/4 tsp. dill weed

1/16 tsp. salt

1/16 tsp. Worcestershire sauce



1. Wash mushrooms thoroughly.

2. Remove stems from the mushrooms; chop stems.

3. Cook stems and onion in 1 Tbs. butter until tender, about 5 minutes. Remove from heat.

4. Stir the bread crumbs, dill weed, salt and Worcestershire into the above mixture.

5. Dip the mushroom crowns in the other 1 Tbs. melted butter and fill mushrooms crowns with the stuffing mixture.

6. Bake on lightly greased sheet at 425° for 6 to 8 minutes.





Squash in Sour Cream



1 ½ pounds Hubbard or Acorn squash

2 Tbsp. Butter, divided

1 tsp. sugar

1 Tbs. instant onion (blend dried minced onion in blender until the size of sesame seeds)

1/4 tsp. salt

1/4 tsp. dill weed

1/2 cup sour cream

pepper, 1/4 tsp. Mrs. Dash seasoning and 1/8 tsp. dill weed to sprinkle on top



1. Scrub the squash, cut half and remove the seeds.

2. Cut in smaller sections to fit in the pan.

3. Cover the squash with water and bring to a boil on high heat. Lower temperature to a low boil and cook about 15 minutes, or until tender.

4. Drain the squash in a colander and cool with running cold water. Using a spoon, remove the squash from its shell and cut into bite-sized pieces.

5. Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash.

6. Add the squash to the saucepan with the butter, cover with a lid and toss the squash to coat with butter. Sprinkle with 1 tsp. sugar.



Sauce to squeeze over the cooked squash at serving time:

1. Melt remaining 1 Tbsp. butter, add onion; remove from heat.

2. Add sour cream, salt and ¼ teaspoon dill weed, stir well.

3. Place hot squash on platter; sprinkle with pepper.

4. Place dill sauce in zip lock bag. Snip a small part of a corner and pipe all the sour cream mixture over the squash.

5. Sprinkle with 1/8 teaspoon dill weed and Mrs. Dash Seasoning.





Broiled Tomatoes



3 large tomatoes

6 Tbs. Miracle Whip salad dressing

6 Tbs. Parmesan cheese.



1. Wash and remove the stem and bottom from 3 large tomatoes.

2. Slice across the tomatoes to form circles of tomato about ¼ inch thick.

3. Put tomato slices on top of a jelly roll pan.

4. Combine 6 Tbs. salad dressing with 6 Tbs. parmesan cheese.

5. Spoon onto tomato slices; broil 10 minutes, or until lightly browned. (Watch very carefully)





Chinese Chestnut Peas



1 pkg. (about 16 oz.) frozen peas (added to boiling water and cooked only 3 minutes)

4 Tbs. water chestnuts, drained and sliced thin (match stick sized)

2 Tbs. canned mushrooms, drained and sliced thin (match stick sized)

2 Tbs. butter

¼ tsp. salt

1/8 tsp. pepper



1. In a large frying pan, saute water chestnuts and mushrooms in margarine.

2. Add seasonings and peas to water chestnuts and mushrooms. Stir until warmed through and mixed thoroughly.





Stuffed Zucchini



3 small zucchinis, with ends removes, cut in half, lengthwise

3/4 cup stove top stuffing mix

1/3 cup mushrooms, drained, chopped

1 Tbs. melted butter

3/8 tsp. salt

dash pepper

6 Tbs. Shredded cheddar cheese



1. Add zucchini to boiling water and boil 5 minutes.

2. Remove zucchini from the water and cool under running cold water.

3. Using a melon ball tool, remove the center portion of the zucchini to be used later in the stuffing.

4. Combine croutons, mushrooms, margarine, seasonings. Chop the reserved center of the zucchini and add to crouton mixture, stir to mix.

5. Fill the outside part of the zucchini with the mushroom mixture. Top with cheese; broil until lightly-browned. When broiling, you must leave the oven door ajar.





Fruit Pizza



Old Fashioned Sugar Cookie:

3/4 cup sugar

1/3 cup shortening

1 egg

1/2 tsp. vanilla

1 tbs. milk

1 1/2 cup flour

1 tsp. baking powder

1/8 tsp. salt

Frosting:
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract

Topping:

1 can (5.5 oz.) canned pineapple tidbits

1 fresh kiwi

¼ cup mandarin oranges or and ¼ cup frozen blueberries

1 fresh banana



1. Mix sugar, shortening, egg, vanilla and milk with electric hand mixer until creamy.

2. Add dry ingredients.

3. Press onto a greased and floured pizza pan in a circle about 1/4-inch thick.

4. Bake at 375° for approximately 12 -15 minutes or until edges start to turn a light golden brown.

5. Cool cookie on a cooling rack for 10 minutes. Using a metal spatula, lightly loosen cookie from pan so it doesn’t stick while it cools. For lab purposes, give cookie to instructor to cool in freezer.

6. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

7. Use a variety of fruits to decorate the top. Eat and enjoy!