My Dad's Apple Salad with a twist

My dad originally made this apple salad one day many years ago when my siblings and all were young and we lived on the farm.  I attribute my cooking different uncharted foods to my dad's creations.  I can remember eating brains and much more! (yeah, I said brains! not bad with scrambled eggs...)

The twist in this salad, he used chocolate chips with his and I like to use chocolate covered raisins.









My Dad's Apple Salad with a Twist

4 Large Red-skinned Apples (cored  and chopped)
1/3 cup Walnuts (chopped)
1/8 cup Celery (chopped)
1/2 cup Chocolate Covered Raisins 
(could use Yogurt Covered Craisins, but chocolate adds a contrast in color)
1/2 cup of Mayonnaise or Vanilla Yogurt (your preference, more if desired)
1 Lemon (zest & juice) (reserve zest)
1-2 teaspoons of Sugar (optional)
Salt & Pepper to Taste

1. Core and chop apples
2. Zest one lemon and reserve.
3. Juice lemon over cut apples to retard browning.
4. Add Chopped Walnuts.
5. Add Chopped Celery.
6. Add Chocolate Covered Raisins.
7. Fold in Mayonnaise or Yogurt.
8. Fold in Lemon Zest, Sugar and adjust seasonings to desire.

This salad is similar to the Waldorf Salad and variations of Turkey, Chicken, or Grapes may be added.  A 1/2 cup of Marshmallows can also be added.

My Dad

Spatzle Dough from Culinary Fundamentals pg 647

Spatzle Dough from Culinary Fundamentals pg 647

We really did not need this with our dinner this evening but my brother wanted to make it and see what it tasted like.  My family liked it, we made a half recipe and there was only a serving left!

The American Culinary Federation

Servings: 10

 Categories: Side Dish

 Source: Culinary Fundamentals

Copyright: Prentice Hall

Spatzle Dough

6 quarts Water

1 1/2 ounces Salt

4 each Eggs

16 fluid ounces Milk

3/4 teaspoon Salt

1/2 teaspoon Black pepper, freshly ground

1/4 teaspoon Nutmeg (optional), ground

1 pound All-purpose flour

3 ounces Unsalted butter

1. Bring the water and salt to a rolling boil in a large pot.

2. Combine the eggs, milk, salt, pepper, and nutmeg in a large stainless steel bowl and mix well. 

3. Stir the flour into the egg mixture by hand. The dough will be very soft. Let the dough rest for 10 minutes.

4. Using a spätzle machine (or other shaping technique, such as a colander and a spatula), drop the dough into the boiling water. Simmer until done, about 5 to 6 minutes. Remove the spätzle with a spider, shock it in cold water, and drain well.

5. Melt the butter in a medium sized sauté pan. Sauté the spätzle until heated through, about 1 to 2 minutes. Adjust seasoning with salt and pepper and serve immediately, or hold hot for service.

Tuscan Seasoning Mix

Anne Kinsey, eHow Contributor

Servings: 216 Yield: 2 1/4 cups

Difficulty: Easy

Bring the flavors of Italy to your kitchen by creating your very own Tuscan Seasoning Mix. This seasoning mix can be used to season poultry, beef, or fish. It can also be mixed with focaccia breads or incorporated into olive oil for a delicious dipping sauce.

Its versatility will make cooking special dinners a breeze.

Source: http://www.ehow.com/how_5622170_make-own-tuscan-seasoning.html


Tuscan Seasoning Mix

2/3 cup oregano
6 tablespoons kosher salt
3 tablespoons paprika
4 tablespoons fennel, ground
4 tablespoons garlic powder
3 1/2 tablespoons minced onions, dried
2 tablespoons cayenne pepper
3 tablespoons sugar

1. Purchase fresh spices to ensure all your herbs and spices have the best flavor possible. Using fresh spices and dried herbs also means your seasoning will have a longer shelf life. Tuscan Seasoning can keep for up to 6 months when fresh herbs and spices are used.

2. Combine all herbs and spices in a bowl and mix weel. Transfer to a air tight container when thoroughly combined.

Source: http://www.ehow.com/how_5622170_make-own-tuscan-seasoning.html

Per Serving (excluding unknown items): 2 Calories; trace Fat (14.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.