Savory Baked Apples (WW Quick SuccessCkbk , 1988, p.65)

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 263.6
  • Total Fat: 10.0 g
  • Cholesterol: 28.1 mg
  • Sodium: 545.0 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 7.4 g
  • Protein: 8.0 g

View full nutritional breakdown of Savory Baked Apples (WW Quick SuccessCkbk , 1988, p.65) calories by ingredient
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Introduction

11/2020 I found it impossible to locally locate Rome Beauty apples, so looked up a list of possible substitutes and decided on Honeycrisp, partially due to trying to find the size apple suggested in recipe.
The filling was a little too much for the apples, and I assume I need to work on coring skills and measured depth and width.

This has a wonderful sweet/sour taste! One apple is very filling.
The filling burned slightly -- next time i will try covering with foil halfway through.
Need a knife and fork to eat1
11/2020 I found it impossible to locally locate Rome Beauty apples, so looked up a list of possible substitutes and decided on Honeycrisp, partially due to trying to find the size apple suggested in recipe.
The filling was a little too much for the apples, and I assume I need to work on coring skills and measured depth and width.

This has a wonderful sweet/sour taste! One apple is very filling.
The filling burned slightly -- next time i will try covering with foil halfway through.
Need a knife and fork to eat1

Number of Servings: 2

Ingredients

    2 tsp Margarine, Stick, I Can't Believe it's not Butter, Original
    2 Tbsp finely chopped Onion - Yellow
    3 oz pork, ground 85/15
    2 Tbsp dark or gold Raisins
    1/4 cup rinsed and drained Sauerkraut, canned
    1 Tbsp Grey Poupon Country Dijon mustard
    1/4 tsp caraway seeds
    1/8 tsp Kosher Salt
    dash Black pepper
    2 6 oz Apple, Honeycrisp
    2 cups Water

Tips

Original:
2 teaspoons margarine
2 tablespoons finely chopped onion
3 ounces cooked ground pork or veal
1/4 cup rinsed and drained sauerkraut*
2 tablespoons dark or golden raisins, chopped
1 tablespoon country Dijon-style mustard
1/4 tsp caraway seed
1/8 tsp salt
dash pepper
2 Rome Beauty apples (6 ounces each)
2 cups water


Directions

Preheat oven to 400 degrees F. In 8-inch nonstick skillet melt margarine; add onion and saute over medium-high heat, stirring frequently, until tender, about 1 minute. Add remaining ingredients except apples and water and mix well to combine; cook until heated through, 1 to 2 minutes. Set aside.

Core apples, making a cavity about 1 1/2 inches in diameter and 1 1/2 inches deep; set apples upright in 8 x 8 x 2-inch baking pan.
Spoon half of meat mixture (about 1/4 cup) into each apple. Pour water into pan and bake until apples are tender and filling is browned, 30 - 35 minutes.
Serving Size: 2

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