Fruit is
full of
goodness

From page 24

istaction of the palate.
This week, some wonder-
ful recipes for apples ...

Granny Smith and
Stilton Soup

12 02 Stilton cheese
3 ¢. milk
4-5 medium size Granny
Smith apples
2 Tbsp. unsalted butter
ground white pepper to
taste

Method: peel the apples,
and chop coarsely. Place bur-
ter into a medium saucepan,
add the apples. Sauté gently
until very soft. Add milk at
once, reduce the heat. Bring
the apple and milk mass to
just below boiling point.
Slowly crumble in the cheese.
Stir and heat to hot.

Cheek for flavor. Add a lit-
tle pepper, bur easy with the
"salt (the cheese can be salty).
Present with baguette or
other crusty bread.

Serves 4.

Apple Dumplings

These delicious pastry
morsels are an addictive
favorite. A
4c. all- ose flour
6 Tbsp. v ranulated sugar
salt to taste
2 Tbsp. baking powder
1% c. unsalted butter
1 c. buttermilk
6 medium size tart apples

Method: preheat the oven
to 350 F. Select baking sheers
spray with a cooking spray.
Combine flour, 4 Tbsp.
sugar, 2 Tbsp. baking pow-
der. Mix well, add the unsalt-
ed butter, rub into a small
pea stage. Add the butrermilk
afd devélop the dough. Roll
out with a rolling pin ro less
than % thickness. Using a
round cutter cut out 2 dozen
or so circles.

Place an apple picce on
each of the circles. Fold,
pinch, sprinkle with the
remaining sugar.

Put on the baking sheet.
Make a small slit on the top.
Bake 35-40 minutes. Dust
with icing sugar. Serve
warm,

Braised Red Cabbage
with Apples

A great European favorite.
1% Ib. red cabbage cored,
quatered
6 02. onions
1% fb. of any tart apple,
peeled, cored

Tbsp. caraway seeds
2 c. red cooking wine
2 Thsp. canola oil
salt and pepper to taste

Method: select a heavy
saucepan or skillet. Julienne
cut the onion, the apples and
the cabbage. Add the oil, and
the vegetables. Sauté gently
for 15 minutes. Add the
apples and the caraway seeds.
Mix well, cover, and cook for
10 -15 minutes. Do not over-
cook the cabbage and apples.
Check for flavor — add a lit-
tle salt and Pepper if needed.
This simple dish is great hot
or cold — keeps in the retrig-
erator for 4-5 days.

Glazed Pearl Onions
.with Apples
Local pearl onions are a

summertime favorite.

! cup pearl onions pecled
2-3 thsp unsalted butter
4) medium size Granny to

oe SAVINGS. AWARD. :
CERTIFICATE

Smith apples peeled cored
and cut into 4.

golden yellow brown sugar
taste

Wednesday, July 29. 1998 — North Shore News — 25
ii? HOOD

Method: select a) heavy
skillet. melt the butter, saute
the onions until translucent.
Cut apples into Jong slners.

Present hor.

Excellent with roasts as an
accompaniment,

Serves 4.

Add te onions. Cook until

just golden.
Just before service sprin-
kKle on brown sugar fo taste.

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