B6—Lancaster Farming, Saturday, September 10,1983
Bone On The Range flj|
Whet Their Appetites with Apples
Apples are grown in 34 of the 50
states. Their popularity arises
from the fact that the crunchy fruit
is good all by itself or whipped into
a myriad of other dishes.
There is nothing like the aroma
of a just-baked apple pie or the
sweet smoothness of homemade
applesauce.
And remember the old saying
that an apple a day keeps the
doctor away. As cold season ap
proaches, the vitamin C abundant
in apples is a real plus.
APPLE POTATO SALAD
2 tablespoons lemon juice
Boz. sour cream
2 teaspoons minced dill
1 teaspoon salt
pepper to taste
1 cup diced potatoes, cooked
1/2 cup diced celery
I onion diced finely
3 cups diced apples
Mix together first five
ingredients. Wash, dry and peel
apples - dice and add to sour cream
mixture. Add potatoes, celery and
onions. Cover and chill. Just before
serving, sprinkle with pepper.
Mrs. Charles Wlngert
State College
Cook’s
Question
Comer
ANSWER - In response to a request for pickled cherry
peppers, Mrs. James P. McConnell, Blairsville R 2, sent us
this recipe.
Sweet Peppers, Oil and Vinegar
1 clove garlic
1 teaspoon salt
IV2 teaspoon oil
Put ingredients in a quart jar. Wash cherry peppers, prick
with fork and put in jar with the above ingredients.
3 cups sugar
1 quart vinegar
I quart water
Boil ingredients and add to peppers. Seal and process for
10 minutes. This can also be done with hot peppers.
ANSWER - Mrs. Alvin S. Fox, Ephrata, also sent us a
cherry pepper recipe.
Pickled Cherry Peppers Stuffed
Take seeds out of peppers and blanche the peppers. Fill
them with shredded cabbage and put into jars.
Syrup
1 cup vinegar
1 cup sugar
1 cup water
Boil ingredients together and pour over peppers. Cold
pack for 15 to 20 minutes. This recipe can also be used for
peppers without the stuffing.
September
17
24
October
1
Let Them Eat Cake
Microwave Meals
Favorite Pies
APPLE FRITTERS
11/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 egg, beaten
3/4 cup milk
4 medium tart apples
Mix together and deep fry until
brown.
7 t *.
1 T 7
t 9
Recipe Topics
Mrs. Charles Blehl
Mertztown
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f
GOLDEN APPLE PIE
3/4 cup water
1 tablespoon lemon juice
6 cups apples (Golden Delicious
preferred)
Cook until apples are almost
tender. Add one cip of sugar. Cook
for two more minutes. Blend 1/4
cup water two tablespoons of com
starch. Add to the juice. Cook until
thickened. Pour in unbaked shell.
Sprinkle with cinnamon and sugar.
Bake at 400 degrees for IS minutes,
then at 325 degrees for 25 or 30
minutes more.
APPLE AND ALMOND CAKE
5 small tart apples
3 tablespoons water
sugar to taste
2 cups ground almonds
2 whole eggs
1 egg yolk
1 egg white
11/4 cup sugar
1 lemon (grated rind only)
2 cups chilled heavy cream
In a saucepan, combine apples,
peeled, cored and chopped, with
water. Bring the water to a boil
over moderately high heat and
cook the apples, covered, until they
are soft. Cook the mixture, un
covered, stirring until it is a thick
puree. Cool. In a bowl, combine
almonds with eggs and egg yolk,
all lightly beaten. In a saucepan,
melt butter and add sugar and the
grated lemon nnd. Stir the mixture
into the almond paste. In a small
bowl, beat the egg white until it
holds stiff peaks and fold it into the
batter. Transfer the apple puree to
a rune-inch round cake tin one and
a half inches deep, spoon the batter
over the puree, and bake the cake
in a preheated oven at 300 degrees
for one hour. Turn the cake out on a
rack and let it cool Decorate with
whipped cream.
Estrid Cosgrove
Middletown
APPLE PUNCH
1 quart apple juice
1 cup pineapple juice
1 lemon
2/3 cup of sugar
Combine the ingredients. Chill
and serve over ice.
Mrs. Charles Biebl
Mertztown
4H FAVORITE APPLE VARIETIES (|
Red Delicious
Golden Delicious
Mclntosh
Cortland
Jonathan
Ida red
Stayman
Wmesap
Rhode Island Greening
Rome Beauty
Northern Spy
York Imperial
Empire
Fresh
Fresh, cooking, salads
Fresh, cooking
Fresh, cooking, salads
Fresh, cooking, salads
Fresh, cooking, salads
Fresh, cooking, salads
Cooking
Baking
Cooking
Cooking
Fresh, cooking
The most popular and
widely available apple
m the world
Versatile and out
standing for all culinary
purposes Stays whiter
when sliced
A quick-cooking, juicy \
apple which requires
less sugar The most
aromatic of all apples
Excellent all purpose
apple like Golden Deli
cious. resists browning
when sliced
A superior all purpose
cooking and eating
apple A great* parent
for a number of new
varieties
Keeps well Good for
all culinary uses Mildly
tart Alatenpencr
An excellent all pur
pose apple
An old time culinary
variety, first propa
gated m Colonial Mew
England
An outstanding baking
and cooking apple
Stays firm and keeps
its shape
A premium apple for
all culinary uses
Well known as a
preferred variety for
processed apple prod
ucts Retains shape,
texture and natural
apple flavor
From Mclntosh and
Delicious parentage,
one of the best flavored
new varieties