So many apple recipes to choose from

I mentioned in last week’s column that I would be doing more recipes using apples. I decided I would not do any “talk” and get right to the recipes. That didn’t work! A lady called me with this question: “It seems that no matter how high I pile apple slices for apple pie, I have 1-1/2 to 2 inches of space between the filling and crust. What did I do wrong?” From my apple info book it says, “Use tart, firm, juicy pie apples that hold their shape such as Cortland, McIntosh, Haralson or Connell/red. All apples shrink a little during baking. Layer apple slices to eliminate as much air as possible between them. Make slits, about 1” long in the top crust for the steam to escape.” Perhaps you might find this helpful, too. Curried dishes were brought to America by early English settlers, but it wasn’t until after World War II that they became really popular. If you’re not fond of curry flavor, cut back on the amount, to your taste.

QUICK CURRIED CHICKEN WITH APPLES
2 T. butter or margarine
1 large onion, halved and thinly sliced
1 each, small green pepper, diced, and tart apple, cored and diced
2 cloves garlic, minced
1 T. curry powder
5 T. flour
1 T. sugar
1/4 t. each, salt and pepper
1 c. apple juice
1 c. lower-sodium chicken broth (you can make broth using Herb Ox low-sodium bouillon)
2 T. cider vinegar
2-1/2 c. bite-size pieces cooked chicken breast

In a medium saucepan, melt butter over medium heat. Add next five ingredients; cook five minutes or until onion and green pepper are just tender. Stir in next four ingredients. Slowly add next three ingredients; stirring constantly, until mixture starts to thicken. Cook and stir two minutes or until thickened. Stir chicken into mixture in saucepan; heat through. Serve over brown or white rice. Makes four servings.

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CANDIED SWEET POTATOES AND APPLES
2 medium-sized tart, cooking apples, cored, cut in 1/4” slices
1/3 c. firmly packed brown sugar
2 T. apple juice
1 T. butter or margarine
1/2 t. ground allspice
1/8 t. ground nutmeg
2 cans (18 oz. each) water pack sweet potatoes, drained, cut in 1” pieces

In a large skillet, combine first six ingredients. Bring to a boil over medium heat. Reduce heat to low and cook, uncovered, 3-4 minutes or until apples are almost tender and juice mixture is slightly thickened, stirring gently. Stir in potatoes. Cook, uncovered, three minutes, or until apples are tender and potatoes are heated through, spooning syrup mixture over potatoes. Makes six servings.

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SPICED HONEY APPLE RINGS
2 c. cranberry juice cocktail
1/2 c. honey
1/4 t. ground allspice
1/8 t. ground cloves
4 medium-size tart cooking apples (Cortland, Redwell, Rome Beauty), cored and cut crosswise into 1/2” thickness

In a large skillet, stir together first five ingredients. Bring to a boil over high heat. Lower heat to medium-high and boil gently, uncovered five minutes. Add apples; return to a boil. Lower heat and simmer, covered, 8-10 minutes or just until tender, spooning honey mixture over apples occasionally. Using a slotted spoon, transfer to shallow serving dish to serve. Makes 6-8 servings.

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APPLE AND PECAN SALAD
2 large tart, red apples, pared, cored and diced
1 t. lemon juice
1/2 c. thinly sliced celery
1 c. coarsely chopped pecans
1/4 c. mayo
1/4 t. salt
1/2 c. whipping cream, whipped

Combine first six ingredients in a bowl; stir gently to blend. Cover and refrigerate about one hour. When ready to serve, fold in whipped cream. Makes 4-5 servings. Thought for the Day: For a man, autumn is a time of harvest, of gathering together. For nature, it is a time of sowing, of scattering about.