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HomeMy WebLinkAboutThe Brussels Post, 1972-11-15, Page 12CANADIAN APPLES IN CAKES Whether you buy Canadian apples by the bushel, basket or in plastic bags, home economists suggest that you save a few to bake this delicious. Chocolate-Apple Upside-Down Cake. Serve it warm with whipped cream and you'll agree that apples make delicious desserts. Apples - delicious beyond compare tAirgvoR c rWr 6 P. orf i po XAY jt Peak-zoo odo voi4A.,44 wce,rs ( For And About Teenagers MOTHF-R vVor,lir LET- ME VATS UNTIL TM 16 W_AR.s ot.o. AFRAID 7Zi Tet-L. BOYS -1145 TRLI71-1; 50 r maxi UP WEIRD EX0J6E5. One often hears people say that they don't like turnips. It is certainly trite that the yellow table turnip or rutabaga as it is more properly called, is not very appetizing if it has not been properly cooked. However, the home economists would like to save the reputation of the lowly rutabaga by suggesting a most successful way of cook- ing it - in the oven! Baking helps retain the color and sweetness of the rutabaga without overcooking it. Cut the rutabaga in 1/2 inch slices and place in greased baking dish. Season with 3/4 teaspoon salt and 1 tablespoon sugar; add 1/4 cup Water and dot with 3 table- spoons butter. Cover and bake at 375 degrees F about 1 hour or, at 425 degrees F for 50 minutes. Stir part way through cooking so that it will be even- ly done. For six servings, you Will need 3 1/2 pounds rutabaga. For added flavor, add season- ing to the vegetable at the be- ginning of baking. There are Several interesting ways to perk tip the flavor; add 1/2 teaspoon 12--INE BRUSSELS POST, NOVEMBER 15, 1972 Festi*, foods .for Christmas It's never toe early to plan. AOr Christmas, and Many a hConle, maker will soon realize that. Otero may not be enough time to get everyting done before t.4, holiday season is In full swing. This is the time to prepare the variety of delicious desserts, cookies and bars that you will want`' for holiday entertaining. Home economists, have a Chriatmas recipe leaflet, It contains-several recipes for fruit breads, bars, cookies, and dessertsi ,tnat may be stored ei- ther in the refrigerator or freeZ- er, before serving. For a. copy of this' leaflet entitled "Festive Foods", publication 1407, write Information• Division, Canada De- partment of Agriculture, Ottawa. K1A QC7. While you are waiting for your copy of the leaflet to arrive, the home economists suggest that you try two of the recipes from it. The Festive Fruit Cake batter may be divided into two to make two different cakes; both store well in the refrigerator. The Chocolate Rum Balls will keep one month in the refrig- erator and /longer in the freez- er. FESTIVE FRUIT CAKES BATTER 1 1/2 cups butter 2 cups sugar 6 eggs 2 teaspoons vanilla 3 1/2. cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Cream butter andsugar. Beat in eggs and vanilla. Stir in sifted dry ingredients. Divide batter in half. CITRON CAKE 1 pound chopped candied citron 3/4 cup chopped walnuts Fold in citron and walnuts. Turn into 9 x 5. inch loaf pan lined with two layers greased brown paper or freezer paper. 'Bake at 300 degrees F until a skewer inserted in cake . comes out clean (1 1/2 to 2 hours). Cool in pan. Makes 1 cake. CANDIED FRUIT CAKE 1 pound mixed candied fruit 3/4 cup slivered almonds Fold candied fruit and almond s into remaining half of batter. Proceed as for Citron Cake. Makes 1 cake. CHOCOLATE RUM BALLS 2 cups vanilla wafer crumbs 2 cups sifted icing sugar 1/4 cup cocoa 2/3 cup chopped walnuts 1/2 cup dairy sour cream 1 teaspoon rum extract 1/2 cup chopped walnuts or chocolate shot Combine crumbs, sugar, comaand walnuts. Blend in sour cream and rum extract. Shape into 1-inch balls and roll in chopped walnuts or chocolate shot. Chill. Store in regrig- erator. Makes about 4 dozen. developed an excellent color due to ideal ripening conditions. The Delicious and Fameuse or Snow, apples are best for eating fresh. The Greening apple, on the other hand, is best for cooking. To appreciate the delicate flovor of fresh Canadian apples, home economists, recommend using all-purpose or cooking varieties in these two apple cakes. The Chocolate Apple Upside-Down Cake can be--made from a cake mix and the Apple Coffee Cake, would be an excellent treat for your next “Koffee- Klatch',. CHOCOLATE-APPLE UPSIDE-DOWN CAKE 1/4 cup butter 3/4 cup brown sugar 1 tablespoon lemon juice 2 cups thickly sliced apples 1 1/2 cups sifted all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1/4 cup 'cocoa 1/3 cup butter 1 beaten egg 3/4 cup milk 1 teaspoon vanilla Melt 1/4 cup butter in 9- inch square cake pan. Stir in brown sugar and lemon, juice. caraway seed or 1/4 teaspoon ginger or 1/4 teaspoon nutmeg or 2 tablespoons chopped fresh parsley. For extra special flavor, ser- ve honey-baked rutabaga. Com- bine the rutabaga with 1/2 cup liquid honey and 3/4 teaspoon salt and dot with 2 tablespoons butter. Bake as above. Are there any other vege- tables scorned by your family? Their views may change if you follow some of the recipes and suggestions in the new booklet "Fresh Canadian Vegetables" just released by the Canada De- partment of Agriculture. It is an excellent guide to the buy- ing, storing, preparing and cook- ing of our .eonimon vegetables. The publication is available free from Information Division, Can- ada Department cif Agriculture, Ottawa, Ontario', K1A 007. RetheMberf It takes but a inOinent to plate a BrtiatelaPeitt Want Ad and be money in pOCket. To advertises just Dial BritSSeia 687-6641, Arrange apples on top. To pre- pare batter, sift dry ingredients. Cut in 1/3 cup butter until mix- ture resembles coarse bread crumbs. Combine egg, milk and vanilla; add to flour mixture and stir until just combined. Spread batter over apples. Bake 35 to 40 minutes at 350 degrees F. Allow to cool 5 minutes and ,turn onto serving plate. Serve warm. May be served with whipped cream. 