By HEATHER MCPHERSON The Orlando Sentinel

Making a grocery list tends to be the "Duh!" shopping tip during these tight times.
But savvy shoppers don't simply list ingredients as if it's a wish list.
They think in terms of meals, not items. This keeps the list focused on what you really need.
A secondary list posted near the pantry or inside a cupboard door will also help you avoid unnecessary purchases.
Fill this list with the items you have available. That way one quick look will eliminate frantic rummaging. Ditto for the refrigerator and freezer contents. (A white board is ideal for the
icebox.)
Too much work, you say? Not if it keeps your budget in check.
Management gurus have long identified making and updating lists as key success strategies.
As the head of your household, rethinking the list might be one of your best budget-
stretching tools.

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Recipes from some local folks

By BETH BENCE REINKE for Smart

Individual baked apple tarts
4 hard, tart baking apples, peeled & cut in half
1 cup sugar
1 cup water
3 tablespoons butter
1 sheet frozen puff pastry
4 oven-proof ramekins (4-5 inch diameter)
1 egg, beaten (optional)

Thaw puff pastry overnight in the refrigerator. Cut four circles to fit the top of each ramekin. Cover and return to refrigerator. For each of the four apples, leave one half intact. Slice other half into three equal sections.
In heavy-bottom sauce pan, cook sugar and water over medium high heat until thick and amber in color, but do not stir.Remove caramel from heat, add butter and stand back! The caramel is extremely hot, and the addition of the butter will cause it to bubble furiously.
Add ¼ cup of caramel to each ramekin. Place one apple half in each, core side down. Add remaining pieces, trying to stay level with the tops of the ramekins. Top each ramekin with puff pastry and press edges gently. Prick with fork. If desired, brush puff pastry with beaten egg.
Bake at 400 degrees 30-40 minutes until pastry is golden brown. Serve with remaining caramel if desired.
-- Mandi Scott, Springfield Township

Crowd-pleasing apple pie
3¾ cups flour
1½ teaspoons salt
¾ cup Crisco
3 eggs, lightly beaten
1/3 cup milk
8-9 cups assorted baking apples, peeled and sliced
1 cup sugar
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup corn flake crumbs
1 egg white, beaten
butter (optional)
Combine flour and salt in bowl. Cut in shortening until mixture resembles coarse crumbs. Add eggs and milk, and mix to form dough. Chill 20 minutes. Divide dough in half. Roll one half to fit the bottom and sides of a greased 15-inch-by-10-inch-by-1-inch baking pan. Arrange apples over crust. Dot with butter, if desired. Combine sugars, cinnamon, nutmeg and cornflake crumbs, and sprinkle over apples. Roll remaining dough to fit top of pan and place over apples. Seal edges and cut slits in top. Brush with egg white. Bake at 400 degrees for 15 minutes. Reduce heat to 350, and bake 25-30 minutes more until golden brown. Serves 16-20.
-- Kathy Rohrbaugh, Springfield Township

Apple-stuffed pork loin chops
4-6 boneless pork loin chops
salt and pepper
¼ cup sugar
¼ cup unsalted butter
½ cup onion, finely chopped
1 cup celery, finely chopped
1½ cups bread cubes
2 cups golden delicious apples, peeled and chopped
½ cup apple cider
1 egg, beaten
1 teaspoon poultry seasoning
Season chops with salt and pepper. Slice "pocket" in chops with small sharp knife, being careful not to cut all the way through. Combine sugar, apples and apple cider and set aside. Melt butter in skillet. Sauté celery and onion about 10 minutes. Stir in apple mixture, bread cubes, beaten egg and poultry seasoning. Cook gently about 2 minutes. Stuff pockets with filling. Sear chops in skillet about 2 minutes per side. Place chops in baking dish and cover with foil. Bake at 325 degrees for 45-60 minutes or to an internal temperature of 170 degrees. Serves 4-6.
-- David Velek, East Berlin

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