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Did you know that each and every apple has a star inside of it. It's true! If you normally cut an apple in half vertically, cut it in half horizontally and there you will see a five point star! This is something that you children or grandchildren will enjoy seeing, if they haven't already. I think it's "cool" or "awesome" (but now I hear those expressions aren't "in" anymore.

Now I hear from our grandchildren, "sweet."

Last week I said it would be more apple recipes this week. This is most certainly true. Get your scissors out...I think you'll be clipping a couple recipes today.

CRISP 'N CRUNCHY SALAD

1 medium each, Golden Delicious and Red Delicious apple, chopped

2 rubs celery, thinly sliced

1/2 c. each, coarsely chopped walnuts, or pecans and golden raisins*

1/4 c. honey

In a medium bowl, combine all ingredients, except honey. Just before serving, add honey and mix well. Makes 6 servings. Note, Don't make this salad too far ahead of time as the apples will start to darken. To save time, combine the celery, nuts and raisins ahead of time. Also, you can use dark raisins if you wish but golden have a better flavor for this salad.

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APPLE-NUT STUFFED

PORK CHOPS

1/2 c. butter or margarine

1/3 c. each, diced onion, coarsely chopped walnuts and apple

1 c. water

1-8 oz. pkg. dried crumbly style herb seasoned dressing

6 - 2-2 1/2" thick rib pork chops with a 3/4-inch pocket cut on the side*

2 T. butter or margarine

In a large skillet, melt butter until hot (don't let it burn); add onion. Cook over medium heat until tender (3-4 minutes). To the skillet, add next 4 ingredients, mixing well. Fill pockets in chops with stuffing. Secure the chops with toothpicks to keep the stuffing in. In same skillet, melt 2 T. butter or margarine. Brown chops on both sides; put in a 9x13-inch baking pan. Cover, bake for 55-60 minutes or until no longer pink and thermometer reacher 170 degrees. Makes 6 servings. Note: You can ask the man in the meat department to cut a slit in the chops for you. I know this is a big serving, but think of it as two thick slices of pork roast with a side serving of stuffing. Serve with cranberry sauce.

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This is a quick way to make a delicious dessert

MICROWAVE APPLE CRISP

4 medium tart apples, peeled and sliced 1/4" thick

1/3 c. flour, divided

1/4 c. sugar

2 t. lemon juice

3/4 t. cinnamon, divided

2/3 c. old-fashioned oats (can use quick oats)

1/2 c. packed brown sugar

3 T. cold butter

Vanilla or ice cream - optional

In a large bowl, combine apples, 1 T. flour, sugar, lemon juice and 1/4 t. cinnamon. Turn into a greased 9" deep-dish glass pie plate or a glass 9x9x2-inch square baking dish. In a small bowl, combine oats, brown sugar and rest of flour and cinnamon. Cut in butter until crumbly; sprinkle over apple mixture. Cover with waxed paper. Micro on high 5-7 minutes or until apples are tender. If you wish, serve with ice cream. Makes 6 servings. Note: Check the watts on your micro as 1,000 watts was used for this recipe. If the watts are less, add a little cooking time to the time given.

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APPLE STREUSEL

LOAF CAKE

Streusel:

1 c. flour

1/2 c. packed brown sugar

1/2 c. butter (1 stick)

2 t. cinnamon

Cake:

2 c. flour

3/4 c. sugar

2 t. baking powder

1/2 t. salt

2 large eggs, lightly beaten

1/2 c. butter (1 stick), melted and cooled

1/2 c. 1% lowfat milk

2 medium Granny Smith apples, peeled, halved, cored and cut in 1/2" squares.

Streusel: Put all ingredients in a medium bowl and stir with fork until crumbly. Cake: Put first 4 ingredients in a large bowl and whisk it until thoroughly combined. In a medium bowl stir together next 3 ingredients. Add to flour mixture and fold in just until dry ingredients are moistened. Coat a 9x5" loaf pan with cooking spray. Spoon half of mixture into pan; spread to cover bottom. Sprinkle with half the apples and half the streusel. Spoon on remaining batter, gently spreading to cover. Sprinkle with half the remaining streusel, half the remaining apples, then the remaining streusel.

Bake 1 hour 10 minutes to 1 hour 15 minutes or until pick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Run a knife around sides; invert loaf onto rack. Turn streusel side up immediately. (I invert the pan onto a pot-holder in my hand and turn it right side up on the rack. Helps to keep some of the streusel from falling off). Let it cool completely. Store tightly covered. Refrigerate 1 day to meld the flavors. It's must easier to slice when it's cold. Makes 8 servings.

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This is a good recipe for caramel sauce to use as a topping for apple cake or as a dipping sauce for sliced apples

CARAMEL SAUCE

1-1/3 c. brown sugar

1/3 c. half and half

1/4 c. light corn syrup

1/4 c. butter

1 t. vanilla

In a heavy sauce pan cook first 4 ingredients over low heat, stirring constantly. Bring mixture to a boil, and boil for 1 minute. Remove from heat and stir in vanilla. This may be refrigerated and reheated over low heat, stirring constantly until just warm, or heat in the micro for just a few seconds. Makes 1-1/2 c.

TFD: Some people no matter how old they get never lose their beauty, they merely move it from their faces into their hearts.

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