  8 servings 1 cup finely chopped apples ½ cup mincemeat ½ cup miniature marshmallows 8 canned peach halves, drained Peach sirup, as needed Mix apples, mincemeat, and marshmallows. Place peaches in baking dish. Fill centers with apple mixture. Pour a few tablespoons of the peach sirup into bottom of dish. Bake at 375° F. (moderate oven) for about 20 minutes, until peaches are thoroughly heated. To serve, arrange peaches on platter around meat. Apple stuffing4 cups stuffing ¼ cup butter, margarine, or bacon drippings ½ cup chopped onion ½ cup chopped celery 4 cups diced, tart apples ½ teaspoon salt ? cup sugar 4 cups small bread cubes Melt fat in a large frypan. Add onion, celery, and apples. Sprinkle with salt and sugar. Cook, turning occasionally, for 8 to 10 minutes or until apples are lightly browned. Add bread cubes and toss gently to blend ingredients. HOW TO USEPork shoulder with apple stuffing.—Sprinkle the inside of a 4-pound, boned fresh pork shoulder with 1 teaspoon salt and pepper, as desired. Spread with stuffing. Fold meat over stuffing and skewer. Place on a rack, skin side up, in a shallow baking pan. Bake at 325° F. (slow oven) for about 2½ hours or until meat is tender and the juice is no longer pink. Sweetpotato-apple casserole6 servings, about ? cup each 1 can (18 ounces) sweetpotatoes, drained ¼ cup sweetpotato liquid or orange juice 1 can (20 ounces) apple pie filling 1 teaspoon grated orange rind, if desired 1 teaspoon lemon juice 1 cup bread cubes 2 tablespoons butter or margarine, melted Arrange sweetpotatoes in a 2-quart casserole. Blend remaining ingredients except bread cubes and fat. Pour over sweetpotatoes. Mix bread cubes with fat and sprinkle over apples. Bake at 375° F. (moderate oven) until liquid is bubbly and bread cubes are lightly browned. NOTE: You may omit canned sweetpotatoes, apple pie filling, and ¼ cup liquid. Instead, use 2 cups cooked sweetpotatoes and 2½ cups tapioca apples (p. 14). Panned apple wedges6 servings, about ½ cup each 3 tablespoons butter or margarine 1 tablespoon lemon juice 5 cups pared apple wedges ? cup sugar Melt fat in a large frypan over moderately low heat. Mix lemon juice with apples and pour into pan. Sprinkle with sugar. Brown apples lightly on both sides, turning once. If apples are not tender, cover and cook over low heat a little longer. SERVING SUGGESTIONSPanned apples are especially good served with pork, ham, fried chicken, or sweetpotatoes. Or, fill halves of baked, seasoned acorn squash with panned apples. |
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