Turkey Waldorf Wraps
Sherry D. Bowers, Laurelville, Ohio
12 soft tortillas (white or whole-grain)
1/2 cup reduced-fat mayonnaise
12 slices deli smoked turkey
2 cups chopped unpeeled OHIO apples, Melrose or Gala
¾ cup chopped celery
¾ cup raisins
Spread 1/2 tablespoon of mayonnaise evenly over each tortilla. Add 1 slice of turkey, 3 tablespoons apple, 1 tablespoon celery, 1 tablespoon raisins, and a leaf of lettuce to each tortilla. Fold in half or roll each tortilla. Cover with plastic wrap and refrigerate. Makes 6 servings.
Hearty & Healthy Waldorf Salad
Francine K. Crist, Canton, Ohio
2 large OHIO Red Delicious or Gala apples, cored and chopped
1 ½ cups diced baked ham
1 ½ cups shredded Gouda cheese
1 cup chopped celery
1 cup chopped pitted dates
1 small jar chopped pimiento, rinsed and drained
½ cup toasted pecans or walnuts
1/2 cup low fat mayonnaise or salad dressing
1/4 cup orange juice
1 tablespoon honey
Combine all salad ingredients in a large bowl. Whisk together dressing ingredients until well blended. Pour enough dressing over salad to moisten. Toss gently.
Arrange salad on lettuce leaves. Garnish with additional toasted nuts, if desired. Serve immediately. Serves 4-6.
Creamy Chicken and Apples Extraordinare
Linda Hall, Findlay, Ohio
4-6 boneless, skinless chicken breasts
6 tablespoons flour, divided
1 ½ teaspoons garlic salt
½ teaspoon black pepper
1 tablespoon vegetable oil
½ cup chopped onion
1 cup chicken broth, divided
½ cup apple cider
3 OHIO McIntosh or Winesap apples, cored and chopped
½ teaspoon dried rosemary
½ teaspoon dried thyme
¼ cup sour cream
In a medium bowl, combine garlic salt, black pepper and 4 tablespoons flour. Dredge chicken breasts on both sides. Heat the olive oil in an oven-proof skillet, casserole or Dutch oven. Brown dredged chicken on both sides. Remove from pan. Add chopped onion and sauté to soften. Add ½ cup broth and the cider, stirring to loosen any brown bits. Add the rosemary, thyme and apples. Return the browned chicken to the pan. Cover and place in a preheated oven at 375 degrees for 30 minutes or until the chicken is thoroughly cooked.
Whisk the remaining 2 tablespoons of flour into the remaining ½ cup chicken broth. Remove the dish from the oven and place on the stovetop. Remove the chicken breasts to a platter and cover to keep warm. Bring the cooking liquids to a brisk boil and whisk in the flour/broth mixture. Boil 3 minutes, stirring constantly. Remove from heat and whisk in the sour cream. Spoon the sauce over the chicken and serve. Makes 6 servings.