Arizona Republic from Phoenix, Arizona on November 5, 1969 · Page 99
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November 5, 1969

A Publisher Extra Newspaper

Arizona Republic from Phoenix, Arizona · Page 99

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Phoenix, Arizona
Issue Date:
Wednesday, November 5, 1969
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Page 99
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ALL EprnuNti a 82 th» Arizona Republic Plwenfar, Wed,, Nov. I, NOTHING quite compares to home-made applesauce for flavor. It can be used from breakfast through dinner, by itself or as a side dish; and, of course, as a moisture - assisting ingredient in cakes, cookies and bread. Applesauce may be made in a smooth or chunky form, and can also be made in a blender or food mill without cooking. You'll find the Washington Jonathans or Golden Delicious varieties excellent for sauce. These two are con- /sidered all-purpose varieties. . The Red Delicious is best' suited to salads, compotes and calorie - conscious snacking. BASIC FRESH SAUCE APPLE- 4 to 6 Washington apples V* c. boiling water, few grains salt Wash, core and cut apples into eights to make 4 cups. Paring them Is unnecessary, but if you leave the skins on, the cooked sauce should be put through a strainer or food mill. Simmer apple slices, ;covered, in salted water until cooked through but not mu- ; shy. Makes about 2Vz cups of sauce. To sweeten: To 2V 2 cups of sauce add % to 1 cup sugar, depending on taste, or 2 to 3 tablespoons honey, For diets or diabetics, sugar may be omitted and saccharine, or a sugar substitute, may be added. To flavor: To 2% cups of sauce add 1 teaspoon lemon juice, % teaspoon cinnamon and % teaspoon cloves or nutmeg. For a completely different flavor stir into finished sauce 1 or 2 tablespoons grated horseradish or chopped fresh mint or finely - chopped chives or fresh dill. Fruit juices (orange, pineapple, apple) may be substituted for the Vi cup boiling water hi cooking the basic sauce. FRESH BLENDER APPLESAUCE 3 Washington apples % c, sugar . % tsp. cinnamon % tsp. nutmeg Wash, core and dice un- pared apples. Place diced apples in blender or food mill, and using the blend setting, blend until apples are of a saucy consistency; requiring only a few.seconds. (Be careful not to over blend as the applesauce will liquify.) Add sugar, cinnamon and nutmeg using the off-on action on your blender to mix the seasonings into the applesauce. Home-made applesauce for flavour on a favorite dish Makes about 2 J /z cups of sauce. Sugar and seasonings may be adjusted depending on taste, or substitute honey for the sugar to give a different flavor. CHOCOLATE SPIDER APPLE CAKE 2 c. flour, sifted, 1 c. sugar, 8 tbsp. cocoa, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon 1 tsp. nutmeg, % tsp. cloves, 1-Va c. , Washington applesauce, sweetened % c. melted shortening (or butter) 1 c. raisins, % c. chopped nuts. Sift together first nine ingredients into a bowl. Combine applesauce and melted shortening (or butter) and add to dry ingredients. Mix just until blended. Fold In raisins and nuts. Put into a greased, floured 9x9x2 inch baking pan. Bake at 375° f., for 40 minutes or until it tests done. Cool hi the pan for 10 minutes and then turn out onto a rack. Makes 1 cake and serves 9 generously. Frosting: 1% c. sifted confectioner's sugar, 3 tbsp. light com syrup, 2 tbsp. milk, % tsp. vanilla, Chocolate glaze: ¥4 c. semi-sweet chocolate morsels IVi tsp. vegetable shortening. Combine frosting ingredients and heat until smooth. Spread frosting over