enjoy snacking, and we have many names for this pastime. Appetizers,
hors d'oeuvres, munchies, tea, and tidbits are just a few of the ways we
describe what we eat before a party, during the singularly
American Super Bowl, after school, or when we are just plain hungry. And
sometimes it is
difficult to classify a snack recipe
Americans are just as likely to use
entree or dessert recipes for snacks and vice versa, hence the modern party phrase: heavy
hors d'oeuvres. For example, the recipe for Easy Party Meatballs
is equally satisfying at the dinner table, as a filling for a
sub sandwich, or for . . .
ingredients add up to a great tasting dip in this recipe.
1 8-oz. package
1/2 cup yogurt
1/2 cup grated Monterey jack cheese
1/4 cup chopped pecans
1 cup chopped apples
1 teaspoon lemon juice
1 teaspoon honey
Sprinkle lemon juice and honey over the chopped apples. In a
medium-sized bowl, combine cream cheese and yogurt. Add the cheese,
pecans, apples, and salt to the cream cheese mixture, stirring until
smooth. Refrigerate until ready to serve with dippers, such as raw, bite sized
vegetables, apple sections, or crackers.
Yield: 2 cups
is a perfect time for this snack.
2 cups (8 oz.) shredded Cheddar cheese
2 cups (8 oz.) shredded Monterey Jack cheese
3/4 cup apple juice
1 3-oz. package cream cheese, softened
2 teaspoons poppy seeds
2 teaspoons Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
Shred cheese; cover and allow to come to room
temperature. Combine all ingredients, except apples, in a large mixing
bowl. Beat until smooth and well blended. Let stand at room
temperature 1 hour before serving. Spread on sliced apples.
Yield: 3 cups
―Western New York Apple Growers, 1990.
cheese ball will elicit oohs and aahs from your guests for both its
taste and its appearance. A cheese ball that looks like an apple--what a
3 cups grated sharp cheddar cheese
1 3-ounce package
1/2 cup apple juice
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon onion powder
3 tablespoons paprika
In a food processor, combine cheese with cream cheese. Add apple
juice, Worcestershire sauce, mustard, and onion powder; blend until
mixture is smooth. Shape the cheese mixture into an apple shape.
Place the cheese ball on wax paper. Sprinkle paprika over the ball and
roll the ball in the paprika until it is covered, sprinkling more
paprika as needed. Use a clove and bay leaf for a stem and leaf. Chill
until about 30 minutes before serving. Serve with crackers and apple
―Western New York Apple Growers, 1990.
these treats are served cold, you can prepare them well in advance of
1 cup applesauce
1 cup fresh bread crumbs
1 tablespoon salsa
1/2 teaspoon salt
fresh ground pepper, to taste
In a large bowl, gently combine all ingredients until mixed well. Form tablespoonfuls of the mixture into small meatballs.
Place meatballs in a large, shallow baking pan. Bake about 30 minutes in
a 350 degree oven. Allow to rest 10 minutes. Remove meatballs from pan
with a slotted spoon, dabbing grease onto paper towels as needed.
Arrange meatballs on a platter, cover with plastic wrap, and place in
the refrigerator for 2 hours (or overnight) before serving. Provide cocktail toothpicks
for your guests to spear the meatballs. Add a bowl of apple sauce or sour
cream for dipping, if desired.
Yield: 30 1-inch meatballs
you just love gelatin desserts during warm weather? The presentation
adds to the fun in this recipe.
1 envelope unflavored
1/4 cup cold apple
6 medium apples,
peeled, cored and quartered
1/2 cup brown sugar
2 tablespoons lemon
juice 1/2 teaspoon cinnamon
small saucepan, soften gelatin in apple juice; stir over low heat until
gelatin is dissolved. Cool. Place gelatin, 1/4 of the apples, brown
sugar, and lemon juice in blender container. Blend on high speed until
smooth, about 1 minute. Continue adding apples, a few at a time,
blending until smooth. Add cinnamon and salt last. Layer apple
mixture and cereal in 6 medium parfait glasses, ending with
cereal. Refrigerate at least 1 hour to allow mixture to thicken.
―Virginia State Apple Board, 1990
original Waldorf Salad has been imitated time and time again because of
the winning combination of apple, celery, nuts, and dressing. Here is my
2 cups chopped apple
1 cup chopped celery
1/8 cup grated carrot
1/2 cup chopped pecans
1 teaspoon lemon juice
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup mayonnaise
1/4 cup sour cream
a medium sized bowl, toss apples lightly with the lemon juice. Toss the
celery, carrot, and pecans with the apples. Set aside. In a small bowl,
whisk the sugar, salt, sour cream, and mayonnaise together. Fold this
dressing into the apple mixture. Chill at least two hours before
Why oh why do apple slices
turn brown, and
what can you do about it?
