Apple Crisp

Recipe courtesy B.F. Clyde’s Cider Mill

8 medium Cortland or other cooking apples
1 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/2 cup butter or margarine
Preheat the oven to 375 degrees F.

Peel, core, and cut the apples into thin slices. Place them in a 9 by 13-inch baking dish. In a bowl with a pastry cutter, mix the remaining ingredients until they are well blended and resemble coarse cornmeal. Sprinkle the mixture over the apples, and bake until apples are tender, about 30 to 35 minutes. Serve warm or cold.

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Blueberry Cake with Lemon Glaze

1 cup butter, softened
2 cups sugar
4 eggs, beaten
1 tsp. vanilla
3 cups flour
Pinch of salt
1 tsp. baking powder
2 pints fresh blueberries

Cream together butter and sugar. Add beaten eggs and vanilla. Combine flour, salt and baking powder and fold in blueberries. Combine the two mixtures and pour into a greased and floured tube pan. Bake at 350 degrees for 1 hour or until cake is completely cooked in the center. Allow cake to cool before removing from pan and placing on a cake plate.

Glaze

1 cup powdered sugar
1-2 Tbsp. lemon juice

Combine ingredients and mix well. Drizzle over cooled cake.

Chinese Casserole

1 lb. ground beef
1 medium onion (chopped)
3 stalks celery (chopped)
1 can Chinese vegetables (undrained)
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup instant rice
1 cup water
Soy sauce (to taste)

Preheat oven to 350 degrees. In large skillet, brown
ground beef, onions and celery. Drain off excess fat.
In medium bowl, combine Chinese vegetables, mushroom soup,
celery soup, rice, water and soy sauce; mix well. In 13×7
baking dish, add ground beef mixture and soup mixture;
mix well. Bake for 40 minutes. Serve with chow mein noodles.