Valley Rewind: Fall harvest
In this undated photo from the Swannanoa Valley Museum & History Center, an apple house in Black Mountain appears to be guarded by a pet dog. This month the museum is celebrating the fall harvest and home-cooked meals by sharing local recipes collected by Mrs. Ruby Brown Begley, published in her 2003 book: “Treasured Recipes of the Swannanoa Valley.” This week’s recipe: Autumn Apple Salad, contributed by Mary Hemphill and Ruth Bush.
Ingredients: 1 (20 oz) can crushed pineapple (undrained), ⅔ c. sugar, 1 (3 oz) package lemon Jell-O, 1 (8 oz) package cream cheese, softened, 1 c. diced unpeeled apple, ½ to 1 c. chopped nuts, 1 c. chopped celery, 1 c. whipped topping. Instructions: In a saucepan, combine pineapple and sugar. Bring to a boil and boil for 3 minutes. Add Jell-O. Stir until dissolved. Add cream cheese. Stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into 9-inch square baking dish. Chill until firm. Cut into squares and serve on lettuce leaves. Makes 9-12 servings. If you try out this recipe, tell the museum about it! Send your thoughts and pictures to email@example.com and the museum will share your experience in its social media.