COOKING

High Tech

Continued from Page 88

Drain, remove large outer
leaves and set aside.
Combine beef, rice, onion,
egg, paprika, salt and pepper.
Place a large spoonful of meat
mixture on each cabbage leaf.
Fold in sides of cabbage leaf
and roll up, tucking in the
ends securely.
rinse
Drain
and
sauerkraut. Place in bottom
of crock pot. Arrange cabbage
rolls over sauerkraut. Mix
tomato sauce, water and
sugar, and pour over cabbage
rolls. Cover and cook on low
setting 7 to 9 hours. Yield: 4
to 6 servings.

NEW ENGLAND
APPLESAUCE CAKE
PAREVE
1 /2 cup (1 stick)/125 ml
pareve margarine
1 cup/250 ml sugar
% cup/125 ml brown
sugar
2 eggs
3 cups/750 ml sifted flour
1 tsp/5 ml salt
2 tsp/10 ml baking soda
1 tsp/5 ml cinnamon

1 tsp/5 ml ground cloves
% tsp/2 ml nutmeg
1 (16-oz)/(454 grams) can
unsweetened
applesauce
'h cup chopped nuts
Crock Pot Directions: In
mixing bowl cream shorten-
ing and white and brown
sugars. Beat in eggs and mix
thoroughly. Sift together
flour, salt, baking soda and
spices and add alternately
with applesauce to the
creamed mixture. Stir in
nuts. Pour mixture into a
greased and floured 8-cup
(2-liter) mold or spring-form
pan.
Place mold or pan in crock
pot. Lay 4 or 5 paper towels
on top of cake mold to absorb
excess moisture. Cover crock
pot and cook on high setting
3 to 4 1/2 hours or until tooth-
pick inserted in cake comes
out clean. Cool 15 minutes,
then unmold cake. To serve,
sprinkle top with powdered
sugar or frost with confec-
tioners' sugar frosting. Yield:
large 1-layer cake.

Make-Ahead Snacks
For Quick Energy

Since there are never
enough hours in the day to do
everything, make-ahead
snacks that provide quick
energy for people on the run
are a smart move.
Here are two recipes that
feature dried fruit.

Food Bank of Oakland County

150 Osmun
Pontiac, MI 48056
332-1473

YES! I/we want to help provide nutritious food

to the needy of my community.

I/we have enclosed:

❑

$5

❑ $10

❑ $25

I/we prefer to contribute $
Please send additional envelopes.

❑ $50

❑ $100

[:] Other

each: ❑ month, ❑ quarter.

Name

Address

City/State/Zip

• Checks should be made out to

Food Bank of Oakland County

All gifts are tax deductible.

90

FRIDAY, DECEMBER 14, 1990

Thanks for your support.

APRICOT OAT-NUT
SNACK MIX
3 cups rolled oats
2 cups oat bran
2 teaspoons cinnamon
% teaspoon nutmeg
1 cup walnut halves,
broken
1 cup almonds, coarsely
chopped or slivered
% cup raw sunflower
seeds
5 tablespoons vegetable
oil
3 /4 cup raw honey, melted
11/3 cup dried apricots,
quartered (6 ounce)
3 /4 cup raisins
Preheat oven to 325. In
a large bowl, combine
rolled oats and next 6 ingre-
dients; toss well. Drizzle
oil over mixture and toss
until coated. Drizzle melted
honey and continue tossing
until coated, mixture should
be clumpy. Divide mixture
onto two cookie sheets,
spreading evenly. In top third
of oven, bake 20 minutes.
Remove from oven; stir with
wooden spoon, mixing
thoroughly. Continue to bake
30 minutes more, stirring
every ten minutes. Return

snack mix to bowl; add dried
fruits. Toss gently and cool.
Can be stored for 2 weeks in
airtight containers or frozen
up to 2 months. Makes 20
servings.

TRAVEL SNACKS
1 cup (packed) pitted
prunes (6 ounces)
1 cup (packed) dried
apricots (6 ounces)
1 cup (packed) dried
apples (3 ounces)
1% cups (packed) dried
peaches (8 ounces)
11/2 cups flaked coconut
(4 ounces)
powdered sugar
Coarsley chop all fruits ex-
cept coconut. Put through
food grinder along with coco-
nut, using fine blade; mix
thoroughly. Sprinkle pow-
dered sugar on shallow bak-
ing pan; pat out the fruit
mixture onto sugar in an
11x7Y2 rectangle. Let dry un-
covered at room temperature
for one week. Turn over to let
bottom dry for 3 or 4 days. Cut
into bars. Wrap each bar in
plastic film and store in air-
tight container. Makes 16
bars 1% x 2 3/4, about 1 3/4
pounds. ❑

To please all is an impossible
aim, and to escape some
criticism is an unattainable
goal.
—Moshe Ibn Ezra, c.1120

