Thursday, October 11, 1979
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HARVEST PIE A perfect dessert. Fresh Harvest Pie
peers and grapes ln a (fish that promises to be a fall
things that happen to apples
in the kitchens all over the
country as the new crop
appears at the market
place. A simple, natural
food, the apple is one of the
most versatile things ever to
happen to a cook or an
appetite. Any cook worth her
food blender can (beam up
drams of plain or fancy
ways to use apples to delight
the palate of a gourmet, or
an ordinary eater who
knows good things when
they're put before him.
First and always, there’s
eating it raw. The
satisfaction in that first
crack of a crisp apple is a
little bit like instating on
opening your own birthday
present; the first moment is
half the fun.
n The list of attractive
Rlternative uses is long:
apple pie, apple tart, apple
cobbler, strudel, cake and
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Cooking
WhWtta*?
tasty North Carolma apple,
Tbaae am amae as the
apple pudding. There are
apples in mincemeat,
chutney, and fresh fruit
cocktail. Abo, there’s apple
juice, apple butter, and
apple cider. This versatile
fruit is used in salads as a
garnish far meat, vegetable
and cheese dishes. Ap
plesauce is served with
roast park, sliced apples
with baked ham, and young
pigs is often baked ham. and
young pig is often baked
with an apple in its mouth.
Those are some of the
traditions. *
One of the oldest
traditions is that of the apple
as a temptation (in toe
Garden of Eden). But we
know that an eating apple is
one temptation that is
healthy.
In a weight-conscious
world the apple is a small
package of nutritional good
news; a medium-size apple,
From Herald Kitchen
66 calories, pet it will
replace a sweet saack that
could base h—dheifc. The
and fat, it aids (figesthm and
“natural toothbrush” by
cleaning the teeth and
We have collected a few of
the tempting uses of apples
suggested by the arflW
rails in Western North
Carolina, where apples are
3 or 4 medium large ap
pies
V* Tablespoon butter or
margarine
4«*gs
nutmeg
cup water
3 teaspoons sugar
Peel and slice apples.
Stew them in a small
amount of water until they
have become a thick sauce,
about 20 minutes. Beat in
sugar, butter or margarine,
and nutmeg to taste. Set
aside to cool. Separate eggs
and beat the yokes until
tney are light. In a separate
bowl, beat the whites until
they are stiff but still moist.
Fold the yokes and whites
into the apple mixture. Pour
into a greased deep baking
dish and bake at 350 degrees
for 43 minutes or until firm.
Carolina Apple Fritters
appear often as an ac
companiment to other
favorite dishes and are a
welcome addition to the
dinner menu.
Carolina Apple Fritters
4 medium apples
4 eggs
4 slices bread, cut
into small pieces
5 tablespoons sugar
teaspoon vanilla
cinnamon
4 Tablespoons water
Peel and grate apples and
set aside. Combine other
ingredients and blend or
beat with mixer until
smooth. Fold in apples and
mix throughly. Use a
tablespoon to drop the
mixture onto a hot non-stick
skillet. Cook on both sides to
golden brown.
Fresh Harvest Pe com
bines the popular apple with
pears and grapes all in
THE CHOWAN HERALD
ahwadMdaylyritfdnow.
3 targe apples, pared,
cored, sficed
2 large pears, pared,
cored, shred
iv* cup seedtess grapes
f * teaspoon grated lemon
rind
1 Tablespoon fresh lemon
Tc* sugar
v* teaspoon ground dn
-2 Tablespoons flour
teaspoon ground nut-
Pastry far 2-crust pie.
In targe bowl, combine
apples, pears, grapes,
lemon rind, lemon juice,
sugar, flour, cinnamon and
nutmeg; mix well. Divide
pastry in half. On lightly
floored surface, roll out half
of pastry into a 12-inch
circle- Fit pastry in a nine
inch pie plate; trim, leaving
1-inch overhang. Spoon in
fruit mixture. Roll
remaining pastry into a 10-
inch circle. Cut pastry into
v*-mch strips. Cover fruit
with strips of pastry to form
a lattice-top Press strips to
bottom curst. Fold crust
over strips to bottom crust.
Fold crust over strips; form
standing rim; flute. Bake in
350-dgree oven 50 to 60
minutes or until crust is
browned and fruit is tender
Make iq> a batch of Apple
Chutney and reserve a few
attractive jars for some
special friends as holiday
gifts
Apple Chutney
5 lbs. cooking apples,
pared, cored, sliced (about
10 cups)
4 cups firmly-packed light
brown sugar
4 cups cider vinegar
2 1 4 cups raisins
1 cup chopped onions
3 Tablespoons mustard
seed
1 Tablespoon ground
ginger
2 teaspoons ground
allspice
teaspoon garlic powder
Dash ground red pepper
l 4 teaspoon garlic powder
Dash ground red pepper
In a large stainless steel
or enamel kettle combine
apples, brown sugar,
vinegar, raisins, onions,
mustard seed, ginger,
allspice, garlic and red
pepper. Bring to a boil.
