The Apple Way
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on't ever let anyone tell
you that an apple is an ap-
ple is an apple and that
they all taste pretty much
the same. Of the 7,000 varieties
of apples grown in the United
States today only 18 or so vari-
eties make it to the grocery for
public consumption. From
the tart Granny Smith to
the super sweet Red Deli-
cious each variety has de-
voted fans.
My personal favorite
is the relatively new va-
riety, the Mutzu Ap-
ple. It's a cross
between the Gold-
en Delicious and
the Granny Smith.
Unlike most vari-
eties which are
specifically cooking
apples or eating ap-
ples, the Mutzu is
both a great cooking
and eating apple.
Grown primarily in
Michigan it's devel-
oping quite a loyal
following among ap-
ple fans.
Fall is the best
time to get ap-
ples right off
the trees and
into your
pies, cakes or
in the most dire
of apple emer-
gencies, right into your mouth.
While it is possible to get apples
all year round due to the scien-
tific advances in storing and
ripening procedures, by May or
June the only resemblance be-
tween a "real" apple and what's
for sale in your produce section
is that they're both red and have
seeds.
NOTE: 3 medium apples
equal 1 pound or 3 cups when
sliced or chopped
STIR FRIED CHICKEN
AND APPLES
2 whole chicken breasts, skinned
and deboned
1/3 c. honey
2 r. curry powder
2 apples, peeled and sliced
2 T. oil
1 stalk celery, sliced
1/4 c. raisins
3 T. chopped parsley
Cut chicken into cubes and
place in bowl, add honey and
curry. Mix thoroughly. Stir in the
apple slices. Heat oil and saute
celery for 1 minute. Add apple-
chicken mixture and stir fry 3 to
4 min. Just until the chicken is
no longer pink. Add raisins and
parsley and stir well. Serve over
rice. Serves 4.
SWEET POTATOES AND
APPLES
2 c. boiled, skinned sweet
potatoes
2 apples, peeled
1/2 c. brown sugar
4 T. butter or margarine
112 t. salt
1/2 c. chopped nuts
1 T. grated orange rind
Preheat oven to 350.
Slice cooked potatoes
and apples 114 to 1/2 in
. thick. Place half of each
in a greased baking dish.
Sprinkle on half the sugar
and salt and dot with but-
ter or margarine. Repeat
the process
with the
second lay-
er. Cover
and bake 40
min. Serves 4.
APPLE CHEESE
BREAD
1/2 c. butter or
margarine
2/3 c. sugar
2 eggs
1 apple, peeled
and chopped
1/2 c. grated sharp
Cheddar cheese
1/3 c. chopped walnuts
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
Preheat oven to 350. Cream
butter and sugar, until light and
fluffy. Beat in eggs, one at a time.
Stir in apples, cheese and nuts.
In a separate bowl, combine flour,
baking powder, soda and salt.
Gradually and gently stir into the
apple mixture. Pour the mixture
into a greased loaf pan and bake
1 hour. Cool 10 minutes before
serving.
APPLE SCONES
2 c. flour
3 t. baking powder
2 T. sugar
1/2 t. cinnamon
1/2 t. salt
6 T. shortening
1/2 c. apples, peeled and finely
chopped
1/2 c. raisins
cold apple juice or milk, approx. 4
T.
Preheat oven to 400. Mix to-
gether dry ingredients, cut in
shortening as you would for pie
crust. Stir in apples and raisins.
Add enough juice or milk to make
a stiff dough. On a floured surface,
roll dough to about 1/2 in. thick-
ness and-cut into triangles or cir-
cles. Bake on a lightly greased
cookie sheet for 10 min., or until
light brown. Makes 16 to 18
scones.
© Eileen Goltz 1995