Apple Pie
1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

8 Granny Smith apples - peeled, cored and sliced Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Red Salsa

2 medium tomatoes

6 jalopenos

½ tsp minced garlic

Sautee in pan and then blend in food processor or manually

Add some fresh diced onion and cilantro

*Recipe from Hector Dominguez

 

Tomatillo Salsa

3-4 tomatillo tomatoes

5-6 serrano or jalopeno peppers

½ tsp minced garlic

Boil this until soft enough to blend in food processor or manually

Add some fresh diced onion and cilantro

*Recipe from Hector Dominguez

 

Candied Squash

Take any squash and dice it up, cover in brown sugar and heat on low covered in a pan – once soft enough, serve as a dessert.

*Recipe from Hector Dominguez

Fruit Cobbler
pre-heat oven to 375 degrees

3/4 C. sugar
1 t. baking powder
1/2 C. milk
3 T. butter or margarine
1/4 t. salt
1 C. flour

-cover bottom of a 9 x 9 pan with fruit
-mix the above ingredients and pour over fruit
-then mix: 3/4 C. sugar and 1 t. corn starch
-sprinkle over dough
-pour 2/3 C. boiling water over dough
-bake at 375 degrees for 45 minutes

*This is Diane Holmberg's cobbler recipe. Her husband, Gary was the superintendent in Zillah for a while.

Caramel Apple Crisp

Preheat oven to 350

Apple Filling:
5 large tart apples-peeled, cored, and sliced thin (I prefer Mollygolds, Gingergolds, or Granny Smith)
1/2 C. sugar
1 T. flour
1/2 t. cinnamon
1 T. lemon juice
1/4 C. water (or substitute brandy for the water if you like!)

Caramel Sauce:
1 14-ounce package of individually wrapped caramels, unwrapped
1 5-ounce can evaporated milk

Crumble:
1 C. flour
1 C. brown sugar
1 C. quick, 1-minute oats (Quaker oatmeal)
3/4 C. softened butter

1. Mix apples with sugar, flour, cinnamon, lemon juice, and water. Spread mixture in a greased medium-sized casserole dish.
2. Melt caramels with the evaporated milk in a medium sized saucepan over low heat. Pour over apple mixture.
3. Mix together flour, brown sugar, oats, and butter (I use my food processor) and spoon over the caramel.
4. Bake in a preheated oven for 45 minutes.

Lentil Tacos

1 C. finely chopped onion
1 garlic clove, minced
1 t. canola oil
1 C. dried lentils, rinsed
1 T. chili powder
2 t. ground cumin
1 t. dried oregano
2 1/2 C. chicken broth
1 C. salsa
12 taco shells

DIRECTIONS:
1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and low fat sour cream

If you use the crispy pre-formed taco shells, two tacos are only 360 calories. This taco recipe is so good that you may prefer it to ground beef or chicken!

Fried Corn with Bacon

6 ears corn, husked and cleaned
6 slices bacon
1/2 large bell pepper (any color), chopped

1. Slice corn off of cob and set aside
2. Place bacon in a large skillet, cook over medium heat until evenly brown. Crumble and set aside.
3. Retain 2 T. of bacon grease in the pan and fry pepper until just softened. Add the corn and cook until tender. Stir in the crumbled bacon and cook 1 minute more.

*From allrecipes.com

Pico de Gallo

2 1/2 C. chopped, seeded roma tomatoes
2/3 C. finely chopped onion
2 T. chopped fresh cilantro
2 T. finely chopped jalapeno pepper (1 large)
2 T. fresh lime juice
1/2 t. salt
1/2 t. garlic powder

Combine all ingredients and toss well. Let stand 30 minutes before serving.

*Recipe from Cooking Light magazine

 

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