Your Soul Food Lovers' Newsletter

Happy Autumn!!

Volume #024

Special Holiday Newsletter from Your Soul Food Advisor

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Welcome Important Friends
What’s New!
Feature Article: All About Apples br> Great Apple Recipes
Apple Facts
Cassandra’s Apple Tips
Soul Food Care Package
Soul Food Resource Center (New)
Link to Your Gift: New Trends in Soul Food Cooking



Hey Soul Food Lovers! Thank you for joining us. We invite you to send comments, suggestions, and ideas on what you would like to see in this newsletter.

Please feel free to take our reader’s poll. This poll gives us insight into the kind of information you want to see in this newsletter. So please take some time from your busy schedule to let us know what you want us to cover. No need to include your name. Visit the new Soul Food Resource Center (in this newsletter) for the Reader’s Poll link.

Also, if you have recipes or cooking stories from the kitchen you want to share, please feel free to do so. Send them directly to me at

Again, welcome, sit back, relax, and enjoy this newsletter.


The new Soul Food Lovers’ Cookbooks have arrived. The cookbooks are selling fast, so get your copy today!
Soul Food Cookbook

Read the latest book review for Soul Food Lovers’Cookbook
Book Review


Feature Article-
All About Apples

By Cassandra Harrell

Apples are one of those fruits that goes well in many dishes. From salads, meats, vegetables, cabbage and potatoes, or baked in desserts.

Many recipes call for baking, eating raw or tart apples. What’s your favorite way to eat apples? My favorite for eating raw apples are Golden Delicious. I especially enjoy the sweet flavor those apples bring. When used in baking Golden Delicious seem to keep their shape better than most, while Granny Smith will become mushy if used by themselves.

While apples are considered American favorite fruit, apples seem to go with many popular dishes including, apple pie, baked apples, fresh salads, or just eaten as a low calorie snack. Check out these great apple recipes below.



2 (3/4 inch thick) boneless pork loin chops
2 teaspoons vegetable oil
3/4 cup water
1 tablespoon butter or margarine
1 small tart green apple, cored and chopped
2 tablespoons raisins
1 1/2 cups crushed chicken stuffing mix
2/3 cup condensed cream of mushroom soup, undiluted

In a skillet, brown meat in oil for about 5 minutes on each side. In a saucepan, combine the water, butter, apple and raisins; bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork.

Transfer to a greased shallow 1-qt. baking dish. Top with meat. Spoon soup over meat and stuffing. Cover and bake at 350 degrees F for 30-35 minutes or until a meat thermometer inserted into pork chops reads 160 degrees F.

2 pounds Italian sausage
3/4 cup packed brown sugar
1 cup chunky applesauce
1 onion, chopped

Preheat oven to 325 degrees F (165 degrees C).

In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces.

In a small casserole dish, combine sausage, brown sugar, applesauce, and onion. Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling.

2 cups farfalle (bow tie) pasta
2 cups cubed cooked ham
2 apples, cored and sliced with peel
1 cup pineapple preserves
1 cup apple jelly
1/2 cup prepared horseradish
1 1/2 teaspoons dry mustard
1 teaspoon ground black pepper
8 ounces mixed salad greens

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run under cold water. Transfer to a large bowl with ham and apples and set aside.

In a small bowl, whisk together the preserves, apple jelly, horseradish, mustard and black pepper. Pour over the ham/pasta mixture and toss to combine.

Cover and refrigerate salad for 30 minutes. When ready to serve, place mixed salad greens on 4 plates and arrange ham salad on top.

4 tart green apples, cored and chopped
1/4 cup blanched slivered almonds, toasted
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt

In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

1 recipe pastry for a 9 inch double crust pie
3/4 cup white sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples - peeled, cored and sliced
2 tablespoons butter

Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.

In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.

Dot apples with butter or margarine. Cover with top crust. Seal edges and cut steam vents in top.

Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

2 medium apples - unpeeled, cored, and cut into chunks
1 (8 ounce) can pineapple chunks, undrained
1/2 cup seedless grapes
1/2 cup orange juice
1 tablespoon butter, cubed
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F (175 degrees C). Place apples, pineapple chunks with juice, grapes, and orange juice in a medium baking dish. Sprinkle with cinnamon, dot with butter pieces, and cover.

Bake in the preheated oven for 25 minutes, or until apples are tender. Serve hot.

Apple recipes are from All Recipes



The science of apple growing is called pomology. Apple trees take four to five years to produce their first fruit.

The crabapple is the only apple native to North America Apples come in all shades of reds, greens, yellows.

Two pounds of apples make one 9-inch pie.

Apples are fat, sodium, and cholesterol free. A medium apple is about 80 calories. Apples are a great source of the fiber pectin. Actually one apple has five grams of fiber.

Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each. 25 percent of an apple's volume is air. That is why they float.

Apple varieties range in size from a little larger than a cherry to as large as a grapefruit.

Europeans eat about 46 pounds of apples annually. The average size of a United States orchard is 50 acres.

Apples are a member of the rose family. The largest apple picked weighed three pounds.

Information about apples was provided by the Urban Programs Resource Network at the University of Illinois.



· For baking, Rome Beauty, Northern Spy, and York Imperial are normally used.

· For eating as a snack, Red and Golden Delicious, McIntosh and Granny Smith are good choices.

· When purchasing apples, look for firm crisp and well-colored apples. When picking apples, make sure they have matured so they will have a good flavor and texture.

· Avoid over ripped apples and apples that are bruised in several areas or have discoloration and are soft to the touch.

· Fresh apples should be stored in a cool dry place or to help them last longer, store in the refrigerate.

· To keep sliced or chopped apples from darkening, toss with a little lemon or orange juice. This helps them hold their natural look and flavor.

Watch for more exciting cooking tips!



Newsletter Subscribers receive an automatic entry into our monthly contest for a chance to win a Soul Food Care Package. This package is loaded with soul food goodies, cooking gadgets, soul food recipes, cooking tips, and a personalized letter from me---Your Soul Food Advisor. So please tell everyone about this offer. Good Luck!

Soul Food Lovers' Newsletter



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As promised, here is your gift for subscribing - New Trends in Soul Food cooking. The report is password protected. The password is ??????????.

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Cassandra Harrell is an avid soul food lover and the author of the new Soul Food Lovers’ Cookbook with 250 easy-to-follow soul food and southern recipes from three generations of Southern cooks. Throughout the cookbook you’re find helpful cooking tips and fun recipe stories about the dish.

Cassandra Harrell
Editor & Soul Food Advisor
(c) copyright 2008 Soul Food Advisor