6 servings. Using Cake Mix - Use commer- cial cake mix for batter and follow above recipe. APPLE COFFEE CAKE 1 1/2 cups sifted all-purpose flour 1/2 teaspoon salt 2 1/4 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 cup sugar 1 beaten egg 1/2 cup milk 1/4 cup melted butter 1 1/2 cups chopped peeled ap- ples 1/2 teaspoon cinnamon 2 tablespoons butter Sift dry ingredients. Com- bine egg, milk, melted butter and apples. Add to dry ingred- ients and stir only until just combined. Turn into a greased 8-inch square cake pan. Mix dry ingredients, cut in butter and sprinkle over batter. Bake at 400 degrees F until a skewer inserted in cake comes out clean (about 30 minutes). THIS WEEK'S LETTER:, I am a girl in the seventh grade with a problent. On. the firSt day of SChOOI I WAS talking to my girl- friends and a boy Came up to Me and. said 01111" A couple Of days later another boy came up to me and started talking, He Said he liked me and wanted me :to go out with him to a game Or to a movie. Since then, boyS ask me out frequently, But that's my problem can't go out with them, because my Mother won't let me until I'M 16 years old. I'M afraid to tell them the truth, so I make up Canadian iamb on the menu With. autumn, comes the time, for enanging scenery, failing leaves t frosty nights and, fresh Canadian larnb• From September to December. Canadian larnb is most plentiful and reasonably priced. • The words '40ring 1,amb" refer to meat from any lainl? 3 to 0 months, of age, but lamb can be meat from animals up to 14 months; mutton is meat from animals over 14 months of age. The color of the lean meat in lamb varies from light to -dark pink and in mutton front light to dark red. Ontario, Al- berta,Saskatchewan and Quebec are he main, lamb-producing- areas in Canada. Lamb carcasses that have been inspected by federal gov- ernment veterinarians, carry a round, purple inspection stamp bearing the words '“Canada Ap- proved" or Canada". Lamb is not generally sold to consumers by grade except in the province of Saskatchewan, where it is stamped with the grades Canada Choice, Canada Good, Canada Commercial or Canada Utility. Roast leg of lamb is one of the most popular meals 'with Canadian lamb. However, the home economists, Agriculture Canada, Ottawa suggest saving some leftover roast lamb to use in this delicious Barbadian curry. It is both easy to pre- pare and delicious to serve. BARBADIAN LAMB CURRY 1 cup sliced onion 1 cup sliced celery 3/4 cup chopped green pepper 1/4 cup butter 3 cups diced cooked lantb Dash chili pepper 1 teaspoon salt 1 tablespoon curry powder 2 teaspoons sugar 1 28-ounce can tomatoes Saute onion, celery and green pepper in butter until onion is transparent. Add remaining in- gredients. Simmer uncovered about 45 minutes. Serve with hot rice. May be served with chut- ney and chopped nuts. 6 servings. Adl../.41.4.4.411.41........./.0.0.40.,•••••••••••••••ril....0" Somebody ' . Wants What 'You Don't Need! SELL Through Brussels Post Classified Want Ads weird excuses. Can you give me some advice about what I should do? OUR REPLY; Start by telling the truth, There is nothing to be IthaMed abeitit. The other girls in your ClaSSes are probably in the same boat you are. Don't Make up weird ettenseSi because theSe boys, will still be in school With you When your parents do let you go out On dateS. *member, -iOn't tearer theta off noW With Weird excuses, tell them the truth, It will be worth.. it you'll See why in a few years. For genuine eating pleasure, no fruit can equal our national fruit, the apple. An early es- timate shows that the Canadian apple harvest this year will be about 20,4,33,000 bushels, only a slight 1% reduction "rem the 1971 production. However, some provinces have undergone ,teavy crop damages due to unfavorable weather conditions ' and as are- suit the production in Nova Scotia will be down considerably this year, and that in Ontario slight- ly decreased. Nevertheless, the it in British Columbia ap- pears to be much higher than last year, and Quebec ,will have more applei than in 1971. Local markets are well sup- plied with the seasonal varie t- ies of apples, and it is a good idea to buy a variety that will best suit your needs. There are varieties that are best for cooking, others that are good for eating fresh and those that are all-purpose and can be used dessert or in cooking. All-purpose Varieties, such as Cortland and Spy, are very firm and their slight tartness gives that characteristic flavor to apple sauce, pies and jelly. They are also excellent for eat- ing out-of-hand. The most fam- iliar all-purpose variety is the McIntosh, and this year it has To the rescue of the rutabaga :1' ti A litt.114 A Itt!!11.