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HomeMy WebLinkAboutTimes-Advocate, 1983-09-28, Page 41SCHOOL FOR SALE—The old Seaforth Public School, built In four sections between 1867 and 1874, Is for sale at X37,500. The site has three building lots and real estate agent Henry Mero says all prospective buyers but one Welcome to the 9th Annual 0derfest SEAFORTH RECREATION DEPARTMENT Register for fall and winter programs by calling 527-0882 Best Wishes for an enjoyable and successful CiderfesAt Murray Elston M.P.P. Huron -Bruce Jack Riddell M.P.P. Huron -Middlesex have been Interested In the land, not the building. According to historian Belle Campbell, Seaforth has 592 children between five and 18 years of age in 1874, when SPS was the only school In town. (Wassink photo) . WINTHROP GENERAL STORE DOUG & GAIL SCHROEDER 527-1247 • Gas • Hardware • Groceries • Propane (Vehicles & Cylinders • 45 Gal. Steel Barrels... CEDAR POSTS FENCE SUPPLIES Have an enjoyable Ciderfest WEEKEND T REMEER C OMMERCIAL PRINTERS and OFFICE SUPPLY 12 Main St. 8. Seeforth 527-1640 f1 Sink your teeth into'these apples During apple -picking time, nothing tastes better than the juicy crunch of an apple while you're sitting on a branch of an apple tree...except maybe those same apples after they've been prepared into one of the recipes included below. At 70 calories each, an apple adds bulk, vitamins and minerals to the diet and aids digestion. Over 30 varie.ies of apples are available in Canada which are delicious whether you munch them, bake them or process them. Crisp and juicy with a firm texture, the best eating apples are McIntosh, Spartan and Red and Golden Delicious. When baking, Spy, Ida Red, Rome and Golden Delicious apples are good because they hold their shape well. They are also good for stewing, frying, and making dumplings or crisps. Gravenstein apples mash easily and therefore make good sauce. Because they stay white when cut, Cortland apples are especially good for salads and raw garnishes. The apple processing industry uses many varieties, including Greening, McIntosh and Newtown to make pure apple juice, applesauce and apple pie filling. Sometimes two or three varieties are mixed to produce a special flavor. Apples are ripe on Otario trees with the Quante and Jerseymac apples from the middle of August, to January with the Golden Delicious and 'dared. Take advantage of Ontario apples to try the following recipes. rias... WALDOR SIALAD 2 cups unpealed chopped apples 1 T. lemon juice 1 cup diced celery 1 cup grapes, halved, seeded (optional) ' cup coarsed chopped walnuts '/2 cup mayonnaise 3 tbsp. sour cream Lettuce leaves In large bowl, toss apples in lemon juice. Add celery, grapes, and nuts. In a small mixing bowl, combine mayonnaise with sour cream, blending well. Pour over fruit, tossing gently to mix. Serve in lettuce cups. Alison Powell APPLE C INNAMON PUFFS 2 c. all-purpose flour, divided 1 pkg. active dry yeast 6 T. sugar, divided '/: t. salt '/. c. warm water 1/4 c. vegetable oil 1 1 c. eggchoppedapple 3 T. butter, melted 1 t. cinnamon In large mixing bowl, combine 1 c. flour, yeast, 2 T. sugar, and salt; mix wen. Add warm water and oil to flour mixture. Add egg. Blend at low speed until moistened. Beat 3 minutes at medium speed By hand, gradually stir in apples and rest of flour. Batter should be soft. Spoon into well -greased muffin tins. Cover. Let rise in warm place until doubled, 45-60 minutes. Bake at 375°F for 15-20 minutes. Buns should be golden brown. Combine remaining '/4 c. sugar and cinnamon. Dip tops of hot rolls into melted butter, then into sugar -cinnamon mixture. Serve warm. Makes 12 rolls. Mr. R. McKay PAGE 29 Apple bobbing downtown at last year's Ciderfest. BAKED APPLES IN ORANGE SAUCE 6 lg. baking apples 'h c. sifted flour 1/4 c. brown sugar '/4 c. butter or margarine 1/2 t. cinnamon 1/4. c. water 'h c. orange juice or sherry 1/2 t. grated orange juice or sherry 1/2 t. grated orange rind or sherry Pare and core apples. Combine next four ingredients. Fill cavities with crumbs. Sprinkle remaining crumbs over tops; add water and rind and juice or sherry. Bake at 350°F until apples are tender. Vicki Sudyk APPLE OMELET. 5 apples 1/2 T. butter ' cup sugar Cinnamon 2 eggs Cook apples until they get soft. Mash them and add butter, sugar, eggs, and cinnamon. Bake at 300°F in a shallow pie tin until golden brown. Dianne Batkin