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Show Treat Meats To Fresh Apple Tang t 1 a i N " Vf "V ' 1 "?W t?m Fresh apple flavor is simply great with the simplest of meats. Time-honored meat loaf or patties are transformed from plain, to fancy fare when the fresh, snow-nipped flavor of Washington Winesap apples is cleverly added! Broiled fresh Winesap rings crown homely meat patties with glamour. Fresh Winesap chunks lace apple flavor into hearty Ham Loaf. Try Washington Wine-saps Wine-saps as natural-flavor partners with any meat. Fresh Apple'd Ham Loaf 2 Washington apples 1 lb. ground fresh veal 2 cups tomato juice or pork 3A cup brown sugar, 1 cup rolled oats firmly packed 1 egg 1 lb. ground cured ham V tsp. pepper Peel and core apples; cut each apple into 12ths. Simmer apple wedges in 1-cup tomato juice and brown sugar combined; basting until tender. Add remaining tomato juice to meats, oats, egg and pepper. Mix with fork until blended. Arrange a portion of the apple wedges in a fluted mold. Spoon in meat mixture and pack ever-so-lightly. Bake in a 350 oven IVi hours. Serve with remaining re-maining apple wedges and tomato syrup. Serves 8 to 10. Broiled Winesap Crowns 2 tbsps. catsup 1 tsp. prepared mustard 2 tsps. brown sugar 3 Washington apples, cut 2 tbsps. salad oil in -inch rings, unpeeled Stir ingredients together until sugar is dissolved. Brush apple slices with mixture; broil slowly. Turn, brush second side with sauce; broil until lightly browned. Place on meat patties, surround sur-round with cooked, buttered peas. Garnish with extra apple slices. |