MUFFINS page 130

Preheat oven to 425°. In a large
bowl sift together the flour 1/2
cup sugar, baking powder and
salt. Cut in the margarine. Re-
serve 1/2 cup of this mixture for
the crumb topping and set it
aside.
In the bowl add the dice apple
and 1/2 teaspoon lemon zest. Add
the non dairy creamer and egg.
Blend until mixture is moist.
Spoon into 12 muffin tins. Blend
the remaining crumb mixture
with the lemon zest, nuts, and
sugar. Sprinkle the topping over
the muffins and bake 20 minutes.
Makes 12.

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APPLE VEGETABLE
SALAD

1 pound fresh asparagus
3 red delicious apples
2 small zucchini
1 avocado
spinach or Romaine lettuce
lemon dressing:
1 lemon quartered
1 green onion
1/2 dry mustard
1/2 teaspoon celery seed
1/2 cup water
1/4 teaspoon black pepper

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down. This offer subject to change without notice. "Plus destination, taxes and all incentives to dealer.

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motor sales, Inc.
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Pymolith

669-2010

Best's

Kosher

]

m

In a blender or food processor
process the lemon and green
onion until they are fine. Add the
mustard, celery seeds, water and
pepper. Process until smooth. Set
aside. Cook the asparagus un-
covered in slightly salted boiling
water for approx 4 to 5 minutes.
Cover and cook an additional 4
to 5 minutes. Drain and cool.
Peel and slice the apples, zuc-
chini and avocado into slices.
Arrange the asparagus in the
center on a serving plate on top
of the lettuce leaves. Arrange ap-

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RETAILER: Your redemption signifies compliance with the BESSIN CORP. coupon
redemption policy. Copy available upon request. Cash value .0010. To receive face
value plus 80 handling, send coupons to BESSIN CORP. PO Box 880945, El Paso, TX
88588-0945. Proof of purchase must be submitted on request. Reproduction of this
coupon is expressly prohibited. (ANY OTHER USE CONSITUTES FRAUD.).

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3 pounds chicken, cut up
2 cups apple cider
1 cup flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
salt and pepper to taste
3 tablespoons brown sugar
1/3 cup apple flavored liquor
2 tart apples, peeled and cored
and sliced thin

Place the chicken in 2 zip lock
plastic bags. Pour the apple cider
over the chicken, close the bags
and refrigerate the chicken pieces
for at least 6 hours but no more
than 12.
Preheat oven to 350°. In a shal-
low bowl, combine the flour, gin-
ger, cinnamon and salt and
pepper. Remove the chicken from
the cider but save the cider.
Dredge the chicken in the flour
mixture and place it in a shallow
baking dish. Bake the chicken,
uncovered, for 40 minutes. (You
can cool and refrigerate the chick-
en at this point and then finish
it off 112 hour before serving. If
you're going to do this, boil the
cider for 5 minutes and then cool
and store). Combine the cider,
brown sugar, apple liqueur and
apple slices. Pour this mixture
over the chicken and bake for 25
minutes more, basting occasion-
ally. Serves 6. This can be dou-
bled or tripled.

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

I

When you buy

BAKED CHICKEN WITH
APPLES

Breaking The Fast
Quickly And Easily

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pies, zucchini and avocado
around the sides. Chill. Drizzle
with dressing just before serving.
Serves 4.

hen Yom Kippur ser-
vices are over and I'm
heading out those sanc-
tuary doors after 25
hours of fasting, my primary con-
cern is feeding my face.
The best strategy, as far as I'm
concerned, is to have everything
ready to go before you head into
the fast so that when time is of
the essence, you can hit the
kitchen floor running.
The following recipes can all
be made well in advance of the
fast. It's just as easy to break a
fast with a dairy as it is meat.
There is no one right answer so
make what you're most comfort-
able with. Most of the recipes,
however, are either dairy or
parve. For those of you that pre-
fer a meat meal, I made sure the
recipes are tasty but light enough
not to upset your stomach.

CRAZY LAYERED SALAD
WITH TUNA
MAYONNAISE

3 cups torn salad greens (red
lead, iceberg, bib, etc,)
4 green onions, sliced
3 tomatoes, seeded and sliced
1 cup fresh basil
1 cup diced celery
1 cup alfalfa spouts
1 small red onion sliced thin
1 cup black olives chopped
4 ounces salami (optional)
4 hard cooked eggs, sliced
8 ounces smoked turkey, cubed
(optional)
1 red pepper cored, and sliced
thin
1 cup artichoke hearts, cut into
quarters
1 pound asparagus or broccoli,
blanched and cut into small
pieces
tuna mayonnaise:
21/2 cups mayonnaise
1 tablespoon Dijon mustard
1/3 cup fresh parsley (or 1

TUNA

page 134