Recipes from Induction Meeting

Southern Apple Crisp

Ingredients:

• 3 pounds tart apples
• 2 tablespoons lemon juice
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup rolled oats
• 4 tablespoons cold butter (1/2 stick)
• 1/2 cup chopped walnuts or pecans

Preparation:

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired. Cinnamon ice cream, or a dash of cinnamon in your cream is a delightful addition to this recipe!

Jean's Fresh Spinach Salad

Ingredients:

• 1 lb. fresh spinach
• 1 lemon
• 1/4 C white sugar (or to taste)
• 1/3 C olive or canola oil
• 1 pear or apple
• 1 pint of blueberries, blackberries or raspberries
• 1/3 C shredded mozzarella cheese
• 1/2 C pecans or walnuts

Wash spinach and fruit. Squeeze juice from whole lemon, removing seeds. Combine oil, lemon and sugar with a fork in a small bowl. Stir until sugar is dissolved. Slice apple or pear, shred cheese, chop pecans or walnuts if necessary. Dress salad immediately before serving. Top with fruit, cheese and nuts.

This salad is my mother-in-law's classic salad. It's fresh, flavorful and robust! It's always a crowd pleaser.

**Do not make ahead or hope to save leftovers. This salad does not keep well!