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It’s apple season, folks. From day one, the apple has been an irresistible temptation. Today, though, even Adam would be encouraged to eat what once was considered the “forbidden fruit.” According to the International Apple Institute, research shows that apples are an excellent source for nutrients like potassium and boron, both necessary for upholding good health. Ranging in flavor from sweet to tart they are high in fiber, low in carbs, low in calories and contain no fat. What more could you ask for in a filling snack food? If you are dieting, keep this thought in your mind, an apple a day helps the pounds go away.

I’m not going to talk anymore today as I have scads of good apple recipes to share with you.

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A neighbor of mine and I were talking about apple recipes over a cup of coffee recently and she said she had a really good low-calorie, low-fat, low-carbohydrate, low-sodium recipe for an apple salad. I haven’t tried it as yet, but if she says it’s good––it’s good and––and she wouldn’t lie to me. She said even her husband liked it. There you go!

LOIS’ APPLE PEANUT SALAD

1 c. plain or orange flavored yogurt (low-fat)

2 T. honey

1/8 t. white pepper

2 large apples, diced (Honey Crisp, Braeburn or Regent)

1-11 oz. can mandarin oranges, drained

2 celery ribs, finely chopped

2 medium carrots, shredded coarsely

1 c. dry roasted peanuts (unsalted)

Combine first three ingredients in bowl; mix thoroughly. Fold in rest of ingredients. Cover and refrigerate two hours.

Serve on a lettuce leaf if you wish. Serves 6-8.

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This is another quick apple salad that has peanuts in it and so quick to make.

NUTTY APPLE SALAD

4 medium apples, unpeeled, diced

3 c. salted dry roasted peanuts

1-8 oz. carton frozen whipped topping, thawed (can use lite)

In large bowl, combine all ingredients. Cover and refrigerate one hour. Serves 8.

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We really enjoy pork, whether it be chops, roasts, steaks or ribs and this is a wonderful way to fix pork chops, using apples.

PORK CHOPS WITH APPLE STUFFING

1-1/3 c. soft bread crumbs

1/4 c. butter or margarine

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 celery rib, finely chopped

1 T. canola oil

1 medium tart apple, chopped (Haralson, Granny Smith or Greening [same as Viking]

1 egg, beaten

1 t. dried basil leaves

1/2 t. oregano

1/2 t. salt

1/4 t. pepper

8 center-cut pork chops (1/2-inch thick)

chicken broth

In skillet, brown bread crumbs in butter until golden; remove and set aside. In same skillet, saute onion, celery and garlic in oil until tender. Remove from heat.

Add crumbs, apple, egg and seasonings; mix well.

Lay one pork chop flat; spoon a fourth of the stuffing on top of it. Top with another chop and tie this way and that with string (so the stuffing doesn’t come out).

Stand chops vertically, but not touching, in a Dutch oven or roasting pan. Pour chicken broth 1/4-inch deep around chops. Cover and bake at 350 degrees for 1-1/4 hours. Uncover and bake 15 minutes longer or until chops are browned and no longer pink inside. Serves 4.

NOTE: When I made these, I browned the chops on both sides first in a small amount of oil and baked them uncovered for 1-1/4 total hours.

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This is an apple pie you’ll no doubt make again and again. It’s delicious.

CRUNCHY APPLE PIE

1-refrigerated ready-to-bake pie for 9-inch pie

Filling

7 medium-large tart apples, peeled, cut in half and cut into 1/8-inch slices (Granny Smith, Haralson, Greenings)

1 T. lemon juice

1/2 c. sugar

3 T. flour

1 t. cinnamon

1 stick (1/2 c.) cold butter, but in small pieces

Crumb Topping

1/2 c. + 2 T. flour

1/2 c. packed light-brown sugar

1/3 c. sugar

3 T. flour

1/2 t. cinnamon

1/8 t. nutmeg

Line pie plate with pie crust as package directs.* Flute or crimp edges.

Put apples in a large bowl; add lemon juice and toss to coat.

Mix rest of ingredients in a small bowl; sprinkle over apples and toss to coat.

Layer apples in pie shell, mounding in center.

Combine topping ingredients, cutting in butter to form coarse crumbs. Pat crumbs evenly over apples to form a top crust.

Move rack to lowest position in oven. Place pie on baking sheet to catch any drippings. Bake 15 minutes at 450 degrees. Lower temp to 350 degrees and bake 50 minutes or until skewer inserted in center of pie tests a little firm and topping is golden brown. (If topping browns too quickly, put a piece of foil loosely over pie.)

Cool completely on a wire rack before serving. Serves 8.

*If you wish, make your own pie crust for one 9-inch pie shell.

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Thought for the day: “Remember Johnny Appleseed, all ye who love the apple; he served his kind by word and deed, in God’s grand greenwood chapel.” –– William Henry Venable

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