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I have more apple recipes for you today.  First I want to share a myth, and there are several, that I read from a book about apples, including myths, symbols, folklore and legends.

There are many myths about the apple, the symbol of love and beauty, so say the Greeks and Romans. They talk about kings, gods and goddesses of one kind or another. The Scandinavians gods , so the story goes, had an apple tree with fruit that kept them young. (I’d like to get some of those apple seeds).  Bad news…the tree was stolen by the evil spirit, Loki, and the Scandinavians became old and feeble. (I guess I’ll forget about getting apple seeds.)  Everything went wrong in the country until the tree was returned and the people became young again.  The moral of this story is: If you bought an apple tree from a Scandinavian nursery, you had better guard it with your life lest you might get old and feeble! How on earth does one steal an apple tree, bring it back and have apples growing again? That’s a myth for you!
Of course it’s about apples today and perhaps next week as well.

APPLE PEANUT SALAD
1 c. plain or low-fat orange flavored yogurt
2 .T honey
1/8 t. white pepper
2 large apples (Honeycrisp, Regent, Red delicious, Braeburn)
1 – 11 oz. can mandarin oranges, well drained
2  celery ribs, diced
2 medium-size carrots, coarsely shredded
1 c. dry roasted peanuts.

In a bowl, combine first 3 ingredients; mix thoroughly. Fold in remaining ingredients, except peanuts.  Refrigerate one hour.  Before serving, fold in peanuts.  Serve in a pretty salad bowl or on lettuce leaves on a salad plate.  Makes six to eight servings.

This casserole is a perfect side dish to serve with ham or pork.  Try it.

APPLE-A-DAY
CASSEROLE
6 medium, tart apples, peeled and sliced 1/2 –inch thick (Granny Smith, Viking (also known as Greening), Cortland)
6 medium carrots, peeled and sliced  1/4-inch thick
1/2 c. orange juice
1/3 c. each, flour and sugar
1/2 t. nutmeg
2 T. cold butter

In a large bowl, combine apples and carrots; place in a greased, shallow 2-qt. baking dish. Drizzle with orange juice.  Cover with foil and bake at 350 degrees for 40-45 minutes or until carrots are crisp-tender.  In a bowl, combine flour, sugar and nutmeg.  Cut in butter until crumbly.  Uncover casserole; sprinkle apple mixture.  Bake, uncovered, 10-15 minutes longer or until carrots are tender.   Makes six to eight servings.

APPLE SPICE 
COFFEE CAKE
1 egg
1/3 c. sugar
1 c. flour
1 T. baking powder
1/2 t. salt
1/2 c. milk
1 c. oats (quick or old fashioned)
1/4 c. canola oil
2 large cooking apples, peeled and thinly sliced (golden Delicious, Haralson, Honeycrisp, Cortland, Braeburn)

 Topping:    
1/4 c. sugar
1/2 t. cinnamon
2 T. melted butter or stick margarine

In a medium bowl, beat egg and sugar together until creamy. Don’t under-beat. In another bowl, whisk together flour, baking powder and salt, mixing well; add alternately with milk to egg  mixture. Stir in oats and oil. In a sprayed 9-inch round baking pan spread half of batter. Arrange apples slices over batter. Spread remaining batter over apples. In a small bowl, combine sugar, cinnamon and nutmeg; add melted butter, mixing well. Sprinkle over batter. Bake at 375 degrees for 25-30 minutes. Serve warm. Makes six to eight servings.
Another apple salad recipe that takes about 15 minutes to make.

PINEAPPLE 
CHEESE SALAD
3 c. unpeeled, diced apples (Red Delicious, Honeycrisp, Golden Delicious)
1-1/2 c. celery, sliced 1/4 –inch thick
1 – 8 oz. can pineapple tidbits, well drained
3/4 c. cubed cheddar or sharp cheddar cheese
2/3  to 3/4 c. mayonnaise

Combine all ingredients in bowl, gently folding in mayo. If you wish, line serving bowl with lettuce leaves to “dress it up” Makes six servings.

TFD: Out of the mouths of babes come words we shouldn’t have said in the first place!

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