The Rural Voice, 1993-10, Page 44Serve apples a different way every day
An apple a day can be dressed up
many different ways.
Whether it's as a convenient
snack or for adding flavour to an
entree, in salads or baked up in
tasty desserts, crisp, juicy apples
are a delicious and healthy option.
Low in calories, high in fibre they
are the doctor's choice..
BAKED SAUSAGES AND
APPLES
1 pkg (500 g) pork sausages
6 medium apples, cored and cut
into 1/4 inch (1 cm) slices
1/3 cup (75 ml) maple
syrup
Saute sausages in frying
pan until lightly browned on
all sides.
Place apples in 9 inch
(2.5 L/23 cm) square
casserole dish. Arrange
sausages in single layer on
top of apples. Pour syrup
evenly over all. Bake at
400°F (200°C) for 10 min.,
then reduce heat to 325°F
(160°C) and continue
baking for 15 minutes
longer.
CHICKEN SALAD
STUFFED APPLES
1 can (6.5 oz./184 g)
flaked chicken
1/2 cup (125 ml)
chopped celery
1/4 cup (50 ml)
sunflower seeds
1/4 cup (50 ml)
mayonnaise
1/4 cup (50 ml) sour
cream
1/2 tsp (2 ml) salt
6 medium apples
2 tbsp (25 ml) vinegar
Combine first six
ingcdients.
Core apples; cut top quarter off.
Or for decorative edges, cut quarter
off using a zig-zag motion to make
notches. Carefully remove centres
from apples, leaving a 3/8 inch (1.5
cm) thick shell. Brush cut edges of
apple shells with vinegar to prevent
browning. Chop removed apple
centres and top quarters; add to
chicken mixture.
Spoon chicken mixture into apple
shells. Serve on Ieuuce leaf if desired.
APPLE CHEESECAKE
SUPREME
1 cup (250 ml) all-purpose flour
1/4 cup (50 ml) firmly packed
brown sugar
1/2 cup (125 ml) butter
1 pkg (250 g) cream cheese,
softened
1/4 cup (50 ml) granulated sugar
1 tsp (5 ml) grated lemon rind
Legg
6 medium apples, peeled and
350°F (180°C).
Beat cream cheese, 1/2 cup (50
ml) granulated sugar and lemon rind
until fluffy. Beat in egg. Pour into
baked crust.
Combine apples, remaining sugar
and lemon juice. Spoon evenly over
cheese layer; press down gently.
Bake for about 35 minutes.
Melt apple jelly in small saucepan
over low heat. Brush over surface of
apples. Cool, then chill before
serving.
CREAMY CHICKEN AND
APPLES
Apples are one of the most versatile of fruits.
40 THE RURAL VOICE
thinly sliced
2 tbsp (25 ml) granulated sugar
1 tbsp (15 ml) lemon juice
1/4 cup (50 ml) apple jelly
Combine flour and brown sugar;
cut in butter until mixture is crumbly.
Press evenly over bottom and 1 inch
(2.5 cm) up sides of 9 inch (23 cm)
springform pan. Bake at 400°F
(200°C) for 10 minutes. Remove
from oven and reduce temperature to
1 tbsp (15 ml) vegetable
oil
4 chicken breast halves
1 medium cooking onion,
peeled and sliced
1/2 cup (125 ml) chicken
broth
1/4 cup (50 ml) dry white
wine
1/4 tsp (1 ml) thyme
1/4 tsp (1 ml) salt
6 medium apples, cored
and cut into 1/8ths
1 tbsp (15 ml) all purpose
flour
3/4 cup (175 ml) light
cream
Heat oil in frying pan.
Saute chicken with onion
until golden brown on both
sides. Reduce heat and add
chicken broth, wine, thyme
and salt. Cover and simmer
for 35 to 40 minutes, until
chicken is tender. Remove
chicken from pan and keep
warm. Add apple slices to
pan. Cover and simmer for 3
to 5 minutes, until apples are
fork -tender, stirring
occasionally.
Dissolve flour in small
quantity of cream; add remaining
cream. Stir into pan. Cook and stir
until slightly thickened. Spoon over
chicken.
APPLE-CHEESEY CRUMBLE
PIE
Crust:
1 cup (250 ml) shredded medium
cheddar cheese
1/4 cup (50 ml) shortening,