FOOD SECTION Topping Off The Fall With Caramel Apples Falltime is also funtime when you bring together two alltime favorites — crisp and juicy apples and wonderfully delicious car* amels. And the fun soon becomes a family affair when both the experienced and beginning cook make Caramel Apples at home. Topping off the Fall with Caramel Apples is a simple and easy do-it-yourself way to enjoy a wholesome snack. Keeping a few tips in mind will help ensure a perfect treat everytime. Picking the Apple of Your Eye S o w h a t’s keep in g you fro m m a k in g C a r a m e l Apples? • Crisp and crunchy apples such as McIntosh and Jon ath an s are perfect for Caram el Apples — especially in the Fall when they reach their flavor peak. • W hen making Caramel Apples remember that beauty is m ore than skin deep. Choose apples with a smooth skin without any soft spots, which can end up as brown spots inside the apple. You will need: 1 14-ounce bag Kraft caramels 2 tablespoons water 4 or 5 medium size apples 4 or 5 w ooden sticks • Once you've selected the apple of your eye, handle with care to avoid adding any dents. • Apples like it real cool. Store them in the refrigerator or in another cool, dry place. • Wash apples before eating them. Dry a p ­ ples carefully for Caramel Apples, so the melted caramel will stick. Recipe For The Basic Caramel Apple • Stir caramels gently with a wooden spoon to keep air bubbles from forming. • Choose a deep 1-1/2 qt. saucepan to as­ sist in dipping apples. • Humidity can cause caram el to slip off apples. C hoose a dry place to store com ­ pleted caramel apples. Do not store more than a day or two. Two Terrific Twosomes! • Insert wood stick into stem end of each apple. 3) • Holding stick, dip apples, one at a time, into hot caramel sauce, turning until well coated. • Scrape off extTa sauce from bottom of apple with spatula • Place apples on greased wax paper 4) • Cool until caramel sets. • Store in a cool, dry place; do not refrigerate. n • Unwrap caramels. • Place caramels and water in heavy 1 -1 /2 qt. saucepan. • Cover. • Cook over low heat, stirring frequently until caramels are melted and sauce is smooth. 2) • Place sheet of wax paper on cookie sheet. • Lightly grease wax paper. • Wash and dry apples. Hints for a Perfect Caramel Apple • Use low heat. Caramels and other sweet treats can scorch easily if heat is too high. • Cover the saucepan as the caramels melt. Uncover to stir, and once caramels begin to melt, stir often to prevent scorching. • Watch the caramels carefully. They will be slow to start melting, but once they start, they melt quickly and should be stirred constantly. wooden spoon wax paper cookie sheet Take out: saucepan spatula shortening Topping Off Fall Variations before chilling. D on’t hold back — express yourself through the topping you choose to add. To make a truly Fall Spectacular Caram el Apple, dip the coated apple in chopped nuts, candy corn or decorative candies Community Calendar Halloween "8caredance". Hoedown benefit squaredance in support of the Nuclear Arms Freeze, featuring Wild Oats with Rick Meyers, Caller, Stumptown Cloggers & Doctor Atomic Medicine Show. Costumes, games, prizes, child care. All dances daught. Saturday, Oct. 30th, 8 pm-midnite. $3 adults, $2 under 18, free under 12. Multnomah Center Auditorium, 7780 S. W . Capitaol Hwy. Sponsor: Citizen Action for Lasting Security (CALS). Benefit Brunch for El Salvador Initiative Coalition and Proposition 7 (No Guns to El Salvador), at the Genoa Restaurant (2832 S.E. Belmont St.). This will be a traditional Mexican celebration All Saints Day, Hallow­ een Sunday, October 31. Seating by reservatim only, 10 am, 12 noon, 2 pm. Advanced tickets $12. 236-6056 evenings. Everyday life In the Islamic M iddle East, lecture, Tuesday, Oct. 26, noon, W illamette Center Auditorium, 121 S.W . Salmon. Sponsored by the World Affairs Council. Denis Goulet of the University of Notre Dame, will speak. "N u clear disarm am ent: M ore than a w h ite m an's Issue?" Round- table discussion, Monday, Oct. 25th, 7 pm, at M t. Olivet Baptist Church, 116 N.E. Schuyler. Speakers will include Rev. John Jackson of Albina Min­ isterial Alliance, Hideo Hashimoto o f American Friends Service Com ­ mittee, and Sandy Willow of the National Organization for an American Revolution. Free, call 228-1749 for more information. RED DELICIOUS ■ GOLDEN DELICIOUS • J O N A T H A N 23 IB . BOX. HONEY DEW VINE MELONS RIPENED 29 LB. KRAUT CABBAGE — „ 7 S CONCORD GRAPES S,? >4« • CARROTS 25 LB. 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