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THURSDAY, OCTOBER 10, 19B3
MEDKOHD MAIL TKIBUNE, MEUKOIID, OREGON
piquant, robust, smoky, peppery,
tangy or sharp in flavor, is
available in rounds, ball shapes,
patties, cakes, loaves, bricks,
wedges, wheels, sausage shapes,
oblongs, slices, shredded . . .
natural and pasteurized ... in
mixes, salad dressings, spreads
auu on and on could go the
list.
The point of all this is that
October is Cheese Festival
Month and Markets will be spe
cialing this important protein
rich family of good eating. We
suggest trying different kinds
of cheeses; keeping several va
rieties on hand for after-school
snacks, impromptu entertaining
as well as for breakfast, lunch
and dinner main dishes. So feast
on cheese in ways like these:
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melted Cheddar cheese on toast.
Add cream cheese, cottage
cheese or grated Cheddar to
scrambled eggs or as fillings
for omelets.
Serve deviled eggs topped
with a hearty cheese sauce as
a luncheon or dinner specialty.
A bit of curry added to the
cheese sauce gives extra zip.
Grated cheddar, Parmesan or
other cheese in hot soup givey
added texture and interesting
flavor.
Combine grated cheddar
cheese with catsup or chili
sauce, Worcestershire and a
dash of Tabasco; serve as a
dip, or if you prefer, call it a
dunk.
Sprinkle hot popcorn lavishly
with grated Parmesan or ched
dar cheese.
For a tasty hot-bit for serv
ing before dinner, combine 2'h
cups bite-size shredded wheat
biscuits with one cup shredded
cheddar cheese. Spread out in
a shallow baking pan and bake
in a moderate, 250 degree, oven
about one hour. Mix thoroughly
every 15 minutes during baking.
For an easy-to-do Blue Cheese
Dressing, mix together one-half
cup crumbled Blue cheese with
three tablespoons heavy cream
or dairy sour cream. Add one
cup French Dressing; whip to
gether thoroughly.
The abundance of cheeses in
all shapes, sizes and distinctive
flavors behooves hostesses to
serve cheese-fruit trays fre
quently as dessert treats.
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TIME FOR APPLES hs apple eating time and here are new
adaptations of time-honored recipes for apple-ring pancakes, sour
cream apple tartlets, apple-chicken salad and cheese-apple mold
Other information on apples is included in today's food column
Feeding the Family
ZOLITA VINCENT
Food Editor
Bountiful Apple Harvest
Crispy, fragrant mouth-watering
applies can't be. beat as
a flavor treat whether eaten
out-of-hand, in steaming pies,
sauces and puddings or in rel
ishes, salads and pancakes. . ..
Washington State, long con
sidered the Apple Bowl of the
World, is marketing the biggest
apple crop in seven years . . .
31,000'carloads or approximate
ly 25 million boxes of delicious
eating. The marketing, along
which route the fruit is refrig
erated every stop of the way,
is a well regulated chain reac
tion; from packer, to distribu
tor, to wholesaler to retailer
and into the family fruit bowl.
Apple Glossnry
Some apples are best for eat
ing out-of-hand, others lend
themselves well to cooking.
Here are descriptions of the
major varieties of this versatile,
kind-to-the-budget fruit.
Red Delicious, perhaps the
world's best known eating apple,
comprises about 59 per cent of
the annual crop. Recognized by
its tall broad-shouldered shape,
tapering to five points at the
blossom end, it is at Its best
when served fresh and crispy
cold.
Golden Delicious is similar
in shape to its red-skinned sis
ter. A perfect salad apple, firm
fleshed and juicy. Excellent for
eating and copking.
Winesap has a special crisp
ness and a wine-like flavor. It
is deep red with a smooth glossy
skin. Good both fresh and in
general cooking. It is the best
"keeper."
Jonathan, with its brilliant
scarlet color striped with red
and speckled with gold is crack
ling crisp and juicy for eating
as-is. It is an excellent cooking
apple.
Rome Beauty Is of vnrieated
red color tinged with pink or
yellow. The meat is firm grain
ed, aromatic, juicy. Considered
best for baking or for use in
pies, sauces, and general cook
ing. Not Uie best for eating
fresh.
