Apple Raisin And Mint Salsa Recipes

APPLE RAISIN QUICK BREAD

Steps:

• Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

FRESH APPLE-MINT SALSA

Steps:

• Combine all ingredients and serve.

APPLE - MINT SALSA

Steps:

• In a bowl, combine apple, bell pepper and onion. In a separate small bowl, whisk together lime juice, honey, mint, jalapeno or serrano pepper, and salt. Add to apple mixture and toss to combine thoroughly. Refrigerate a bit before serving; this is best nice and chilled.

APPLE SCRAPPLE RECIPE RECIPE

Steps:

• In a skillet, cook the sausage and onion until sausage is not longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside. Reserve 2 tablespoons drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside. In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Stir in the sausage mixture. Pour into a greased 8-in. x 4-in. loaf pan. Cover and chill 8 hour or overnight. Slice 1/2 in. thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup. Yield: 6-8 servings.

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

CRAISIN SPINACH SALAD RECIPE

Steps:

• In saucepan over medium heat melt butter. Add the almonds and cook until lightly toasted about 5 minutes. Remove from heat and let cool. In a large bowl combine the spinach with the almonds, craisins and feta. In another bowl, whisk together the dressing ingredients. Serve dressing with salad on the side.

APPLE, RAISIN AND MINT SALSA RECIPE

Steps:

• Place raisins in small bowl, cover with boiling water, and leave for 5 minutes to plump. Drain well on paper towels. Peel apples, If desired, re move cores and chop. In medium bowl, toss apples, lemon juice, and onion or green onions together. Reserve a few mint leaves for garnish. Chop remaining mint very finely. Stir into apple mixture with raisins, honey, and stir well. Spoon into serving bowl and garnish with reserved mint leaves.