,.; n.,

0 0 0 „

TRIMMINGS page 114

namon and salt. Pour evenly over
the potatoes. Sprinkle the tar-
ragon over the top. Cover with lid
or foil and bake, covered, for 25-
30 minutes or until potatoes are
firm yet can be pierced with a
fork. Uncover and bake another
20 minutes until glazed and gold-
en around edges. Makes 6-8 serv-
ings.

ACORN SQUASH
STUFFED WITH
CRAMERRIED APPLES
(PARVE)

4 acorn squash, halved and
seeded
olive oil spray
2 cups diced peeled green apples
3 tablespoons frozen apple juice
concentrate
2/3 cup fresh or frozen
cranberries
3 tablespoons fruit-sweetened
raspberry jam
1/4 cup golden raisins
1/8 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
olive oil spray
salt

MM4UFACTURERCOUPON 1

171

© PARV"

Preheat oven to 350 degrees.
Place the squash in a baking dish
and spray with oil. Loosely
cover with foil and bake for 15
minutes. Combine the apple, ap-
ple juice concentrate, cranberries,
jam, raisins and spices in a bowl
and mix well. Spoon the cran-
berry mixture evenly into the
eight squash halves. Spray with
oil and sprinkle with a little salt.
Loosely cover, return to the oven,
and bake until the squash are
fork-tender, 30-45 minutes, de-
pending on size. Uncover, spray
with oil and bake for an addi-
tional 10 minutes or until stuff-
ing is lightly browned. Makes 8
servings.

EXPIRES FEBRUARY 1. 1995

GLAZED APPLE
COOKIES (PARVE)

when you buy

riets

ann's
Sweet Unsalted Margarine

RETAILER: One coupon per purchase of product indicated. Consumer to pay
sales tax. Cash value 1/201. NABISCO FOODS, INC. reimburses you for the
face value plus handling, if submitted in compliance with NABISCO's Coupon
Redemption Policy. For free copy and/or coupon redemption. send to:
NABISCO FOODS, INC.. CMS Dept. t3130.1 Fawcett Dr., Del Rio, TX 78840.
EXPIRES FEBRUARY 1, 1995 ©Nabisco Foods. Inc

5

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1 1/3 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup apple juice or apple cider
1 1/2 cups chopped unpeeled
apple
1 cup finely chopped nuts
1 cup raisins
1 1/2 cups powdered sugar
2 tablespoons non-dairy cream
1 tablespoon margarine
1/4 teaspoon vanilla
dash of salt

In a mixing bowl, beat brown
sugar and shortening with elec-
tric beaters until well mixed. Add
egg and beat until fluffy. In a sec-
ond bowl, combine flour, soda,
cinnamon, salt, ginger and nut-
meg. Beat into creamed mixture
on low speed. Beat in apple juice.
By hand, fold in the apples, nuts
and raisins. Drop the dough by
rounded tablespoons onto a
greased cookie sheet. Bake in a
preheated 400-degree oven for 7-
8 minutes. Meanwhile, in a small

TRIMMINGS page 118