Crunch Top Apple Pie

By: Amy McAllister

Pie Ingredients:

Dough for double 9-in pie crust
(Homemade, frozen, or refrigerated)
¾ c. sugar
1 T. Flour
1 t. cinnamon
Dash salt
3 ½ c. peeled, shopped cooking apples
16 oz apple sauce
1 T lemon juice
2 T. butter, chopped into small pieces

Crunch Topping Ingredients:

3 T. flour
1 T sugar
Dash salt
1 T. butter (room temp)


Pie Directions:
• Preheat oven to 425 deg.
• Line a 9-in pie pan with half of dough
• Combine sugar, flour, cinnamon, and salt in a bowl.
• Stir in apples, sauce and lemon juice.
• Spoon apple mix into pie pan an dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.

Crunch Directions:
• Combine flour, sugar and salt in a bowl.
• Using a for, cut butter into mix until crumbly.
• Sprinkle over top crust.
• Bake 10 min., then reduce to 350 and continue to bake for 45 min.

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Extremely Tender Pork Crock-pot Spareribs

By:Tamber McAllister

Ingredients:

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can tomatoes in Puree
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions:

· Separate ribs and cut in half so that they fit into the crock-pot.

· Mix All ingredients together and place in the crock-pot with ribs.

· Cook on Low for 6-8 Hours. These are so tender that I can’t keep them on the bone. It ends up being like shredded pork, but it is really good.

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Corn and Black Bean Salad

By: Amy McAllister

Ingredients:
12 ears corn
1 c. chopped cilantro
½ c. cider vinegar
1 c. olive oil
1 ½ t. salt
¼ t. pepper
3 cans black beans
3 jalapeno chilies, seeded and minced
1/3 c. chopped red onion


Directions:
• Heat 6 quarts of water.
• 2.Add corn and cook covered for 5 min.
• Drain and cut corn kernels.
• Wisk cilantro, vinegar, oil, salt and
• pepper.
• Add corn, beans, jalapenos, and onion.

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Summer Strawberry Salad

By: Tamber McAllister

Salad Ingredients:

1 bag baby leaf spinach

1 head of romaine lettuce

1 granny smith apple

1 red apple

1 ½ c. sliced strawberries

½ c. craisens

½ c. grated parmesan cheese

½ c. sugar almonds (or toffee almonds)

Dressing Ingredients:

2 T. lemon zest

2 T. lemon juice

2 t. mustard seed

½ c. sugar

1/3 c. olive oil or canola oil

Directions:

· Mix all salad ingredients except almonds.

· Wisk together dressing ingredients, pour over salad when ready to serve.

· Sprinkle almonds on the top.

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Cafe Rio Salad Dressing

Ingredients:

1 package buttermilk ranch dressing

(powder)

3 tomatillos

1 c. mayo

1 c. buttermilk

1 c. chopped cilantro

3 cloves garlic

1/8 t. cayenne

Directions:

· Mix all ingredients in the blender and chill.

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Famous Sugar-Lemon Crusted Salmon

By: Tim Covington

Ingredients:

4 lbs of Salmon

6 Lemons (zested)

¾ c. sugar

Directions:

· Zest Lemons and mix lemon zest with sugar.

· Place topping over Salmon the night before you cook it to let it marinade.

· Place in a Foil pouch and cook for about 20 minutes at 350 or on the grill until it flakes when poked with a fork.

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