Recipe Corner10/09/08

Oct. 9, 2008

By Ginger Isham

Apples on the menu

Grilled apple, ham and cheese sandwich

1 cup chopped tart apples

1/3 cup light mayo

1/4 cup chopped walnuts

8 slices of American cheese or cheese of your choice

8 slices sourdough bread

4 slices cooked ham

Butter one side of each slice of bread before you begin making sandwich. Combine apples, mayo and nuts. Put a slice of cheese on four slices of bread and add about a third cup of apple mix, a slice of ham and another slice of cheese. Add slice of bread. Cook on medium heat in a skillet until each side is brown and cheese is melted.

Easy apple beef stew by twos

2 pounds of cubed boneless chuck roast

2 tablespoons butter

2 medium onions, cut into wedges

2 tablespoons flour

dash of salt

2 cups water

2 tablespoons apple juice or cider

2 bay leaves

2 whole cloves

2 whole allspice or 1/2 teaspoon powdered allspice

2 medium carrots, sliced

2 medium apples peeled and cut into wedges

Brown beef in butter in heavy skillet and add onions and cook until browned. Sprinkle flour and salt over beef and slowly add water and apple juice. Cook and stir for 2 minutes. Put spices in a cheesecloth bag and tie with string and add to mixture. Cover and simmer for about 1.5 hours. Add carrots and apples and simmer for about 15 minutes. Remove spice bag and thicken stew if preferred with equal amounts of flour and water or cornstarch and water.

‘Applescotch’ crisp

4 cups apples, sliced

1/2 cup brown sugar

2/3 cup plus 1 tablespoon flour, divided

1/2 cup water

1/4 cup milk

1/2 cup quick-oats

1 package butterscotch pudding mix, cook and serve small box

1/4 cup sugar

1 teaspoon cinnamon

dash of salt

1/2 cup cold butter

1/4 cup sugar

1 teaspoon cinnamon

dash of salt

1/2 cup cold butter

Place apples in 11-inch-by-7-inch baking dish. Mix brown sugar, 1 tablespoon flour, water and milk. Pour over apples. Combine oats, sugar, pudding mix and cinnamon, salt and rest of flour. Cut in butter until mix looks like crumbles. Sprinkle over apples. Bake at 350 degrees for 45 to 50 minutes. Serve with ice cream.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.