Fried Apples

source: Pocket Change Gourmet

2 cups + 1/2 cup apple juice
5-6 cups apples, cleaned, cored and cut into slices about 1/4 inch thick
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons brown sugar

Add 2 cups apple juice to large skillet and add apples, stir to cover with juice the best you can. Stir often and simmer until apples are fork tender, about 15 minutes.
Remove apples with a slotted spoon and place in bowl. Keep apple juice on low heat.
In the blender, combine 1/2 cup apple juice, cornstarch, apple pie spice and brown sugar, blend until smooth
Slowly whisk mixture into heated apple juice, whisking constantly, cook until thick and bubbly.
Add apples back into mixture and heat through
Serve warm or cold

Glenn's Cucumbers

This is one of those dishes I had at a party and just had to get the recipe, I loved them so much. So, here it is...

7 cups thinly sliced cucumbers

1 cup thinly sliced onions

2 cups sugar

1 cup white vinegar

1 tablespoon salt

1 teaspoon celery salt

Mix ingredients and cover. Store in refrigerator for at least

24 hours before serving.

Keeps at least 3 months in the refrigerator when covered.

Southern Green Beans

Once we had these, we had to go back out and get some more green beans to make another, double batch. They are so good! Green beans will never look the same again.

1 pound fresh green beans
4 teaspoons of beef bouillon (optional)
3 cups of water

1 cup of dry white wine
1 red onion, chopped
4-6 slices of uncooked bacon or turkey bacon, chopped into small pieces
Couple of glugs of olive oil
1 teaspoon of each: garlic, paprika, pepper, red pepper flakes (if you like some heat!)

Wash and chop off the stem of the green beans.
Place a pot or dutch oven on the stove and warm to medium heat.
Take the oil and pour it around the pan.
Add the bacon and cook until crispy, then add the onions and spices and cook until golden brown.
Add the water and wine, beef bouillon, if you are using it, and green beans.
Stir and cook on low heat for one hour so all the flavors meld together.

source: Inner Child Food

Watergate Salad {Pistachio Pineapple Delight}

source

The Denver Post, in the Empire Magazine of June 27, 1976 published a recipe for Watergate Salad. Watergate salad was a concoction thought up by a sous chef at the Watergate Hotel. It was then served at brunch on most weekends. Kraft Corporate Affairs, however, claims to have developed the recipe, but called it by another name. They said, "We developed the recipe for Pistachio Pineapple Delight. It was in 1975, the same year that pistachio pudding mix came out." Kraft, however, didn't refer to it as Watergate Salad until consumers started requesting the recipe for it under the name. (source)

I like this version, which uses whipping cream rather than Cool Whip.

1 pint whipping cream
¼ cup sugar
1 small box instant pistachio pudding
1(20 oz) can crushed pineapple, undrained
1 (15 oz) can fruit cocktail, drained
1 cup multi-colored marshmallows
1 cup coconut
½ cup chopped pecans or pistachios {optional}

Beat whipping cream and sugar in a large bowl until soft peaks form.
Add box of pistachio pudding and beat together.
Add remaining ingredients and stir well.

source: Comfy in the Kitchen