Apples and Crenin
Arc Tnsly Team
Old-time favorite recipes take
on new adventurous flavor when
made with dairy sour cream.
Here are four such recipes.
Apple Ring Pancakes
Youngsters and adults alike
will start the day with a song
when served these "rings" of
apple dipped In baiter, browned
and served with cinnamon, su
gar and melted butter.
Sift together one cup flour,
two teaspoons baking powder,
one-half teaspoon soda, two tea'
spoons sugar, one-half teaspoon
salt. Beat one egg and stir in
one-half cup milk and one cup
(one-half pint) dairy sour
cream; combine with dry In
gredienls and mix well. Peel
and core three to four apples;
slice into thin rings. Dip rings
into batter; bake on hot butter
ed or oiled griddle until golden
brown. Sprinkle with cinnamon
sugar and melted butter.
', Full of tangy flavor these tart
lets are a wonderful finale to
a happy apple day.
Beat one egg; blend in one-
half cup sugar, two tablespoons
flour, one-quarter teaspoon salt
one cup (one-half pint) dairy
sour cream, one tablespoon lem
on juice and one teaspoon va
nilla. Stir in two cups finely
diced apples. Spoon into 12 indi
vidual tart pans or muffin cups
lined with pastry from favorite
pie crust mix (adequate for a
two-crust, nine-inch pie).
Place on cooky sheet; bake in
hote, 400 degree, oven 15 min
utes. Combine one-half cup
brown sugar, one-third cup
flour, one teaspoon cinnamon
and one-quarter cup (one-half
stick) soft butter; sprinkle on
top of tartlets; bake an addi
tional 15 minutes.
Annlc-Chickcn Salad
Red Delicious apples are the
ones to choose for this special
creamy salad for serving as a
luncheon main dish or for In
corporating into lunch boxes.
For six luncheon servings,
rinse three Red Delicious ap
ples, do not peel; quarter, core
and dice. Combine with one cup
diced cooked chicken (canned
or planned-over), one 10-ounce
package frozen peas .cooked,
drained and chilled, and one
third cup finely sliced sweet
pickles. Mix together until well
blended 114 cups dairy sour
cream and one-quarter cup
mayonnaise; fold into apple
chicken mixture. Serve in let
tuce cups garnished with apple
slices, if desired.
Cheese-Apple Mold
As the weather grows cooler,
gelatine molds such as this nu
tritious, practically a-meal-in-itself
salad, can go to school
or work via the paper container
route.
For eight servings; dissolve
one package strawberry-flavor
ed gelatin in ono cup very
hot water; chill until syrupy
and just beginning to set. Fold
in two-thirds cup dairy sour
cream, one-half cup chopped
celery, one-half cup chopped
green pepper, one cup diced, un
peeled, Red Delicious npples
and one cup cottage cheese. If
desired, garnish with lemon-
washed npplc segments.
Colored Hire
The stnrtlingly white grains of
rice are beautiful accents to
any meal. However, for fun and
color, rice is ensily tinted to
match any color scheme. Sim
ply add vegetable coloring to
the water in which the rice is
to be cooked, or tint the rice be
fore cooking by plncing rice and
appropriate coloring in a glass
jar, cover tightly and shake un
til all rice is uniformly tinted.
If the color becomes more in
tense than desired simply add
additional uncooked rice to the
jar and reshake until desired
color Is achieved. A subtly hued
rice is generally more appealing
than one too deeply colored.
Feast on Cheese During
October Cheese Festival
Cheese, mild, mellow, sweet,
IT'S POPSATIONAL
us
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PIGGLY WIGGLY
PASSENGERS RETURNED
Non-scheduled "sail, now, pay
later" passengers on the liner
Queen Elizabeth are shown as
they arrived on the return trip
to New York. Diane MacKown,
26, of Pittsburgh, Pa., left, fell
asleep while seeing friends off
aboard the ship. Mrs. Donia
Carey, right, of West Falmouth,
Mass., has her son, Seth, 11
months, strapped to her back
and he seems to be enjoying
the involuntary trip. Mrs. Carey
also dozed off after a cham
pagne bon voyage party. (UPI)
PIGGLY WIGGLY
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