Index of Main and Side Dish Recipes
Acorn Squash with Apple-Raisin
Filling
Apple Kraut and Bratwurst Skillet
Baked Doves with Apple Stuffing
Chicken and Pears
Chicken Apple Curry
Cidered Ham with Apples
& Yams
Fresh Pear Curry
Glazed Pears
Hasenpfeffer
Honey Baked Pears
Pear Quesadillas with Tomatilla
Salsa
Pear Wild Rice Cakes
Pork Chops and Apples
Roast Pheasant with Apple
Stuffing
Roasted Squab with Pears and
Mushrooms
Roast Wild Duck with Apple Stuffing
Sausage Apple
Dressing
Savory Pears
Sherried Quail with Baked Apples
Simple Baked Beans
Simple Chicken Curry
Traditional Turkey Dressing
Some Sage Advice: Toss a cup of apple cider
into just about anything you're cooking and adjust liquid amounts
accordingly! - cje
Fruit to serve with Main Dishes:
Minted pears with lamb; Cinnamon apple slices with pork! - cje

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The squab pie, famous in Cornwall, contains apples
and onions allied with mutton.
"Of wheaten walls erect your paste: Let the
round mass extend its breast; Next slice your apples picked
so fresh; Let the fat sheep supply its flesh: Then add an onion's
pungent juice-- A sprinkling--be not too profuse! Well mixt,
these nice ingredients--sure! May gratify an epicure." - Herbal
Simples Approved for Modern Uses of Cure by William Thomas
Fernie (1897)


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Recipes for Main and Side
Dishes Using
Washington Grown Apples and Pears from Fruit From Washington
And now, although it
is not yet noon, hunger rages in us. The pancakes, the syrup,
the toast and the other incidents of breakfast have disappeared
the way the rabbit vanishes when the magician waves his hand.
The horrid Polyphemus did not so crave his food. And as yet
there is no comforting sniff from the kitchen. Scrubbing and
other secular matters engage the farmer's wife. There is as
yet not a faintest gurgle in the kettle.
To divert ourselves,
we climb three trees and fall out of one. Is twelve o'clock
never to come? Have Time and the Hour grown stagnant? We eat
apples and throw the cores at the pig to hear him grunt. Is
the great round sun stuck? Have the days of Joshua come again?
We walk a rail fence. Is it not yet noon? Shrewsbury clock
itself--reputed by scholars the slowest of all possible clocks--could
not so hold off. I snag myself--but it is nothing that shows
when I sit.
Ah! At last! My grandfather
is calling from the house. We run back and find that the lunch
is ready and is laid upon a table with a red oil-cloth cover.
We apply ourselves. Silence.... - Charles S. Brooks, "There's
Pippins And Cheese To Come"
Cidered Ham
with Apples and Yams
1 c. apple cider plus 1 T. apple cider
1 T. Dijon mustard
1 T. chopped, peeled fresh ginger
1/2 t. ground cloves
Yam or sweet potato, peeled and thinly sliced
1 lb. lean ham steak
1 apple, peeled, cored, cut into small wedges
1 T. cornstarch
1/2 c. chives or green onion tops
Combine in large skillet 1 cup cider,
mustard, ginger and cloves. Simmer. Add yam (or sweet
potato) slices. Cover tightly, simmer for 15 minutes.
Add ham steak, scoop yam or sweet potato slices over
top of ham. Arrange apple wedges over all. Cover and
simmer until apples are cooked through and ham is hot,
10 to 15 minutes.
Mix 1 T. cider with cornstarch in small
bowl and stir until blended. Remove ham, yams (or sweet
potatoes) and apple from skillet, using slotted spoon,
and place together on platter. Add a spoonful of hot
pan liquid into cornstarch mixture, make a smooth paste,
then stir the paste into the remaining liquid in the
skillet. Stir over medium heat, until liquid thickens
slightly, about 1 minute.
Serve family style on platter with sauce
drizzled over the ham, yams and apples or dish up onto
four plates and spoon sauce over individual servings.
Serves 4. (Source: Adapted from The Register-Guard
Entree, 9/15/04)
Chicken Apple Curry
The curry turned out good.
- ke
This recipe serves 4.
