Pork Apple Curry

¼ vegetable oil
2 cups chopped onion
2 tbsp grated ginger root
1 tbsp curry powder
2 cloves garlic, minced
Pinch cayenne pepper
2 lbs pork butt or boneless lamb cut into 1 inch pieces
3-4 cups tomato juice
2 cups sliced peeled apples
1 cup raisins

1. In a large saucepan, heat oil over medium heat. Add onions, ginger, curry, garlic and cayenne; cook for 10 minutes or until onions are softened.  Stir in pork or lamb; cook for 10-15 minutes or until browned.

2. Stir in 3 cups tomato juice. Bring to a boil. Reduce heat; simmer covered for 30 minutes. Stir in apples and raisins; simmer another 20 minutes or until meat is tender. Add extra tomato juice if sauce becomes too thick.

Apple and Raisin Brown Betty

6 large Granny Smith or Rome apples
3 tablespoons fresh lemon juice
2 cups coarse stale bread crumbs
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Grated peel of 1/2 orange
1 cup seedless dark raisins
1/2 cup boiling water
Heavy cream

1. Preheat the oven to 350 degrees. Butter a 2 1/2-quart casserole and set aside.

2. Peel and core the apples, slice thinly, sprinkle with 1 tablespoon of the lemon juice, and set aside.

3. Place the bread crumbs in a medium-size mixing bowl. In a small mixing bowl, combine the butter and remaining 2 tablespoons lemon juice, stir till well blended, pour over the bread crumbs, and mix well. In another small mixing bowl, combine the two sugars, cinnamon and orange peel and mix well.

4. Arrange a layer of apples over the bottom of the prepared casserole, sprinkle part of the raisins over the apples, spoon about one third of the bread crumb mixture over the top, and sprinkle part of the sugar mixture over the crumbs. Repeat till all the ingredients are used up, but before adding the final layer of crumbs, pour the boiling water over the top then add the remaining crumbs and sugar mixture.

5. Cover the casserole with aluminum foil and bake till the apples are soft, about 30 minutes. Uncover and continue to bake till the top is brown and crumbly, about 10 minutes. Serve warm with cream spooned over the top of each portion.

Makes 8 servings

Manhattan Irish Soda Bread

2 cups all-purpose flour, plus more for dusting
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons salt
1/4 cup (1/2 stick) cold butter, cut into small pieces
2 cups buttermilk
1/2 cup seedless dark raisins

1. Preheat the oven to 375 degrees. Butter a deep round or oval 2-quart casserole and set aside.

2. In a large mixing bowl, combine the two flours, baking soda, and salt, and stir till well blended. Add the butter and, using your fingertips, squeeze the flour and butter together till the texture resembles coarse meal. add the buttermilk and raisins and stir with a wooden spoon till well blended.

3. Transfer the dough to a lightly floured work surface, knead till smooth, 5 to 7 minutes, then form into a round loaf large enough to fit easily in the prepared casserole and place the loaf in the casserole. With a sharp knife, cut a 4-inch cross about 1/4 inch deep in the top of the dough, dust lightly with white flour, and bake till crusty brown and hollow-sounding when thumped, about 45 minutes. Let cool slightly, in the casserole, then transfer to a wire rack to cool completely. To serve, cut into thin wedges.

Makes 1 loaf; 6 servings

Spiced Oatmeal-Raisin Batter Bread

1 cup rolled oats (not quick-cooking kind)
1 cup hot milk
2 large eggs, beaten
6 tablespoons (3/4 stick) butter, melted
1/4 cup firmly packed light brown sugar
1/2 cup seedless dark raisins
2 to 2 1/2 cups all-purpose flour, as needed
2 teaspoon salt
1/4 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Butter a deep 1 1/2 quart casserole and set aside.

2. In a large mixing bowl, combine the oats and mil, stir and let stand till softened, about 10 minutes. Add the eggs, butter, brown sugar, and raisins and stir till well blended. Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture and stir till well blended and smooth, adding more flour as necessary for a firm consistency.

3. Scrape the batter into the prepared casserole and back till a straw inserted into the center comes out clean, about 1 hour. Let the bread cool slightly,then transfer toa wire rack to cool completely. To serve, cut into slices.

Makes 1 loaf; six servings

Spiced Noodle and Apple Pudding

1/2 pound wide egg noodles
2 medium-size apples, cored, and finely chopped
1 cup seedless golden raisins
1/2 cup sour cream
2 large eggs, beaten
1/2 cup (1/2 stick) butter, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and black pepper to taste

1. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

2. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl. Add all the remaining ingredients to the noodles and toss till well blended.

3. Scrape the mixture into the prepared casserole and bake till the top is crisp and nicely browned, about 45 minutes.