Recipes on this page:

Apple Salad Pizza     Curried Ham     Apple and Onion Beef Pot Roast      Apples Sauerkraut and Chops     Glazed Apples and Canadian Bacon     Somerset Pork with Apples     Pork and Apple Hot-Pot     Wild Rice Dressing with Apples and Chestnut     Apple and Brown Sugar Corned Beef     Crunchy Apple Stir-Fry     Apple Frittata     Chicken with Apple-Mustard Sauce     Polish Sausage Apples and Red Cabbage     Curried Ham     Applesauce Meatloaf     Apple Butter Barbequed Chicken     Apple Turkey Saute     Chicken with Cider and Dried Plums   Sweet and Savory Wild Rice Stuffed GOLD RUSH Apples  Spicy Apple-Chorizo Hash

Apple Salad Pizza (return to top)
Basic pizza crust

• 1 ¼ c. all-purpose flour, divided
• 1 package fast-rising yeast
• ½ t. sugar
• 1/3 teaspoon salt
• ½ cup very hot water (120 degrees)

Combine ¾ c. flour, yeast, sugar, and salt in medium bowl;add hot water, stirring until smooth. Mix in enough of remaining ½ c. flour to make a soft dough.
Knead dough on floured surface until smooth and elastic, 3 to 5 minutes. Cover dough with bowl; let stand 15 minutes before using.
The Pizza:
Serve as a light lunch or side dish. Use your favorite apples, sweet or tart

• Vegetable cooking spray
• Basic pizza crust
• 2 cups thinly sliced spinach
• 2 cups chopped, cored apples
• 2 t. lemon juice
• ¼ cup raisins
• ¼ cup coarsely chopped walnuts or pecans
• ½ t. curry powder
• ¼ c. shredded fat-free or lowfat cheddar cheese
• ¼ c. crumbled bleu cheese

Spray 12 in. pizza pan with cooking spray; spread dough on pan, making rim around edge
Arrange spinach on dough.
Sprinkle apples with lemon juice; toss apples with remaining ingredients and arrange on spinach
Bake at 425 degrees until dough is browned…15 to 20 minutes

Curried Ham (return to top)

• 2 T. margarine
• 2 T. flour
• 1 T. mild curry powder
• 2 ¼ c. milk
• 2 fairly sweet medium apples, cored and diced (peeling optional)
• ½ c. raisins
• 1 lb. Thick (¾ in.) center-cut slice fully cooked ham, cubed

Melt margarine in skillet, and stir in flour and curry powder. Cook for 1 minute
Pour in milk and stir with spoon or wire whisk to make a smooth sauce.
Add apples and raisins to the curry sauce. Cook on low for 10 minutes.
Stir in ham, and cook for 10 minutes…until heated through.
Serve hot with rice.
Makes 2 to 3 servings

Apple and Onion Beef Pot Roast (return to top)
(for slow cooker)

• 3 lb. Boneless beef roast, cut in half
• Oil
• 1 c. water
• 1 t. seasoning salt
• ½ t. soy sauce
• ½ t. Worcestershire sauce
• ¼ t. garlic powder
• 1 large tart apple, quartered
• 1 large onion, sliced
• 2 T. cornstarch
• 2 T. water

Brown roast on all sides in oil in a skillet. Transfer to slow cooker
Add water to skillet to loosen browned bits. Pour over roast.
Sprinkle with the spices and sauces
Top with apple and onion
Cover and cook on low for 5-6 hours.
Remove roast and onion. Discard apple. Let stand for 15 minutes.
In the meantime, to make gravy: pour juices from roast into saucepan and simmer until reduced to 2 cups. Combine cornstarch and water until smooth in small bowl. Stir into beef broth. Bring to a boil…cook and stir for 2 minutes until thickened.
Slice roast and serve with gravy.

