the skillet, spreading evenly and
bake in a 400-degree oven, un-
covered, one hour or until top is
crusty and golden brown.
You can place it under the
broiler, 6 inches from the source
of heat, to brown, if desired.
Makes 8-10 servings.

GIVE THE GIFT
OF HEALTH.

PEAR CHUTNEY

2 cups sugar
1 1/2 cups white vinegar
1/4 cup white wine or apple cider
2 oranges, diced, with rind
1 lemon, diced, with rind
1 lime, diced, with rind
1 medium onion, diced
1 clove garlic, minced
1 cup white raisins
2 3/4 ounces crystallized ginger,
diced
2 1/2 pounds pears, unpeeled and
diced

Bring sugar, vinegar and wine
or cider to a boil and simmer for
15 minutes. Add all remaining
ingredients and simmer for 40
minutes. Cool and then refriger-
ate in covered jars for as long as
6-8 weeks.

APPLE PASTRIES

Pie crust pastry for 1 double-
crust pie
16 ounces applesauce; smooth or
chunky
1/4 cup peeled, chopped apple
(omit if using chunky
applesauce)
14 cup golden raisins
2 teaspoons lemon juice
1/2 cup chopped walnuts
cinnamon and sugar

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Wrap pie crust pastry in wax
paper and chill. Combine re-
maining ingredients in a bowl.
Divide pastry into fourths. Roll
each part out on a lightly floured
surface until 1/8-inch thick. Cut
circles from each part with a fl-
inch round cutter. Save dough
scraps and reroll until all dough
is used.
Place spoonful of applesauce
mixture on each circle; fold over
and press edges together with
, tines of fork.
If desired, brush with milk and
sprinkle with cinnamon sugar.
Place on a non-stick-sprayed
cookie sheet and bake at 425.de-
grees for 20-25 minutes or until
deep-golden brown.
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