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(T) = Tablespoon (t) = Teaspoon (c) = Cup
Stuffed
Squash
Serves: 6
Ingredients:
6 Acorn squash (small)
2 c Cooked rice
1 tart Mott's® apple, cored and diced
1/2 c Green onions, finely chopped
1/2 c Celery, chopped
1/2 c Dates, chopped
1/4 c Rice bran
1/4 c Walnuts, chopped
2 T Lemon juice
2 T Margarine, lemon
1/2 t Ground cinnamon
1/4 t Ground nutmeg
4 Gingersnap cookies, crushed (optional)
Preparation (MICROWAVE INSTRUCTIONS):
Pierce squash with meat fork in two places. Cook
on HIGH 12 to 14 minutes, or until just tender, turning
squash over after 6 minutes (do not overcook). Let stand
5 minutes. Cut in half and scoop out seeds. Combine
rice, apple, onions, celery, dates, bran, walnuts, lemon
juice, margarine, cinnamon and nutmeg; mix lightly.
Spoon rice mixture into squash halves; place on round
microproof dish. Cover tightly with vented plastic wrap.
Cook on HIGH 4 to 6 minutes or until thoroughly heated.
Sprinkle with gingersnap crumbs before serving, if desired.
Apple-Cabbage
Slaw
Sauce Serves: 6
Ingredients:
3 c Cabbage, shredded
2 c Mott's® Red Delicious or Winesap apples, sliced
1 c Celery, sliced diagonally
1/2 c Onion rings, thinly sliced (optional)
1/3 c Plain lowfat yogurt (for Dressing)
2 T Pineapple juice (for Dressing)
1/4 t Prepared mustard (for Dressing)
1/8 t Celery seeds (for Dressing)
Preparation:
Combine cabbage, apples, celery, and onions. Gently
toss with Pineapple Yogurt Dressing
Acorn
Squash and Apple Puree
Serves: 2
Ingredients:
1 Acorn squash, halved; seeds and strings discarded
1 Mott's® Golden Delicious apple, cut into 1-inch pieces
1/2 T Butter
Freshly grated nutmeg to taste if desired.
Preparation:
Arrange the squash, cut sides down, in a glass dish,
prick the skin all over with the tip of a sharp knife,
and microwave the squash at high power (100%) for 10
minutes. Put the apple in a 1 - or 2 cup glass measuring
cup, cover it with microwave-safe plastic wrap, and
microwave it and the squash at high power (100%) for
4 to 6 minutes, or until they are tender. Scoop out
the squash, discarding their skin, pour off any liquid
from the apple, and force the squash and the apple through
the medium disk of a food mill into a bowl. Stir in
the butter the nutmeg, and salt and pepper to taste.
Sweet
Potatoes and Apple
Serves: 6
Ingredients:
1-1/2 lbs. Sweet potatoes
3 Mott's® apples (tart), unpeeled, cored, and sliced
3/4 c Orange juice
3/4 t Fresh ginger, grated
1/2 t Cinnamon
1/4 t Allspice
1/4 t Nutmeg
Preparation:
In a medium saucepan, cook unpeeled potatoes in
boiling water 25 minutes.
In a medium skillet, over high heat, heat apples and
orange juice with ginger, cinnamon, allspice and nutmeg.
Cover and cook until apples soften, 3 to 5 minutes.
Uncover and reduce heat; simmer apples a few minutes
longer.
Peel and slice cooked sweet potatoes and add to apple
mixture. Mix gently and heat thoroughly.
Confetti
Appleslaw
Serves: 7
Ingredients:
2 T Orange or apple juice concentrate, defrosted
1 Mott's® red apple, unpeeled, cored, and diced
4 c Cabbage, shredded
2 Small red onions, finely shredded
1 Red or green sweet pepper, thinly sliced
3 T Raisins
1 T Calorie-reduced mayonnaise
1/2 c Plain low-fat yogurt
1/2 t Dry mustard
Paprika to taste
Freshly ground black pepper to taste
Preparation:
In a large bowl, stir together juice concentrate
and diced apple. Add cabbage, onion, pepper and raisins.
In a small bowl, stir together mayonnaise, yogurt,
mustard, paprika and pepper. Add to vegetable mixture.
Cover tightly and refrigerate until ready to serve.
Brown
Bag Fruit Mix
Serves: 2 (1-cup servings)
Ingredients:
1/2 c Mott's® apple, unpared, diced
1/2 c Banana, sliced
1/2 c Grapefruit sections, cut up
2 T Grapefruit or pineapple juice
1/3 c Grapes, halved
1/3 c Pineapple tidbits, juice-packed, drained
Preparation:
Mix apple, banana, and grapefruit sections with
juice to prevent darkening of apple and banana. Add
grapes and pineapple and chill. (Fresh fruits in season
may be substituted, as desired.)
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