COOK'S CORNER; GOOD OL' COMFORT FOODS.

Byline: Natalie Haughton Cook's Corner

When the call went out from Linda DeMarco for apple turnovers made from scratch without filo dough, a couple of readers sent along variations on the theme. Mary Lee Craft shares an apple dumpling recipe. She views apple turnovers and apple dumplings as more or less the same. Jo Zammit shares another rendition.

OLD-TIME APPLE DUMPLINGS

(Shared by Mary Lee Craft, Valley Glen)

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

2/3 cup milk plus additional for brushing dough

6 baking apples

1/3 cup sugar

1/4 teaspoon ground cinnamon

1 tablespoon butter OR margarine

Sweet Sour Sauce (recipe follows) OR Whipped cream (optional)

Sift together flour, baking powder and salt in a bowl; cut in shortening until crumbs form. Stir in 2/3 cup milk; mix until soft dough is formed.

Turn out onto lightly floured surface. Knead lightly. Roll to 1/8-inch thickness. Cut into 6 squares.

Core and pare apples. Place 1 on each square. Combine sugar and cinnamon; sprinkle in center of each apple. Add 1/2 teaspoon butter to each.

Moisten edges of dough; press corners together over apples. Brush with milk. Place in greased 13x9x2-inch baking pan.

Bake in preheated 350-degree oven 30 minutes or until crust is golden and apples are tender. Serve with Sweet Sour Sauce or whipped cream. Makes 6 dumplings.

SWEET SOUR SAUCE

1/3 cup flour

1 cup sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 cups water

1/3 cup vinegar

1/3 cup butter OR margarine

Combine flour, sugar, cinnamon and nutmeg in a saucepan. Stir in water, vinegar and butter. Cook over low heat, stirring constantly, until thickened. Remove from heat. Serve warm sauce over warm apple dumplings.

APPLE TURNOVERS

(Shared by Jo Zammit, Burbank)

Roll out Pastry Dough (recipe follows) into rounds about the size of a large saucer.

On 1/2 of EACH round, arrange thin slices of apples. Sprinkle with a mixture of sugar, cinnamon and a little salt. Dot with butter.

Moisten rim of pastry with water. Fold over uncovered half of pastry and press edges together with a fork. Prick top.

Bake on a baking sheet in preheated 400-degree oven about 20 minutes or until apples are tender.

PASTRY DOUGH

2 cups flour

3/4 teaspoon salt

2/3 cup solid vegetable shortening

Water

Mix and sift flour and salt. Cut in shortening with a knife. Add only water enough to hold ingredients together. Do not knead.

From ``The American Family Cook book.''

SHEPHERD'S PIE

Ruth Nebron sent along the following two Meatless Shepherd's Pie recipes for Frances Siegel of Tarzana.

The first version is satisfying, thanks to the meaty portabello mushrooms used for the filling. It's from fabfood.com.

The second recipe, from Allrecipes.com, takes a while to prepare but is worth the effort, according to a note on the recipe. Take your pick and enjoy.

MEATLESS SHEPHERD'S PIE

(Shared by Ruth Nebron, Valley Glen)

5 cups garlic mashed potatoes (OR any other flavor mashed potatoes you'd like OR even plain mashed potatoes for purists)

1 sweet onion, such as Vidalia OR regular

3 cloves garlic, minced OR pressed

3 tablespoons butter

2 portabello mushrooms, sliced

2/3 cup green peas, fresh OR frozen

1 1/2 cups red wine

Water

1/4 cup tomato paste

1 teaspoon basil

1 tablespoon balsamic vinegar

Cook onions in a large skillet. Reduce heat; add garlic and stir about 1 minute. Add butter and mushrooms; cook 3 to 4 minutes. Add peas, red wine and 1 1/2 cups water (or you can use beef, chicken or vegetable broth). Stir in tomato paste and simmer about 15 minutes. Stir in basil and balsamic vinegar. Remove from heat.

Using your fingers, press 3 cups mashed potatoes into bottom and up sides of an 8x12-inch baking dish (or into 6 smaller individual baking dishes). Spoon mushroom mixture into baking dish(es). Carefully, cover top(s) with remaining 2 cups mashed potatoes.

Bake in preheated 425-degree 15 minutes or until tops are beginning to brown and hot throughout. Makes 6 servings.

VEGETARIAN SHEPHERD'S PIE

(Shared by Ruth Nebron, Valley Glen)

5 medium russet potatoes, peeled and cut into thirds

Water

4 tablespoons butter

1 1/2 teaspoons salt

2 cups warm whole OR low-fat milk

1/2 cup kasha

2/3 cup bulgur

2 cups chopped onions

2 cloves garlic, minced

2 carrots, sliced

2 cups sliced mushrooms

1 1/2 tablespoons all-purpose flour

1 cup frozen OR fresh blanched corn kernels

3 tablespoons chopped, fresh parsley

Ground black pepper

Gently boil potatoes in a large pot of water 20 minutes OR until tender. Drain and return to pot. Mash potatoes with 2 tablespoons butter, 3/4 teaspoon salt and 1/2 cup milk until fairly smooth. Set aside.

In a a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat and simmer, uncovered, 15 minutes. Add 1 1/2 cups more water and bring to a boil. Add bulgur, cover; remove from heat. Let stand 10 minutes.

In a large saucepan, melt remaining 2 tablespoons butter over medium heat. Add onions, garlic and carrots; saute until onions soften.

Add mushrooms; cook and stir 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly 2 minutes or until flour starts to brown.

Pour remaining 1 1/2 cups milk over vegetables and increase heat to high. Stir with a whisk until sauce is smooth. Reduce heat and simmer 5 minutes. Stir in corn, remaining 1/4 teaspoon salt and black pepper to taste.

Mix together vegetable mixture and kasha mixture in a large bowl. Spoon into a buttered 10-inch pie pan and top with mashed potatoes.

Bake in preheated 400-degree oven 20 to 25 minutes or until hot throughout. Makes 4 to 6 servings.

CAN YOU HELP?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

--Does anyone have a recipe for Tapioca Pie and crust similar to the one served at the Daily Grill? The pie recently returned to the menu - at the request of patrons - after a long absence. I'd appreciate any help.

- Suzie Kirchner

Northridge

--I am looking for a recipe for a Tres Leche (three milk) Cake like the one you can buy at Mexican bakeries. It's a moist white cake (with a spongecake texture) with a whipped cream frosting. Does anyone have such a recipe?

- Sue Mullins

Palmdale