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J anuary 19, 1994 • T he P ortland O bserver
FOOD & NUTRITION
Reddi-WIp Create» Partnership W ith Boys &
Girls Clubs Of America For “Top Chefs Top It
O ff!” Program
Caramel Apple Pie
Caramel Apple Pie
I
PIE DOUGH
3 cups Hour
1/2 teaspoon salt
• 3/4 cup vegetable shortening
• 1/2 stick (2 ounces) chilled butter, cut into pieces
• 1/2 cup plus 2 tablespoons ice water
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APPLE FILLING
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• 5 large green Granny Smith apples; peeled and cored, about 2 1/2
pounds
• 1 cup granulated sugar
• 3 tablespoons quick cooking tapioca
• 2 tablespoons lemon juice
• 1 tablespoons cinnamon
• 1/2 teaspoon salt
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• 1 tablespoon heavy cream
• 1 egg
• 1 can Reddi-wip
CARAMEL TOPPING
• 1/2 cup brown sugar
• 4 tablespoons unsalted butter
• 2 tablespoons heavy cream
1/2 cup pecan halves
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' 1 '
Place flour and salt in large bowl.
Cut in shortening and butter until
mixture is coarse and mealy. Sprinkle
in ice water; lightly knead until dough
forms a ball. Divide dough in half.
Place in plastic bag and chill at least
one hour, or overnight.
Butter and flour a 9-inch glass
pie plate. Roll out half the dough to 1/
8-inch thickness and line the plate;
being sure to press the dough into the
sides and the bottom.
Roughly chop the apples into
small pieces, about the size of lima
beans. (The apples should measure
about 9 cups chopped.) Combine with
‘
•
sugar, tapioca, lemon juice, cinna­
mon and salt in a large bowl. Set aside
until the juices begin to run, about 10
to 15 minutes. Beat together the cream
and egg to make a glaze and brush
over the edges of the bottom crust.
Pour apples into the pie shell,
pressing down gently.
Roll out the remaining dough to
1/8-inch thickness. Place over the
filling and seal the edges by gently
pressing together. Trim any excess
dough with scissors and flute the pie’s
edges.
Brush the remaining egg glaze
over crust and top. Using a paring
The updated American favorite is the dessert choice for any
occasion - Caramel Apple Pie was developed by renowned chef
Susan Feniger of Los Angeles’ City and Border Grill restaurants for
the Peddi-wip ‘‘Top Chefs Top it Off!" recipe contest.
knife, cut and remove a circle the size
of a quarter from the center of top
crust. Cut 5 or 6 slits in a spoke
pattern. Beginning half an inch from
the outside edge. Chill for 1/2 hour
before baking.
Preheat oven to 425. Bake 15
minutes, or until the top is a golden
brown. Reduce heat to 325. Continue
baking until juice are thick and bub­
bly, 1 hour to 1 hour and 10 minutes.
If edges of pie appear to be browning
too quickly, cover with aluminum
foil.
Combine brown sugar, butter and
cream in a small saucepan. Bring to a
boil and let cook over low heat for 2
minutes. Remove from heat and stir
in the pecan halves. Spoon over top of
pic crust, coating it entirely. Caramel
will drip over edges creating an
“icicle” effect. Cool pie on rack, top
with Reddi-wip before serving. Makes
10 servings.
grams nationwide.
The Reddi-wip “Top Chefs Top
it Off!” program is geared to raise
funds for B&GCA through a profes­
sional chefs recipe contest, a recipe
book consumers can send in for and
supermarket fund-raising events. For
the professional chefs recipe contest,
America’s top chefs entered a Reddi-
wip recipe idea to win donations in
their names to B&GCA, for a grand
total donation of $15,000. In addi­
tion, the winning recipes have been
compiled into a recipe book that con­
sumers can purchase for $ 1.00, with
all proceeds going directly to B&GCA.
Finally, supermarkets in the south­
east, south and west coast will partici­
pate in the Reddi-wip “Top it Off!”
promotion, a series of fund-raising
events to raise money for local Boys &
Girls Clubs.
“This is the first time Reddi-wip
has sponsored a program of this type,”
said Tom Hickey, product manager,
Reddi-wip. “ We are proud that the
monies raised through the Reddi-wip
'T ip Chefs Top it Off!’ program will
help Boys & Girls Clubs serve disad- (
vantaged children throughout the
nation.”
In a unique effort to help young
Americans, Reddi-wip has joined
forces with Boys & Girls Clubs of
America (B&GCA) for the Reddi-
wip “Top Chefs Top itOffl ’’program.
For more than 130 years, Boys &
Girls Clubs of America have played
an important role in the lives of young
people from disadvantaged circum­
stances. Each local Boys & GirlsClub
impacts young lives by building self­
esteem and encouraging the develop­
ment of positive values and skills
during childhood growth. Today
nearly 1,500 local Boys & GirlsClubs
provide a safe environment for kids to
go after school and on weekends.
The organization helps nearly
two million young people in the United
States, Puerto Rico and the Virgin
Islands. In addition to the local clubs,
Boys & Girls Clubs of America spon­
sors national programs to recognize
individual achievements, to provide
learning opportunities and to address
critical issues facing today’s youths.
With alumni including President Bill
Clinton, Academy-award-winning
actor Denzel Washington and foot­
ball legend O.J. Simpson, B&GCA
has become the model for youth pro­
EASY COUNTRY CHICKEN
NOODLE SOUP
■ 3 qts. water
• 1/2 cup + 1 Tbsp. L.B. Jamison
Chicken Soup Base
• 1 large onion chopped
> 2 stalks celery, thinly sliced
> 2 carrots, thinly sliced
> 1 pkg. (1-lb.) frozen mixed
vegetables
• 1 Tbsp. dried parsley
1 tsp. basil
1/4 tsp. poultry seasoning
1 Tbsp. chives (dried or fresh)
■ 1/2 tsp. pepper
■ 1/2 cup fresh mushroom, chopped
(1 4-oz. can)
> 2 cups cooked chicken (or canned)
• 1 pkg. (8-oz.) wide egg noodles.
DIRECTIONS:
Combine water, chicken base and fresh vegetables in a large soup pot.
Bring to a boil, cover and cook 10-15 minutes or until vegetables soften.
Add remaining ingredients and stir to mix. Bring to boil, reduce heat to
medium-low. Simmer, stirring occasionally, for 30 minutes or until
Don’t Forget
February Is Black
History Month
vegetables and noodles are tender.
Makes approximately 4 quarts.
Recipe courtesy Holsum Foods.
A d v e r t i z e In
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Enjoy Safeway Low Prices!
SAFEWAY
Prices effective January 19 through January 25,1994 at Safeway.
Young Tender
Turkey Breast
•4 to 7-lb. size
98*
• SAVE UP TO
$1.00 per lb
10-Pound Bag
Russet Potatoes
Number 1
Oregon grown
Look In The This Week
Magazine for your Safeway
Shopping Guide for a complete
list of specials on sale this
week at Safeway!
1
4
E n jo y E x tr a S a v i n g s W it h T h e
M A
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S a fe w a y S h o p p in g G u id e
Available at your Safeway store.
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