Michigan Recipes

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Apple-Cabbage Salad

1/2 cup vanilla low fat yogurt

2 tablespoons low fat mayonnaise

1/8 teaspoon salt

2 teaspoons celery seeds

3 tablespoons honey

1 tablespoon spicy brown mustard

3 cups shredded green cabbage

1 cup julienne-cut, peeled jicama (1 1/2 x 1/4-inch pieces)

4 cups diced red Michigan Apples

1. Combine yogurt, mayonnaise, salt, celery seeds, honey and mustard. Set aside.

2. In large mixing bowl, combine remaining ingredients. Add yogurt mixture, tossing until combined. Serve immediately. Yield: 8 servings.

Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome.

Variation: To omit jicama, add extra 1 cup shredded cabbage.

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1 pound chicken tenders or

1 pound boneless, skinless chicken breasts

1/4 cup orange marmalade

1 teaspoon cornstarch

1/4 teaspoon ginger

1/2 teaspoon minced garlic

1 cup unsweetened Michigan Applesauce

2 tablespoons sliced green onions

1. Wash and dry chicken. If using chicken breasts, cut each breast lengthwise into 4 pieces. Place in single layer in foil-lined 13 x 9 x 2-inch baking pan. Set aside.

2. In 1-quart saucepan, combine marmalade, cornstarch, ginger and garlic. Add Michigan Applesauce. Cook over medium heat, stirring constantly, until mixture starts to boil. Spread evenly over chicken.

3. Bake at 400^o F about 20 minutes or until chicken is tender and juices run clear. Garnish with green onions and serve hot over rice if desired

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3 cups all-purpose flour, divided

2 tablespoons brown sugar

1/4 teaspoon salt

2 teaspoons apple pie spice

1 package (1/4 oz.) active dry yeast

1 1/4 cups unsweetened Michigan applesauce

1/4 cup honey

2 tablespoons margarine

1 egg

1/2 cup raisins

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1/2 cup confectioners sugar

1 tablespoon milk

1. In large mixer bowl, combine 1 1/2 cups of the flour, sugar, salt, apple pie spice and yeast.

2. Heat applesauce, honey and margarine until very warm (120-130^o F). Add to flour mixture with egg, beating on low speed until combined. Beat 3 minutes longer, on medium speed, scraping bowl occasionally. Stir in remaining flour and raisins. Spread batter evenly in 9 x 5 x 3-inch loaf pan sprayed with no-stick cooking spray. Cover loosely with waxed paper and let rise about 1 hour or until double in bulk. Carefully remove paper.

3. Bake in 350^o F. oven about 40 minutes or until golden brown. Cool 10 minutes before removing from pan. Cool completely on wire rack. Frost with mixture of confectioners sugar and milk. Yield: 1 loaf, 16 slices.

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