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 * I I I I ! ! I I ! I II FREE WASH (.75 value) SAME DAY DROP I OFF-WE WASH, | DRY, FOLD ADAMS STREET j CAR WASH STILL QNULflL ! ADAMS STREET LAUNDRY 36th & ADAMS | Just N. of East Campus ■ OPEN 7am-11pm 7 days a week coupon expires 9/30/88 . .. 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 TOP SECRET appearing live at Mingles Thursday, Sept. 22 50