Apple-filled dinner keeps doctor away j
By Mick Dyer
Senior Reporter
An apple a day keeps the doctor
away .. .
Ihat’s the way die old folk say
ing goes. There must be some truth
to it, though, otherwise it never
would have survived into this
modern age of time-saving appli
ances and stress reducing pharma
ceutical products.
At any rale, if you prepare and
consume everything on this a&
apple menu, you won’t have time to
get sick.
Let s start with a beverage. Hot
Spiced Apple Cider — all you need
for this is a gallon of fresh apple
dder, an orange, a suck of cinna
mon and about 20 doves. Peel the
orange and eat the meat. Slick the
doves, pointy end first, into the
orange peels. Simmer the cider and
orange peels and cinnamon suck
for at least a half an hour and serve.
Itie longer you simmer die dder,
die stronger flavor it will ha ve Try it
with a little rum for a festive drink
Serves 6 to 8.
Then, an appetizer. Apple Salad
— you need a Red and a Yellow'
Delicious apple, one stalk celery, a
medium-size carrot, 3/4 cup raisins,
a lemon and 1/2 cup mayonnaise
Cut the apples into thin, bite size
pieces and soak them in the juice
from the lemon. This keeps the
apples from turning brown. Cut the
celery, width wise, in 1/4 inch strips
Grate the carrots Mix all the ingre
dients together with the mayon
naise. Serve immediately. Serves 6.
Now, the main course. Apple
Chicken — this is a little harder
You u need one pound ot boneless
chicken breast, one Jonathan apple
and one Granny Smith apple, one
pint cream, four ounces brandy, 1/
4 teaspoon ground cinnamon, and
a slick of margarine. Cut the
chicken into 1/2 inch thick strips
and the apples into 1/4 inch strips
Melt the margarine in a large pan
and sautee the chicken. When the
chicken is done (firm), remove and
add the cinnamon and apple slices
Toss for a minute and remove. Add
brandy to the pan (don’t drain the
pan off first, because there is flavor
in there) Flame and reduce brandy
mixture to a syrup.
Don ’t worry if the pan looks like
it’s burning around the edge, just
lake a wire whip and scrape it off
into the syrup. Add the cream to the
synjp and reduce to a creamy sauce
Re introduce chicken and toss for
about a minute to coat the strips
Remove chicken and place on abed
of hce Pour sauce over chicken.
Arrange the slices of apple, alternat
ing with the Jonathon and then the
Granny Smith apple on top. Serves
4.
For dessert Raw Apple Cake —
For this you will need 1 /2 cup short
ening, two cups white sugar, two
eggs, four cups thinly sliced raw
apples, 1/2 cup walnut pieces, two
cups nour, one teaspoon cinna- |
mon, one teaspoon nutmeg and
two teaspoons soda. Cream to
gether the sugar and shortening.
Add eggs and beat well. Sift the dry
ingredients into the mixture and
blend well. Add apples and walnuts
and beat the batter until stiff. Bake
40 to 45 minutes at 350 degrees in a
cobbler dish. Serves 8. Apple reci
pes courtesy of the Johnny Ap
pleseed in me (and all the restau
rants I’ve worked in in my life).
I *
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. .. and more recipes
Courtes* iikftcfl Haller
Senior Editor «od
Catron Ordurh
-- -r
Appk Chili Recipe
1 pound ground beef
1 teaspoon fresh, chopped ginger
1 cup of sugar
2 pounds of apples,
1 1/2 teaspoon cinnamon
1 quart of water
1 pie crust, store-bought or home
made pre-baked pie crust
Sautee ground beef in a deep pot
with the ginger. Add sugar, baked
apples, cinnamon ana quart erf
water. Simmer for 2 hours. Pouf into,
store-bought or home-made pre
baked pie shell.
French Apple Pie
Filling:
5 6 cups peeled, sliced apples
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Topping: 1/4 cup margarine
1/2 cup flour
1/4 cup brown sugar
1/2 teaspoon nutmeg
1 baked pie crust
Toss filling ingredients together.
Pile high in crust Cut butter into
other topping ingredients until
crumbly. Sprinkle evenly over fill
ing. Place wax paper under plate
while microwaving. Microwave on
high 8 minutes Rotate 1/2 turn.
Microwave 6 to 10 minutes until
apples are tender.
2 pounds apples (6 to 8)
1/2 atp water
1/2 cup to one cup sugar
Wash, quarter and core apples.
Combine apples and water in a 2
quart casserole. Cover with an all
glass lid. Cook in microwave 8-10
minutes at high, stirring once. Add
sugar and stir until sugar is dis
solved.
Serve warm or chill before serving.
HINT: For 9 servings, prepare 3
pounds of apples and put into a 3
quart casserole. Cover and cook 10
- 15 minutes at high, stirring once.
Add 3/4 to 1 1/2 cup sugar.
Exact cooking time depends on
type of apple used.
John Bruce/ Daily Nebraskan
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