CUISINE SCENE

APPLES EVOKE foud
memories like ne other
fruit. Mention apple pie to
_ gust about anyone, and
watch the reaction — at
once cosy, warm and
cherished. I feel the same
too.

From the time I was a little girl,
I loved to stop at rural road
stands in the autumn to hand pick
lots of fresh apples. They always
looked so beckoning piled high in
their vooden bushel baskets and
wooden crates,

And things haven’t changed
much, with the exception that !’m
a bit more knowledgeable now as
to what I’m looking for.

My husband and | made several
treks last fall, and brought back
brown bags filled with some 18
types — all lovingly labelled with
their names. We stored them in
our cool cellar, and had a tasting
each night.

Our Scottish terrier, Angus,
joined right in. His favorite
proved to be a crisp Spartan.

Apples are suited to baking,
stewing, frying, grilling and sau-
teing.

COUNTRY APPLE PANCAKES
’ This family-sized puffed apple
pancake is one of my own
favorites. It is ideat for Thanks-
giving weekend breakfast.

Serve right from the skillet, with
a dusting of confectioner’s sugar
and a pitcher of maple syrup.
Grilled pork sausages are the
perfect accompaniment. Serves 4.
6 Tbsp. (160 mL) butter ’
2-3 large appies, peeled and cored
(Granny Smith or
Delicious)

Luncheon planned for final work day

From page 47

pension available from the labe-
ratory job.

His tenure as skipper of the
Active Lass still allowed him to
venture out into the seas, but now
he was surrounded by scientisis,
not fishermen.

“ance | was told to go out and
catch 2,000 pounds (900 kg) of
black cod for an experiment,”
Matheson relates. ‘‘They (the
scientists) wanted to ge into the
inlets around Vancou.@r Island.”

After asking the scientists how’

serious they were about the ex-
periment, Matheson told them,
“af you really want that much
fish, we'll go where tiie fish are.”

For two days Matheson and h’.
scientist crew mates bobbed in 500
fathoms (G.000 1[1./900.m) of
“vater, 40 miles east. (‘Halfway to
-Japan,’’. according to Matheson)
of Vancouver island.

“Matheson caught the ton of
black cod, and talked a number cf
scientists through their ongoing
bouts of sea-sickness.

Asa professional fisherman, he

Golden -

ra
NEWS photo Mike Wakefield

DEPENDING OK the variety, apples can be sweet, tart, puckery, juicy, dry, rock hard, tender and

fragile, even winey in flavor.

3 Tbsp. (50: mL) sugar

Y tsp. (2 mL) cinnamon

1 Tbsp. (15 mL) lemon juice
4 extra large eggs,
temperature

% c. (150 mL) all-purpose flour

% ec. (150 mL) milk

Grated rind from one lemon

2 Tbsp. (30 mL) melted butter
Confectioner’s sugar

Slice the apples into thin
wedges. Melt 3 Tbsp. (45 mL) of
the butter in a large skillet over
mediuri-high heat. Add the apples
‘aid caute, tossing, 4-5 minutes.

Syrinkle on the sugar, cinnamon
and lemon juice. Turn neat to
high, and saute 2-3 minutes more.
Apples should be pale golden and
tender and hold their shape. Set
apples aside, up to one hour.

Heat oven to 425°F (220°C).
Prepare the batter by whisking
together the eggs, flour, milk,
lemon rind and meited butter {or
whisk smooth in a food processor
or blender). Beat batter smooth.

In a large non-stick ovenproof
skillet, heat remaining 3 Tbsp. (45
raL) butter until! bubbly.

Spread the prepared apples over
bottom of skillet. Pour the batter
over apples.

Bake pancake in centre of oven

rvon

didn’t have any scientific know-
ledge of fish, but he had fished
for every possible kind of fish on
the coast.

His expertise on locating
specific fish proved invaluable for
the laboratory.

