Dutch Apple Salad Food

DUTCH APPLE SALAD

Dutch Apple Salad image

There's plenty of crunch in this refreshing salad that's perfect for autumn when apples are ripe for the picking. The simple milk and sugar dressing allows the fruit and veggie flavors to shine. You could use vanilla yogurt in place of the cooked dressing. -Shirley Joan Helfenbein, Lapeer, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons all-purpose flour
1 tablespoon sugar
1 cup whole milk
1 egg
2 large Golden Delicious apples, chopped
2 large Red Delicious apples, chopped
1/2 cup finely chopped celery
1/2 cup seedless red grapes, quartered
1/2 cup chopped walnuts, toasted

Steps:

In a small heavy saucepan, combine the flour and sugar. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Transfer to a small bowl. Cool to room temperature without stirring. Cover surface of salad dressing with waxed paper; refrigerate until cooled., Just before serving, combine the apples and celery in a large salad bowl. Drizzle with dressing; gently toss to coat. Sprinkle with grapes and walnuts.

Nutrition Facts :

DUTCH APPLE SALAD

Dutch Apple Salad image

This is one of the Zaar recipes that I adopted. Thanks a bunch to Julesong for her suggestions in helping me edit the recipe! Note: to make this salad low carb, substitute jicama for the apples and turnips for the potatoes.

Provided by Dreamgoddess

Categories Potato

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/3 cups ham, diced and cooked
2 granny smith apples, peeled, cored and chopped
3/4 cup potato, diced and cooked
2 hard-boiled eggs, chopped
3 small dill pickles, chopped (about 1/4 c)
1/3 cup buttermilk dressing or 1/3 cup feta cheese dressing
1 teaspoon minced onion
lettuce leaf, to garnish
paprika, to garnish

Steps:

Combine ingredients and serve on lettuce leaves.
Garnish with paprika.

DUTCH APPLE BARS

Dutch Apple Bars image

Tastes like Dutch Apple Pie on a shortbread crust. This is a professionally tested recipe, but be advised that there is much variation between individual ovens, and therefore baking times, temps are a guideline. Please watch your product carefully to guard against over baking as happened below.

Provided by Lezlie

Categories Bar Cookie

Time 1h5m

Yield 16 bars

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/3 cup sugar
1/2 cup butter or 1/2 cup margarine
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 1/2 cups thinly sliced peeled tart cooking apples
2/3 cup flour
1/2 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine

Steps:

Preheat oven to 350.
Mixe one cup flour and 1/3 cup sugar in mixing bowl.
Cut in butter, using pastry blener or crisscrossing 2 knives, until crumbly.
Press in ungreased square baking pan, 9 x9 inches.
Bake 25 minutes.
Mix 1/3 cup sugar, 2 tbsp flour and cinnamon in a small bowl.
Stir in apples to coat.
Spoon over baked layer.
Sprinkle with crumb topping.
Bake 35- 40 minutes or until topping is light brown and apples are tender.
Cool completely.
For bars cut into 4 x 4 rows.

DUTCH APPLE PIE

Dutch Apple Pie image

This pie is baked in a brown grocery sack. It is so delicious.

Provided by Barbara Caple

Categories World Cuisine Recipes European Dutch

Yield 8

Number Of Ingredients 9

Ingredients

5 large Granny Smith apples - peeled, cored and sliced
½ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
2 tablespoons lemon juice
½ cup white sugar
½ cup all-purpose flour
½ cup butter
1 recipe pastry for a 9 inch single crust pie

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.

Nutrition Facts : Calories 407.3 calories, Carbohydrate 59.6 g, Cholesterol 30.5 mg, Fat 19.1 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 9.2 g, Sodium 200.2 mg, Sugar 38.8 g

DUTCH POTATO SALAD (HUZAREN SALADE)

Dutch Potato Salad (Huzaren Salade) image

This is a really basic, simple, and easy-to-make traditional potato salad from Holland. Great recipe to finish up corned beef and potato leftovers! It's hearty and savory with a zesty sweet tang to it. Normally served for parties but can be served as a side dish for lunch or appetizer. Serve with fresh white or brown bread rolls.

Provided by lysis

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 15

Ingredients

¾ cup mayonnaise
3 tablespoons ketchup
2 tablespoons warm water
1 tablespoon apple cider vinegar
½ cup pickled gherkins, chopped
½ cup marinated cocktail onions, cut in half
¾ cup diced Granny Smith apple
½ cup carrot, shredded
1 ½ cups canned corned beef, shredded
2 cups coarsely mashed potatoes
1 pinch salt and ground black pepper to taste
½ cup cucumber, halved and thinly sliced
½ cup cherry tomatoes, halved
4 hard-cooked eggs, sliced
2 tablespoons mayonnaise

Steps:

Combine 3/4 cup mayonnaise, ketchup, warm water, and vinegar in a large bowl and mix well. Stir in chopped gherkins, cocktail onions, diced apple, and shredded carrot. Add corned beef, mashed potatoes, and salt and pepper to taste; mix well.
Form the potato salad on a plate as a loaf or a round mound. Garnish with slices of cucumber, halved cherry tomatoes, and slices of egg. Decorate with swirls or wavy lines of mayonnaise to add a little flair (see Cook's Note). Chill for at least 2 hours to allow the flavors to blend.

Nutrition Facts : Calories 408.7 calories, Carbohydrate 22.4 g, Cholesterol 172.1 mg, Fat 31.2 g, Fiber 2 g, Protein 11.6 g, SaturatedFat 5.7 g, Sodium 830.8 mg, Sugar 5.5 g

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