Apple Pie with Crumb Topping

Ingredients:

1 (9 inch) pie shell
6 cups thinly sliced apples (about 5 apples, peeled)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter

Directions:

Preheat oven to 375.
Place sliced apples in a large bowl.
In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg.
Sprinkle mixture over apples. Toss until apples are evenly coated.
Spoon mixture into pastry shell.
In a small bowl mix together 1/2 cup flour and brown sugar.
Cut in butter or margarine until mixture is crumbly.
Sprinkle mixture over apple filling. C
over top loosely with aluminum foil.
Bake in preheated oven for 25 minutes.
Remove foil and bake an additional 25 to 30 minutes, until top is golden brown.


Let cool completely to avoid runniness

From Apple Crumb Pie by Jackie Smith

Pasta Primavera

Ingredients:

Little less than half a box of rotini or similar
1/2 a yellow squash
1/2 a zucchini
2-3 carrots
1/4 green pepper
bunch of green onions
half a bulb of garlic, chopped
whatever other green veggies are available (string beans, peas, asparagus, etc)

some skim milk (1.5 cups, maybe? just eyeballed)
1/2 stick of butter
few tablespoons of flour
several tablespoons Parmesan cheese
Italian spices

Directions:
Slice veggies into bite-sized chunks roughly the length of the pasta.
Start water boiling.
Saute little more than half the garlic in a large pan.
Add veggies, keeping heat low and stirring frequently so stay firm.
When vegetables are within 8 minutes of being done, add pasta to water and start cooking cream sauce.
Use some of the butter to saute remaining garlic in a sauce pan, being sure to avoid too much browning.
Mix milk, flour, remaining butter, Parmesan and Italian seasonings in bowl, and add to saucepan, stirring constantly to avoid clumping, but allowing time for sauce to thicken. If too thick, add milk, too thin add flour.
Strain pasta then transfer to large bowl.
Add veggies, and toss with cream sauce.

Can add grilled chicken or sausage to pasta.

Ham, Bacon, and Swiss Quiche

Ingredients:

1 (9 inch) pastry shell (use the frozen 2-pack kind rather than the thin pie crusts)
About a large handful/little less than half a normal-sized hamsteak of diced ham(1 cup)
a few strips of bacon, crumbled
A handful and a half of shredded swiss or cheddar (1 cup), plus some more to sprinkle on top of quiche
About a teaspoon of chopped onions? like a quarter-sized area of onions
2 eggs
1 cup skim milk
bit of black pepper (bit of salt if make a meat-free or turkey version).
(Can add veggies, different meat, etc)

Directions:
Preheat oven to 400
Line unpricked pastry shells with a double thickness of heavy-duty foil.
Bake at 400 for 5 minutes. Remove foil; bake 5 minutes longer. (Experiment w/ avoiding air bubbles)
Turn oven down to 375
Add ham, bacon, cheese and onion to the shells, evenly distributed.
In a bowl, whisk eggs, milk, and pepper.
Pour into shell, pushing down any bits of ingredients not covered.
Sprinkle bit of cheese on top.
Cover edges with foil and bake at 375 for 35 minutes or until a knife inserted near the center comes out clean - don't over cook on first day, since needs to be reheated.
Let stand for 5-10 minutes before cutting.

Time: bit more than an hour start to finish, but long cooking time.

Good w/ mesclun salad with radishes, cucumber, goat cheese and walnuts.

Reheating: 15 minutes at 375.

Modified from Ham-N-Cheese Quiche by Christena Palmer