1 onion, coarsely chopped
2 pounds boneless chicken 'tenderloins'
1 clove garlic
2 teaspoons curry powder
1/2 teaspoon ginger
1/2 cup raisins
1 medium apple, cored & coarsely chopped
1 chicken bouillon cube
2 tablespoons flour
2 medium carrots, peeled and sliced
1/4 cup ketchup
1 cup cold water
1 tablespoon cornstarch
Combine onion, chicken, garlic, curry powder, ginger,
raisins, apple and carrots in 'crock pot' or 'slow cooker.'
Mix flour with half of cold water, crush and add bouillon
cube and mix in ketchup. Pour liquid mixture into crock
pot with other ingredients and set to cook on High for
4 to 5 hours.
Put rice on to cook about 25 minutes before curry will
be done. While rice is cooking, mix cornstarch with
other half of cold water until there are no lumps. Spoon
some hot liquid out of the crock pot and into the cornstarch
water mixture and mix well. Then gently pour the warm
cornstarch, water and stock mixture into the crock pot
and to thicken.
Hasenpfeffer
1 4-lb rabbit
2 c.dry red wine
1 c. apple cider vinegar
1/2 c. chopped onion
1/2 c. chopped apple
1/4 c. sugar
2 tsp. salt
1/2 tsp. pepper
1 tsp. pickling spice
1 small onion, sliced
1 apple, pared, cored and thinly sliced
1/4 c. butter or margarine
2 T. flour
Cut rabbit into serving pieces. Combine red wine, vinegar,
chopped onion, chopped apple, sugar, salt, pepper and
pickling spice in a glass or pottery bowl and add rabbit
pieces. Marinate in the refrigerator for 36-48 hours,
turning the pieces occasionally. Remove rabbit, wipe
dry and dredge in flour. Strain marinade and reserve.
Melt butter or margarine in deep skillet or Dutch oven;
saute onion and apple slices, add rabbit pieces, and
brown on all sides over medium heat. Gradually add one
to two cups of reserved marinade. Cover; simmer for
60-90 minutes, or until tender and cooked through. Add
more liquid as needed. Thicken with flour for gravy,
if desired. Serve with noodles or dumplings along with
a sour cream garnish.
Pork Chops and Apples
Adapted from an old, faded newspaper clipping tucked
in the pages of one of Grandmas cookbooks.
6 pork chops, cut 3/4 to 1-inch thick
2 T. melted butter or margarine
1 t. salt
1/8 t. pepper
1/2 c. apple juice
2 medium apples, cored and cut into 1/2-inch slices
1/3 c. raisins
Water
2 T. honey
1 t. Worcestershire sauce
1 1/2 t. cornstarch
Brown pork chops in butter or margarine. Season with
salt and pepper. Add apple juice. Cover tightly and
cook 30 minutes. Place an apple slice on each chop.
Top with raisins. Cover and continue to cook slowly
30 minutes longer or until meat is done. Remove chops
to heated platter. Add enough water to cooking liquid
to make 1/2 c. Add honey, Worcestershire sauce and cornstarch.
Cook, stirring constantly, until thickened and clear.
Serve over pork chops.
Simple Baked Beans
A picnic classic from Oregonrecipe published
in A Taste of Oregon, by the Junior League
of Eugene.
2 to 3 slices bacon, diced
1 (19-ounce) can B & M Baked Beans (or other good
quality canned baked beans)
2 to 3 cooking apples
2 T. butter or margarine
1/4 c. packed brown sugar
Partially fry the bacon; drain. Place the beans in
a 1 to 1-1/2 quart casserole. Pare, slice and grate
the apples; sprinkle over the top of the beans. Dot
with butter. Sprinkle with brown sugar. Top with the
drained bacon bits.
Bake in a 350° F. oven for 30 minutes. Serves 8
to 10.
Traditional Turkey Dressing
(Makes enough for one medium sized turkey)
Ingredients:
2 loaves of sliced white bread
3 stalks celery
2 onions
2 apples (Jonagold)
2 tablespoons sage
2 teaspoons salt
white pepper
turkey giblets
If the bread is not slightly dry, place slices on
a rack in the oven at a low heat (200° F.) and dry
with the oven door slightly open while you prepare the
other dressing ingredients.
Remove the giblets and neck from inside the turkey.
Put them in a pan with about 6 cups of water, bring
to boil and simmer while you prepare the rest of the
dressing.
Chop the onions and celery. Pour a little oil in a
frying pan and sautee the onions and celery until the
onions are translucent. Set aside.
