Recently we were invited to my son and daughter-in-law’s for supper and to have some time to play with our 9-month-old great-granddaughter, who was having a “sleepover” at their home. She is growing and happy, and we all feel very thankful. She was a preemie at birth, weighing in at 3 pounds, 12 ounces.

A recipe that I would like to share is an Apple Bread recipe that was served with our spaghetti supper. It was delicious. My daughter-in-law said that she made four loaves and froze three of them to enjoy later. Apple orchards all around the area are enjoying the “fruits of their labor” right now. What a great time to make and serve an apple treat.

Apple Bread

Ingredients

1 cup vegetable oil

4 eggs

2 cups sugar

2 teaspoons vanilla

3 cups flour

2 teaspoons salt

2 teaspoons soda

1 tablespoon cinnamon

2 cups apples, chopped

Instructions

Mix well the oil, sugar, eggs, and vanilla. Add dry ingredients and mix well. Fold in the apples. Pour batter into two greased loaf pans.

Topping

2 tablespoons butter, softened

2 teaspoons cinnamon

4 tablespoons flour

2 tablespoons sugar

Topping Instructions

Mix together the topping ingredients and sprinkle evenly over the bread pans of dough. Bake for 1 hour at 350 degrees.

Sweet and Sour Ham Balls

Turkey is traditional for Thanksgiving dinner, but sometimes I like to add a second choice of meat because not everyone in our family prefers turkey.

Ingredients

2 1/2 pounds ground ham

2 pounds lean pork

1 pound ground beef

3 beaten eggs

3 cups graham crackers, crushed

2 cups milk

1 can tomato soup

1/3 cup vinegar

1 cup brown sugar

1 tablespoon dry mustard

Instructions

Mix ham, pork, beef, eggs, graham crackers and milk. Form into balls (golf-ball sized). Place in a 9-by-13-inch pan. Mix soup, vinegar, brown sugar and mustard. Pour over balls. Bake at 350 degrees for 1 hour.

Note: This recipe can also be baked in loaf pans or made into smaller snack-size balls and served warm in a crock pot. They can be made the week ahead and placed in the freezer with the sweet and sour sauce poured over the balls after thawing and being baked.

Slow Cooker Stuffing

Ingredients

1 cup margarine

2 cups chopped onion

2 cups chopped celery

12 to 13 cups slightly dry bread cubes

1 teaspoon poultry seasoning

1 1/2 teaspoons salt

1 1/2 teaspoons sage

1/2 teaspoon pepper

3 ½ to 4 1/2 cups chicken or turkey broth

2 eggs, beaten

Instructions

Mix all ingredients together and place in a slow cooker. Cover. Cook on high for 45 minutes. Reduce heat to low and cook for 4 to 8 hours.

Cheesy Scalloped Corn

This is a family holiday favorite and it is so simple to make. I always double the recipe for our family.

Ingredients

1 can whole kernel corn, undrained

1 can cream-style corn

1 stick melted margarine

3 eggs, beaten

1 small carton sour cream with chives

1 cup grated cheddar cheese

1 package corn muffin mix

Instructions

Mix well, corn, margarine, eggs, sour cream and cheese. Add muffin mix and blend well. Bake for 35 minutes at 350 degrees in a greased, 9-by-12-inch glass baking dish.

*If doubling the recipe, bake for an hour. I cover the dish with foil for the last 15 minutes.

Loretta’s Tips

1. Use an ice cream dipper to make meatballs.

2. A large roast or turkey can be carved easily after it stands for 20 minutes.

3. The odor from baking salmon may be eliminated by squeezing lemon juice on both sides of each salmon steak or on the cut surface of the salmon. Let it stand in the refrigerator for one hour before cooking.

Loretta Krahling is a columnist with over 38 years of newspaper experience. If you have a favorite recipe you would like to share or if you have any questions, email them to Loretta at krahling93@gmail.com.