Apples were first introduced to Britain by the Romans and Egyptians, and finally made their way to America. These days, the average American consumes close to 120 apples over the course of a year. At least half of the domestic harvest is put to use in the production of products that are consumed on a regular basis, such as apple sauce, apple juice, apple jelly, pies, and other popular delicacies. (1992 edition of the Wellness Encyclopedia of Food and Nutrition).
In the year 1880, the apple cultivar known as the Red Delicious was discovered in Madison County, Iowa, in the United States. Today, the Red Delicious is one of more than 50 different apple varieties.
According to the findings of several studies, eating apples may help lower the chance of developing lung cancer, colon cancer, and prostate cancer. Apples contain fiber and phytonutrients, both of which limit reabsorption. This aids in the regulation of cholesterol levels, the improvement of bowel function, the loss of weight, and the reduction of the risk of asthma, Type II diabetes, and stroke. Apples contain a variety of phenolic compounds, the most prominent of which are quercetin, epicatechin, and procyanidin B2. Apples, in particular, have a higher concentration of vitamin G than virtually any other fruit, which is a nutrient that helps digestion and development and is also known as the “appetite vitamin.”
When selecting apples for their variety, look for ones that do not have any mushy patches and do not have any discoloration. Be careful to give them a thorough washing with soap and then rinsing with water. Dishes including apples should be prepared just before they are served to prevent browning (oxidation). The apples may be kept from deteriorating due to oxidation if they are submerged in a solution that consists of one part citrus juice and three parts water.
Wikipedia at http://www.wikipedia.org/
Image created by Hugowold and made available via the Creative Commons license with the stipulation that it be shared similarly by others.
Apple Bites
Ingredients:
1 medium apple (which ever kind you prefer)
1/2 teaspoon cinnamon (or more/less – how you prefer.)
Prep Time: 5 mins
Total Time: 5 mins
Directions:
1. Cut up apple (with or without skin – your choice) into bite sized chunks.
2. Put the chopped apple into a container with a lid (ex. an empty margarine container).
3. Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple.
4. Eat and enjoy immediately.
Servings: 1
Kelly’s Apple Pork Chops With Stuffing
Ingredients:
4 -6 boneless pork chops, 1 inch thick (or butterfly or if using thinner chops, just reduce baking time a bit)
1 tablespoon vegetable oil
seasoning salt
fresh coarse ground black pepper
1 (6 ounce) box stove top pork stuffing mix
1 tablespoon apple pie filling, chop apples
2 tablespoons shredded cheddar cheese
1 (21 ounce) can apple pie filling with cinnamon (Kroger brand is surprisingly good)
more fresh coarse ground black pepper
Prep Time: 20 mins
Total Time: 1 hr 15 mins
Directions:
1. Make stuffing according to pkg directions, fold in 1 Tbl. apple pie filling and cheddar, set aside.
2. Pour rest apple pie filling onto bottom of 13×9 pan (greased.)
3. In hot skillet, lightly brown pork chops (seasoned with seasoning salt and pepper) on both sides.
4. Place pork chops on top of apples.
5. Top each with a mound of stuffing.
6. (I loosely pack it a little to make it look nice, making a round ball of it.).
7. Sprinkle lightly with a little coarse ground pepper.
8. Cover and bake at 350? for 40-45 minutes.
9. Uncover and bake 10 minutes longer.
*Porkchops ARE done when just barely light pink in center and juices run clear.
**When serving, make sure you scoop with a large spatula, getting underneath the chop to get all the pie filling underneath.
Servings: 4-6
Broccoli and Apple Salad
Ingredients:
2 tablespoons sugar
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon canola oil
1/2 teaspoon fresh ground black pepper
1 dash salt
1 head fresh broccoli, coarsley chopped
1/2 lb apple, chopped (Fugi or Braeburn are best)
1/4 cup sweet onion, finely chopped
Prep Time: 15 mins
Total Time: 4 hrs 15 mins
Directions:
1. In large bowl, whisk together sugar through salt. Add broccoli, toss well. Add apples and onion, toss again.
2. Cover, chill at least 4 hours.
Servings: 8
Apple Carrot Pineapple Salad
Ingredients:
1 apple, shredded
1 carrot, grated
1/2 cup pineapple chunk
2 tablespoons plain yogurt
1 dash cinnamon
Prep Time: 5 mins
Total Time: 5 mins
Directions:
Combine all ingredients and serve.
Servings: 1-2
Honey Apple Tea
Ingredients:
1 (12 ounce) canfrozenapple juice or 1 (12 ounce) can cider, concentrate
2 tablespoons instant tea powder
1 tablespoon honey
1/2 teaspoon ground cinnamon
Prep Time: 5 mins
Total Time: 1 hr 15 mins
Directions:
1. Mix the apple juice/cider concentrate according to package directions, and pour in slow cooker.
2. Add tea powder, honey and cinnamon, and stir well.
3. Heat on low for 1-2 hours.
4. Stir well before serving so cinnamon does not settle on bottom.
Servings: 6
Yield: 6 cups
Apple and Orange Chicken
Ingredients:
1 (1 ounce) package dry onion soup mix
4 bone-in chicken breast halves, skinless
1 (.6 ounce) package cream of chicken soup mix
2 tablespoons soy sauce
2 cloves crushed garlic
1 cup apple juice
1 cup orange juice
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken pieces in a lightly greased 9×13 inch baking dish.
3. In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.
Servings: 4
Grilled Shrimp and Apple Skewers
Ingredients:
3 tablespoons honey
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon strawberry jam
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons white sugar
2 Gala apples, cored and cut into eighths
16 jumbo shrimp, peeled and deveined
Prep Time: 20 mins
Total Time: 1 hr
Directions:
1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
2. Preheat an outdoor grill for medium-high heat.
3. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.
4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.
Servings: 4
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