PageA6_________________________________________
iri?c JJortlaub (Obserher
lanuary 17, 2007
T o m ake life easier for meal preparations, the ‘FoodSection' will
present an assortm ent o f hearty, healthy and user-friendly w inter and
holiday recipes. F or recipe requests o r su ggestions contact:
SharonS @ portlandobserver.com Subject: Food Section
F ood
Black History Month ~ Community Recipe Collection
To honor Block History Month and
the heritage o f 'our' community,
the Portland Observer respectfully
requests family recipes that have
been passed down through the
generations.
The Black History Month ~ Com
munity Recipe Collection' will be
published throughout the month
o f February.
torical photo, include information
Submission Requirements:
• Recipes must be legibly printed relating to the photo.
or typed with a photo of the pre
Submission Deadline:
pared dish. As a substitute you
February 1,2007
may use an old or historical fam
ily photo relating to the recipe.
• Include a brief timeline of when
and where the recipe originated and
how and who passed the recipe to
you. Note: If using a family or his-
Email:
SharonS@portlandobserver.com
Subject: Recipes - Black History
Month
M a il: The Portland Observer
Attn: Recipes - Black History Month
4747MLKBIvd.
Portland, OR 97211
* The Portland Observer reserves the right to print or reprint recipe and photo submissions at our discretion.
Ingredients for life.
SAFEWAY Ö
RANCHERS
Tastes ju s t like the real thing, especially with vanilla ice cream
on top!
Easy Apple Pie Calzone
Ingredients
• 1/2 of a 15-ounce package (1 crust) folded refrigerated, unbaked
pie crust
• 1-1/2 cups thinly sliced, peeled cooking apples
• 3 tablespoons water
• I teaspoon lemon juice
• 1/4 cup packed brown sugar
• 1 tablespoon all-purpose Hour
• 1/4 teaspoon ground cinnamon
• Dash ground allspice
• 1 tablespoon margarine or butter
• I teaspoon milk
• I teaspoon granulated sugar
• Vanillaicecrcamtoptional)
D irections
1. Let pie crust stand at room
temperature according to pack
age directions.
2. M eanwhile, in a medium
saucepan combi ne apples, three
tablespoons water and lemon
juice. Bring just to boiling. Re
duce heat. Cover and simmer
about live mi mîtes or until apples
are tender. Combine the brown
sugar, flour, cinnamon and all
spice: stir into apple mixture.
Cook and stir until thickened
and bubbly. Remove from heat:
stir in margarine or butter. Cool
for 15 to 20 minutes.
3. Unfold pie crust. Place on a
lightly greased baking sheet.
Spoon apple mixture evenly over
half of crust to within 1 /2 inch of
edge. Moisten edges of dough
with water. Fold dough in half
over filling. Seal by pressing
with tines of a fork. Flute edges,
ifdesired. Cut slits in top. Brush
with milk; sprinkle with the
granulated sugar.
4. Bake in a 375 degree F. oven
for 25 to 30 minutes or until
golden. Serve warm or cool.
Cut into wedges to serve with a
scoop of vanilla ice cream, if
desired. Makes three to five
servings.
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