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Show ee COOKBOOK/By Melanie DePreft 4 Fresh, crisp, crunchy apples—whateverthe variety—arefine for snacking at any time. Apples cooked with pork and sauerkraut; apples freshly choppedfor salads; or apples caramel coated —these are among many families’ favorite “ways with apples” a ( “Decorate ) C for the ) C “Alolidays 2) Apple Pork Pie Pact —_—" » dazzling cakes Win raveswith a jolly Jack-inthe-Box cake—a festive Della Robbia cake, ringed with marzipan fruits—ora scarlet poinsettia masterpiece. Wilton’s fabulous full-color “Cake and Food Decorating” booktells how to decorate spectacular holiday cakes - easily! Apple 'n’ Kraut Pork Pie is hearty fare for any meal "APPLE 'N’ KRAUT PORK PIE 1% Ibs. ground lean pork You get a full color 90-page 1 to 2 large red apples, cored and Cake Decorating Course that showshow to makeperfect frosting flowers, borders, leaves and more. Over a hundred new ideas for party and wedding cakes, cookies and centerpieces. 71-page Desotating Bazaar. Big 8% x 11” size. 192 colerful pages diced pepper % teaspoon crushed rosemary leaves % cup catsup 2 eggs, slightly beaten Ye cup soft white bread crumbs Ye cup fine dry bread crumbs % cup butter or margarine 1 medium onion, halved and sliced 3% cups well-drained sauerkraut Ye cup apple cider 3 cups cubed apple '%™ teaspoon seasoned pepper '% teaspoon thyme leaves % vaspoon rubbed sage 4 to 5 oz. Swiss cheese,cut in strips % Ye % hk cup miniature marshmaliows cup chopped walnuts cup diced celery Se 1 ieee lime juice 1. Put gelatin and salt into a bowl. Pour in boiling water and stir until gelatin is dissolved. Blend in cold water. Chill until slightly thickened, stirring occasionally. 2. Mix into the thickened gelatin the All yours for $1. Be creative, have fun! Send $1 with coupon below for your copy now. apples, marshmallows, nuts, celery, 1. Mix porkand a blend ofthe seasonings in a bowl. Mix in catsup, the beaten eggs, and bread crumbs in order. 2. Turn mixtureinto a 10-in. pie piate and press lightly against the bottom and sides, shaping into a shell. Bake at 350°F. 35 to 40 min., or until browned. Remove from oven and spoon off any excess fat from center of meat. 3. Meanwhile, heat the butter or margarine in a large saucepan.Stir in the onion and cook,stirring occasionally, until crisp-tender. Mix in the remaining ingredients, except cheese. Simmer, covered, 20 to 25 min., or until appleis tender. 4. Spoon onto the hoi meat “shell.” Arrange Swiss cheese strips in a lattice pattern over top. Set under broiler with top about 3 in. from heat about 3 min., or until cheese is bubbly. Serve hot. 6 to 8 servings ~MOLDED WALDORF SALAD 1 pkg. (3 oz.) lemon-ilavoredgelatin Few grains salt 1 cup boiling water 1 cup cold water and a blend ofsalad dressing and lime juice. Turn into a i-qt. mold. Chill until firm. 3. Unmold onto a chilled lettuce-lined plate. About 6 servings CARAMEL APPLES Apples, whole or cored and quartered 1 can (14 oz.) sweetened condensed milk % cup sugar % cup light corn syrup % cup firmly packed brown sugar 1 tablespoon butter or margarine 1% teaspoons vanilla extract 1. If using whole apples, insert wooden skewers in stem ends. 2. Mix the sweetened condensed milk, sugar, corn syrup, and brownsugar in a heavysaucepan.Stirring constantly, cook to 234°F. (mixture forms a soft ball in cold water). 3. Remove from heat and stir in but- Witton Enterprises, Inc. Dept. FW-101 833 W.115th St., Chicago,ML. 60643 Terrific! Rush my copy of the full-color Wilton “Cake and Food Decorating” book right away. | enclose: CO $1 for one copy 1 82 for two copies PLEASE PRINT CLEARLY ter or margarine and extract. Quickly dip and twirl apples or pieces in syrup to coat evenly. Cool, skewers upright, on a well-greased baking sheet. Or, pierce coated apple pieces with a fork and slip off onto the greased baking sheetto cool. Family Weekly, October 17, 1972 13 Zio ) : |