The Goderich Signal-Star, 1983-09-28, Page 72Recipes
CURRIED POTATO APPLE SOUP
Put into an electric blender container:
I can of (101/2 oz.) condensed cream of potato soup
1 soup can of milk
1 or 2 apples, pared, cored and cut into pieces
'/z t. curly powder.
Blend until smooth. Pour into saucepan and heat
thoroughly.
Tami Pearson
APPLE-RIEIUBAIR° MOLD
1-12 oz. pkg. frozen rhubarb
2-3 oz. pkg. raspberry jello
1-12 oz. can (11/2 c.) unsweetened pineapple juice
1/2 c. water
2 c. chopped apples
Cook rhubard accordin* to package directions. Stir in jello.
Cook and stir over medium heat until jello dissolves. Stir in
juice. Stir in water. Spoon into a 51/2 cup ring mold. Chill
until firm. 4-6 hours. Makes 8-10 servings. Melanie Smith
APPLE RICE BETTY
1 c. rice
11/2 c. apple juice
1/8 t. salt
a/a c. firmly packed brown sugar
'/a c. raisins
11/2 c. apples, diced
1 T. butter
1 c. heavy cream
Combine all ingredients except butter and cream, in
saucepan. Bring to a boil. Cover; simmer for 5-10 minutes
or until most of liquid is absorbed. Remove from heat;
blend in butter. Chill, Whip cream. Fold into mixture.
Garnish with additional whipped cream. Serves 6-8 people.
Shelley'Wilson
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APPLE -PINEAPPLE RELIS°
'/a c. finely chopped celery
21/2 c. applesauce
1 can (13 oz.) pineapple tidbits, drained
1 t. grated orange rind
°/: 1 ground ginger
Cover celery with boiling water. Let stand 5 minutes. Drain
well. Combine with remaining ingredients and simmer 15
minutes. Cool and chill.
Mr. A. Taylor
ALMOND APPLES
2 cooking apples
'/o 1 almond flavouring
Pinch of cinnamon (opt)
'/o c. plain yogurt
1 t. brown sugar
Slice apples in half but do not peel them. Cut out cores.
Brush with almond. Or use your finger to rub flavouring into
cut surfaces. Places apples in steamer. Set rack inside
steamer with boiling water below. Cover the steamer.
Steam cook for 5-8 minutes to warm apples. Remove
immediately. Spoon about one tablespoon of yogurt into
each centre. Sprinkle with cinnamon. Add brown sugar.
Serve warm. Tracy Stnith
APPLE (IRAN BOUNCE
Combine equal quantities of bottled cranberry juice and
canned apple juice. Mix well. Serve over ice.
Alana Weber
APPLE COLLINS
1 jigger applejack juice
Juice of 1 lime
Juice of 1 lemon
2 t. sugar
Mix and serve as directed below. Decorated with 1
maraschino cherry, a slice of orange and a sprig of fresh
mint. The collins is a thirst quencher served m the tallest
glasses from 12 to 14 oz. to the drink. It is a sour drink,
usually a lemon spiked with gin, rum, brandy or other hard
liquor. To make, shake ingredients with ice strain into a
collins glass, add four or five ice cubes, fill glass with
carbonated water and serve.
Tami Pearson
CRUNCHY -TOPPED APPLESAUCE BREAD
Batter:
500 ml flour
2 ml baking powder
1 ml nutmeg
1 ml salt
250 ml sugar
2 eggs
125 ml chopped nuts
5 ml soda
2 ml cinnamon
1 ml allspice
300 ml applesauce
125 ml cooking oil
50 ml milk
Combine all ingredients for topping mixture. Set aside.
Spoon or pour flour into dry measures. Level off and pour
into mixing bowl. Add soda, baking powder, spices and
salt; stir well to blend. Combine applesauce, sugar, oil,
eggs and milk. Stir well. Add other liquids all at once to dry
ingredients. Stir just until all moistened. Turn into greased
2 L loaf pan. Sprinkle topping over batter. Bake at 180°C or
350°F for 75-80 minutes or toothpick comes out clean.
Remove from pan and cool on rack.
Topping:
50 ml chopped nuts -
50 ml lightly packed brown sugar
2 ml cinnamon
Rosanne Lazet