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CAL- OR STOP BY FOR A FREE DEMONSTRATION ACTON RENTAL & SALES l ip American Heart Association woo ass THE CAREFREE WAY TO CLIMB STAIRS 94 . f "Move to The Head of the Class" STAIR-GLIDE' 891-6500 540-5550 LEARNING SUCCESS CENTERS 1-800-982-4444 Four suburban locations to serve you! 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