"Apple pies and apple fritters, apple cores to feed the critters."
John Capman, aka Johnny Appleseed
 

APPLE AND CITRUS SALSA -- Cut up orange over bowl to save juices, add sliced green apple, seeded and halved red chilies (2), garlic clove and fresh mint leaves; process in blender or food processor with lemon juice until smooth. Season and use as marinade for shellfish or drizzled over barbecued meat.

APPLE AND CREAM MEAT SAUCE -- Sauté in butter chopped shallots, celery, carrot; sprinkle with flour and cook. Off heat, blend in hot, white stock; cider; some Calvados and light cream, and heat then season. Serve with glazed apple rings over meat.

APPLE AND TOMATO CHUTNEY -- Make a chutney of pureed tomatoes, tart green apples, cider vinegar, brown sugar, onions, mustard seeds, cayenne, salt, ginger and raisins. Cook until thick, about one and a half hours.
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APPLE CURRY SOUP -- Make stock from apple peels and cores, onion and garlic skins, cinnamon sticks, apple juice and water; strain. Sauté grated fresh ginger root, minced garlic, chopped onion; add salt and chopped apples, then lemon juice. Sprinkle in mixture of flour, dry mustard, turmeric, cumin, coriander, cloves and cayenne pepper. Add stock and puree together until very smooth. Reheat whisking in couple of cups of yogurt and sour cream combined. Serve warm or cold topped with toasted almond slivers

APPLE, EGGS AND CHEDDAR -- Make a soufflé adding grated tart apple, grated cheddar cheese, some honey, and finely-minced walnuts to heated egg yolk/milk mixture and spice with cinnamon and nutmeg before adding beaten egg whites and proceeding with usual baking directions.

APPLE, EGGS AND ROQUEFORT -- Make an omelet seasoned with Parmesan and black pepper, spread with sliced, sautéed green apples and crumbled Roquefort cheese before folding.

SIMPLE SAUCE --Peel (or not) and slice apples - cook covered with a bit of water until tender (or mushy - according to taste) Add a bit of sugar or honey, cinnamon, nutmeg, puree or leave lumpy. -- Polly Huntington, Farmington, CT

APPLE SNOW - - Blend chopped apples to smooth puree, add couple cups white grape juice, pear juice, orange or apple juice, 2 T. lime juice and freeze. Process again before serving to make a slush. Add cinnamon if desired.

APPLE-STUFFED MUSHROOMS -- Stuff mushrooms with a mixture of finely-minced apples, sprinkled with lemon; crumbled blue cheese; finely chopped, lightly toasted walnuts, and fine, lightly toasted whole grain crumbs. Broil.

APPLES AND CHICKEN -- Brown chicken breasts and add shallots, garlic, parsley, celery, apple juice and chicken stock. Reduce liquid by half and add julienned carrots and butternut squash, sliced tart cooking apples tossed in lemon, rosemary and mace. Cover and cook until done, stirring often. Serve sliced chicken with vegetables and sauce, garnished with chives.

APPLES AND COUSCOUS -- In pan, combine cup of milk, cup of apple juice, honey, tablespoon of butter, cinnamon stick and grated nutmeg. Heat just to boiling and stir in cup of couscous, chopped tart apples and chopped, pitted dates. Remove cinnamon stick and pour into buttered casserole dish; baked 25-30 minutes until lightly browned. Serve warm at breakfast or as a dessert.

APPLES AND LENTILS -- In deep, heavy skillet sauté crushed garlic cloves, minced onion, chopped celery. Add salt, cup of shredded coconut, ginger, turmeric, cinnamon, coriander, black pepper, lemon juice. Add water if necessary. Add a couple of cups of chopped apples, cook 10 minutes covered, then combine with cooked lentils in a casserole. Warm in oven. Season with cayenne pepper and serve with chappatis and a yogurt sauce (yogurt, cumin seeds, minced cucumber, bell pepper and red onion).