Apples, Sauerkraut, and Chops (return to top)
(for slow cooker)

• 4 pork chops (½ inch thick), browned
• 1 onion, sliced and separated into rings
• 1/8 t. garlic powder
• 3 c. sauerkraut, drained
• 1 c. unpeeled apple slices
• 1 ½ t. caraway seeds
• ¼ t. salt
• ¼ t. dried thyme
• ¼ t. pepper
• ¾ c. apple cider

Place half of the onions, garlic, sauerkraut, apples, and caraway seeds in the slow cooker. Season with half the salt, thyme, and pepper. Add pork chops.
Layer remaining ingredients in order given.
Pour apple cider over all. Cover and cook on low for 6 – 8 hours, or on high for 4 hours.

Glazed Apples and Canadian Bacon (return to top)
(good for brunch!)

• ½ c. firmly packed brown sugar
• 1/8 t. black pepper
• 1 T. lemon juice
• 2 large apples, each cored and cut into about 16 wedges (try using two different colors for a pretty effect!)
• 1 lb. Sliced Canadian bacon

In a skillet, combine brown sugar, pepper and lemon juice. Cook and stir over medium heat until brown sugar is melted.
Add apples. Cook for 5-6 minutes, or until tender, stirring occasionally. Then, using a slotted spoon, transfer the apples to a serving platter, arranging them in a circle.
Add Canadian bacon to same skillet. Cook 1-2 minutes, or until hot, turning once. Then arrange the slices within the circle of apples on the serving platter.
Spoon any remaining liquid in skillet over the apples and Canadian bacon.

Somerset Pork with Apples (return to top)
Serves 4

• 2 T butter
• 1 ¼ lb. Pork loin, cut into bite-size pieces
• 12 baby onions, peeled
• 2 t grated lemon rind
• 1 ¼ c cider
• 2/3 c. beef or vegetable stock
• 2 apples, cored and sliced
• 3 T chopped fresh parsley
• ½ c whipping cream
• Salt and ground black pepper, to taste

Heat the butter in a frying pan and saute the pork in batches until brown. Transfer to a bowl.
Add onions to the pan and brown lightly. Then stir in the lemon rind, cider and stock and boil for about 3 minutes.
Return the pork to the pan and cook gently for 25 minutes, until the pork is tender.
Stir the apples into the pan and cook for another 5 minutes.
Transfer pork, apples, and onions to a serving dish, using a slotted spoon. Keep warm.
Add the parsley and stir the cream into the pan, and allow juices to thicken.
Season with salt and pepper, then pour over the pork mixture and serve immediately.

Pork and Apple Hot-Pot (return to top)
Serves 4

• 1 ¼ lb. Sparerib pork chops, cut into cubes, with bones removed
• 2 T vegetable oil
• 1 large onion, sliced
• 3 celery sticks, chopped
• 1 T. chopped fresh sage (or 1 t. dried)
• 1 T. chopped fresh parsley
• 2 apples, peeled, cored and cut into thick wedges
• 2/3 c. apple cider
• 2/3 c. beef or vegetable stock
• 1 T. cornmeal
• 1 lb. Par-boiled, peeled and sliced potatoes
• Melted butter, to glaze
• Salt and ground black pepper, to taste

Heat oil in a pan and fry onion and celery until golden.
Remove from heat and place half in a casserole. Arrange the meat on top and sprinkle with half the herbs.
Add the apples and the rest of the onions, celery and herbs.
Season with salt and pepper, to taste.
Blend the apple juice, stock, and cornmeal, and pour over the casserole.
Top casserole with the potatoes and brush with melted butter.
Cover and cook in a preheated 375 oven for 50-60 minutes, removing the lid for the last 15 minutes to brown the potatoes.
Serve

Wild Rice Dressing with Apples and Chestnuts (return to top)

• 1 c. wild rice
• 1 7.25 oz. Jar peeled whole chestnuts, halved.
• ½ c. chopped fresh parsley
• 4 T. olive oil
• 12 oz. Sweet Italian sausage, crumbled
• 2 large tart apples, unpeeled, cored and cubed
• 2 ½ t. dried thyme
• 1 c. chicken broth

Cook wild rice in large saucepan of boiling water until tender and grains just begin to split, about 45 minutes. Drain. (This can be done a day ahead)
Preheat oven to 425. Grease 13 X 9 baking dish.
Combine cooked rice, chestnuts, and parsley in large bowl.
Heat oil in heavy large skillet over medium-high heat.
Add sausage and onion, and saute until meat is browned and cooked through, stirring and breaking up meat frequently, about 7 minutes.
Add apples and thyme and saute 5 minutes.
Stir in chicken broth.
Pour sausage mixture over rice mixture in bowl; stir to combine.
Transfer mixture to baking dish.
Bake until hot and liquid is almost absorbed, about 15 minutes

