- ® El By CHARLOT M. DENMON Staff Correspondent An apple is cider, jelly, salad, cake, and pie, and only 76 calories if eaten raw! So buy them, eat them, bake them, cook them, freeze them, or try them in the recipes Nancy Brace ‘shares this week with. our Dallas Post readers: When it comes to apples and how to use them, Nancy is one person, who should certainly know. She is married to Larry Brace of Orange, whose family has been in the apple business for five generations and always grew the apples they have sold. Born and raised in Forty Fort, Nancy became a resident of Orange when she married Larry, who was in business with his parents. They have 150 acres of land, 90 of which they use to raise fruit, primarily apples but also some peaches, pears, prunes and grapes. Their son, Paul, is also in the fruit business with his parents and their daughter, Linda, graduated from Bloomsburg State University with a degree in business management and is employed at Commonwealth Tele- phone Company. She is also pursu- ing a Master’s Degree at Scranton University. The Braces sell some of their fruit at the Farmers Market, but also sell the apples from a building on the farm, seven days weekly from 9 a.m. to 5:30 p.m. They also make fresh cider daily. This year they March. The Braces usually pick apples until about Nov. 1, the last varieties being the winter apples such as Northern Spies, Romes and Ida Reds. “The longer the winter apples stand, the better their flavor,” said Nancy. “We also raise Golden Deli- cious, Red Delicious, Macoun, Empire, Cortland, McIntosh and Jonathan, all of them good eating or cooking apples. It depends on indi- vidual tastes.” Nancy enjoys cooking and per- haps it is natural that she likes making anything with apples although she says her favorite in the culinary field is making desserts. She is well known for the delicious cinnamon apples she makes, although that is not one of the recipes she shares this week. Nancy also makes a delicious Hot Rum and Cider Drink and she freezes cider so she has some avail- able to make the drink for the holidays. ) The Braces put their social activi- ties on hold such as the Gourmet Club to which they belong, a Party of the Month group, and Nancy is a member of the Wilkes-Barre Woman’s Club. She also collects recipes and, of course, what else than apple recipes of which she has several books. In addition to the cider recipe, Nancy shares with our readers, Apple Sandwiches, Snappy Apple Salad, Apple Cake, a 1st prize winner at Glastonbury Apple Fair, Swedish Apple Pie and Apple Crunch. Each recipe is equally delicious so it is up to Post readers to select their favorite one or more. HOT RUM & CIDER 2 sticks cinnamon, about 3’’ each % t. whole allspice 12 whole cloves Tie above ingredients in small cheesecloth bag 6 c. apple cider % c¢. maple syrup 2 T. lemon juice Mix in large saucepan, add spice bag. Heat to boiling, reduce heat and simmer 15 minutes. Remove spice bag. + (If desired, stir in one cup gold rum and garnish with 607-772-8751 Manning the stands Dallas Post/Charlot M. Denmon orange slices.) APPLE SANDWICHES 2 apples, finely chopped V4 c. raisins 6-8 oz. ham, finely chopped % c. peanut butter % c. salad dressing (Miracle Whip) 12 slices buttered toast Lettuce leaves Combine all ingredients except toast and lettuce leaves. Spread about 1% cup of apple mixture on six slices of toast, top with a lettuce leaf and cover with remaining toast. Cut sandwiches in half and serve immediately. : SNAPPY APPLE SALAD 2-3 oz. pkgs. or 1-6 oz. pkg. lemon jello 2 ¢. boiling water 2 c. apple juice 1-2 c. chopped apples ¢. sliced celery Sour cream ’N Cinnamon dressing+ Dissolve gelatin in boiling water, add juice. Chill until slightly thick- ened, add apples and celery. Chill two hours or until set. Garnish and serve with dressing. Serves 12. (+Sour Cream ’N Cinnamon Dress- ing - Combine two cups (one pint) sour cream; ; cup mayonnaise and one teaspoone cinnamon. Chill before serving.) APPLE CAKE 4 c. chopped apples 11-2 c. sugar (to taste) 2 t. cinnamon 2 c. flour 1% t. baking soda 34 c. vegetable oil 1t. salt 2 eggs, beaten 2 t. vanilla ¥% c¢. chopped nuts Mix apples and sugar in bowl, let stand. Sift flour, cinnamon, baking soda and salt together. Beat eggs and vanilla and oil. Combine all ingredients and stir well; add nuts last and reserve some to sprinkle on top of cake. Bake in 13x9x2 cake pan at 350 degrees for 50-60 minutes. Serve plain or with whipped cream. SWEDISH APPLE PIE Fill pie pan two thirds full with peeled, sliced apples. Sprinkle with 1 T. sugar and 1 t. cinnamon. In small bowl combine 34 c¢. melted butter or margarine, 1 ¢. sugar, 1 c. Additional chopped nuts may be APPLE CRUNCH 3 1g. apples Sugar Cinnamon 1 c. flour 1 c. sugar 1 t. baking powder I t. salt 1egg 1 stick melted margarine Butter glass pie plate. Cut apples Sprinkle with sugar and cinnamon. Mix together flour, sugar, baking powder and salt. Add egg and melted margarine. Mix (mixture will be stiff). Pour over apples. Bake at 350 degrees for 35 to 40 minutes. United Cheerleading Camp will host the largest cheerleading con- test in the United States on Sunday, Nov. 24 at Hackensack High School, Hackensack, N.J. Competition begins at 10 a.m. and will continue throughout the day in cheer, pom-pom and dance drill. All grammar and high school teams, singles, and doubles are welcome to participate in this professionally judged competition. A March 9 Spring competition is also planned. For further information, call: Judi Murphy, director (201) 573-8949 or write: 114 Spring Valley Road, Park Ridge, N.J. 07656. Yam Eling RGo A C & C Company ROUTE 11 WEST © P.O. BOX 406 BLOOMSURG, PA. 17815 Phone (717) 784-2755 Your Spa in the Northeast CONVERTIBLE THOMAS PRODUCE STAND Opposite Natona Mills Dallas-Harveys Lake Hwy. HALLOWEEN PUMPKINS Apples, Northern Apples, Red & Gold Delicious, Mcintosh, Greening, Macoun, Bost Pears 6 8 899 Model SS6515G A stately Classic style console with MTS stereo sound for optimum listening pleasure. Remote control puts the pro- gramming at your fingertips. Richly-grained Nutmeg Oak finish adds to the tone of tradition. Concealed casters. Featuring: e MTS stereo sound system processes Multi-channel Television Sound telecasts. Also processes simultaneous second language translations or other 2nd audio programs. Completes course is shown and mousses; catering and seafood and barbecued ribs. Concerned for children’s safety during Halloween, Nesbitt Memorial Hospital and several of its Qutpa- tient Satellite Centers will offer FREE X-ray screenings for trick- or-treaters on Halloween and the following day. Residents are invited to bring their trats to the Nesbitt Memorial Hospital, 562 Wyoming Avenue, Oct. 31, 7 p.m. t0 9:30 p.m.; Nov. 1,9 am. to 5 p.m. : In addition to the screenings, chil- dren will receive free band-aid dis- pensers, balloons and other assorted treats. First Aid Guides for children will also be handed out at the hospital and the outpatient cneters listed above. Nesbitt Memorial Hos- pital wishes all of the Wyoming Valley a safe and happy Halloween. 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