The Rural Voice, 1983-11, Page 40RURAL LIVING
An apple a day....
OLD FASHIONED
PORK POT ROAST
2 kg pork shoulder roast
1 clove garlic, crushed
25 mL fat
5 mL salt
1 mL pepper
2 medium onions
300 mL apple juice
3 medium potatoes, quartered
6 carrots, cut in 8 cm strips
1 small rutabaga, cut in small wedges
2 medium apples, peeled cored and
cut in small wedges
Brown meat on all sides in fat.
Sprinkle with salt and pepper. Add
onions, garlic and apple juice. Cover
and cook slowly until almost tender
(2 1/2 to 3 h). Remove roast from pot
and keep warm in oven. Add vege-
tables, cover and cook for 15 min.
Add apples wedges and cook until
vegetables are tender -crisp (about 10
min. more). 6 servings.
APPLE STRUDEL
Sour Cream Sauce
250 mL dairy sour cream
50 mL icing sugar
PG. 38 THE RURAL VOICE, NOVEMBER
1 mL cinnamon
Dash nutmeg
Combine well and chill.
Strudel
125 mL dry bread crumbs
125 mL ground almonds
50 mL sugar
1 mL cinnamon
Dash nutmeg
4 medium apples
(about 750 g)
75 mL brown sugar
75 mL raisins
Grated rind of 1 lemon
10 mL lemon juice
1 mL cinnamon
0.5 mL nutmeg
10 sheets filo (phyllo) pastry
75 mL melted butter
Icing sugar
Combine first 5 ingredients. Peel,
core and finely chop apples. Combine
apples, brown sugar, raisins, lemon
rind and juice, 1 mL cinnamon and
0.5 mL nutmeg. Layer 2 sheets of filo
pastry on tea towel. Brush with
melted butter and sprinkle with 50
mL crumb mixture. Repeat 4 more
times. Cover top layer with apple
1983
mixture to within 5 cm of long sides.
Fold in long sides about 5 cm. Roll in
jelly roll style starting at unfolded
edge. Place seam side down on greas-
ed cookie sheet. Brush strudel with
remaining butter. Bake at 180°C until
golden brown (about 40 min). Let
cool 10 Min. Transfer to serving plat-
ter and sprinkle with icing sugar.
Serve warm with Sour Cream Sauce.
6 to 8 servings.
APPLE DUMPLINGS
Pastry for 2 -crust
1 L (23 cm) pie
6 medium apples, peeled and cored
125 mL brown sugar
2 mL cinnamon
25 mL butter
125 mL raisins
Roll out dough 3 mm thick and cut
in 6 squares. Place apple in center of
each square. Fill cavity with mixture
of sugar, cinnamon, butter and
raisins, Draw up four corners of
pastry and seal edges well. Bake at
220°C until pastry is lightly browned
and apples are tender (about 25 min,