Apple and Brown Sugar Corned Beef (return to top)
(for slow cooker)

• 2 ½ to 3 lb. Corned beef brisket
• 8 small red potatoes
• 3 med. Carrots, peeled and sliced
• 1 large onion, cut into 6-8 pieces
• 1 small head cabbage, cut in chunks
• 1 qt. Apple cider
• 1 c. brown sugar
• 1 T. mustard

Place meat and veggies in 6 qt. Slow cooker
Combine cider, brown sugar and mustard; pour into slow cooker
Cover and cook on high for 6 hours or low for 10-12 hours, until meat and veggies are tender.

Crunchy Apple Stir-Fry (return to top)

• 1/2 c onion, vertically sliced
• 1 c carrots (2 medium), thinly sliced
• 1-1/2 t vegetable oil
• 1 t dried basil
• 1 c snow peas
• 1 T water
• 1 apple, cored and thinly sliced

Stir-fry onion, carrots and basil in oil in non-stick skillet until carrots are tender.
Stir in pea pods and water; stir-fry 2 minutes.
Remove from heat; stir in apples, serve hot.
Makes 4 servings.

Apple Frittata (return to top)

• 1 Tbl. Vegetable oil
• 1 med. Onion, chopped
• 1 green or red bell pepper, chopped
• 1 clove garlic, crushed
• 1 medium apple, cored and sliced
• 4 eggs
• 2 Tbl. Water
• Salt and pepper to taste
• 1/3 cup shredded cheddar cheese

Heat oil in medium skillet. Add onion, pepper and garlic…cook over medium-low heat, stirring occasionally, until tender.
Add sliced apples and cook about 4 minutes, or until tender
In medium bowl, beat eggs with water, salt, and pepper. Pour over apple-vegetable mixture in skillet. Sprinkle with cheese.
Cover skillet and cook over low heat about 10 minutes, or until eggs are set and cheese melts.
Makes 2 servings

Chicken with Apple-Mustard Sauce (return to top)

• 4 boneless, skinless chicken breasts
• 2 T. butter or margarine
• 1 c. apple cider
• 1 medium onion, sliced
• 1 clove minced garlic
• ½ t. thyme
• 4 t. Dijon mustard
• 1 apple, cored and sliced

Melt butter in skillet. Add chicken and brown.
Add apple cider, onion, garlic and thyme. Cover and cook 10-12 minutes, until chicken is tender.
Remove chicken and keep warm.
Bring liquid left in pan to a boil. Add mustard, stirring until well blended.
Add apple slices, and cook until tender.
Pour sauce/apples over chicken.

Polish Sausage, Apples, and Red Cabbage (return to top)

• 2 T. vegetable oil
• 2 medium onions, thinly sliced
• 2 minced garlic cloves
• 1 medium red cabbage, shredded
• 4 tart apples (cored and sliced…peeling optional)
• 2 ½ lbs. Kielbasa sausage
• 1 bay leaf
• 1 t. dried thyme
• ½ t. ground mace
• ½ t. ground black pepper
• ½ cup broth (beef, chicken or vegetable)
• 1 T. wine vinegar

Saute onions and garlic in oil for 5 minutes in a large kettle
Add cabbage, and saute for 5 minutes
Stir in apple slices
Add sausage to kettle, along with spices, broth, and vinegar
Bring pot to a boil, then reduce heat and cover.
Let simmer for 30 to 40 minutes
Remove sausage and cut into portions.
Arrange vegetables on a serving plate, with sausage pieces on top.
Makes 4 to 6 servings

Curried Meatloaf (return to top)

• 2 (stale) slices whole wheat bread
• 1 medium onion, grated or finely chopped
• 1 large tart apple, cored and finely chopped (peeling optional)
• ½ cup raisins (optional)
• ½ c. plain yogurt
• 2 T. steak sauce
• 1 egg
• 2 t. curry powder
• 1 t. dried thyme
• 1 lb. Ground beef
• 1 lb. Ground pork

