Jones Farms Inc.


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.
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
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

  • 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.

Red Salsa
  • 2 medium tomatoes
  • 6 jalapenos
  • ½ tsp minced garlic
Sautee in pan and then blend in food processor or manually
Add some fresh diced onion and cilantro
Tomatillo Salsa
  • 3-4 tomatillo tomatoes
  • 5-6 serrano or jalapeno peppers
  • ½ tsp minced garlic
Boil this until soft enough to blend in food processor or manually
Add some fresh diced onion and cilantro
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.
Spanish Casserole:
  • 1 pound of lean ground beef
  • 2 cups salsa of your choice
  • 1 can (16 ounces) chili beans
  • 3 cups of crushed tortilla chips
  • 2 cups of sour cream
  • 1 can (2 ounces) of sliced clack olives
  • 1/2 cup chopped red onion
  • 1/2 cup of chopped roma tomatoes 
  • 2 cups of shredded Mexican blend cheese
  • 1 cup of corn
Directions: Pre-heat oven to 350 degrees. In a large skillet over medium heat, cook beef till it is no longer pink. Stir in the salsa, reduce heat and let it simmer until all the liquid is absorbed. stir in beans and let them heat through. Spray a 9x13 pan with cooking spray, then spread the crushed tortilla chips in the dish. Spoon the beef mixture over the tortilla chips, next spread the sour cream over the beef mixture. Sprinkle the olives, onion, tomato, and corn over the sour cream. Then top the dish with Mexican blend shredded cheese, and cook for 30 minutes or until it is hot and bubbly.

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.

Tomato Avocado salad:
  • 2 big Tomatoes chopped 
  • 1 avocado pitted and chopped
  • 1/4 red onion chopped
  • 1 garlic clove minced
  • 1 Tablespoon fresh parsley 
  • 1 Tablespoon fresh oregano
  • 1 Tablespoon olive oil
  • 1 Tablespoon of red or white wine vinegar
  • Four ounces crumpled feta cheese

 In a bowl gently stir the tomatoes, avocado, red onion, parsley, oregano, olive oil, and red or white wine vinegar then stir in the feta cheese. Then chill salad for two hours.