cake. Melt semi-sweet chocolate morsels and vegetable shortening over hot (not boiling) water and stir until blended. Press through paper cone or pastry tube to make chocolate "spiderweb" design. APPLESAUCE-SPICE COOKIES 1 c. shortening, softened, 2 c. brown sugar, 2 eggs, 1 c. Washington applesauce, sweetened, 4-% <». sifted all- purpose flour, 1 tsp. soda, 1 tsp. salt 1 tsp. nutmeg, 1 tsp. vanilla. Cream together shortening, sugar, and eggs. Stir in the fresh applesauce. Sift flour, soda, salt, and nuttneg and stir into creamed mixture. Add vanilla. Chill in refrigerator at least one hour. Drop rounded teaspoonfuls about 2 inches apart on lightly- greased baking sheet. Bake at 400° f., for 8 to 10 minutes, or until done. Makes about 4 dozen cookies. FRESH APPLESAUCE NUT BREAD 1 c. basic Washington applesauce, 2 c. flour, % c. sugar, 3 tsp. baking powder, 1 tsp. salt, % tsp. soda, % tsp. cinnamon Vz c. pecans, chopped, 1 egg, beaten, t tbsp. cooking oil. Mix nuts into sifted dry Ingredients. Add applesaucs arid oil to beaten egg. Stir into dry ingredients, and mi* lightly just enough to blend. Put into buttered bread pan. Bake at 350° f. for one hour. For a crunchy top crust, sprinkle with granulated sugar. Is dsertwhip. just like whipping cream? Of course not. Ther^d be no purpose in that. We make it better than whipping cream. For one thing, it has the old-fashioned fresh flavor you love. Audit's 100% milk free. It has fewer calories (only 13% per whipped tablespoon). It lasts longer (up to 3 weeks in the refrigerator), dsertwhip non-dairy topping costs less too. Look in the dairy case right next to the whipping cream. You'll be surprised at the savings. Noneedto add anything to deMously depeadabb dsertwhip cither. Whip it just as it comes from the carton. And you can whip dsertwhip ahead of time. Way ahead. You can even freeze it after you whip it. If there's any whipped dsertwhip left to freeze! OHLY13H CALORIES pertbspn. when whipped One good budget stretcher BaMhi • Save 7$on Chicken of the Sea." tuna... and enjoy versa-TUNA-tilityJ M Mr, Grocert Far votM'f~nrtuMnurtr^ i& •^.•.^L^^ . * . 7* dsertwhip.nofl«dairy topping. Never lets you down. Presto Food Products, Inc. deserves another! High meat prices got you down? Cheer tip! Thiafc tutta... Chicken of the Sea* tuna. It's loaded with protein, and it's delicious in sandwiches, salads or main dishes. Convenient as can be. The tuna with vem-TUNA.tflity. Has everything but that high meat price tag. Stock up on Chicken of the Sea tuna. Now .. . while you're 7$ ahead. Ralstin PurlM Company, it. Uuls, Mo. S3199 Complete cooking sauces made to make most any dish New from Contadina...Cookbook Sauces in acan. Six rich, thick, teady- tc-add sauces to choosefrom: Italian, Creole, Oven Barbecue, Sweet 'n Sour, Swiss Steak and Meat Loaf Sauce. All made to make most any dish—in a hurry. And all at lOc off. ITALIANSAUCB SS^K *fm* SAUCE Beady to mix with b NETWT.150Z. Just mix with meat. Ready to bake in minutes. MEAT LOAF SAUCE Meat loaf like you see in cookbooks— with new Cpntadina Meat Loaf Sauce. All the makings of a moist, juicy meat loaf are rightiuside the can—tomatoes, spices, even bits of onion. Perfect meat loaf every time. ;i cookbook when you SIOliE COUHUN off on any Cookbook Sauce § 8 o o z I >» «d««p«We for «" (J>lu» it bioiUin*) Uwo«*h yo'Jt Cwmitos S»lcinun.or, it mulct <»?»'"»'«'» l.ue ol one un ol Conudina Ox*. ClU Cullt»Jia* u>y j»lti m. «««p«e ., Xlwu. GdifornU 90WO, provided ll h« been wed for Uit puicl.ue ol one un ol Conudina Ox*.

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