Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Oct. 24, 1974)
Apples have 'a-peel' Crisp juicy apples are as much a sign of autumn for many people as pumpkins and falling leaves. Migrations to Nebraska City for apples and cider are pleasant expeditions for sunny autumn weekends. In addition to their use just for nibbling, apples can be combined with meats for maindishes, used in salads or in their more traditional form as desserts. Keep in mind that apples will be more nutritionally beneficial if they are not peeled, though many of the recipes you find in other sources will specify peeling before cooking. In addition, unpeeled apples are more colorful and the skins will lend texture to the dish. Baked Apples with Sausage 8 partially cooked pork sausages 6 tart apples 34 cups brown sugar Preheat the oven to 400 Arrange the sausages in a baking dish. Core six tart apples anc ut them into thin slices. Place the apples in the baking dish with the sausages and sprinkle them with brown sugar. Bake the dish in the oven for about 10 minutes. Reduce the heat to 350 and continue baking for about 15 more minutes. Baste with the drippings. Apple Salad Apples, one per person Lettuce French Dressing Cream Cheese and nut balls or Roquefort cheese balls Core and slice the apples. If you pare them, be sure to sprinkle them with lemon juice to keep them from discoloring. Place each apple on a lettuce leaf. Serve with French dressing and garnish the salad with cream cheese or the cheese-nut balls. The apples may, if you wish be cut into rings and the cheese balls placed in the center. o'ooooocoobooooooooooooooooooooo ""hi SPS & I O Lincoln's No. 1 Entertainment Center (J tN PfcLJUvlipresents the finest in . ' o o o o o Contemporary Rock Music each and every week featuring g BIJOU REVUE (formerly the Midniaht Cowboys) Jim Mark Bob Joe g "HEADST ONE"November"4-9 " O O JOHNN YRAY GOMEZ REVUjn-ff Q Plenty of parking, plenty of seating, two dance floors O 4515 N. 56th Open Mon. - Sat., 7 p.m. 484-0264 (pa koren richordson Apple Crisp 6 c. sliced apples 1 1 T. lemon juice 1 T. water V c. firmly packed brown sugar Vt cup whole wheat flour Va c. quick cooking rolled oats Vi c. soft butter 1 1. cinnamon, (optional) , Preheat oven to 375. Place apples in 8-inch square or 10 x 6-inch baking 'dUhl Sprinkle With lemon juice and water. Combine sugar, flour, rolled oats and cinnamon. Sprinkle over apples. Bake at 375 for 40;45 minutes. Serve warm with cream If desired. Apple impromptu 4 c. sliced apples 34 c. sugar Va. cinnamon 1 T. butter 1 egg slightly beaten 1 1. vanilla extract Vi c. sifted flour Vt t. baking powder Preheat oven to 400. Place apples in a well-greased 8- or 9-inch pie pan. Combine Va cup sigar with cinnamon; sprinkle over apples. Cover with foil. Bakt at 400 for 20 minutes. Meanwhile, cream butter and gradually add Vi cup sugar; blend in egg and vanilla extract. Sift flour with baking powder; blend into creamed mixture. Spread over apples in pan. Bake 20;-25 minute3. Serve warm or rriiei 4 " , if 40- i AW I O) V , ' : , T iL. 1 A' Kimball Recital Hall Friday, Oct. 25 8:00 p-m. Students $1.25 Regular $2.50 Tickets: Kimball Box Office 'Rm. 113 Music Bldg. The residency by the Cleveland Quartet is supported by the Nebraska Art3 Council. 27th and W BarirOuecl Beef Sandvich Ribs Hickory Smoked Ham Chicken and Turkey Baked Beans & Slav' TT Corn on i he Cob Sol't Drinks & Shakes 35 nil vwx , :n V I i.a s,'y v.- ? tuwua ii' Nuaai MtaasMS . If you like.... : ' ''Everything to go but Brody and the Beer!" f ' f .. AlJfc .-;, IV, wOtFPiy:NiSjr A 1 f- cx l J III 5N r l i. V i li t XI. ' f ' 1 I ill at . k , i.,i,, :,A-. M'Hof And Pa"- (Oowntown Gatewdy) Tlw Dity Mnrmk Union Suulh D'.i Diet ChMp Kacordt Pmst inji Aufl'iiiMum Bt. OHit l.i Omh Hoir.ri f.rli (01.1 Mark I IStOw i3!air P!e 5 A 3 X 1 n 1 Si 0 u 4 daily rifbskan page 9 thursday, October 24, 194