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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 6, 2004)
Oclober6'2004________________________F o r t i a n i . © b seru er_____________________________ Pag as Make a Zote R ew ards o f the Fall H arvest Difference: Apple recipes For information on registration go online at www, Oregon votes, org or cu//1-866-673-8683. your kids will love Apples are the quintes sence of the autumn. This fall, try some new apple-based recipes that were designed with kids in mind. These favorites are wholesome and unique, and can usually be made with common ingredients you ’re likely to have around the house. Vicki Lansky, author of “Feed Me! I ’m Yours!” recom mends these three apple recipes for kid- friendly fall treats: DEGREES THAT C A N C H A N G E THE W ORLD ■ BA ANTHROPOLOGY ■ BA C O M M U N IC A TIO N STUDIES ■ BA CULTURAL A N D HISTORICAL STUDIES ■ BA H U M A N STUDIES Apples in Hand ■ BA INTERDISCIPLINARY STUDIES DIRECTIONS: Peel (optional) and core a whole apple. Mix peanut butter with one of the following: raisins, wheat germ or granola. Stuff this mixture into the hole o f the cored apple. Slice in half to serve. Or stick the apple half on a Popsicle stick. It’s both novel and neat that way. ■ BA MUSIC THERAPY ■ BA PSYCHOLOGY ■ BA RELIGIOUS STUDIES Easy Applesauce ■ BA SOCIOLOGY ■ M A ART THERAPY COUNSELING ■ M A INTERDISCIPLINARY STUDIES (Gerontology Concentration) ■ M A APPLIED THEOLOGY Ingredients: ■ MASTER DIVINITY • • • • • PROFESSIONAL CERTIFICATES ■ ART THERAPY (post g ra d u a te ) ■ CO NFLICT RESOLUTION & M EDIATIO N • C O U N S E L IN G (A rt Therapy, post g ra d u a te ) Several apples Honey or light com syrup !4 cup water or apple juice Lemon or Fruit Fresh Cinnamon ■ G ER O N TO LO G Y Directions: ■ PUBLIC RELATIONS ■ T R A IN IN G & DEVELOPMENT Y e a r -r o u n d a d m is s io n To w ork w ith an advisor, e-m ail studenlinlo@ m arylhursl.edu or c a ll 5 0 3 .6 9 9 .6 2 6 8 ★ us News & World Report BEST COLLEGES 2 0 0 4 "Number one in Oregon with classes under 20 students" MARY1HURST UNIVERSITY N o r th w e s t C o m m iss io n on C olleg es a n d U n iv e rs itie s a c c re d ite d In te r n a tio n a ) A ss e m b ly to r C o lle g ia te Business E du catio n a c c re d ite d 1 7 6 0 0 PACIFIC HIGHW AY (HW Y. 4 3 ) MARYLHURST, OREGON - JUST 10 MINUTES SOUTH OF PORTLAND Serving students since 1 8 9 3 . w w w .m a ry lh u rs t.e d u 8 0 0 .6 3 4 .9 9 8 2 Take advantage of the fall harvest by m aking fresh applesauce. Peel, core and slic e se v eral a p p le s. In blender, place !4 cup water or apple juice and add apples one at a time. Blend until smooth. Pour into saucepan and cook on low heat for 5 to 10 minutes. Add cinnamon and sweetener to taste. A dash o f lemon or Fruit Fresh will retard its “darkening” action. Apple Fruit Rolls You can use apples, peaches, pears, nectarines or canned pumpkin to make this yummy dried “candy. " The fruit can be the “too-hard-to-eat” variety or the “too-ripe-and-the-last-piece" variety. It may even be well-drained cannedfruit. I f you 're using apples, core and peel them, then slice them into rings, /fusing anotherfruit, mash or puree it. Two methods will work: B lender m ethod: Peel and core the fruit, blend until smooth and then cook five minutes in a saucepan over moderate heat. I reeze-defrost m ethod: In advance, peel and core fruit, wrap and freeze. Remove from freezer an hour before using so fruit can begin to defrost. Cook in a saucepan, mashing with a fork as you go, for 5 to 10 minutes. If the fruit is very watery, drain it. While cooking, add 1 teaspoon honey for each piece of fruit you are using. (Cook different fruits separately, though you can cook one piece or a dozen of the same type at once.) Lay out clear plastic wrap (or cut open small plastic bags) on a cookie sheet or broiling tray. Use one piece ol plastic for each piece of fruit you’re cixiking. Sp(xin the mixture onto the wrap, staying away from its edge. Spread as thin as possible. Spread another piece of plastic wrap over the mixture and press down with a wide spatula to make evenly thin. Remove this top sheet of plastic before drying. Turn oven to its lowest possible heat or just use the pilot light. Place tray in the oven and leave overnight (6 to 8 hours). The plastic wrap will not melt! If the fruit is dry by breakfast, remove from the oven. (If not, wait a while longer.) Roll up the plastic wrap (with the dried fruit) as if it were a jelly roll. Then peel and eat! Bite-of-Apple Cookies Ingredients: • Vi cup margarine • 1 cup brown sugar • 2 eggs • 1-1/2 cups flour • Vi cup oatmeal, uncooked • 2 teaspoons baking soda • */2 teaspoon cinnamon • 3A cup wheat germ • 1 cup apples, peeled, cored and finely chopped Directions: Cream margarine, sugar and egg^. Mix dry ingredi ents and com bine with cream ed m ixture. Add apples. Drop spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 10 to 15 minutes. 100% Tender. Guaranteed! Visit Safeway's Web site at www.safeway.com Available at Safeway: W ESTER N U N IO N Boneless Skinless Breast/Thigh Combo Pack Fresh Asparagus Valu Pack. Butcher's Cut. Grade A. Boneless Skinless Chicken Breast, $2.59 lb. Just steam and serve. SAVE up to $2.01 lb. SAVE up to $2.80 lb. I69 Safeway Club Price Safeway Club Price M O N EY TR A N SFER _ FampÓcUÀ, C hunky Ä>»ThM tM . 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