Many thanks to Judy in Buffalo for her January 10th contribution, Baked Eggplant and Mushrooms. This dish is very easy to prepare. I brought it to my son's house yesterday. He was out of town. D-I-L is a dainty, healthy (beautifully thin) eater. This is a healthy, I imagine low-cal dish. D-I-L LOVED the meal. We put it over thin spaghetti. Our triplet granddaughters (3 yrs. old) devoured the pasta, sans veggies. DH, D-I-L, and I devoured the combined pasta and veggies. Thanks again, Judy!
Mary Kay in Manasquan, NJ

Apple Streusel

1 cup cold butter
2 cups all purpose flour
1 cup sour cream
1/4 tsp. salt

Filling:
2 cups dry crumbs
1/4 cup butter or margarine, melted
4 medium apples, peeled and chopped (golden delicious)
2 cups sugar
1 cup raisins
1/2 cup chopped pecans (optional)
2 tsp. ground cinnamon
confectioners sugar

In medium bowl, cut butter into flour until it resembles coarse crumbs. Add sour cream and salt; mix well. Shape into a ball, cover and refrigerate overnight.

Filling:
Combine crumbs and butter; add apples, sugar, raisins, pecans and cinnamon; mix well and set aside. Divide dough into thirds. Turn onto a floured board. Roll each piece into a 15x12 inch rectangle. Spoon filling evenly onto the dough. Spread to within an inch of edge. Roll up from long side and pinch ends and seam to seal it. Place seam side down on ungreased baking sheet. Bake at 350° 55-60 minutes until light brown. Cool completely on a wire rack. Dust with confectioners sugar.
JL in South Jersey

http://www.nancyskitchen