It’s March

Val-Column-websiteCHEESY APPLE SALAD

  • 1/4 c. orange juice
  • 3 Tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1/4 tsp. grated orange peel
  • 1 large apple, chopped
  • 2 Tbsp. chopped celery
  • 1/2 c. shredded Cheddar cheese
  • 2 Tbsp. chopped walnuts

In small bowl whisk orange juice, mayonnaise, lemon juice and orange peel until combined. In another bowl combine apple, cheese, celery and walnuts. Add orange juice mixture and stir to coat. Cover and refrigerate 15 minutes. (from Audrey Tholl, Motley).


  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 3/4 c. sugar
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3/4 c. egg substitute (or 3 beaten eggs)
  • 2 tsp. vanilla extract
  • 1/2 c. unsweetened applesauce
  • 2 c. chopped unpeeled apples
  • 1/2 c. raisins or dates
  • 2 Tbsp. chopped pecans
  • 3/4 c. grated carrots

In large bowl combine flours, sugar, baking soda, cinnamon and salt. Whisk to blend evenly. In separate bowl add egg substitute, oil, applesauce and vanilla. Stir in apples, raisins and carrots. Add to flour mixture and blend just until moistened but still slightly lumpy. Spoon batter into 18 paper-lined muffin cups, filling each cup about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes. Let cool for five minutes, then transfer to wire rack and let cool completely.


  • 4 large Granny Smith apples, peeled, thinly sliced
  • 1/2 c. packed brown sugar, divided
  • 2 tsp. ground cinnamon, divided 1/3 c. old-fashioned or quick-cooking oats
  •  1/4 c. cold margarine
  • 25 reduced fat vanilla wafers, crushed
  • 1 1/2 c. thawed whipped topping

Toss apples with 1/4 cup sugar and 1 teaspoon cinnamon. Spoon into 8-inch or 9-inch square baking dish. Combine oats, remaining sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples. Bake 30-35 minutes in 350° oven ur until apples are tender. Serve with whipped topping. Makes 12 (1/2 cup) servings.


  • 2 lbs. Italian sausage
  • 1 (48 oz.) jar spaghetti sauce (sweet, hot or mild)
  • 1 (6 oz.) can tomato sauce
  • 1 c. water
  • Green pepper, sliced thin
  • 1 tsp. parsley flakes
  • 1 Tbsp. Parmesan cheese
  • 1 large onion, sliced thin

Place sausage in skillet and cover with water. Simmer 10 minutes; drain. Meanwhile place remaining ingredients in slow cooker. Add drained sausage and cover; cook on low four hours. Increase to high and cook one hour more. Cut sausage in bite-size pieces and serve over cooked spaghetti. Sprinkle with Parmesan as needed.


  • 1/2 c. soy flour (35% protein)
  • Pinch salt
  • 1/2 c. all-purpose flour
  • 1/4 c. powdered sugar
  • 1/2 tsp. baking powder
  • 1/4 c. soy oil
  • 1 c. semisweet chocolate chips, divided
  • 1 tsp. vanilla extract
  • 3 Tbsp. water
  • 1 tsp. sugar
  • 1/4 tsp. cinnamon

Sift flours, powdered sugar, baking powder and salt into medium mixing bowl.. Stir in 1/2 cup of the chocolate chips. Melt second 1/2 chips in microwave or in a bowl over hot water. Stir in oil, water and vanilla. Stir melted chocolate mixture into flour mixture until well blended. Drop by rounded teaspoonfuls onto parchment lined baking sheet. Using back of a fork, press down twice to create a crisscross pattern. In small bowl stir sugar and cinnamon together. Sprinkle a pinch over each cookie. Bake 10 minutes in preheated 350° oven. Let cool two minutes, then remove from baking sheet and let cool completely on wire rack. Makes 12 cookies.


  • 1/2 c. seasoned bread crumbs
  • 1/4 c. dry white wine
  • 4 boneless, skinless chicken
  • breast halves, slight flattened
  • 4 thin slices Muenster cheese

Place bread crumbs in shallow dish and add chicken, turning to coat well. Place chicken in cooking spray-coated 9-inch by 13-inch baking dish. Bake in preheated 350° oven for 15 minutes, then remove from oven and top each piece with slice of cheese; pour wine evenly over top. Bake additional 8-10 minutes or until no pink remains in chicken and cheese is bubbly and light brown. Serves four.


  • 4 (1/2” thick) boneless pork chops
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 c. milk
  • 2 Tbsp. Dijon mustard
  • 1 c. Italian-seasoned bread crumbs
  • 1/4 c. butter, divided
  • 1 1/2 tsp. prepared minced garlic
  • 3/4 c. heavy cream
  • 1/2 c. grated Parmesan cheese
  • 1 Tbsp. chopped fresh parsley

Sprinkle pork chops evenly with salt and pepper. In small shallow bowl stir together milk and mustard. Dip chops in milk mixture; coat in bread crumbs. Place chops on rimmed baking sheet sprayed with cooking spray. Bake in preheated 375° oven 25-30 minutes or until medium or desired doneness. Melt 1 Tbsp. butter in saucepan over medium-high heat, add garlic and saute two – three minutes. Stir in cream and cheese; reduce heat to low and simmer three – four minutes (do not boil). Whisk in remaining butter until melted. Serve over chops and garnish with chopped parsley. Serve over cooked pasta, egg noodles or creamy mashed potatoes. Serves four.