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Apple

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Now there are three ways to get the Tangy Zip of MIRACLE \VHIP®: Original
MIRACLE WHIN Salad Dressing, MIRACLE WHIP LIGHT' Reduced Calorie Salad
Dressing with no cholesterol, and MIRACLE WHIP. FREE Nonfat Dressing
—which is not only cholesterol free, but also fat free!

1/2 cup Miracle Whip Salad Dressing
2 tablespoons cornmeal
5 eggs, beaten
2 8 oz. cans refrigerated crescent
1 /3 cup milk
dinner rolls
1/4 teaspoon white pepper
1 1/2 cups chopped onion
1 1/2 cups (6 oz.) 100% natural Kraft
1 tablespoon Parkay margarine
shredded Swiss cheese
1/4 lb. lox, cut into 1/4-inch pieces
Sprinkle cornmeal on greased 15 x 10 x 1-inch jelly roll pan.
Unroll dough; press onto bottom and sides of pan to form crust,
sealing perforation.
Saute onion in margarine 5 to 8 minutes or until tender.
Blend together onion and remaining ingredients. Pour evenly
over crust. Bake at 375° for 22 to 25 minutes or until set and
lightly browned. Cut into small squares or
triangles; serve warm. 3 dozen.
Prep time: 20 minutes Cooking time: 25 minutes

Try the Tangy Zip of MIRACLE WHIP

Certified Kosher

© 1991 Kraft General Foods, Inc.

LOX AND ONION APPETIZERS

BAGEL DELI & PRODUCE CO.
851.9666

6088 W. MAPLE AT FARMINGTON RD.

EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3

OPEN MON. THRU SAT. 9-6

F R E E

HAND CUT NOVA LOX
BUY 'A LB. OR MORE
GET VI La FREE

SPECIALS NOV. 15-16-17 3 DAYS ONLY!

FRESH SMOKED WHOLE
LAKE SUPERIOR

WHITEFISH 4 3.99B.

FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

82

FRIDAY, NOVEMBER 15, 1991

SOUR CREAM
STREUSEL APPLE PIE
Crust:
13/4 cups flour
1 /4 cup sugar
1 tsp. cinnamon
1 /2 tsp. salt
3 /4 cup butter or
margarine
1 /4 cup cold water
Filling:
10 Macintosh apples
1% cups sour cream
1 cup sugar
1 /3 cup flour
1 egg, beaten
2 tsp. vanilla
1 /2 tsp. salt
Topping:
1/2 cup chopped nuts
1 /4 cup flour
3 Tbsp. firmly packed
brown sugar
3 Tbsp. sugar
1 /2 Tbsp. cinnamon
pinch of salt
1 /4 cup butter
Preheat oven to 450
degrees. In a medium mixing
bowl, combine flour, sugar,
cinnamon and salt. Cut in
butter until mixture
resembles coarse meal.
Gradually add water, tossing
gently with a fork. Form
dough into a ball, then divide
into 2 sections. Roll dough in-
to two crusts. Filling: Peel
and cut apples into thin
slices. In a large mixing bowl,
combine apple slices, sour
cream, sugar, flour, egg,
vanilla and salt. Place one
crust in deep dish pie plate.
Pour in filling and cover with
second crust. Flute edges and
pierce crust several times.
Bake for 10 minutes. Reduce
heat to 350 degrees and con-
tinue baking for 40 minutes.
Topping: Combine all topping
ingredients except butter; cut
in butter until mixture re-
sembles coarse meal. Spoon
mixture on top of pie. Bake 15
minutes longer at 350
degrees.

.

BROWN BAG
APPLE PIE
1 unbaked 9-inch pie
crust, pierced with
fork
4 cups peeled and sliced
tart apples
2 Tbsp. lemon juice
1 cup sugar, divided
1 /2 cup plus 2 Tbsp. flour
1/2 tsp. nutmeg
1 /4 tsp. cinnamon
% cup butter or
margarine

Preheat oven to 425
degrees. Toss apples with
lemon juice in a bowl. Ar-
range apples in the pastry. In
a small bowl, combine 1/2 cup
sugar, 2 Tbsp. flour, nutmeg
and cinnamon. Mix well.
Sprinkle over apples. Com-
bine remaining sugar and
flour. Cut butter into mixture

to make coarse crumbs.
Sprinkle over apples. Slide
pie into a large brown paper
grocery bag. Fold end over
twice and secure with paper
clips. Put on baking sheet.
Bake for 1 hour. Garnish with
whipped cream, if desired.

HONEY-BAKED
CARROTS AND APPLES
8 medium carrots, sliced
6 medium tart apples,
cored, peeled and
sliced
1 /4 cup honey
1 /3 cup brown sugar
2 Tbsp. margarine
paprika
Preheat oven to 350
degrees. Grease a 9-inch
square pan. Cook carrots in
small amount of boiling water
10 minutes until crisp-tender.
Drain. Combine carrots, ap-
ples and honey. Pour into pan.
Dot with margarine. Sprinkle
with brown sugar and pa-
prika. Cover and bake 50
minutes. 8 servings.

APPLE BROWNIES
1 cup butter, softened
tsp. salt
2 cups sugar
2 eggs, beaten
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2 cups peeled, sliced tart
apples
1 /2 cup chopped walnuts
ice cream (optional)
Preheat oven to 325
degrees. Grease a 9-inch
square pan. Cream butter,
salt, sugar and eggs. Add
flour, baking powder, soda
and cinnamon. Stir in apples
and nuts. Spread in pan.
Bake 45 minutes. Serve
warm, a la mode, if desired.
12 servings.

WHOLE WHEAT
APPLE BREAD
1 cup oil
2 cups sugar
3 eggs, well beaten
3 cups whole wheat flour
1 tsp. salt
1 tsp. baking soda
2 cups chopped tart
peeled apples
1 cup chopped pecans or
walnuts
2 tsp. vanilla
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