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As I said last week, more apple recipes this week. What more can I say about John Chapman, later nicknamed Johnny Appleseed. How did the growing of apples begin in America? Colonists brought seeds and saplings from their homes to start their own orchards in America. Johnny owned land in Illinois, Ohio and Indiana. Around 1800, he moved from his home in Massachusetts and began a nursery service. He planted apple seeds on part of his land and sold seeds and saplings to settlers moving west. In this way, he was responsible for helping apples spread across the nation. Hurray for Johnny Appleseed!!

Now to recipes.  I’m calling this part of my column… “Six Easy Things To Do With Apples.”

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GINGERBREAD &
APPLES
12 – 14.5 oz. pkg. gingerbread mix
2 - large baking apples, peeled and sliced in 1/2 –inch slices (Mcintosh, Jonathans, Cortland, Honeycrisp, Golden Delicious)
3 T. sugar
1 t. cinnamon
1/4 t. nutmeg
2 T. melted butter

 In a mixing bowl prepare gingerbread mix according to pkg. directions. Pour batter into a greased or sprayed  8x8-inch baking pan. Arrange apple slices on top of batter. In a mall bowl, combine sugar, cinnamon and nutmeg; sprinkle over top. Drizzle with melted butter. Bake at 375 degrees for 30 minutes.  Makes 6-9 servings.

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CURRIED WALDORF SALAD
2 c. unpeeled apples, cubed
 1/2 c. diced celery
1/3 c. chopped walnuts
1/2 t. curry powder
 1/3 c. light mayo (can use regular)
Combine all ingredients in medium bowl, except mayo. Fold in mayo. Refrigerate for one hour. Transfer to a lettuce-lined serving bowl.  Makes 4 servings.

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SPICY APPLESAUCE
8 peeled, cored and quartered apples (using apples suggested in first recipe)
1 lemon, cut in half, lengthwise
1/2 c. maple syrup (not pancake syrup)
2 – 4-inch cinnamon sticks, broken in half
2 T. brown sugar

In a large saucepan combine first four ingredients. Bring to a boil; low heat, simmer until apples are soft, stirring occasionally. With a tongs or a slotted spoon, remove cinnamon sticks and lemon, discard. Mash with a hand electric mixer at low speed. With a spoon, stir in brown sugar.  Makes about 5 cups.

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PORK CHOPS AND
APPLES
 6 center- cut pork chops (3/4-inch thickness)
2 T. olive or canola oil
1/2 t. salt
4 peeled apples, cut in 3/4 inch slices
1/4 c. packed brown sugar
1/2 t. cinnamon
2 T. firm butter

In a large skillet, brown chops, on each side. Sprinkle with salt. In a 9x13-inch baking dish, arrange sliced apples. Combine sugar and cinnamon; sprinkle over apples. Dot with butter. Top with chops. Bake at 350 degrees for 15 minutes, covered. Uncover and bake additional 15 minutes.  Makes 4-6 servings. Note: When I “dot with butter”, I cut very thin slices of butter and place here and there.

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And the “all American” kids’ (and adults, too) sandwich……peanut butter, not with jelly but, m-m-m.

PBHA SANDWICH
2 slices bread, your choice (a fiber bread is a good choice)
1-1/2 T. peanut butter (or as much as you like!)
1 t. honey
1- small, peeled or unpeeled apple, cut in slices

Obviously, spread 1 slice bread with P B; drizzle honey over top; top with slices of apple; put the other slice on top! Cut diagonally in half or in diagonal quarters…easy to eat!  Serve with a glass of milk and that’s a good lunch!  Makes 1 sandwich.

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APPLE CHERRY CREAM CHEESE GELATIN
1-1/2 c. boiling water
1 – 8 - serving size (large box) cherry-flavored gelatin
2 c. cold apple juice
1 unpeeled Red Delicious apple, cored and thinly sliced
1-8 oz. pkg. cream cheese, softened
 Lettuce leaves, optional

 In a large bowl, combine boiling water and gelatin until completely dissolved. Stir in apple juice; set aside. In another bowl, set aside 1 c. gelatin mixture. Refrigerate remaining gelatin until thickened (not completely set), about 1-1/2 hours. Spoon half of thickened gelatin into a 6-cup mold or a 6 c. bowl sprayed with cooking spray. Top with a single layer of apple slices, slightly overlapping. Cover with remaining thickened gelatin. Refrigerate 30 minutes or until set and firm.

In a medium deep bowl, beat cream cheese until creamy. Slowly beat in remaining 1-cup gelatin until well blended. (If your beater beats sort of fast, stir in gelatin with a wire whisk.) Pour over gelatin layer in mold or bowl. Refrigerate until firm about 4 hours.  If using a mold, turn out onto a serving dish or platter lined with lettuce leaves. Refrigerate leftovers.  Makes 10 servings.  Note: This recipe can be cut in half easily for 5-6 servings…..using a smaller mold or bowl, of course.

Thought for the Day: What a lovely surprise to finally discover how unlonely being alone can be.

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