Apple Pockets

2 Golden Delicious Apples
2 Tbs. sugar
2 tsp. cinnamon
flour for dusting
1 Pkg. (7.5 oz.) refrigerated biscuits

Heat oven to 350 degrees. Peel apples; grate them into a medium bowl. In a small bowl, combine sugar and cinnamon. Stir half of cinnamon sugar into grated apples.

Roll each biscuit to about 5" circle. Spoon apple mixture onto circles. Fold circles over and pinch edges to make halfmoons. Place on baking sheet.

Brush pies with water and sprinkle with remaining cinnamon sugar. Bake 20 minutes. Makes 10 pies.

Scalloped Potatoes with Spinach and Nutmeg

1 TBSP butter
3 C chopped onions
2 - 10 oz packages of frozen leaf spinach, thawed, well drained

1-1/2 C whipping cream
3/4 C canned low salt chicken broth
3/4 C dry white wine
3 pounds russet potatoes (abt 6 large), peeled very thinly sliced
2 tsp ground nutmeg

1-1/2 cups grated cheddar cheese

Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 8 mins. Add spinach and cook until liquid evaporates, stirring occasionally, about 6 mins. Season with salt and pepper. Cool.

Preheat oven to 400 F. Buuter 13x9x2-inch glass baking dish. Mix cream, broth and wine in bowl. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Season with salt and pepper and 1/2 tsp nutmeg. Top with half of spinach mixture. Pour 1/3 of cream mixture over. Repeat layering with 1/3 of potatoes, salt, pepper, 1/2 tsp of nutmeg, remaining spinach mixture and 1/3 of cram mixture. Top with remaining 1/3 of potatoes, overlapping slightly. Season with salt, pepper, and 1/2 tsp of nutmeg. Pour remaining cream mixture over.

Bake potatoes 45 mins. Top with cheese. Sprinkle with 1/2 tsp of nutmeg. Bake until potatoes are tender, cheese is golden and liquid bubbles, about 45 minutes longer. Cool slightly; serve.