Ingredient Title Chef Category

Autumn is apple time

Anybody sitting under the apple tree in October is living dangerously. Apples are falling off the trees and into our kitchens at a wonderful rate. They have got to be one of nature's greatest gifts to the cook because they're almost as versatile and plentiful as the zucchini but apples have the added virtues of crunch, flavor, and juiciness. Here are a few easy ideas for using this wonderful, nutritious fruit, while the supply is plentiful and the price is right.

GLAZED APPLE RINGS

This is a good old recipe from Dorothy Hofbauer of Ravenna, NE. The shiny rings look so nice on the plate that you wouldn't believe they could taste as good as they look. They can, and they greatly flatter pork chops, pork roast, sausage and wild game.

2 large apples, not peeled
1 cup granulated sugar
1/3 cup cider vinegar
5 whole cloves
1 inch of stick cinnamon
Red food coloring

Cook sugar, vinegar and spices together for 5 minutes. Add food coloring and stir until dissolved. Core and cut apples crosswise into 1/2-inch thick rings. Cook the rings slowly in syrup until transparent. Remove carefully. Continue to cook syrup until thick, then pour over apple rings. Makes about 8 red rings.

EASY, EASY, EASY APPLE CRISP

The leftovers, if there are any, are good hot or cold and even make a great breakfast.

butter
Apples, peeled and sliced
1/8 teaspoon nutmeg
1 1/2 cups granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 egg, beaten

Preheat oven to 350°F. Heavily butter a pie pan. Line pan with apple slices. Combine l/2 cup sugar with nutmeg and sprinkle over the apple slices. Mix together l cup sugar, flour and baking powder; stir in beaten egg. Mix and sprinkle over apples. Bake until apples are cooked through and top is browned. Makes 6 to 8 servings.

RED CABBAGE WITH APPLES

A colorful German dish that costs little but does big things for pork prepared any way.

3 cups shredded red cabbage
3 tablespoons butter
1 medium onion, crisped
4 apples, peeled and cored
1/4 cup red wine or white vinegarSalt and pepper

Melt butter in large pan over medium heat. When it is hot and foamy add onion and 2 of the apples cut into l/4-inch cubes. Sauté 2 to 3 minutes, then add the cabbage and continue to sauté until cabbage is glistening and somewhat tender. Deglaze the pan with vinegar and stock, season with salt and pepper. Just before serving coarsely grate the remaining 2 apples and stir into cabbage. Serve topped with sour cream. Makes 4 to 6 servings.

NEVER FAIL CARMEL APPLES

Mary Helland of Devils Lake, ND says that this scorches very easily, so watch it closely. Kids of all ages love caramel apples.

1 cup granulated sugar
1/2 cup white corn syrup
1 can (15 oz.) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla
8 or more apples, not peeled

Grease a cookie sheet. Combine sugar, syrup, milk and salt in heavy saucepan. Cook slowly, stirring constantly, to soft boil stage (230°F.). Remove from heat and stir in vanilla. One at a time twirl apples in the caramel to coat; place on greased surface to cool and set. Makes 8 or more.

APPLES TEMPT THE STRONGEST OF MEN (WOMEN AND CHILDREN, TOO).

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