Herald and news., October 19, 1961, Image 13

e
o o
(bid SsJd q$ $all. . . tippkA
6 loin pork chops, 1 Inch thick
Vi teaspoon salt
3 largt tart apples
5 tablespoons flour
3 tablespoons molasses
2 cups hot water
t tablespoon cider vinegar
Vs cup golden seedless raisins
1 2 Maraschino cherries
Score fat edges of chops; brown fat edges in frying pan, then
brown chops on both sides. Arrange in shallow baking dish.
Sprinkle with salt. Core apples; do not peel; cut into thick rings.
Place on chops. Add flour to fat in frying pan; stir until browned.
Combine molasses and water; add; stir over low heat until mix
ture thickens. Add vinegar and raisins; pour over chops and
apples. Cover; bake in moderate oven, 350, 1 hour. Add Mara
schino cherries. Makes 6 servings.
This year America has been blessed with a bountiful crop of vin
tage apples. From coast to coast, the apple harvest is proceeding
to market.
The fine, fresh color and fragrance of apples makes .them ideal for
tempting apple salads, fresh apple appetizer snacks to serve with
cheese or tangy flavored cheese-and-sour cream dips. By the bowl
ful they aptly decorate the best autumn dinner or coffee table,
the buffet and patio party settings. '
The superb cooking varieties add their juicy best to pies and tarts.
Others go into the oven for baking, flavored with honey and spice.
Thick slices smothered in a cakepan with brown sugar, spice and
cake batter makes a most delicious upside-down cake.
The versatile apple is a family favorite of old. In addition to their
taste satisfying pleasures, the vitamin and mineral content of
apples make them a balanced diet must.
lu.wi .in. Hi ffiun ujiiilpiBi.jijiiiW,jmi,;iii-iiu mn.-iimMw,1 j wti" wtmrnmnvj "?t Si'"'?
. ! ,! ' '--.? I I ' . ' J:
-in; V;' rK: r I)- -t . '
Pairy for 2rvi P
I cup sugar
1 ttatpoon cinnamon
V ttaspoon nutnn
V itaipoon talt
2 ablfpoon four
3 tobltipooni ifrong teg
1 tobltpooft tmon tuct
4 Cupft ilKd tort Opp1
2 tobttspoons bvtar or mofgo'W
2 tobvtpoons crtom q
o
t
( 0
Roll out 'i pastry for bottom crust; fit loosely into 9-inch pt
pan. Combine sugar, spices, salt, flour.,tra and lemon juice.
Alternate sliced apples and sugar mixture until pan filled, .
heaping slightly in center. iJot with butter or margarine. Roll
out top crust; cot slits for escaping syam; place over apples.
Trim pastry; press edges together with tinea of fork. Brush with
cream. Bake in IOt oven, 425 40 to 50 minutes or until apples
9
6 o S tort applet
Poitry for 2-tJlt,P'
1 cup sugar
1 toblipoon flour
tatpoon nutmeg
Vf teaspoon cinnamon
2 tablespoons butter or margarine
'U cup 3'Cj4 inarp (Oaddeheete
IVr teaspoons poppy seeds
Pare and enre applet, (lice thin. Lino 9-inch pic pan with pastry. Com
bine u?ar.flour and spicea; rub a little of thus mixture into paatry in pie
pan. Kill pie pan with aliced applet; add rrmainim sugar mixture Dot
with butter or margarine. Divide remaining pastry into two equal por- O
tiorw. Roll out 1 prfftion Vs inch thick; top with ((rated cheeae; fold on
m 3 layers; roll out again Cut into 5 strip 10 inches long by 4 inch wide.
Repeat with remaining portion of pastry, using pitypy seeds instead of
cheese. Weave strips, lattice fashion, on pie, alternating cheese strip and
poppy seed strips; trim and flute edge. Bake in hot m, 425, 40 to 45
minute, or until apple are tender.
are tender.
O
e