THE DETROIT JEWISH NEWS Friday, December 20, 1985

— PROFESSIONAL
MAKE-UP ARTIST & STYLIST

ARE YOU OUT OF CONTROL?

BERNICE GARON, M.A.

DIET CONSULTANT
CAN HELP YOU LOSE WEIGHT
IN A NEW AND UNIQUE WAY

large sieve back into saucepan.
Use the back of a spoon to press
the juices through the sieve into
the pan. Discard skins left in
sieve.
(Note: If you use a food mill
with a fine blade to puree cran-
berries, you will not have to
sieve mixture.)
Add to cranberry puree in
saucepan, the softened gelatin,
orange juice, sugar, orange rind
(if desired) and lemon juice. (If
you wish, you can start with
smaller amount of sugar, and
then add more later if neces-
sary.)
Return saucepan to medium
heat, and cook, stirring con-
stantly, until mixture just comes
to a boil and sugar dissolves
completely. Adjust sugar and
cook a little longer, if necessary.
Pour mixture into a baking
pan or bowl, and freeze until
firm but not completely solid.
Break into chunks, and beat
with an electric mixer (or food
processor) until light and fluffy.
Spoon into serving dishes (or
one large bowl), and freeze until
firm. Remove from refrigerator
about V2 hour before serving, to
give sherbet a chance to soften
slightly.
(Note: The purpose of the
gelatin in this recipe is to keep
the frozen sherbet crystals small
and smooth.)

LAYERED CRAN-APPLE
CRUNCH BARS

Crust:

1 cup whole wheat flour
1% cups rolled oats, any kind
cup packed dark brown sugar
1 tsp. ground cinnamon
'/8 tsp. salt (optional)
1/2 cup butter or margarine
1/2 cup finely chopped walnuts

Filling:

1 can (16 ounces) whole cran-
berry sauce
1 tbsp. granulated suagr
1 tbsp. cornstarch
1 cup peeled, cored and finely
chopped apples

For crust, mix together flour,
oats, brown sugar, cinnamon
and salt. Cut in butter or mar-
garine until mixture resembles
crumbs. Stir in nuts. Press half
of crumb mixture evenly in bot-
tom of a greased (or nonstick
spray-coated) 9-inch square bak-
ing pan. Bake in a preheated
400-degree oven for 5 minutes.
Meanwhile, make filling.
For filling, put cranberry
sauce into a medium bowl and
stir until softened. Mix together
sugar and cornstarch; then stir
mixture into cranberries until
completely combined. Mix in
chopped apples. Spread filling
evenly over partially-baked bot-
tom crust. Sprinkle remaining
crumb mixture on top; press in
place with your fingertips.
Return pan to oven and re-
duce heat to 375 degrees. Bake
for 45 minutes or until firm and
golden. Cool completely in pan
on wire rack. Cut into squares
to serve. Store in refrigerator.
Makes 16 squares.
Copyright 1985 Gloria Kaufer
Greene

1

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