Chef Betty Cooker
you ever fix a plate of crunchy apple quarters and tangy cheese wedges
for your guests and the apples turned brown before the plate was empty?
Many fruits and vegetables begin to discolor when the flesh is exposed
to the oxygen in the air.
Apples fall into this category, along with
other favorite foods, such as peaches and potatoes. Fortunately,
there are a number of solutions for this problem.
If you only plan to slice one or two apples,
a sprinkling of lemon juice
over the fruit will help
keep the apples fresh, especially if you are
slicing them for a recipe where the fruit will quickly be coated with a
dressing. If you are slicing up a number of apples for pies or canning,
however, preserving the color may require a little more kitchen
Immerse the apples in a mixture of commercially packaged ascorbic acid (also known as vitamin C) and cold water
or add 2 tablespoons lemon
juice (or vinegar) and 2 tablespoons salt to 1 gallon of cold water.
Rinse the apples in clear, cold water before using.
recipe was a big hit with my youngest son who hates vegetables.
2 tablespoons yogurt
1 cup chopped apples,
1 teaspoon lemon juice
1 cup grated carrots
1 tablespoon raisins
1/4 cup sliced almonds
mayonnaise, yogurt, and salt in a small, chilled bowl. Add the carrots,
apples, and raisins, stirring until the ingredients are thoroughly
coated with the dressing. Cover the bowl and refrigerate for an hour or
more before serving. Sprinkle almonds over individual servings.
1 quart apple cider (or
1 2-inch stick cinnamon, broken
6 whole cloves
3 tablespoons brown sugar
1 teaspoon butter per cup (optional)
stick cinnamon for
cider, cinnamon, cloves, and sugar in a saucepan. Bring to a boil.
Reduce heat to a simmer, cover pan, and
simmer 15 minutes. Strain into mugs, float butter on top, insert cinnamon stick.
4 to 6 servings.
―Western New York Apple Growers, 1990
gallon apple cider
2-inch cinnamon sticks
light brown sugar
cider into a large percolator. Place spices and brown sugar into peculator
basket, and perk cider as you would coffee. Serve directly from
percolator. Spices may be saved and used another time.
―Eckert's Country Store & Farms,1990
about easy―you can use one apple and a tablespoon of sour cream or
10 apples and a 1/2 cup of sour cream. This snack idea also works with
fat free sour cream or yogurt.
Cut apples into
bite-size chunks. Stab with a toothpick, roll in sour cream, then roll in chopped nuts
or grated cheese.
by Western New York Apple Growers,1990
is a tip for gauging apple weights and measures from the Delaware Fruit
pound apples = 4 small, 3 medium, or 2 large apples
medium apples = 1 cup grated apple
pounds apples = filling for a 9-inch pie
pound apples = 3 cups diced or 2¾
cups sliced apples
bushel apples = 42 pounds
bushel apples = 16-20 quarts slices or 32-40 pints sauce
Jones Farm Families say this easy recipe will keep several days when
stored in a tight container.
1/4 cup sugar
2 tablespoon flour
1 cup water
2 tablespoon vinegar
1 teaspoon vanilla
1 tablespoon butter
3 apples, diced
1 cup miniature marshmallows
1/2 cup chopped celery
1/2 cup chopped nuts
1/2 cup drained, crushed pineapple
1/2 cup raisins
a small pan, combine sugar, flour, water, vinegar, vanilla, and butter.
Bring the mixture to a boil, stirring constantly. Set aside to cool.
the dressing is cool, combine the apples, marshmallows, celery, nuts,
pineapple, and raisins in a bowl. Pour the dressing over the fruit
mixture, and lightly toss the salad. Refrigerate the salad overnight in
a container with a tight lid.
―Jones Farm &
Country Store, 1990
recipe first appeared (with some variation) as part of an article I wrote
for the Washington
times Food Section. It was based on a recipe by Maryland homemaker, Irma
6 pounds apples, peeled and
2 quarts sweet apple cider
3 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground
apples and cider in a stock pot. Bring mixture to a boil, reduce heat to a
simmer, and cook the apples until the fruit is tender, about 10 minutes. Set
aside until the mixture has cooled enough to handle.
the mixture into a flat, non-aluminum, roasting pan, and cook in a slow oven
F) until the mixture boils, stirring occasionally.
the sugar and spices, and stir the mixture into the hot sauce. Continue
baking (stirring occasionally) until the mixture thickens, about 4 hours.
test, spoon a small mound of the butter on the edge of a cold plate. The
butter is done when no liquid seeps out around the edge of the butter.