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October Menu: Bavarian Apple Tart

Apples and pork chops for a fall meal

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Bright Red Soup

From Favorite New England Recipes

Soups, Stews, Chowders Recipes

Yield: Serves 6

A light, tangy soup from the autumn garden.

• 6 small beets, cooked and diced (canned beets may be used)
• 1/2 cup of the water in which they were cooked
• 2 large ripe tomatoes, skinned, seeded, and diced
• 2 cups beef stock
• 2 teaspoons onion juice
• juice of half a lemon
• 1 cup red wine, port or Bordeaux
• salt to taste
• 3 cloves
• 6 peppercorns

Simmer these ingredients together until they are well blended. Then serve very hot, topped with cold sour cream and a green herb-parsley or chives.

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Apple-Almond Salad

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Salads Recipes | Fruit Recipes

Yield: 8 servings

We thought this light, refreshing salad made a terrific accompaniment for pork. Cortland apples hold their color best in the salad, but any tart, firm variety will do.

• 1/4 cup salad oil
• 2 tablespoons white sugar
• 2 tablespoons malt or cider vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon almond extract
• 6 cups torn mixed greens
• 3 medium-size apples, cut into wedges
• 1 cup thinly sliced celery
• 2 tablespoons sliced scallions
• 1/3 cup slivered almonds, toasted

In a screw-top jar, combine the oil, sugar, vinegar, salt, and almond extract. Cover the jar and shake well until the sugar and salt are dissolved. Chill in the refrigerator for several hours.

Just before serving, combine the greens, apple wedges, celery, and scallions in a salad bowl. Sprinkle with the almonds. Pour the dressing over the salad and toss. Serve immediately.

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Pork Chop Casserole

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Meat Recipes

Yield: 4 servings

Quick, easy, and very good. A great choice to prepare ahead of time and bake at the last minute.

• 3 to 4 potatoes, peeled and thinly sliced
• 4 carrots, thinly sliced
• 1 to 2 onions, thinly sliced
• 4 pork chops
• salt and pepper to taste
• 1 can (10-3/4 ounces) condensed cream of celery soup plus 1 can water

Preheat the oven to 375 degrees F. Lightly grease a 9-inch by 13-inch baking dish.

Layer the potatoes, carrots, and onions in the baking dish. Place the chops on top. Sprinkle with salt and pepper. Mix the soup with the water and pour over the chops. Cover and bake for 1-1/2 hours. Serve hot.

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Bavarian Apple Tart

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Pies and Pastries Recipes | Fruit Recipes

Yield: 6 to 8 servings

This one's a keeper! Rich and delicious, it looks and tastes like a lot more work than it really is.

• Pastry:
• 1/4 cup (1/2 stick) butter or margarine, at room temperature
• 1/3 cup white sugar
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose white flour
• Filling:
• 1 package (8 ounces) cream cheese, at room temperature
• 1/4 cup white sugar
• 1 egg, slightly beaten
• 1/2 teaspoon vanilla extract
• Topping:
• 1/3 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 cups peeled, cored, and sliced apples
• 1/4 cup slivered almonds

Preheat the oven to 450 degrees F. Grease a 9-inch springform pan.

To make the pastry, cream the butter with the 1/3 cup sugar and 1/4 teaspoon vanilla. Add the flour. Press onto the bottom and up the sides of the pan.

To prepare the filling, beat the cream cheese and 1/4 cup sugar until smooth. Mix in the egg and 1/2 teaspoon vanilla and beat until smooth. Pour into the pastry.

To prepare the topping, combine the 1/3 cup sugar and cinnamon. Toss with the apples. Arrange on top of the cream cheese mixture. Sprinkle the almonds on top.

Bake for 10 minutes. Reduce the heat to 400 degrees F and continue baking for 25 minutes more. Cool completely before removing the rim from the pan.

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