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       Volume I - October 23, 2007

Apples Are a Winner!
by Alice Osborne

Nutritionally, they can’t be beat. They’re an excellent source of potassium and vitamin A, have almost NO FAT, and are an excellent low calorie snack food. Just keep them well-chilled in the vegetable or fruit drawer in the refrigerator, and they’ll keep for several weeks.

A good school snack: cored out apple stuffed with peanut butter and raisins.

Moist Apple Bread

1/3 C butter
2/3 C sugar
2 eggs, beaten
2 C whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ C coarse applesauce
1 Tbsp lemon juice
¾ C walnuts, chopped

Preheat oven to 350º. Cream butter and sugar ‘til light and fluffy. Beat in eggs. Sift together flour, baking powder, baking soda, and salt. Add flour mixture alternately with applesauce to egg mixture. Stir in lemon juice and nuts. Bake in a greased and floured 9x5 inch loaf pan for 50-60 min.

  Download this recipe.

Apple and Pork Loin Roast

3-5 lb pork loin
Salt and pepper to taste
Thyme or sage, to taste
6 Rome Beauty apples, cored, with top half pared
½ C sugar
½ tsp cinnamon
6 Tbsp butter

Preheat oven to 325º. Place the pork loin in shallow baking pan. Season with salt, pepper, and thyme or sage. Roast, allowing 35 min. per pound, until a meat thermometer shows the meat to be 170º. Remove from oven approximately 45 min. before cooking is completed. Place the apples around pork. Combine sugar and cinnamon and pour into each apple cavity. Place 1 Tbsp butter on each apple. Return pork to oven and bake for remaining 45 min.

  Download this recipe.

For more apple recipes, check out our title "Cook'n with Apples".

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