The bread should be dry but not crisp by now. Cut
the bread slices into 1 inch pieces and put in a large
bowl. Mix in the onions and celery. Remove core, stem
and blossom ends from the apples, chop into 1/2 inch
pieces and add to the bread mixture. Add crushed sage,
salt and white pepper. Mix well.
Remove the giblets from the pan of water and chop.
Add these to the bread mixture. Add 2 beaten eggs and
mix well. Add the giblet stock gradually, mixing it
in, until the bread is moist but not wet.
Put the dressing in the turkey, fasten the openings
together and roast.
Sausage Apple Dressing
1 c. pork sausage
1 c. tart apples, chopped
1/4 c. chopped onion
1/2 t. salt
1 t. pepper
1 c. hot water or bouillon
1 c. bread crumbs
1 c. cracker crumbs
Fry sausage lightly. Add apples, onions, salt, pepper,
water or bouillon and crumbs. Mix well and add to traditional
bread dressing.
Traditional Bread Dressing:
4 c. dry bread, cubed
hot water or bouillon to moisten
1/2 t. salt
1/4 t. pepper
1/4 t. poultry seasoning, if desired
3 T. butter
3 T. chopped onion
Moisten bread cubes with hot water. Add salt, pepper,
and seasoning. Melt butter, saute chopped onion and
add to dressing. Mix and allow 1 cup of stuffing to
each pound of poultry or gamebird.
Acorn Squash with Apple-Raisin
Filling
Recipe submitted by Vicky Foster, reprinted from
the Oregon Central Credit Union Newsletter Kitchen Duty
column.
2 large acorn squash
3 c. apples, peeled,
cored and cut in 1/2" pieces (about 4 large apples)
2 T. honey
1/4 tsp. ground allspice
1/2 c. raisins
Cut squash in half and clean out seeds. Place in hot
oven set at 350° F and bake for 20 minutes. Meanwhile
mix remaining ingredients in a medium-sized bowl. Add
the mixture to squash and bake for an additional 30
minutes. Let stand 5 minutes and then serve.
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Chicken and Asian Pears
2 whole chicken breasts, boned and skinned
4 t. sesame oil
1 t. grated ginger root
salt and pepper
2 t. sugar
2 fresh Asian pears
(Hosui recommended)
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Cut chicken breasts into slices across the
grain. Heat sesame oil in a skillet, add grated ginger
and stir. Add sliced chicken, cook slowly until golden
brown (2 min. on each side). Sprinkle lightly with salt
and pepper. Core pears. Cut in slices (length-wise). Add
to chicken, sprinkle with sugar and stir lightly. Cover
and cook until pears are heated through. Serve hot. |
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| From Walter Manzke, chef at Patina
in Los Angeles, from an article by Jennifer Lowe originally
published in the Los Angeles Times and reprinted in The
Register-Guard, October 20, 1999. |
Pears:
2 c. water
1/2 c. white wine
1 T. sugar
Juice and grated zest of 1/2 lemon
Juice and grated zest of 1/2 orange
10 black peppercorns
1 spring rosemary
2 pears, peeled, cored
and halved
1 T. butter
2 T. olive oil
Combine water, wine, sugar, lemon juice, lemon zest, orange
juice, orange zest, peppercorns and rosemary in saucepan
and bring to simmer over medium heat, 3 to 4 minutes.
Add pears and poach until tip of knife can be easily inserted
into flesh, 15 to 20 minutes. Remove pears from liquid
with slotted spoon.
Heat butter and olive oil in separate pan over medium
heat. Add pears and brown on both sides, 6 to 8 minutes. |
Squab:
4 squab
Salt, pepper
3 T. olive oil
1 oz. dried porcini mushrooms, soaked in warm water for
30 minutes
Sprinkle squab inside and out with salt and pepper.
Heat oil over medium-high heat in oven-proof skillet.
Brown squab on all sides, 6 to 8 minutes. Add mushrooms
to pan. Transfer skillet to oven and roast at 350°F
until squab is done but still slightly pink inside,
25 to 30 minutes. Add pears to skillet to warm, another
5 minutes. Divide squab, mushrooms and pears among 4
plates. Serves 4.
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From National Cattlemen's Beef Association
1 lb. fresh bratwurst
2 t. vegetable oil
1 med. onion, thinly sliced
1 med. apple, cored, cut into 12 wedges
1 lb. sauerkraut, drained (about 2 c.)
