Your Cellular Superstore! As the Ex ert Fall Harvest Apple recipes make tasty, healthy use of fall's bounty Question: There are new phones and rate plans coming out everyday. How can I keep up with the industry and all of its changes? Annabel Cohen Special to the Jewish News Answer: That's easy. Just subscribe to our free online news- letter by going to http://www.wire- lesstoyz.com/registration/ You'll receive our monthly newsletter full of the latest industry information as well as special offers available only to registered members. Question: just spent a lot of money on new cell phones for my entire family. How do I keep them protected to protect my investment? Answer: You should defi- nitely purchase a case. This could be a clip-on type of carrying case, or one that you can place in your briefcase or purse. This will keep the cell phone screen and cam- era lens (if it has one) protected from bumps and scratches. There are also what are called "skins" which are plastic or rubber-like cases specially molded to fit over certain cell phones. They provide a protection against sudden shocks if you should drop your phone. At Wireless Toy-2', we have the largest selection of cases to fit any phone you may have. I Present this column I for a FREE Bluetooth® headset. I We want to keep you safe and ticket free! Certain models available, limited quantities available, must purchase a new/upgrade activation. Certain restrictions apply. Visit the nearest locations at: Jennifer Babby 12 Mile & Northwestern • 248.945.0090 Elizabeth Price 10 Mile & Evergreen • 248.948.5000 Sandy Maizi Orchard Lk. & Telegraph • 248.253.1400 Advertisement A42 August 28 • 2008 HEALTH & FITNESS 1392400 jN L abor Day weekend is the start of apple season. Cider mills offer their first gulps of cool, clear apple cider. Michigan ranks third in apple production, with more than 750 million pounds harvested every year. Only New York and Washington state produce more than we do. The most grown? Red Delicious is tops with golden deli- cious, Jonathan, Empire and Gala not far behind. There are about 20 varieties grown in Michigan on a commercial basis. You can eat apples at any time with the following irresist- ible recipes that will take you from appetizers to dessert. Smoked Whitefish On Apple Slices 1/2 pound boneless, skinless smoked whitefish fillets, mashed with a fork 3 Tbsp. fat-free sour cream or mayonnaise 3 Tbsp. minced red bell pepper 1/2 tsp. ground black pepper 1 bunch watercress or spicy sprouts 2 unpeeled Granny Smith apples cut in half and into1/4- inch-thick wedges 2 Tbsp. fresh lemon juice Combine fish, sour cream, bell pepper and black pepper and stir well with a fork to combine. Chill until ready to use. Sprinkle apple wedges with lemon juice and toss to coat. To serve, place a rounded teaspoon of whitefish on an apple slice and top with a sprig of watercress or a small amount of sprouts. Makes about 36 appetizers. You may also substitute cucumber slices for the apple. Spinach Salad With Sauteed Apples, Toasted Corn And Almonds Sauteed Apples: 4 apples, peeled or unpeeled, quartered, seeds remove and cut into thin wedges 2 Tbsp. olive oil Toasted corn: 2 cups fresh or frozen corn kernels, thawed 2 Tbsp. olive oil Salad: 1 1/2 pounds baby spinach 1/2 cup thinly sliced red or Bermuda onions 1 cup lightly toasted sliced almonds Vinaigrette: 1/4 cup extra virgin olive oil 1/4 cup white balsamic vinegar Sea salt or kosher salt to taste Freshly ground pepper to taste Saute apples: Toss apples with oil and transfer to a large, nonstick skillet over medium-high heat. Saute the apples until softened, about 6 minutes. Set aside to cool. Toast corn: Preheat oven to 425E Spray a baking sheet with nonstick cooking spray. Toss the corn with olive oil in small bowl. Spread the corn on the baking sheet and bake, uncov- ered, for about 20 minutes, until the corn is golden and begin- ning to char. Remove from oven and set aside. Make vinaigrette: Combine all ingredients in a medium bowl and whisk well. Toss the spinach, onions, almonds and corn in a large bowl with the vinaigrette. Arrange spinach on a platter or 8 dinner- sized plates and arrange the apples over. Makes 8 servings. Seared Chicken With Apples And Wine This is also very good made with turkey cutlets or tenders. 1/4 cup olive oil 8 boneless skinless chicken breast halves (about 2 1/2 pounds) 2 cups apple cider or juice 1 cup white wine, any kind 2 cups diced chopped apples 1 Tbsp. minced garlic 1 Tbsp. drained capers 1 Tbsp. dried parsley flakes Salt and pepper to taste Heat oil in a large skillet over high heat until very hot. Place the chicken breasts in the skillet and cook until the underside is very golden, about 3 minutes (the skillet must be very hot). Turn the breasts over and cook for 1 minute more. Add the juice, wine, apples garlic, peel, capers and parsley and cook until the liquid is reduced by half, about 6-8 minutes. Season the chicken and sauce with salt and pepper to taste, and serve the chicken with the sauce drizzled over. Makes 8 servings. Easy As Pie Freeform Tart Apple Tart 8 cups 1-inch chunks, peeled Granny Smith apples 1/2 cup sugar 2 tsp. ground cinnamon 1 premade, uncooked piecrust, thawed, unfolded 2 Tbsp. butter or margarine, melted 1/4 cup apricot preserves, melted Preheat oven to 375F. Spray a baking sheet with nonstick cooking spray or line with parchment paper. Toss apples with sugar in a large bowl. Arrange the apples over the pastry, leaving a 2-inch border around the apples. Drizzle the melted butter over the apples. Fold the pastry up over the perimeter of the apples (don't worry if the edges aren't neat — that's the charm of this rustic tart). Bake the tart for 30 minutes. Brush the apricot preserves over the apples and continue baking another 15 minutes, until the crust is very golden and the apples are tender. Allow to cool and serve cut into wedges. Makes 8 servings. Fat Free Apple Chutney A perfect grilled meat or sandwich topper. 3 cups chopped onions 4 cups 1/2-inch diced, peeled and seeded apples 1 can (14 oz.) diced tomatoes, drained 1 red bell pepper, chopped 1/2 cup red wine vinegar 1 Tbsp. yellow mustard seeds 1/2 cup sugar 1/2 -1 tsp. ground cayenne pepper Combine all ingredients in a large saucepan over medium- high heat. Bring to a boil and reduce heat to simmer. Cover and cook, stirring occasionally, for 1 hour. Allow to cool com- pletely before transferring the mixture to a glass or plastic container to chill. Keeps for 1 month chilled. Makes 1 quart of chutney. - ❑