Dear Kathy,

Here is an address for apples recipes: http://www.seanet.com/Users/berry/recipe.html
Seanet had a large amount of recipes for pies, muffins and bread.

I have copied some apple recipes for the Apple Kitchen Cook Book by Demetria Taylor for some main dishes, soups, salads, and accompaniment. I choose the recipes that used the greatest amount of apples in a recipe. You may find that you want to lower the fat content by using chicken or turkey instead of pork and omitting some of the excess oil if you have a non-stick frying pan. Other dishes can be made by using applesauce or grated apples into meatloaf, meat balls, dips, using various herbs and spices.

Hope this is what you wanted.

Sincerely,

Vivian


Creamy Apple Soup
Apple-Crowned Pork Chops
Apple Smothered Pork Chops
Pork and Apple Shepherd's Pie
Baked Apples with Sausage Stuffing
Roast Duckling with Apple-Sesame Stuffing
Scalloped Apples and Cheese
Hash Stuffed Baked Apples
Apple Lobster Salad
Red Cabbage and Apples

CREAMY APPLE SOUP
Serves 6


1/4 C butter
1/3 C minced onion
2 lb. tart apples
2 C hop water
4 chicken bouillon cubes
1/4 tsp. ginger
1/8 tsp. nutmeg
2 Tbsp. quick cooking rice cereal
1 - 1 lb. can pineapple juice

Melt butter in saucepan. Add onion, cook 2 minutes. Pare, core and cut up apples; add to saucepan with water, chicken bouillon cubes and spices. Cover; bring to boil; cook 10 minutes or until apple are soft. Add cereal.

Put soup in a blender, and blend until smooth. Return to saucepan. Add pineapple juice. Bring to boil; simmer 5 minutes, stirring frequently. Serve hot or chilled, with chopped parsley and croutons.


APPLE-CROWNED PORK CHOPS
Serves 6

6 loin pork chops
1 medium red onion
2 or 3 tart red apples
1/2 C golden raisins
1 Tbsp. brown sugar
1 tsp. salt
pepper to taste
1/4 tsp. nutmeg
1/2 tsp. basil
1/8 tsp. cloves
1 C water
2 Tbsp. red currant jelly

Brown pork chops on both sides in their own fat. Transfer to baking dish. Slice onion thin; core apples; cut in sixths (do not peal). Cover raisins with boiling water; let stand until plumped; drain. Cover chops with onion slices; arrange apples on onion. Scatter raisins over all. Combine brown sugar, salt, pepper, nutmeg, basil and cloves. Sprinkle over surface. Pour water into baking dish. Cover. Bake at 350 F for 1 1/2 hours. Remove cover during last half hour of baking time. Arrange chops and topping on serving platter. Stir currant jelly into sauce in pan; pour over all.


APPLE SMOTHERED PORK CHOPS
Serves 6

6 Loin pork chops, 1-inch thick
1/4 tsp. salt
1/4 tsp. sage
3 tart apples
3 Tbsp. molasses
3 Tbsp. flour
2 C hot water
1 Tbsp. vinegar
1/2 tsp. salt
1/3 C raisins

Sprinkle chops with 1/4 teaspoon salt and sage. Brown slowly in hot skillet. Place in large baking dish. Pare, core and slice apples in 1/4 inch slices or rings; arrange on chops. Pour molasses over apples. Add flour to fat in skillet; cook until brown, stirring constantly. Add water; stir until mixture boils. Add vinegar, salt and raisins. Pour over chops and apples. Cover and bake at 350 F about 1 hour, or until apples are tender.


PORK AND APPLE SHEPHERD'S PIE
Serves 4 to 6

2 to 3 C cubed leftover roast pork
2 Tbsp. vegetable oil
2 cans mushroom gravy (10.5 oz. each)
1 tsp. salt
pepper to taste
1 large onion, thinly sliced
1/4 tsp. rosemary
3 C sliced tart apples
2 Tbsp. lemon juice
3 Tbsp. sugar
1 C water
2 C well seasoned instant mashed potatoes*
melted butter

Brown pork cubes in the oil. Add mushroom gravy, salt, pepper, onion and rosemary. Simmer, uncovered, 15 minutes. Meanwhile, sprinkle apple slices with lemon juice; add sugar and 1 cup water. Add apple mixture to pork mixture. Simmer 15 minutes longer, or until onion and apples are tender. Thicken gravy, if desired. Turn into casserole. Prepare instant mashed potatoes as directed on package. Spoon around edge of casserole. Brush potatoes with melted butter. Bake at 425 F for 12 to 15 minutes, or until potatoes are golden brown.

*Leftover mashed potatoes will taste better then instant mashed potatoes.


