Favorite Apple Recipes from Nancy's Kitchen
Molded
Jell-O Vegetable Salad
1 small pkg. lemon Jell-O
2 cups water
1 cup shredded cabbage
1 cup chopped pecans
1 cup chopped celery
1 cup chopped unpeeled red apples
1 small bottle stuffed olives
Mix Jell-O with water according to package directions. Mix rest of vegetables
together and fill a lightly greased rectangular Pyrex dish. Pour Jello over
vegetables. Chill in refrigerator until firm. Cut in squares and serve.
Stuffed Apple Salad
Ripe red apples
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons mayonnaise
2 tablespoons chopped nuts
Hollow out apples, leaving thinnest shell
possible. Cut one half inch petals halfway down shell. Let stand in ice water to
curl back. Cut pieces of apples in cubes; marinate with lemon juice and salt.
Mix with mayonnaise. Add nuts just before serving. Fill shells and serve on
lettuce.
Stuffed Cinnamon Apples
6 apples
2/3 cup red cinnamon candies
2 cups water
3 ounce package cream cheese
2 tablespoons milk
1 teaspoon lemon juice
1/3 cup pitted dates, chopped
1 small can crushed pineapple, drained
2 tablespoons chopped walnuts
Lettuce
Peel and core apples, mix candies and water.
Cook until candies are dissolved. Add apples. Simmer, uncovered until tender,
about 15 minutes. Chill in syrup for several hours. Blend cream cheese, milk,
lemon juice, dates, pineapple and nuts. Drain apples on rack. Place apples on
top of salad greens. Stuff center of apples with cream cheese mixture. Very
pretty and delicious.
Apple Caramel Dip
1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples
Unwrap caramels. Combine caramels, butter and
milk. Melt together in microwave. Stir occasionally while melting. Slice apples.
Dip into warm caramel. Keeps well in refrigerator and just needs to be heated
again when serving.
Creamy Peanut Dip For
Apples
1/3 cup creamy peanut butter
2 tablespoons minced crisp bacon
1 cup dairy sour cream
1 teaspoon prepared horseradish
Sliced, unpeeled red eating apples
Combine peanut butter and bacon; beat in sour
cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1-1/2
cups. Enough for 8 or more guests.
Cinnamon Apples
6 or 7 apples
1 cup water
1/2 - 3/4 cup red hots
2 cup sugar
Peel and core apples. Heat water, red hots and sugar in a large saucepan until
red hots are melted. Leave apples whole or quarter. Add apples and cook slowly,
turning apples frequently in syrup. When apples are tender, turn into a bowl and
cool.
Crock Pot Baked Apples
5 to 6 med. apples, cored & peeled about 1 inch down
1/2 cup sugar
2 tablespoons raisins
1 teaspoon cinnamon
2 tablespoons butter
1/2 cup water
Mix sugar, raisins and cinnamon. Stuff apples
with sugar mixture and dot them with butter. Pour water into cooker. Add apples.
Cook on low 7 to 8 hours. Yields 5 to 6 servings.
Crock Pot Applesauce
10 large cooking apples, peeled, cored & sliced or cut in chunks
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar
Put all ingredients into crockpot. Should be
about 3/4 full. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
http://www.nancyskitchen.com
