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Apples, apples, apples and more apples! Are you tired of apple recipes? This might be the last column using apples, but one never knows!

How did apples come to American?  By the time Columbus sailed west, apples were the most important fruit grown in Europe. The Spaniards brought apples to Mexico and South America. Years later, Spanish priests who founded missions in the Southwest planted apple seeds.

Crab apples were grown wild in North America but the fruits were bitter, sour and very small. In the early sixteen hundreds, the Puritans of Massachusetts planted apple seeds from England. The trees grew in the cool climate, and from the time of the first settlements, apples have played an important role in American social history. Then what happened? Johnny Appleseed came along and you know that story. End of history lesson for today.

Let’s go to apple salad recipes.

APPLE CHEESE SALAD
2 c. unpeeled Red Delicious apples, diced
1 c. sliced celery cut about 1/4 inch thick
3/4 c. canned pineapple tidbits, drained
1/2 c. cubed cheddar cheese
1/2 c. salad dressing or mayo
Lettuce, optional
Sunflower seeds, optional

In a medium bowl, combine first five ingredients; mix well. Serve on lettuce or turn into a pretty salad bowl. Garnish with sunflower seeds if you wish. Makes four to six servings.

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FRUITED APPLE-CRANBERRY SALAD
1-6 oz. package strawberry gelatin
1/2 c. boiling water
1-16 oz. can whole cranberry sauce
1-1/4 c. ginger ale or lemon-lime soda
1 c. chopped nuts (pecans or walnuts)
1 c. unpeeled, slightly tart apples, diced (Cortland, Haralson, Paula Red)
1-8 oz. can crushed pineapple, drained well
1 medium banana, diced
1-3 oz. package cream cheese, softened
Additional nuts, optional

In a medium bowl, dissolve gelatin in boiling water, stirring until completely dissolved. Stir in cranberry sauce and ginger ale. Cool until consistency of an egg white. Then fold in remaining ingredients, except cream cheese. Turn into a 9x9 inch pan. Chill until firm. Carefully spread cream cheese over top. Garnish with additional nuts if you like. Makes nine servings.

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BUTTERSCOTCH-APPLE-CRANBERRY SALAD
1-3 oz. package instant butterscotch pudding
1-8 oz. container frozen non-dairy whipped topping, thawed
1-8 oz. can crushed pineapple, including juice
3 c. unpeeled, diced apples (Regent, Red Delicious, Paula Red)
1 c. mini marshmallow
1/3 c. dried cranberries (Craisins)
1 c. dry roasted peanuts

In a large bowl, combine dry pudding mix, topping and pineapple, with juice, until well blended. Fold in remaining ingredients. Refrigerate two hours before serving. Makes six servings.

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AVOCADO-APPLE CHICKEN SALAD
Dressing:
1/4 c. mayo
3 T. milk
2 T. hot pepper sauce
2 T. lime juice
3/4 t. salt

Salad:
1-1/2 c. cooked chicken breast, cut into 1/2 inch pieces
2 ribs celery, sliced 1/4 inch thick
1 small green pepper, diced
1 medium avocado, cut in 1/2 inch chunks
1 medium Cortland or Red Delicious apple, cut into 1/2 inch chunks
1 c. small red grapes (if grapes are large, cut them in half)

In a small bowl, using a wire whisk, mix all dressing ingredients until well blended. In a large bowl, combine all salad ingredients. Fold in dressing until well combined. Makes four servings.
Many recipes that call for apples don’t often say what variety to use. This info comes from a local apple orchard regarding which variety of apple to use in salads for fresh eating: Cortland, Fireside, Golden Delicious, Red Delicious, Honey Crisp, Zestar (a newer Minnesota grown apple), Regent, Rome Beauty, Jon-A-Gold. This is not a complete list, but it will help you to know what variety of apple to use for salads and fresh eating, purchased at Minnesota orchards.


Thought for the Day: The trouble with being an optimist is that people think you don’t know what’s going on.

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