APPLES AND PORK CHOPS -- Marinate pork chops in apple juice, lemon juice, onions and savory overnight. Save marinade and bake chops for about 20 minutes then brush with mix of marinade and applesauce. Bake until done, brushing frequently with more apple mixture and serve with sliced apples cooked in some of reserved marinade.

APPLES AND POTATOES -- Cook Red Delicious apples in butter until soft and add to potatoes before mashing

APPLES, CHEESE AND WALNUTS -- Combine chopped apples, 1/4 cup whole wheat flour, chopped walnuts, 1/3 cup maple syrup, grated orange peel, cinnamon, 1/4 cup half-and-half, dash of ground ginger and spread in buttered baking dish. Bake 10 minutes at 450; reduce to 350 and bake 20 minutes more. Sprinkle top with grated sharp cheddar cheese and bake until cheese melts.

APPLES IN PHYLLO -- Combine finely chopped apples, lemon juice, cheddar cheese, fresh chives and fill squares of phyllo dough with a few tablespoons, bringing up corners to form a ³kiss.² Bake for 15-20 minutes until golden.

APPLES, SAUERKRAUT AND CHEESE -- Toss sliced tart apples (6 heaping cups) with flour, cinnamon, cloves, nutmeg and salt and drizzle in honey; mix well. Sauté onions in butter, add some dry mustard and a large can of drained and rinsed sauerkraut. In buttered casserole, layer half apple mixture, then half onion-sauerkraut mixture, then some grated mild cheddar cheese, and repeat layers again. Top with a mixture of more cheese, breadcrumbs and chopped walnuts or almonds. Cover and bake 20 minutes, then bake another 20 minutes uncovered.

APPLES STUFFED WITH LAMB -- Sauté celery and onions until tender, stir in finely chopped apple pulp (Granny Smith or other baking apples); add browned lean ground lamb, bread crumbs, some chicken or beef stock, curry powder, ginger, cinnamon and nutmeg. Mix well and stuff cored apples with mixture. Bake for 35-40 minutes until apples are tender

APPLES, SWEET POTATOES, CARROTS AND PRUNES
 -- In casserole dish, combine sweet potato chunks, sliced carrots, sliced tart apple, chopped onion, large pitted prunes, lemon juice, salt, cinnamon, cup of fresh-squeezed orange juice. Pat on top a mixture of grated sweet potatoes, a couple of beaten eggs, some wheat germ or fine bread crumbs, grated mild cheddar and top with slices of butter. Cover and bake for an hour, remove cover and bake another hour until top is brown and crisp. Chunks of meat can be added to casserole if desired.

APPLES, SWISS CHARD AND RICE -- Stuff steamed Swiss chard leaves with sautéed mixture of onions, cooked brown rice, grated Swiss cheese, nutmeg, white pepper and chopped apples (tossed in lemon juice). Form packets and place filled leaves in baking dish with some apple juice, chicken stock, bay leaves and black peppercorns. Cover and bake for 20-25 minutes until leaves are tender and filling is heated; baste.

BAKED SQUASH AND APPLES -- Peel, seed and slice winter squash and combine in a baking dish with sliced apples and onion separated into rings. Top with brown sugar, butter, a little flour, salt, cinnamon and nutmeg. Bake at 350 for a little less than an hour.

APPLE SALAD IDEAS
 
--- Chopped apples, watermelon, cantaloupe and grapes, tossed with lemon juice.

-- -Chopped apples, chopped celery, minced scallions, chunks of Jarlsberg cheese, and watercress.

---Sliced apples, peas, baby onions, sliced mushrooms, savory and apple cider vinegar.

---Chunks of apple, pineapple cubes, grapes, ground ginger, walnuts and yogurt.

---Sliced apples, raisins, almonds, cooked chicken and tarragon vinegar.

-- -Sliced apples and feta cheese, sprinkled with fresh chives and served on romaine.

--- Chunks of apple, broccoli florets, grated cheddar cheese and a splash of sherry vinegar.

-- -Diced apples, mandarin orange segments, strawberries, ground cardamom, lime juice and drop of rosewater or strawberry vinegar.