The Rural Voice, 1986-09, Page 60Step up to
THE NEW ACTION LOOK
�TE//VEI/
• DUAL RANGE — 4 -WHEEL DRIVE
• HYDROSTATIC TRANSMISSION
• ARTICULATED POWER STEERING
• 17 QUICK -ATTACH IMPLEMENTS
• WEIGHT: 950 lbs 44" WIDE 64" LONG
• GAS OR DIESEL ENGINES
Jim Harkness Equipment
Hwy. 9 - R.R. #4
Harriston, Ontario NOG 1Z0 (519) 338-2923
CANADIAN DISTRIBUTOR:
REDLINE TRACTOR SYSTEMS CANADA LIMITED
15CANSO RD.. REXDALE. ONT M9W4L9
416-248-1232
NOW AVAILABLE AT:
AND EXCHANGE
SERVICE!
We now carry many
popular exchange
gas tanks offering you
tank replacement.
• •
LIFETIME
GUARANTEE
rffillIMEMIIIS
IDEAL RADIATOR
'II`EN• it
an alternative to new
• • • •
ARE YOU READY FOR
SUMMER AND HOLIDAY
DRIVING?
Call in and have your cooling
system checked at one of our
stocking dealers today! OR
CALL IDEAL SUPPLY
for more information 291-1060
60 THE RURAL VOICE
RURAL LIVING
August until the end of October,
apples are sold fresh just after
picking. From October to
February, apples are available
from cold storage facilities. For
the remainder of the year most ap-
ples come from controlled at-
mosphere storage, where condi-
tions have been carefully regulated
to preserve the texture and flavour.
Sort apples before storage.
Remove any bruised ones and store
separately. After sorting, place ap-
ples in perforated plastic bags and
store in the refrigerator crisper.
Baskets of apples should be
covered with perforated plastic
and stored in a well ventilated
place at 0°-4°C (32°-40°F).
APPLE-CHEESEY
CRUMBLE PIE
CRUST:
1 cup shredded medium Cheddar
cheese
1/4 cup shortening, softened
1 cup sifted all-purpose flour
1/4 teaspoon salt
3 tablespoons cold water
FILLING:
6 medium Ontario apples
1/4 cup sugar
'/-> teaspoon cinnamon
TOPPING:
'/ cup sifted all-purpose flour
2 tablespoons brown sugar
2 tablespoons shredded medium
Cheddar cheese
2 tablespoons firm butter
To make crust, cream cheese
and shortening together until
smooth. Sift flour and salt onto
creamed mixture. Using a pastry
blender, cut mixture together, until
it resembles coarse meal. Sprinkle
water evenly over, one tablespoon
at a time, tossing gently with a
fork. Press the mixture together in-
to a ball. Roll out between lightly
floured sheets of waxed paper.
Line a 9 -inch pie plate; flute edge.
To make filling, peel, core, and
thinly slice apples. Combine with
sugar and cinnamon; place in
prepared crust.
To make topping, combine
flour, brown sugar and cheese. Cut
butter in using a pastry blender.
Sprinkle topping over apples. Bake
at 190°C (375°F) for 50 to 55
minutes or until crumble topping
and pastry edge are lightly brown-
ed.