Apple Crisp

12 medium apples; peeled, cored and sliced
1 teaspoon vanilla
1 cup all-purpose flour
2 cups rolled oats
1½ teaspoon ground cinnamon¾ teaspoon ground nutmeg
1½ cups packed dark brown sugar
1½ cups butter, softened

Directions:

1. Preheat oven to 350°F (175° C).

2. Place apples in a mixing bowl, sprinkle evenly with vanilla. Mix lightly, to combine.

2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.

3. Evenly place coated apple slices into the bottom of a greased 9x13 inch baking dish.

4. Cover apple slices with crumb mixture.

5. Bake for 45 to 50 minutes or until apples are tender.

6. Serve hot with vanilla ice cream.

BAKED CUSTARD

1. egg

1. cup milk
2. tablespoons sugar

¾ teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

In a bowl, lightly beat the egg. Add milk, sugar, vanilla and salt. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Set in a pan containing ½ to 1inch of HOT water. Bake at 350°F 176°C for 35 minutes or until set and a knife inserted near the center comes out clean.

Makes two servings.

Three Bean Salad

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed

DIRECTIONS

1. Mix together green beans, wax beans, kidney beans, and onion.

2. In a small bowl, mix sugar, vinegar, oil, salt, pepper and celery seed.

3. Pour over bean mixture. Let set in refrigerator overnight.

STUFFED GRILLED ZUCCHINI

4. medium zucchini
   
   
5. teaspoons olive oil, divided

2. tablespoons finely chopped onion

   ¼ teaspoon minced garlic

   ½ cup dry bread crumbs

    ½ cup shredded mozzarella cheese

    ½ teaspoon salt

1. tablespoon minced fresh mint

2. tablespoons grated Parmesan cheese

Cut zucchini in half, lengthwise; scoop out pulp, leaving a ¼ inch shell. Brush with 2 teaspoons oil; set aside. Chop pulp; in a large skillet, saute pulp and onion in remaining oil. Add garlic; cook one minute longer. Add bread crumbs; cook and stir for two minutes or until golden brown. Remove from heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. Grill, covered over medium heat for 8 to 10 minutes or until zucchini is tender.

Pineapple Gelatin Salad

1. can (20oz.) crushed pineapple

1. pkg. (6oz.) lemon gelatin

    3 cups boiling water

1. pkg. (8oz.) cream cheese, softened

1. carton (16oz.) frozen whipped topping, thawed

   ¾ cup sugar

    3 tablespoons lemon juice

    3 tablespoons water

2. tablespoons all-purpose flour

2. egg yolks, lightly beaten

1. Drain pineapple, reserving juice. Dissolve gelatin in boiling water;

Add pineapple. Pour into a 13 x 9 x 2-inch dish; chill until almost set, about 45 minutes. In a mixing bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook one minute or until thickened. Cool. Carefully spread over cream cheese layer. Chill for at least one hour.

Kidney Bean Salad

2. cans red kidney beans (drained)

    2 sticks of celery, cut into small pieces

1. small onion, coarsely chopped

   ½ cup mayonnaise (*)

    salt and pepper to taste

Mix all ingredients together and refrigerate for at least one hour before serving.

(*) NOTE: Regarding mayonnaise. ½ cup of mayonnaise is just a guideline. You

may use more or less depending upon how creamy you want the salad.

Mandarin Spinach Salad

Ingredients

1 cup Mandarin oranges, drained (15-ounce)
1 bag spinach (5-ounce)
2 cooked chicken breasts, cut into ½-inch pieces (about 2 cups)
1 large tomato, chopped
2 tablespoons sliced almonds
1/2 cup olive oil
3 tablespoons vinegar
2 tablespoons honey
2 teaspoons mustard
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Directions

In a large bowl combine oranges, spinach, chicken, tomatoes and almonds.

In a small bowl whisk together oil, vinegar, honey, mustard, salt and pepper and immediately pour over salad. Toss to coat.