1/4 c. apple juice
Pepper
Cook bratwurst in oil over medium-low heat in large
nonstick skillet 10 minutes or until browned on all
sides; remove from heat and reserve. Add onion and apple
wedges to skillet; cook and stir over medium heat 5
minutes or until lightly browned. Stir in sauerkraut,
apple juice and pepper. Return bratwurst to skillet.
Bring to a boil Reduce heat and simmer 20 minutes or
until bratwurst is cooked through and juices run clear.
Serves 4.
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Savory Pears
2 thick slices bread, crusts removed, diced into 1/4
inch cubes
2 T. butter
1 bunch watercress, washed and chopped
2 ripe dessert pears, peeled, cored and sliced (Bosc
or d'Anjou)
1/4 lb. Stilton cheese, crumbled
1/3 c. heavy cream
freshly ground pepper
chopped parsley
Fry diced bread in melted butter until golden brown.
Place croutons in 4 buttered ramekin dishes. Layer with
cress, sliced pears and Stilton cheese. Spoon cream
over, sprinkle with pepper and parsley. Cover with foil
and bake at 350° F for 10 -12 minutes. Remove foil
and brown for a few more minutes. Serve at once, garnish
with chopped parsley. Serves 4.
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16 pears, unpeeled, cored and sliced lengthwise
in wedges (use all of one variety or combine such different
varieties as D'Anjous, Red
D'Anjous, Boscs and Bartletts)
Juice of two lemons
2 T. butter
4 T. light brown sugar
In a large bowl dilute lemon juice with several cups of water.
Place pears into lemon water to prevent browning. Drain pears
and pat dry with paper towels. Melt butter in a sauté pan.
Add the pears and cook over medium heat about ten minutes.
Sprinkle brown sugar over the pears and cook until juices
decrease. Watch that pears glaze and not burn. Sprinkle with
the lemon juice and cook a few more moments. Serve warm as
a side dish for a holiday meal.
(Recipe from Oregon Washington California Pear
Bureau, reprinted by The Associated Press in The Register-Guard,
Wednesday, November 11, 1999)
3 eggs, beaten
1 T. Dijon style mustard
1/4 c. flour
1 t. salt
1/2 t. dried thyme, crushed
1/4 t. ground pepper
2 1/2 c. cooked, chilled wild rice (may be made a day or two
ahead)
1 c. cored and chopped pear
1/2 c. crumbled mild blue cheese
1/4 c. chopped shallots
1/4 c. chopped parsley
2 T. vegetable oil
Blend eggs, mustard, flour, salt, thyme and pepper with a
fork or whisk until smooth.
Add wild rice, pear, cheese, shallots and parsley; mix well.
Heat skillet over medium heat; brush with olive oil.
Cook rounded tablespoonfuls of the rice mixture for about
three minutes on each side or until browned on both sides.
Makes 6-8 servings. Serve as a side dish, buffet dish or add
to a party spread.
Note: To cook wild rice, rinse and drain 1 c.
wild rice. Add wild rice and 1/3 t. salt to 3 1/2 c. boiling
water. Cover, reduce heat and simmer 35-45 minutes or until
tender and some kernels puff open. Drain. Makes 2 1/2 cups.
From an article by Jennifer Lowe originally
published in the Los Angeles Times and reprinted in The Register-Guard,
October 20, 1999.
Tomatillo Salsa:
8 tomatillos, chopped
3 T. rice vinegar
3 T. olive oil
Salt to taste
Combine tomatillos, vinegar, oil and salt in small bowl.
Quesadillas:
4 (10-inch) flour tortillas
1/2 lb. Dill Havarti cheese, grated
4 pears, sliced thin
2 T. plus 2 t. butter for sautéing
Lay tortilla on work surface. Spread 1/4 of the cheese across
1/2 of a tortilla, then top cheese with 1 sliced pear. Fold
over tortilla. Repeat with remaining tortillas, cheese and
pears.
Melt 2 t. butter in skillet over medium heat. Sauté tortilla
on both sides until cheese is melted and tortilla is crisp,
2 to 3 minutes per side. Repeat with remaining tortillas,
melting 2 t. butter to sauté each. Cut each quesadilla into
4 wedges. Spoon Tomatillo Salsa over top and serve immediately.
Makes 4 servings.
Fresh Pear Curry
This pear curry is great served with ham!
