A salad with nuts and cheese in a bowl.

Apples are the eye of these recipes 


By Paula Dream (AKA Kale Haygood)

Holiday greetings to everyone! Wow, what a year this has been! And where did the time go? Here we are into the holidays already. Hopefully you have stayed well. 

Holiday feast guests always ask the question: “What can I bring to the table?†In this issue, I’m giving you three recipes that are simple and you probably won’t have to worry that someone else will be bringing the same thing.  

Enjoy your holidays the best that you can 

FARM COLE SLAW
4 cups cabbage, shredded 
1 large apple, chopped 
3/4 cup raisins 
1/2 cup celery, chopped 
1/4 cup purple onion, chopped 
1/4 cup mayo 
2 tablespoon lemon juice 
1 tablespoon sugar 
1 tablespoon olive oil 
1/2 teaspoon salt 
1/8 teaspoon salt 

In a large bowl combine all ingredients and toss to make sure shredded cabbage is well coated with wet ingredients. Refrigerate at least one hour before serving. 

APPLE WALNUT SLAW
3/4 cup mayonnaise 
3/4 cup buttermilk 
4 to 5 tablespoons sugar 
4-1/2 teaspoons lemon juice 
3/4 teaspoon salt 
¼ to 1/2 teaspoon pepper 
6 cups cabbage, shredded 
1-1/2 cups carrots, shredded 
1/3 cup purple onion, finely chopped 
1 cup walnuts, coarsely chopped 
3/4 cups raisins 
2 medium apples, chopped 

In a medium size bowl, whisk together first six ingredients to make dressing. In a larger bowl combine remaining ingredients. Add dressing and mix to coat all ingredients. Chill before serving.  

APPLE-OATMEAL SHORTBREAD BARS
Cookie base:
1 bag (17 ounces) sugar cookie mix
1/2 cup butter 
Filling:
5 cups Granny Smith apples (usually 5 or 6, peeled and chopped) 
1/3 cup sugar 
3 tablespoons flour 
Topping:
1 cup packed brown sugar 
1 cup old fashioned oats 
3/4 cup flour 
1/4 teaspoon salt 
1/2 cup butter 

Heat oven to 375 degrees. Spray a 13″x9″ dish with cooking spray. In a large bowl, mix cookie base ingredients, using a fork until well combined. Press into bottom of dish. In a medium size bowl, toss filling ingredients. Spread over base, evenly. In a medium size bowl, mix brown sugar, oats, flour and salt. Cut in cold butter, using a fork until mixture is crumbly. Sprinkle over filling. Bake 30 to 35 minutes, or until topping is golden brown and apples are tender. Allow to cool completely before cutting into bars. 

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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