Crumble bread into a large bowl. Add onion and apple, and the rest of the ingredients.
Mix well by hand
Place in a 9X5 inch pan, cover, and bake for 1 hour.
Makes about 6 servings

Applesauce Meatloaf (return to top)

• 2 lbs. Lean ground beef
• 1 cup fine cracker crumbs
• 1 cup applesauce
• 2 eggs, slightly beaten
• ¼ cup finely chopped onion
• ¼ cup catsup
• 1 tsp. Salt
• ¼ tsp. Pepper
• 1 Tbl. Worcestershire sauce

In large bowl, combine all ingredients except Worcestershire sauce, mixing well.
Shape into loaf and place on lightly oiled rack over broiler pan.
Brush top with Worcestershire sacue
Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, or until done
Makes about 8 servings

Apple Butter Barbequed Chicken (return to top)
Sauce –

• 1/3 cup apple butter
• 1/3 cup salsa
• 1 Tablespoon vegetable oil
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon garlic powder
• 2 drops Worcestershire sauce

Use as a sauce for outdoor grilling
Or pour over 4 boneless, skinless chicken breasts and bake uncovered at 375 degrees for 25 minutes

Apple Turkey Saute (return to top)

• ½ c. flour
• ½ t. salt
• ¼ t. black pepper
• 1 lb. Turkey breast, cut into ¼-inch slices
• 1 T. margarine
• 2 T. olive oil
• 3 sweet apples, peeled, cored, and sliced
• ½ c. sliced mushrooms
• ½ c. sliced onion
• 2 T. capers
• 1 C. apple juice or cider
• 2 t. chopped fresh parsley

In small bowl, combine flour, salt, and pepper. Dredge turkey sliced in flour mixture to lightly coat.
In large skillet, heat margarine and olive oil over medium heat; add dredged turkey slices and cook, turning, until browned on both sides and cooked through. Remove turkey from skillet and keep warm.
Add apples, mushrooms, onion, and capers to skillet; saute just until apples are tender.
Stir in juice to deglaze skillet; simmer 5 minutes.
Arrange turkey on platter; cover with apple and vegetable mixture.
Spoon sauce in pan over all, garnish with parsley and serve.

Chicken with Cider and Dried Plums (return to top)

• 2 tablespoons olive oil
• 6 (6-ounce) skinless, boneless chicken breast halves
• 2 cups chopped onion (about 1 large)
• 3/4 cup finely chopped shallots (about 4)
• 2 cups apple cider
• 1/2 cup golden raisins
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 1/2 teaspoons curry powder
• 1 teaspoon freshly ground black pepper
• 1 cup pitted dried plums, halved

Heat oil in a large Dutch oven over medium-high heat.
Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally.
Stir in cider, raisins, juice, salt, curry, and pepper. Add chicken; bring to a boil.
Cover, reduce heat, and simmer 5 minutes.
Uncover and cook 25 minutes, turning chicken occasionally.
Stir in plums; cook 5 minutes.
Yield: 6 servings

Sweet and Savory Wild Rice Stuffed GOLD RUSH Apples  (return to top)

From Emmaus customer, Annette

• 6 Gold Rush apples
• 1/4 tsp. freshly grated nutmeg
• 2 cups cooked wild rice
• 1/2 cup finely chopped onion
• 1 clove garlic, crushed
• 1 T minced celery
• 1/2 cup white wine (or chicken stock, vegetable stock, or water)
• Toasted pecans or walnuts for garnishing (optional)

Preheat oven to 375

Core apples and hollow out, discarding the seeds and core, but keeping the excess apple bits. Finely chop the apple bits, place in a small bowl, and set aside.

Peel apples half way down and place in a casserole dish. 

To the apple bits, add the nutmeg, salt, wild rice, onion, garlic, and celery then mix well.  Stuff about a half cup of the mixture into each apple shell, then drizzle all the stuffed apples with wine. 

Bake, uncovered, for 20 minutes or until the apple shells are barely tender and the rice mixture is heated through.

Serves 6