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Apple Salad

I'm still looking for ways to use up all the apples in my house.  This nice little sweet salad is a twist on Waldorf Salad.  I used fresh pineapple instead of canned crushed and put in about 1 cup.  This salad keeps well.  I think I took it in my lunch everyday this past week and it was as crunchy on Friday as it was on Monday (the marshmallows didn't hold up that well though).

Apple Salad

Dressing

1/4 c. sugar
2 tbsp. vinegar
2 tbsp. flour
1 tsp. vanilla
1 c. water
1 tbsp. butter

Mix all ingredients for dressing in a saucepan. Bring to a boil, stirring constantly. Remove from heat and cool.

Salad

3 red apples, cored, diced but not peeled
1/2 c. chopped nuts
1/2 c. drained crushed pineapple
1/2 c. chopped celery

When dressing is cool, pour over fruit mixture and toss lightly. Refrigerate overnight. Will keep for several days in airtight container.

posted by: artichoke72 at 13:54 | link | comments (1) |
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Cream of Tomato Basil Soup

If you want to impress and don't have much time, make this simple and elegant soup. It's hard to believe it is so easy and quick to make.  I've been making this soup for years and it's one of my very favorites.  It's wonderful with a crusty white bread and a baby greens salad dressed with a balsamic vinaigrette.  Perfect for when the weather starts to cool down.

Cream of Tomato Basil Soup

1 (28 ounces) can crushed tomatoes
28 ounces water
1 (6 ounces) can tomato paste
2 tsp. dried basil
1/2 stick butter
1/2 cup heavy cream
salt and freshly cracked black pepper

Combine crushed tomatoes, water, tomato paste, and dried basil in saucepan.  Simmer 10 minutes.  Blend mixture with hand blender.  Over low heat, stir in cream and butter.  Add salt and pepper to taste.

posted by: artichoke72 at 21:28 | link | comments |
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Red Cabbage and Apples

Fall is here and my mind has turned to winter squash, apples, and hearty soups and stews.  On Columbus Day we went to the pumpkin patch.  This past Sunday, we went apple picking at Grave's Mountain in Syria, Virginia and now I have 1/2 a bushel of apples.  I'm looking for interesting ways to use the apples (hint, hint).   This is a recipe I came up with as a side dish for dinner last night...it was delicious!  A German-inspired sweet and sour dish.  It's definitely something I will make over and over again.

Red Cabbage and Apples

1 small head of red cabbage, quartered, cored, and sliced
1 or 2 tart apple(s) (i used staymans), halved, cored, and sliced
1 - 2 T. butter
2 T. red wine vinegar
1 T. honey
1/8 tsp. carraway seeds
salt, to taste

Melt butter in a large skillet over medium high heat and stir in cabbage.  Let the cabbage cook for a
minute or two and then add the apples.  Cook another minute or two and then add red wine vinegar, honey, carraway seeds, and season with salt.  Cook another minute or two (until vinegar cooks away and cabbage and apples are tender) and serve.

posted by: artichoke72 at 20:48 | link | comments (2) |
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