2004 Recipe Contest Winners

Salads Category

Piña Colada Fruit Salad
Shirley Johnson, Warrens
1st Place 

2—8 oz. packages Pina Colada yogurt

6 cups unpeeled apple slices

20 oz. can chunk pineapples—drained

10 oz. jar maraschino cherries—cut in half

1 pear or nectarine—sliced

1 banana—sliced

In a large bowl combine all ingredients.  Refrigerate until serving.  Serves 6—8

Spinach Apple Salad
Pam Jordan, Milwaukee
2nd Place

3 Tbs. unsweetened applesauce

1 tsp. vegetable oil

1 1/2 cup apples—diced

1/4 cup raisins

2 cups fresh spinach—torn

3 Tbs. cider vinegar

1 tsp. sugar

1/2 cup sweet onion—chopped

1/4 cup toasted chopped pecans

2 cups romaine lettuce—torn

In a small bowl, combine applesauce, vinegar, oil and sugar; mix well.  Add apples, onion, pecans and raisins, toss lightly to coat.  Cover and let stand 10 minutes.  Just before serving, combine spinach and romaine in a large salad bowl; add apple mixture and toss. Serve immediately.

Toffee Bit Apple Pie
Mary Mack, Black River Falls
3rd Place

6 cups shredded cabbage

1 can—5 oz. evaporated milk

2 Tbs. sugar

1 tsp. celery seed

6 cups red Wisconsin apples—chopped

1/4 cup lemon juice

2 tsp. grated onion

1/4 tsp. salt (optional)

In large bowl, toss the cabbage and apples.  In a small bowl, combine the remaining ingredients.  Pour over cabbage and apple mixture and toss to coat.  Refrigerate until serving.  Serves 10.

Last Modified: October, 2004 Copyright © 1998 Wisconsin Apple Growers Association Click the apple to go home.