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[nverland]

Corn Rice Casserole

1 cup chopped celery
1 cup chopped onion
3/4 tablespoon butter, melted
2 cups cooked regular rice
1 (16 oz) can whole kernel white corn, drained
1/4 cup slivered almonds
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients; spoon into a 2 quart casserole.

Bake, uncovered, at 350 degrees for 1 hour.


Apple Raspberry Crumb Pie
Serves 8.

1 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest
6 tablespoons butter or margarine
1/2 cup chopped walnuts or pecans
4-5 cups peeled and sliced
Apples, such as Jonathan, Melrose, Fuji or Paula Red
1 1/2 cups fresh or frozen black raspberries
3/4 cup sugar
4 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1 9-inch prepared crust

Preheat oven to 350 F.

For the topping, combine flour, brown sugar, cinnamon and lemon zest.
Add butter to make crumbly consistency.
Add chopped nuts and set mixture aside.

For the filling, combine fruit and sprinkle with sugar, flour, cinnamon and cloves. Place into pie shell. Cover with crumb topping.

Bake for one hour on a cookie sheet, until apples are tender.