Apples in the Main Course
Reading edition
Mincemeat-apple filled peaches
8 servings
1 cup finely chopped apples ½ cup mincemeat ½ cup miniature marshmallows 8 canned peach halves, drained Peach sirup, as needed
Mix apples, mincemeat, and marshmallows.
Place peaches in baking dish. Fill centers with apple mixture.
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Pour a few tablespoons of the peach sirup into bottom of dish.
Bake at 375° F. (moderate oven) for about 20 minutes, until peaches are thoroughly heated. To serve, arrange peaches on platter around meat.
Apple stuffing
4 cups stuffing
¼ cup butter, margarine, or bacon drippings ½ cup chopped onion ½ cup chopped celery 4 cups diced, tart apples ½ teaspoon salt ⅓ cup sugar 4 cups small bread cubes
Melt fat in a large frypan. Add onion, celery, and apples. Sprinkle with salt and sugar.
Cook, turning occasionally, for 8 to 10 minutes or until apples are lightly browned.
Add bread cubes and toss gently to blend ingredients.
HOW TO USE
Pork shoulder with apple stuffing.—Sprinkle the inside of a 4-pound, boned fresh pork shoulder with 1 teaspoon salt and pepper, as desired. Spread with stuffing. Fold meat over stuffing and skewer. Place on a rack, skin side up, in a shallow baking pan. Bake at 325° F. (slow oven) for about 2½ hours or until meat is tender and the juice is no longer pink.
Sweetpotato-apple casserole
6 servings, about ⅔ cup each
1 can (18 ounces) sweetpotatoes, drained ¼ cup sweetpotato liquid or orange juice 1 can (20 ounces) apple pie filling 1 teaspoon grated orange rind, if desired 1 teaspoon lemon juice 1 cup bread cubes 2 tablespoons butter or margarine, melted
Arrange sweetpotatoes in a 2-quart casserole.
Blend remaining ingredients except bread cubes and fat. Pour over sweetpotatoes.
Mix bread cubes with fat and sprinkle over apples.
Bake at 375° F. (moderate oven) until liquid is bubbly and bread cubes are lightly browned.
NOTE: You may omit canned sweetpotatoes, apple pie filling, and ¼ cup liquid. Instead, use 2 cups cooked sweetpotatoes and 2½ cups tapioca apples (p. 14).
Panned apple wedges
6 servings, about ½ cup each
3 tablespoons butter or margarine 1 tablespoon lemon juice 5 cups pared apple wedges ⅓ cup sugar
Melt fat in a large frypan over moderately low heat. Mix lemon juice with apples and pour into pan. Sprinkle with sugar.
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Brown apples lightly on both sides, turning once.
If apples are not tender, cover and cook over low heat a little longer.
SERVING SUGGESTIONS
Panned apples are especially good served with pork, ham, fried chicken, or sweetpotatoes.
Or, fill halves of baked, seasoned acorn squash with panned apples.