Clinton News-Record, 1985-11-13, Page 28na :11;1,
ite
•
,.n
no.
onjdering the nasty
mem, they've been
iattolved in, I'm,
amazed 'apples didn't
get tun out of town
eons ago. Let's take a
moment and look at the shady
record: There was that messy
afffair in, the Garden of Eden
(even though some Biblical
scholars now think the banana
was the real culprit of
temptation); The Trojan War
began when Aphrodite handed
Paris an apple; William Tell
plopped an apple on his son's
head and shot it off (the apple,
that is) and Snow_ White's
stepmother poisoned her via an
. apple,.
From original sin to snoozing
Snow White, apples certainly
have had their share of bad
press. Somehow through it all,
though, they have come out
smelling like a rose. Isaac
Newtonhelped a lot when an
especially assertive apple
assisted him in gravity's
discovery.
' But apples scored their biggest
public relations coup when some
unknown 19th century wag
noted their ability for keeping
doctors away. Froin curse -all to
curtkall, apples may be the most
resilient politicians' in the entire
food' world.
Smelling like a rose is more
than a figure of speech because.
like pests,.a plea are members
of the rose sly. They have
been popular r a very long -
time too.
There is evidence Stone Age
man cultivated apples, the
Egyptians enjoyed them, the
Romans listed 36 types and
today there are more than 7,000
recognized varieties, even
though we generally see fewer
than a half dozen in the
supermarket.
Apples are not
native -American •-- the Pilgrims
introduced the Indians to them.
Earlier settlers had reported to
London that apples were one of
the few foods lacking in the
supremely abundant new land,
so a bag of seeds was priority
cargo for the "Mayflower."
The Dutch brought apples to
New Amsterdam, the French
planted them in Canada and by
the 1730s orchards Flourished up
and down the 13 colonies.
The qualities that endeared
apples to early settlers were their
keeping ability, both fresh and
dried, and their ease for
becoming cider. These traits
were not lost on John Chapman
of Leominister, Mass.
4'r
to
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czi
Distributed with The Goderich Signal -Star, Clinton
News Record, Mitchell Advocate, Seaforth Huron Ex-
positor, Exeter Times -Advocate, St. Marys Journal -
Argus. Parkhill Gazette and Strathroy Age -Dispatch.
Wednesday, November 13.
MOM
Y
ublishod by J.W. Eedy Publications Ltd..
24 Main St.. Exeter,
xeter Office
24 Main St.,
ondon Office
70 Dundas St., London, Ont.,
else 02
ditor and Advertising Manager • Jim Beckett
usiness Manager - Dick Jongkind
roduction Manager - Harry DeVrtes
les Representatives - Gordon Stafford and Leslie Readings
235-1331
673-6628
Read and use Ile
VALUE SPOTTER
Copcern04 that apple VJOdJgellon
was cadventrat$ m the illrast.
John feft .the security otitis
father's carpentry shap in IBM
and headed toward: the
Mississippi. -
An eccentric and religions
zealot. John made the journey
barefoot subsisting on a diet of
buttermilk and bee pollen. By
the time he died in 1845, he had
introduced apples to the
American frontier after carefully
planting 10,000 acres of •
orchard. At age 71, "Johnny
Appleseed" was buried in Ft.
Wayne, Ind.
This is a colorful introduction
to the deeper' flavors of fall. The
salad is as beautiful to view as.it
is to taste.
APPLE BEET SALAD
WITH CELERY
l medium beets, peeled
and grated
4 celery ribs, chopped
3 medium apples, peeled,
cored and chopped
1 head lettuce, Boston or
Buttercrunch, washed and
pulled apart
6 tablespoons olive soil
a/ lemon, juiced
1/4 teaspoon garlic powder
'/e teaspoon thyme, ground,
dried
salt
pepper
Make dressing at least 8 hours
in advance. Whisk together the
oil, lemon juice, garlic, thyme,
salt and pepper until well
blended. Refrigerate. At serving
time, arrange a bed of lettuce on
each salad plate. Remove
dressing from refrigerator and
whisk to combine.
in a separate bowl, combine
beets, celery and apples. While
ill+ amisin8, slow) add.:'riwax 'o
the dressing and tpss With Well.
coated. Spoon equal quantities
of apple/beet mixture over
lettuce and serve. Present the
remaining dressing in a small
pitcher, on the side.
Serves 4.
HINTS
If it is easier. the beets can be
finely chopped rather than
grated.
For a more subtle variation,
substitute endive for the celery.
If cost is no object, the olive
oil can be varied with nut oils
such as walnut or hazelnut. You
can find them at specialty storeu
This flavor -filled recipe is a
'perfect companion for the rich
flavors of pork or duck. The
apples add just the right touch of
tartness.
APPLE POTATO CASSEROLE
WITH MAPLE AND CARAWAY
4 medium Russett
potatoes
2 large apples,
Granny Smith or other
tart variety
r/2 cup maple syrup,
medium amber
1/2 cup unsahetti,,
butter, meltede'
i/2 teaspoon
caraway seeds
salt
pepper
Preheat oven to 350F. Prepare
an 8" casserole dish by greasing
it well. Wash, peel and slice .
potatoes into V," pieces. Peel,
core and slice apples into i/<"
pieces. Arrange potato slices on
bottom of casserole; top with
arranged apple slices.
Mix together syrup, butter,
caraway seeds, salt and pepper
totaste, and pour over
potato/apple mixture. Cover and
Crusader
Continued from front page
Shortly after the handicap
provisions of the Code were -
enacted in 1982, the CRFA
sent copies of the brochure to
its membership. It provides a
comprehensive outline of how
food service personnel can
become aware of,the special
needs of their handicapped
customers and how best to
serve them.
Jill Armstrong is Manager,
Program Review and Design.
Ontario Human Rights
Commission.
Reprinted from the
affirmation
Published by The Ontario
Human Rights Commission
Confidence through quality and top value always!
one location only 234 Dundas Street, Downtown London 434-8444
IS stein ntei '
soft hind' lithtty
Ser)!e; 6,
HINTS
If you prefer sweet potatoes or
yams, substitutethem for the
potatoes.
Honey is a nice variation from
maple syrup.
If you like the taste of
caraway but do not enjoy the
seeds, use V4 cup kumtnel
liqueur. Its flavor is a bit more
subtle. '
Here is a healthy apple dessert
with crunch. It's one of those
sweets that's really good for the
tdds...snd you.
APPLE GRAHAM PUDDING
5 medium apples, peeled,
cored and sliced //d'
thick
2 tablespoons dark brown
sugar
'/2 cup fresh orange
juice
/b cup light brown
sugar„
1/4 cup graham
cracker crumbs
1/2 cup unsalted
butter, softener{
'4 r ,
tgksp4aada wp'afrecl
butter,, avedf: citified
1 febeet oven to 3758 ci3t>t ,
an8" ba*ing dlsh well and
arrange leer slices evenly' on
bottom. Sprinkle with the
tablespoons brawn sugar and
pour on 'A cup orange juice.
Cream together the 1/2 cup
butter and brown sugar. Add
cracker crumbs, flouf,'slissice
and orange zest. Mix well •
Spread over apples and add the
remaining orange juice. Dot with
the 2 tsblespdotis butter. Bake,
uncovered', for about 45
minutes, or until top is browned
and crisp. Serve WEND.
Serves 6.
HINTS
Any dry cereal can be
substituted for the graham
cracker crumbs.
Cinnamon or nutmeg can be
used with, or instead of, the
allspice. Let your taste guide
you.
This recipe is especially good
served with sweetened whipped
cream flavored with applejack or
Calvados. ■ -
41111
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