Recipes

Makes 9 servings

• 5 - 6 apples, sliced
• 2/3 c brown sugar
• 1/3 c flour
• 2/3 c oatmeal
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 2 Tbsp sesame seeds
• 1 c chopped nuts
• 1/3 c melted margarine

1. Place sliced apples in 9-inch square baking dish treated with nonstick cooking spray.
2. Mix together brown sugar, flour, oatmeal, nutmeg, cinnamon, sesame seeds and nuts. Add melted margarine, and stir. Sprinkle over apples.
3. Bake at 375 degrees for 30 minutes, or until apples are tender and topping is brown.

Makes 4 servings

• 1 1/2 c flour
• 1 tsp salt
• 3 Tbsp sugar
• 1 3/4 tsp baking powder
• 1/2 tsp cinnamon
• 1 egg
• 3 Tbsp canola oil
• 1 c milk
• 1 large apple, peeled and cored

1. Mix dry ingredients in bowl.
2. Beat egg; add oil and beat. Stir in milk.
3. Slice apple thin, and cut slices in half crosswise.
4. Add egg mixture to dry ingredients; stir until moistened. Don't beat. Stir in apple bits.
5. Pour batter in 1/4 c portions on hot griddle; turn when bubbly on top. When browned, serve hot with butter and syrup.

Makes 4 servings

• 1/4 c olive oil
• 1/4 tsp minced garlic
• 2 serrano chilies, sliced thin
• 2 Tbsp drained capers
• 1 lb linguine
• 8 large plum tomatoes, peeled, seeded and chopped
• 2 c arugula, stemmed, washed, dried and chopped
• Salt, black pepper, to taste
• 1/4 lb Romano, grated

1. Heat oil over moderate heat. Add garlic, chilies and capers; cook, stirring, 1 minute. Set aside.
2. Cook pasta according to package directions until al dente. Reserve 1/4 c cooking water, drain pasta and place in large, warm bowl.
3. Add reserved water to chilies and bring to boil. Add tomatoes and arugula; cook 1 - 2 minutes, just to warm.
4. Pour sauce over pasta. Season with salt and pepper; toss well. Top with Romano.

Makes 4 servings

• 20 asparagus spears
• 1/4 tsp grated lemon peel
• 1Tbsp fresh lemon juice
• 1 Tbsp chicken broth
• 3/4 tsp Dijon mustard
• 1/2 tsp olive oil
• black pepper
• lettuce leaves

1. Snap off woody asparagus ends. Place asparagus in a single layer on baking sheet. Spray with vegetable oil.
2. Roast asparagus in 500 degree oven 10 minutes, or until crisp--tender and lightly browned.
3. Meanwhile, combine peel, juice, broth, olive oil, and pepper to taste in a screw top jar. Cover and shake until blended.
4. Place asparagus on a lettuce lined serving plate. Drizzle vinaigrette over asparagus. Toss gently to coat.

Note: Good at warm, cold or room temperature.