Apples and Cabbage

4 strips bacon
1/2 c. chopped onion
1-2 Tbsp. brown sugar
1/2 c. dairy sour cream
1 tsp. caraway seeds
1 tsp. salt, or to taste
1 c. cored, sliced apples
1/4 c. vinegar
2 c. cooked medium size noodles
8 c. coarsely chopped cabbage
1/4 tsp. pepper
Paprika for garnish
In large skillet, fry bacon until crisp; drain on paper towel, crumble and set aside. Add cooking oil to skillet, if necessary, to make 1/4 cup grease. Add cabbage, apple, onion, caraway seeds, salt and pepper, brown sugar and 2 tablespoon. vinegar. Toss mixture well to blend and cook 15 minutes. Add cooked noodles; cover and simmer 15 more minutes. Stir in remaining vinegar, stirring it in well. Over the finished fried cabbage and noodles, sprinkle crumbled bacon. Garnish with sour cream and sprinkle on some paprika. If desired use more vinegar or brown sugar. Dill seasoning can be used instead of caraway seeds.

1 medium head cabbage
1 carrot
1 green or red pepper
1 tsp. salt
1 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed or a little celery,  cut up fine
1 1/2 c. sugar
Shred cabbage, add salt and mix. Let stand 1 hour. Then squeeze cabbage well to remove water. Add carrot and pepper, cut up fine. May also add a little onion if desired. Mix dressing ingredients and boil 1/2 minute, cool and pour over cabbage. May be frozen.

2 Granny Smith apples, cut into 8 wedges each
2 cans crescent rolls
1 1/2 c. sugar
1 can Mountain Dew
1 tsp. cinnamon
2 sticks butter, melted
Roll apple wedges in crescent rolls to make 16. Spray a 9-inch by 13-inch pan with cooking spray. Lay crescent rolls in pan. Cut butter into 1/4-inch pats and lay on top of rolls. Sprinkle sugar and cinnamon over the top and place in microwave until sugar is dissolved. Pour Mountain Dew over the top and bake at 350° for about 45 minutes.

12 oz. pkg. Stouffer’s Harvest Apples, defrosted
1 prepared 8” graham cracker crust
1 egg
2 (3 oz.) pkgs. cream cheese, softened
3 Tbsp. gran. sugar
1 Tbsp. all-purpose flour
1 1/2 Tbsp. vanilla extract
1/3 c. caramel topping
1/2 tsp. ground cinnamon
Beat cream cheese, egg, sugar, flour and vanilla in large mixer bowl until smooth; spread mixture over crust. Combine apples, caramel topping and cinnamon in small bowl; gently spoon over cream cheese mixture to keep two distinct layers. Bake in preheated 375° oven for 40-45 minutes or until apple mixture bubbles up around edges of pie. Cool on wire rack. Serve at room temperature. Promptly refrigerate leftover pie. TIP: Defrost Harvest Apples in microwave at 50 percent power for 6-7 minutes.

1 recipe for 2-crust pie
6 tart apples
6 Tbsp. gran. sugar
6 Tbsp. butter
1 tsp. cinnamon
1/4 c. butter
1 c. water
1/2 c. gran. sugar
1/3 c. red cinnamon sprinkles
Prepare pastry and roll 1/4-inch thick. Cut into 6 (6-inch) squares. Pare and core apples. Place an apple in center of each pastry square. Mix six tablespoons sugar, butter and cinnamon. Place two tablespoons in cavity of each apple. Pinch up opposite sides of each square. Moisten edges with water and seal securely. Prick pastry with fork in several places to allow steam to escape. Place apples in greased baking dish. Cook water, sugar, candies and butter to dissolve. Pour over dumplings. Bake in preheated 425° oven for 35-40 minutes. Use extra dough scraps to cut out leaf shapes and attach to each apple dumpling before baking. Moisten surface before attaching to apple. Serves six.

4 c. shredded cabbage
2 c. chopped apple
1 small onion, chopped
2 Tbsp. water
1 tsp. instant beef bouillon
1 tsp. caraway seed
Mix ingredients and place in microwave-safe 2-quart casserole. Cover. Microwave on high 12-14 minutes, stir once. Vegetables should be tender. Cut one pound cooked smoked sausage into one-inch pieces and add to cabbage, mixing well. Cover and microwave on high about three minutes, until sausage is heated. This can also be baked.

2 c. flour
1 c. packed brown sugar
2 tsp. baking soda
1/2 tsp. salt (less is OK)
2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. allspice
3 eggs
2 c. grated unpeeled zucchini
1 medium apple, peeled, cored, grated
2 tsp. vanilla
1/2 c. unsweetened applesauce
1/2 c. cooking oil
In large bowl combine flour, sugar, soda, salt and spices. Stir in zucchini and apple to coat. In small bowl beat eggs, vanilla, applesauce and oil together. Add to flour mixture and stir just until moistened, do not overmix. Spoon into well-greased muffin tins, filling to the top. Bake at 350° for 20 minutes, or until toothpick inserted in center comes out clean. They are easier to remove from pan if cooled slightly. Makes about 16-18.