His duties’ as skipper also in-
cluded taking water samples for
pulp effluent within a 100-mile
(16) km) radius of the West
Vancouver research facility.

For the past seven years
Matheson has had a desk job as
facilities manager af the world-
famous laboratory. °

“We just keep evervthing going
here,’ is how Matheson explains
his job.

Most of his time is used to
monitor the water supply from the.
laboratory's artisian well, a grav~
itv-fed tank from Cypress Creek,.
two salt-water intike lines, and a
city-fed line.

As the one-hour tour concludes,
one couldn't help but wonder how
a replacement for Matheson will
be found.

After an ti-day stay in Lions
Gate Hospital this summer with

about 25 minutes, or until golden
brown and puffy.

Remove pancake from oven.
Dust top with icing sugar, and
serve at once in thick wedges ac-
companied wits the syrup.

SPICED CHUNKY
APPLESAUCE

This home-made applesauce is
wonderful with Thanksgiving din-
ner as a condiment — and
wonderful . with holiday baked
ham.

Use Golden Delicious or
MacIntosh apples, or a mix of
hoth kinds. This recipe provides
enough to give guests a smail jar
to take home!

Tc. (250 mL) apple cider

2c. (300 mL) sugar

5 tbs. (2.3 kg) applies, peeled and
cored and cut into large chunks

2 Tbsp. (30 mL) fresh lemon juice
Grated rind from one lemon

% tsp. (2:mL) EACH cinnamon,
nutmep and ginger

VY tsp. (1 mL) ground allspice
Pinch salt

In a iarge stainless-steel or
enameled (non-reactivej par. cook
the cider and sugar over medi-
um-high heat until sugar
dissolves.

Add the apple chunks, and

pneumonia, Matheson moved his
January i994 retirement up to this
Friday.

Asked what he'll do in his
retirement years, Matheson says
with a chuckle, “‘I’m not sure yet,
but ic won't be fishing.”

Friends and co-workers of San-
dy will celebrate his final day on
the job with a pizza lunch at the
laboratory on Friday, Oct. 8.

Advertisement

CONTROL: ALCOIIGL MODERATION PRO-
1 GRAMS can help. Call WILMA DIXON,
Director, for a free consultation. 7:3:2~1965.

bring mixture to a simmer. Cook
uncovered until apples are very
soft, almost dissolved, about one
hour. Stir in the lemon juice,
grated rind, and spices and salt.

Cook additional 30-45 minutes
over low heat until nice and thick
applesauce.

Cool completely. Transfer ap-
plcsauce to glass jars, cap tightly,
and refrigerate until ready to
serve.

APPLE AND TURNIP PUREE

No Thanksgiving dinner would
be complete without fresh turnips.
Guaranteed seconds all around
with this delicious version, com-
bined with apples, into a creamy
puree. Serves six.

6 Thsp. (90 mL) butter

1 onion, chopped

1% Ibs. (750 g) young turnips,
peeled and cubed

2 apples (MacIntosh or Granny
Smith), peeled and cubed

1 Tbsp (£5 mL) demarara brown
sugar

Salt

Freshly ground white pepper

Y% ce. (75 mL) heavy cream

1 Tbsp. (15 mL) prepared
horseradish (optional)

Minced fresh parsicy or chives

Saute the onion in butter over
medium heat until just pale gold-
en, about 10 minutes, stirring.

Add the turnips and apples, and
continue sauteing until tender,
about 15 minutes. Mixture should
be very soft.

Mash or whip the mixture (by
hand or in a food processor) until
grainy-smooth. Add the brown
sugar and seasonings to taste.

Finally, mix in the cream and
horseradish (if using). Heat
finished puree over low heat be-
fore serving, or keep warm in a
slow oven, covered.

Serve warm pureed in a pretty
bowl, garnished with minced fresh
parsley or snipped chives.

Cay, Edgemont Bhal & Queens
Edgemont Village, North Van §

983-9336
Ample}
parking
&

customer

DGEMONT BLVD.

E