Country Apple Coffee Cake
2 tablespoons margarine or butter, softened
1 1/2 cups chopped peeled apples
1 (12 oz.) can refrigerated flaky biscuits ( I used a 16 oz. can and that was too much) should baked have some separately
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/2 cup light corn syrup
1 egg
1/2 cup pecan halves or pieces
Glaze:
1/3 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk
Heat oven to 350º. Using 1 tablespoon of the margarine generously grease 9-inch round cake pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces; points up, over apples. Top with remaining 1/2 cup apples.
Combine remaining 1 tablespoon margarine, brown sugar, cinnamon, corn syrup, and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces and apples.
Bake at 350º for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
Blend all glaze ingredients, adding enough milk for drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator. 8 servings
Fresh Tomato-Onion Salad
2 medium red tomatoes, cut into bite-sized wedges
2 medium yellow tomatoes, cut into bite-size wedges
1/2 small onion, sliced
2 tablespoons coarsely chopped fresh basil
1 tablespoon chopped fresh Italian parsley
Dressing:
1 1/2 teaspoons red vinegar
1/8 teaspoon salt
1/8 teaspoon coarse ground black pepper
1/4 teaspoon Dijon mustard
2 tablespoons olive or vegetable oil
In a large bowl toss salad ingredients to mix. In a separate bowl mix dressing ingredients except oil. Slowly add oil, beating with wire whisk until well blended. Pour dressing over salad; toss to coat. Makes 8 servings
Tip: Two teaspoons dried basil and one teaspoon dried parsley can be used instead of fresh herbs.
Country-Style Pork and Onions
1/2 cup all-purpose flour
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless country-style pork ribs
1/4 cup butter
1 large onion, thinly sliced
1 can condensed French onion soup
1 package pork gravy mix
1 cup chicken broth
Mashed potatoes, if desired
Spray 5-quart slow cooker with cooking spray. Mix flour, sage, salt and pepper. Add ribs; turn to coat with flour mixture. Place ribs in slow cooker.
In a skillet, melt butter over medium-high heat. Cook onion in butter 5 minutes stirring frequently, until tender. Spoon onion over pork. In medium bowl, stir together soup, gravy mix and broth; pour into slow cooker. Cover; cook on Low heat setting 7 hours. Serve pork, onions and gravy with mashed potatoes. 4 servings
