Yields 5 servings

1 pound red potatoes, unpeeled and cut into 1-inch chunks
2 pounds sauerkraut, drained and lightly rinsed
1 green apple, unpeeled, cored and coarsely chopped
1/2 cup chopped onion
1 1/2 pounds lean, boneless, country-style pork ribs
1/2 pound Polish sausage, cut into 1 1/2-inch chunks
3/4 cup apple cider
3 Tbsp brown sugar
1 tsp whole caraway seeds
1 tsp ground mustard
1/2 tsp ground allspice

1. Place the potatoes in a slow cooker. In a large bowl, combine the sauerkraut, apple, and onion. Spoon half the mixture over the potatoes. Place the pork and Polish sausage on top. Spoon remaining sauerkraut mixture on the top.

2. In a small bowl, mix together the apple cider, brown sugar, caraway seeds, mustard and allspice. Lightly stir the mixture into the contents of the slow cooker. Set to low and cover. Cook for 8 to 10 hours.

TIPS: Serve with your favorite fresh bread for a delicious, stick-to-your-ribs meal!

Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
one egg, slightly beaten
1 tablespoon vegetable oil
1 teaspoon rum
1/2 cup light beer
vegetable oil for deep-frying
2 egg whites
for medium apples
1/2 cup powdered sugar

How to Make
Sift flour and salt into a large bowl. Stir in egg, 1 tablespoon oil and rum. Gradually beat in enough beer to make a medium-thick batter similar to thickness of whipping cream. Cover bowl; let stand 1 hour. Heat oil for deep frying to 350° or until a 1-inch cube of bread turns Golden Brown in 50 seconds. Immediately before cooking fritters, beat egg whites until stiff and glossy. Use a wooden spoon to fold beaten egg whites in the batter. Peel and core apples. Cut into 1/4 inch crosswise slices. Dip apple slices in batter, 2 or 3 at a time, covering completely. Carefully lower in the hot oil. Fry Apple slices until Golden Brown on both sides. Drain on paper towels; keep warm. Repeat until all Apple slices are fried. To serve, generously sprinkle fritters with powdered sugar. Apple fritters are best serve hot!

Mix all ingredients, except lemon slice, with cracked ice in a blender at low speed for 15 seconds. Pour into a chilled deep-saucer champagne glass and garnish with lemon slice.

Mix all ingredients, except lemon slice, with cracked ice in a shaker blender, strain into a chilled cocktail glass, and garnish with lemon slice.

Mix all ingredients, except soda and apple schnapps, with cracked ice in a blender and pour into a chilled, large wine goblet. Fill with cold club soda and add additional ice, if needed top with apple schnapps.

• 2 green apples, peeled, cored, and chopped
• 1 cup golden raisins
• 1/2 cup chopped red onion
• 1/2 cup seeded, diced fresh poblano chiles
• 1/4 apple juice
• 2 Tbs freshly squeezed lime juice
• 1 Tbs rice wine vinegar
• 1 Tsp fresh oregano, minced
• 1 Tsp fresh cilantro, minced
• Salt and pepper to taste

Comine all ingredients, mixing well.  Chill.  (Can also be served warm.)

Tip: Serve with pork, salmon, or salted pita chips for a healthy delicious snack.

1 medium apple, finely chopped (about 1 cup)
4 medium green onions, finely chopped (abour 1/4 cup)
1 1/4 tsp poultry seasoning
1/2 tsp salt
2 Tbsp apple juice or water
1 lb ground chicken
4 tsp honey mustard
4 whole wheat burger buns, split
4 leaves leaf lettuce

1. Heat grill. In medium bowl, mix apple, onions, poultry seasoning, salt, and apple juice. Add chicken and mix well. Shape into 4 patties, about 1/2-inch thick.

2. When grill is heated, oil the rack (or use spray for grilling prior to starting the grill). Place patties over medium heat. Close lid and cook for 14-20 minutes, flipping halfway through. Cook until center is 165 degrees.

3. Spread honey mustard on bottom halves of buns. Top each with lettuce, patty and top half of bun.

TIPS: Ground turkey may also be used. To broil, place 4-6 inches from broiler and use the same time guides. Make patties ahead of time and layer with wax paper in the refrigerator. Pull them from the fridge ready to pop on the grill.

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1/2 of a 17.3 oz package frozen puff pastry sheets
1 egg
1 Tbsp water
1 can (21 ounces) apple pie filling
2 Tbsp raisins
Confectioners’ sugar, for dusting

1. Thaw the pastry sheet at room temperature for about 40 minutes, until it is easy to handle. Preheat the over to 375 degrees. Lightly grease a baking sheet. Stir the egg and water in a small bowl.

2. Unfold the pastry on a lightly floured surface. Roll into a 16X12-inch rectangle. With the short side facing you, spoon the pie filling on the bottom half of the pastry to within 1 inch of the edges. Sprinkle with raisins. Starting at the short side, roll up like a jelly roll. Place seam-side down on the propared baking sheet. Tuck the ends under to seal. Brush with the egg mixture. Cut several 2-inch slits about 2 inches apart on top.

3. Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Dust with confectioners’ sugar. Slice and serve warm.

Ingredients
1/2 cup butter, softened
1/4 cup confectioners’ sugar
1 cup sifted all-purpose flour
2 (21 ounce) cans apple pie filling
1 cup shredded Cheddar cheese
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring the butter or margarine and confectioners’ sugar together and then add 1 cup of flour. Mix them gently until the dough comes together. Pat evenly into a 12 inch pizza pan.
3. Bake it in a preheated oven for 15 minutes. Remove and spread with apple pie filling. yum!
4. In a medium sized bowl, mix the cheese, 3/4 cup flour, brown sugar, and cinnamon. Sprinkle the mix over apple filling and return pizza to oven for 25 to 30 minutes longer.

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INGREDIENTS
2/3 cup milk, scalded
1/2 cup sugar
1 1/4 teaspoons salt
6 tablespoons butter, melted
2/3 cup water, lukewarm
2 tablespoons sugar
2 packages active dry yeast
3 eggs
6 cups flour

FILLING
9 apples, peeled and sliced
1 1/2 cups cream
1 1/2 cups sugar
butter
cinnamon

DIRECTIONS
Scald milk in a saucepan. Add butter. Dissolve yeast in lukewarm water; add sugar and set aside to proof, about 10 minutes. When milk and butter mixture is between 100 and 110 degrees F. (warm to the touch), stir in the yeast mixture.

Using a whisk, beat the eggs well and stir in to combine.

Gradually add in 3 cups of flour, beating until smooth with electric mixer. Stir in remaining flour, or enough to make a soft dough (about 3 cups). Place in a greased bowl, turning once to cover with oil. Cover and let rise until doubled in bulk, about 1-2 hours. Turn out onto lightly floured board and divide into three pieces.

Roll out each piece and stretch with hands to fit into a 11x11x3 inch pan. Press edges tightly against pan so that it doesn’t spring back. If dough is too elastic, place on counter, cover with a bowl so that it doesn’t dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will become more manageable.

Peel and core apples and slice thinly. Arrange the apples lengthwise in rows across the strudel dough. Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk. Remove wrap. Into each of the three pans, pour 1/2 cup cream.

Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon. Starting with the long end, roll up jell-roll style into a log. Form log into a horse-shoe or U-shape. Brush top with milk or cream and sprinkle with sugar.

Bake in a preheated 350 degrees F. oven until lightly golden, about 35 minutes. Puncture bubbles.

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