Recipes

Apple Crumb Pie

6 large apples
3 tablespoons sugar
3 teaspoons ground cinnamon
2 teaspoons instant tapioca
1 - 9 inch pie shell
2 tablespoons butter

Crumb Topping

1 1/2 cups flour
1 teaspoon ground cinnamon
3/4 cup brown sugar
3/4 cup (1 1/2 sticks) butter

Preheat the oven to 375°F. Peel, core, and slice the apples and place in a large bowl. Add the sugar, cinnamon, and tapioca and stir together until the apples are well coated. Spoon the apple mixture into the pie shell. Dot with butter and set aside.

For the crumb topping, place the flour, cinnamon, and sugar in a large bowl and cut in the butter with a pastry blender or two knives until the mixture has the texture of coarse cornmeal. Sprinkle the crumb mixture on top of the apples. Bake for 40 to 45 minutes.

Apricot and Smoked Chicken Salad

4 cups red leaf, butterhead, or Bibb or mesclun salad mix, cleaned and broken into bite-size pieces
2 tablespoons raspberry vinegar
2 tablespoons walnut oil
1 tablespoon lemon juice
One 8-ounce can sliced water chestnuts, drained
1 tablespoon honey
2 tablespoon chopped chives
10 to 12 ounces smoked chicken or turkey breast, cut into thin strips
Kosher salt and freshly ground black pepper to taste
4 to 6 ripe apricots, each cut into 8 to 10 lengthwise strips

Put greens in a bowl, add water chestnuts, chicken, and apricots.
In a cup or small bowl, combine other ingredients. Add salad mixture and toss.

Bartlett Pear Orange Marmalade

4 lbs. (about 12) firm ripe Northwest Bartlett pears, pared,cored and coarsely chopped
2 oranges (thin skinned), thinly sliced and quartered
5 cups sugar
2 tablespoons lime OR lemon juice

Combine pears, oranges, sugar and lime juice in a large kettle. Bring to a boil over medium to low heat; stir until sugar dissolves. Cook rapidly about 20 minutes or until thickened and mixture sheets off a metal spoon. Watch carefully that the marmalade does not scorch. Ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer's directions.

Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above jar tops. Remove carefully, and place on wire racks or thick cloth; cool away from drafts. After 12 hours test lids for proper seal. Remove rings from sealed jars.

Rhubarb Pie

4 cups diced, raw rhubarb
2 cups diced peeled sweet apples, such as golden delicious
1/3 cup apple juice concentrate
1/4 cup unbleached flour
1 tsp. ground cinnamon 1 tablespoon grated orange rind

Line a pie pan with pie dough. Stir the rhubarb and diced apples together and arrange them on top of the pie shell. Combine the remaining ingredients and sprinkle them over the fruit. Dot with 2 tablespoons butter (optional). Cover the pie with well-pricked pie dough or with a lattice. Bake the pie in a 450-degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for 35 minutes or until golden brown.

Rosemary Potatoes

Slice the potatoes for this crisp pancake very thin. Be sure to cook them until both sides are browned and as crusty as they can be without getting burned.

4 baking potatoes peeled and thinly sliced
1 large yellow onion, peeled and thinly sliced
2 cloves garlic, chopped
1/3 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh rosemary
Salt and freshly ground black pepper to taste

Cook the potatoes in 1) microwave for 7 to 8 minutes or 2) boil for 30 minutes. Set the potatoes aside until cool enough to handle.

Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft.

Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty.