Apple Sausage Breakfast

Submitted by Mrs. David Kline, Sugarcreek, Ohio

2lbs. lean bulk sausage	1/4 cup milk
1/2 cup minced onion	Scrambled eggs
2 large beaten eggs	Cheese sauce
1 apple, cored and grated
1 1/2 cups crushed Ritz crackers

Line a 2-1/2 quart ring mold with plastic wrap. Combine all ingredients; mix well and press firmly into mold. Chill several hours or overnight. Unmold, removing plastic wrap and discard. Place sausage ring onto a jelly-roll pan. Bake at 350° for one hour. Transfer onto a serving platter; fill the ring with scrambled eggs and top with a cheese sauce, if desired. Makes 8 servings.

Caramel Apple Bread Pudding

submitted by Roger Ferguson, Findlay, Ohio

8 cups stale French or Italian bread, cut in pieces	1 teaspoon vanilla
3 1/2 cups milk	1 teaspoon cinnamon
6 tbsp butter or margarine	4 cups apples, cored and diced
4 eggs	1 small jar caramel ice cream topping
3/4 cup brown sugar	1/2 cup chopped cashews

Preheat oven to 350°. In a small saucepan, heat milk. Spray a 9x13-inch baking dish with non-stick vegetable spray. Place break pieces into the baking dish and pour over heated milk. Mix until bread absorbs milk; set aside. In a medium mixing bowl, cream butter and sugar. Add eggs, vanilla and cinnamon and beat until fluffy. Stir in apples and add to bread mixture. Bake for one hour until golden brown. Pour carmel sauce over baked bread pudding and sprinkle with chopped cashews. Serve warm with ice cream or whipped topping. Serves 10-12.

Holiday Fruit Salsa with Sweet Tortilla Chips

submitted by Tammy Jamison, Arcanum, Ohio

2 limes	2 lg. ripe apricots unpeeled and finely chopped
2 tablespoons sugar	1 cup dark sweet cherries, stems removed, pit and chop finely
2 red or yellow delicious apples, unpeeled and chopped	1 cup seedless green grapes, finely chopped
2 large ripe peaches, unpeeled and finely chopped	2 large ripe red or purple plums, unpeeled and finely chopped

Just before serving, prepare salsa: Grate 1/2 teaspoon lime peel and squeeze 2 tablespoons lime juice. Add sugar and chopped fruits to lime peels and lime juice. Makes about 7 cups.

Sweet Tortilla Chips:

8 (about 8 inch) flour tortillas	2 tablespoons sugar
2 tablespoons butter, melted	1/4 teaspoon cinnamon

Preheat oven to 375°. Brush one side of all tortillas with butter. Combine sugar and cinnamon. Sprinkle 1 side of each tortilla with sugar and cinnamon . Stack tortillas and cut into 6 wedges, making 48 wedges total. Arrange wedges sugar side up in single layer on 4 cookie sheets. Bake chips 10 to 12 minutes or until golden brown. Store chips in a tightly covered container up to one week.

Turkey Waldorf Wraps

submitted by Sherry D. Bowers, Laurelville, Ohio

12 soft tortillas (white or whole-grain)	2 cups chopped, unpeeled apples, Melrose or Gala
1/2 cup reduced-fat mayonnaise	3/4 cup chopped celery
12 slices deli smoked turkey	3/4 cup raisins
leaf lettuce

Spread 1/2 tbsp of mayonnaise evenly over each tortilla. Add 1 slice of turkey, 3 tbsp apple, 1tbsp celery, 1tbsp 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.