To prepare juice, remove blossom and stem ends from about 3 1/2 pounds washed ripe crab apples.
Cut apples in small pieces. Do not peel or core.
Add 3 cups water; cover.
Simmer 10 minutes. Crush with masher.
Simmer, covered, 5 minutes (with soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring).
Squeeze out juice.
Pre-heat oven to 350 degrees.
Place tarts on cookie sheet (make sure to follow directions for defrosting on back cover of box)
In a meduim mixing bowl add,crab, apples, lemon juice, pepper, and dressing.
Stir with spoon, then place about 1 1/2 tbsp into each tart.
Sprinkle with parmeson cheese.
Bake for 20 minutes or until golden & bubbly.
Place the crab apple in a cocktail glass, pour over the calvados and top up with champagne.
Wash the crab apples. Remove the stalks and
tem and blossom ends from crab apples. Do not peel or
Preheat oven to 400\u00b0.
Arrange apples in greased 8 x 8 x 2-inch baking dish or pan.
Cover with crab apples and raisins.
Mix remaining ingredients until crumbly.
Layer over top of apples and press lightly.
Bake approximately 30 minutes or until crust is golden brown.
Beat the cream cheese till soft and creamy, gradually add in the condensed milk.
Blend until smooth and stir in lemon juice, lemon rind, vanilla and almond extracts.
Add a little toasted coconut to the bottom of each tart shell.
Cover with cream cheese mixture and chill for 2 hours, until mixture has set.
Before serving add a strawberry slice, pineapple chunk and a large blackberry to each tart.
Brush lightly with melted crab apple jelly.
Any leftovers must be refrigerated.
Stem the crab apples and rinse in lukewarm water. Drain, then place the apples in a saucepan with the water. Bring to a boil and reduce heat to a simmer; cook slowly until the fruit is soft. While still warm, put through sieve to remove seeds and stems. Add sugar and cinnamon to taste.
Wash and cut ends off crab apples.
Cover with water and boil until tender.
Pour juice through strainer into other container to make clear jelly.
In a medium-size bowl, whisk together the mayonnaise, yogurt, curry powder, salt, ground red pepper, and garlic.
Stir in the chicken, green onions, green pepper, apple, and cilantro.
Tuck several lettuce leaves into each pita half, then stuff with the filling.
Cover with plastic food wrap and chill until ready to serve.
Will keep, refrigerated, for up to 2 days.
In serving bowl, combine cabbage, carrot, green pepper, apple and onions.
Yogurt Dressing:.
Combine yogurt, mayonnaise, lemon juice and dillweed, mixing well.
Pour over salad and toss to mix.
Season with salt and pepper to taste.
Make Ahead: Salad can be covered and refrigerated for up to one day.
Nutrition Bonus: One serving is a very high source of vitamins A and C, and a high source of folacin.
Preheat oven to 425\u00b0.
To peel tomatoes easily, place in boiling water 2 to 3 minutes until skins slip off easily.
Combine tomatoes, apple, brown and granulated sugars, flour, cinnamon and salt.
Place in 9-inch pie plate lined with 1 pastry crust.
Dot with butter.
Adjust top crust and flute edges.
Cut vents for steam.
Bake in preheated oven 50 to 60 minutes.
Makes 6 to 8 servings.
eel, core and quarter the apple, then cut into smaller pieces
ide, and top with green onion, apple slices and about 1/2
Preheat oven to 350.
In a small bowl combine all ingredients and form into small cakes.
Press crab cakes into muffin tins and bake for 10-20 minutes, until tops are slightly toasted.
Alternatively, the crab mixture can be sauteed until warm and served over a green salad.
issue. Rinse again to clean crab.
Chop off claws and
MAKE CRAB STUFFING:
Heat 2 tablespoons
Heat olive oil on low heat, add the chopped green bell peppers, red bell peppers, green onions. Saute on low heat, stirring occasionally.
While vegetables are sauting finely chop the Crab meat. Place crab meat in a plastic container with a lid.
Once the vegetables are translucent, remove from heat and let cool.
Then add the cooled vegetables to the crab meat.
Add the lemon juice and cilantro and salt. Mix well. Refrigerate for about an hour before serving.
Serve with Tortilla Chips.
he peppered crab, heat the oil; add garlic, ginger, onions, green chili
br>Remove shell pieces from crab meat or chop up imitation