3 fresh pears
3 T. butter
3 T. brown sugar
1 T. curry powder
1/4 tsp. salt
Preheat oven to 350° F. Cut pears in half
and core. Arrange in a greased baking dish. Mix all remaining
ingredients and spoon into each pear half. Bake about 40 minutes
or until tender. Makes six servings.
Simple Chicken Curry
1 T. butter
2 t. peanut oil
4 boneless chicken breast halves, skinned
1 onion, chopped
3 garlic cloves, minced
3 T. curry powder
1/2 c. diced apple (such as granny
smith that will hold its shape after cooking)
1/2 c. chopped dried apricots
1/2 c. golden raisins
1 3/4 c. chicken broth
salt
Freshly cooked rice
Melt butter with oil in heavy large skillet
over medium heat. Add chicken and brown on both sides, about
5 minutes. Transfer to plate. Add onion and garlic to skillet
and sauté until translucent, about 6 minutes. Stir
in curry powder. Return chicken to skillet. Add apple, apricots
and raisins. Add enough broth to just cover mixture. Season
with salt. Cover and simmer until chicken is just cooked through,
about 10 minutes. Transfer chicken to platter. Keep warm.
Continue simmering fruit mixture until fruit is tender and
sauce thickens, about 5 minutes. Spoon over chicken and serve
with rice. Serves 4. Preparation time about 30 minutes.
Honey Baked Pears
4 fresh pears
3 T. lemon juice
1/2 c. honey
3/4 tsp. cinnamon
2 T. butter
Preheat oven to 350° F. Cut pears in half
and core. Arrange in a greased baking dish. Mix lemon juice
with honey and pour over the pears. Dot with butter and sprinkle
with cinnamon . Bake about 40 minutes or until tender, basting
occasionally. Makes eight servings.
Roast Wild Duck with Apple Stuffing
Recipe of Mrs. David Parsons, Concord, California.
Wild duck
poultry seasoning
onion slices
apple wedges
1 carrot, diced
1 stalk celery, diced
sliced bacon
lemon juice
Worcestershire sauce
Preheat oven to 500° F. Rub duck with seasoning
and stuff with onion, apple, carrot and celery. Place
breast up on rack in roasting pan. Arrange bacon over
duck. Baste with lemon juice and Worcestershire sauce.
Roast in preheated oven for 30 minutes.
Sherried Quail with Baked Apples
Mrs. Pete H. Rhymes, Philadelphia, Mississippi.
4 quail
Salt and pepper to taste
1/2 c. butter or margarine
1 c. dry sherry
Thoroughly clean each bird; season with salt and pepper.
Melt butter or margarine in large skillet; brown quail
well on all sides over medium heat. Pour sherry over
birds. Cover; simmer for 45 to 60 minutes, or until
tender.
Prepare side dish of baked
apples. Serves 2 to 4.
Baked Doves with Apple Stuffing
Mrs. Milton Tathbun, Fitzgerald, Georgia
12 doves
Apple Stuffing -
3 c. fresh bread crumbs
2 c. tart apples, cubed (Granny
Smiths)
1/2 c. chopped celery
1/4 c. melted butter or margarine
1/2 t. salt
1/2 t. poultry seasoning
1 small onion, finely chopped
1/2 c. milk or chicken broth
Put doves in large saucepan; add a little boiling salted
water. Cover; simmer until tender. Drain; set aside.
Preheat oven to 425° F. Grease roasting pan.
Prepare Apple Stuffing. In mixing bowl combine remaining
ingredients. Mix well; turn into pan. Arrange doves,
breast down, in stuffing.
Bake in preheated oven for 25 minutes, or until browned.
Serves 12.
Roast Pheasant with Apple Stuffing
Mrs. Harvey Brooks, Essex, Connecticut
1/4 c. butter or margarine
2 T. finely chopped onion
2 large apples, chopped (Fujis
would be good)
4 slices toast, cubed
1 t. salt
1/4 t. pepper
1 t. sage
1 egg
2 to 4 pound pheasant
2 thin strips bacon or salt pork
Preheat oven to 350° F.
Prepare Apple Stuffing: Melt butter or margarine in
medium skillet; sauté onion and apple for 5 minutes.
Remove from heat. Stir in toast, salt, pepper, sage
and egg; mix well.
Spoon stuffing lightly into neck and body cavities
of pheasant; truss bird. Place pheasant in roasting
pan; top with bacon.
Roast in preheated oven for about 1 hour, basting occasionally
with pan juices. Untruss and serve.
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