BAKED APPLES WITH SAUSAGE STUFFING
Serves 6

1/2 lb. pork sausage meat
1 C diced celery
1/2 C minced onion
6 C small bread cubes
1 Tbsp. flour
1 C boiling water
1 Tbsp. minced parsley
1 tsp. poultry seasoning
6 large baking apples
6 tsp. currant jelly

Combine sausage, celery and onion in frying pan. Cook over low heat until sausage is browned and celery is tender. Add sausage mixture to bread cubes; save drippings in pan. Blend flour with drippings; add boiling water gradually. Cook over low heat stirring until smooth and thickened; pour over sausage-bread mixture. Add parsley and poultry seasoning. Core apples; pare about 1/4 of the way down. Fill centers with some of the sausage mixture and top with currant jelly. Pile remaining stuffing in center of baking dish and arrange apples around it. Bake at 350 F for one hour, or until apples are tender.

ROAST DUCKLING WITH APPLE-SESAME STUFFING
Serves 8

2 ducklings (about 5 lb. each)
2 packages stuffing mix
1/2 C diced celery
1/4 C dried parsley flakes
4 tart apples, chopped
1 1/2 tsp. salt
2 tsp. poultry seasoning
1/4 tsp. coarse black pepper
1/2 C toasted sesame seeds*
1/2 C giblet stock
1 Tbsp. onion powder

Wash ducklings inside and out, pat dry. Cook giblets to make stock. Prepare stuffing mix as directed on package. Add next 7 ingredients; mix thoroughly. Pour hot stock on onion; let stand 5 minutes; add; mix thoroughly. If stuffing is not moist enough, add a little more stock to taste. Stuff and truss ducklings; place on rack in large open roasting pan. Do not add water; do not cover. Roast in moderate over, 350 F, about 2 1/2 hours, or until thoroughly done.
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To toast sesame seeds: Spread seeds in shallow pan. Toast at 350 F for 20 to 25 minutes.


SCALLOPED APPLES AND CHEESE
Serves 6


1 1/2 Tbsp. vegetable oil
1 1/2 Tbsp. flour
1/2 tsp. salt
pepper to taste
dash paprika
1 tsp. Worcestershire sauce
dash Tabasco sauce
1 1/2 C milk
3/4 C fine bread crumbs
4 apples cored, pared and sliced crosswise
1/2 lb. American cheese, grated
2 Tbsp. butter

Heat oil; blend n flour; add seasonings and milk. Cook over low heat, stirring constantly, until smooth and slightly thickened. Line a greased shallow baking dish with 1/4 cup bread crumbs. Arrange alternate layers of apples and grated cheese in baking dish. Pour in sauce. Top with crumbs and dot with butter. Bake at 350 F about 25 minutes or until apples are tender.


HASH STUFFED BAKED APPLES
Serves 8

8 large baking apples
1 can corned beef, (one lb.)
1 Tbsp. minced onion
1 tsp. Worcestershire sauce
dash nutmeg
2 Tbsp. ketchup
1 Tbsp. prepared mustard
salt and pepper to taste
1/2 C sharp cheddar cheese, grated

Core apples; scoop out pulp, leaving shell 1/4 inch thick. Chop pulp. Pare apples 1/3 down from stem end. Combine chopped pulps with hash, onion and seasonings; mix well. Fill hollows in apples with hash mixture. Set in baking pan. Add hot water to depth of 1/2 inch. Bake at 350 F for about 35 minutes or until apples are tender. Top with cheese. Return to oven until cheese melts and browns. Serve at once.


APPLE LOBSTER SALAD
Serves 6 to 8

1 onion
4 apples
1 cucumber
2 cans lobster (5 oz. each)
salad greens
1 C mayonnaise
1/2 C sour cream
1/2 C chili sauce
2 Tbsp. chopped rive olives
1 Tbsp. pickle relish

Slice onion; separate each slice into rings. Core unpeeled apples; slice. Score unpeeled cucumber; slice thin. Combine onion rings, apple slices and cucumber slices. Cut lobster meat into chunks; add. Arrange on crisp salad greens. Combine remaining ingredients for dressing. Serve separately.

RED CABBAGE AND APPLES
Serves 8

4 large tart apples
1 large onion
1/4 C bacon fat
1 medium size red cabbage, shredded
water
1/2 C dark corn syrup
1/3 C vinegar
2 Tbsp. butter

Pare, core and chop apples. Chop onion; add. Melt bacon fat in deep skillet or Dutch oven; add apple mixture; cook over low heat for 10 minutes, adding more water if necessary. Add corn syrup and vinegar; cook 5 minutes longer. Just before serving add butter. Season to taste with salt and pepper. Serve with grilled frankfurters.