Recipes from Feb 8th RS Activity

Kathryn L.'s Apple Crisp

12 large apples, peeled and sliced*

2 Tbs lemon juice

½ cup water

1 cup sugar

1 tsp cinnamon

1 ½ cup flour

½ tsp salt

12 Tbl butter, melted

1 cup sugar

Place apple slices* in a 9x13 pan.  Pour lemon juice and water over them and set aside.  In a separate bowl, mix 1 cup sugar and cinnamon together.  Sprinkle sugar mixture over the apples and stir to coat well.  Set aside.  In separate bowl, mix remaining ingredients til butter is well incorporated.  Mixture should form large ½” crumbs.  Spread evenly over apples.  Bake at 375 degrees for 45 minutes.  Serve hot with ice cream. Yum! 

*When using dried apples, the equivalent of 12 fresh apples was about ½ can of #10 sized can.  To reconstitute, pour hot but not boiling water over the apples and let sit for at least one hour or overnight.  Use the same amount of water as apples.  When softened, pour off all but ½ cup water.  Discard remaining water.  Add 2 additional Tbls of lemon juice to the recipe when using the dried apples since they are not as tart as the fresh ones.    

Mary Ellen's Yogurt Dressing
(for fruit salads)
1 c vanilla yogurt
2 T good honey
2 T good maple syrup
1/2 c mayonnaise (Best Foods)
2 T orange marmalade or apricot jam
1/8 c marshmallow topping
1/8 c whipped cream (must be whipped)

I like to offer separate bowls for individual desire: toasted coconut, granola and pecans. I also let guests serve the dressing on their own individual salad.

Mary Ellen's Asian Dressing

1/2 c Canola oil
1/4 c good soy sauce
1/2 c rice vinegar
1/8 c sugar
1 garlic clove
pinch of white pepper
three chopped scallions

Cindy P.'s Food Storage Ingredient Recipes

Quick Chickpea Curry

Serves 4

1 tablespoon olive oil

1 large yellow onion, diced small (could use dried onion flakes instead)

3 garlic cloves, minced (could use dried garlic instead)

1 tablespoon curry powder

1 cinnamon stick (3 inches)

Pinch of ground cloves

2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained

3 tablespoons ketchup

Coarse salt and ground pepper

Chopped cilantro and lemon wedges (optional), for serving

In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook,

stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry,

cinnamon, and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas,

ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to

a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook

until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges

alongside if desired. Serve with cooked rice or warm naan bread.

Pesto Tuna Salad with Sun-Dried Tomatoes

Serves 4

· 2 (6 ounce) cans canned tuna

· 1/2 cup prepared basil pesto sauce

· 12 oil-packed sun-dried tomatoes, drained and diced (I've used dried before and it is

just as good and not as fattening)

· 4 tablespoons mayonnaise

· 4 tablespoons grated Parmesan cheese

In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese.

Serve warm over cooked spaghetti or on toasted french bread.