Reduce head and simmer,
covered, stirring frequently,
until thickened, about one
hour and 15 minutes. Pour
Fair Plans Underway
RALEIGH Normal
booking of entertainment
into J.S. Dorton Arena will
start again following the
upcoming State Fair,
however those visiting the
building during die October
12-20 event will get a fir
sthand look at the extensive
renovations completed over
the past year.
Fair Mango- Art Pitzer
described the changes: thee
tenor concrete will be
recoated, the sashed
painted, and all die orginal
window glass replaced with
darker bronze panes that
will keep out 70 per cent of
daylight.
New sound, lighting, and
wiring will replace die old
antiquated systems. After
the major building
renovations have been
completed, new landscaping
will be the final touches on
the arena's new look.
This is the first major
restoration of the 25-year old
facility. Dorton Arena is one
of Raleigh’s historical
structures and is listed by
the American Institute of
Architects as one of the 100
finest built buildings during
the last century.
Buffalo, Morgan and
Associates, a Raleigh
engineering firm, is over
seeing the renovations.
According to H.L. Buffalo,
“New light and sound
systems have been needed
for sometime and were
inadequate when originally
installed. The systems were
chosen at that time because
of inadequate funds to in
stall better equipment.”
Later attempts to improve
the sound and lighting
helped little because of the
building’s shape and in
terim- reverberations.
The renovations and new
sound-lighting systems will
allow Dorton Arena to ac
comodate closed circuit
inho 6 one-pint dean hot
canning jars leaving Vi-inch
head space. Cover,
following manufacturer’s
directions. Process in
boiling water bath for 20
minutes. Cool jars and check
for good seals. Makes six
pints.
television and daytime
performances previously
impossible. “We are able to
control" the lighting and
sound for die needed affects
making the Arena more
attractive to those shows
that couldn’t consider
coming here because of the
facilities,” said Pitzer.
Continue
Cost Cutting
Measures
RALEIGH - N.C. State
Fair officials continue their
efforts of cutting the cost of
attending the annual event.
Reduced prices for rides
and also gate admission will
be available to those
planning to attend October
12-20.
According to fair
manager Art Pitzer, coupon
booklets are being made
available at many bus
terminals and charter bus
company offices throughout
the State. Along with the
purchase of a booklet you
may purchase a regular
$2.50 admission for $2. Ride
books or admissions may be
purchased separately.
The booklets will enable
the buyer to enjoy 12 rides
for $5, a savings of ap
proximately $2.50.
For the past several years
the system has resulted in a
large increase in charter bus
trips to the fairgrounds. A
special bus parking area
will again be designated in
anticipation of continued
success of the endeavor this
year.
The ride books and tickets
will be available from
September 17 through
October 11.
Parking is free on State
Fair and Carter Stadium
parking lots. Senior Citizens
65 and over will be admitted
free and children 12 and
under.
I IpS® ■
PROMOTE ARTS SOCIETY Mrs. dristopher R.
Webster, executive secretary of the N.C. Art Society, is
shown here with Don Bryan of Nags Head, whose pointings
are on display at Shepard-Pruden Memorial Library. Mrs.
Webster presented a program here October 4. September
and October are membership months for the society and
Mrs. J. Scott Harrell, Jr., is county chapter chairman Mrs.
C.A. Phillips of Edenton and Mrs. John Hall of Elizabeth
City are on the state membership committee.
Negligence Charged
WASHINGTON A
Northeastern North
Carolina leader has charged
that a Federal Agency has
failed to “protect the people
by not carrying out duties
assigned to it by the U. S.
Congress.
J. Larkin Little of
Greenville, chairman of
Operation Overcharge, said
the Federal Energy
Regulatory Commission
was failing to protect
electric consumers from
exorbitant rates charged by
Virginia Electric and
Power Company and that
those exorbitant rates were
caused by the company’s
mismanagement.
“FERC has documented
evidence before it that
Vepco’s high rates have
been caused by
mismanagement,” Little
said, “and it’s done nothing
about them”.
Little said under the
regulations handed down by
Congress, FERC allowed to
conduct a management
audit of a power company if
there are legitimate
questions about the ability
of its management.
The Operation Over
charge chairman said the N.
C. Utilities Commission has
Page 7-B
developed evidence of such
mismangement and that the
evidence has been brought
in a current rate case before
FERC.
“Meanwhile, we haven’t
been given an opportunity to
talk with the chairman of
FERC, Charles Curtis,"
Little said.
Little said his group is
adking Rep. Walter B. Jones
to attempt to set up an
inquiry in one of the energy
oversight committees of the
U. S. House of Represen
tatives to look
into the FERC matter.
“A sister agency of
FERC, the Nuclear
Regulatory Commission,
has issued several fines
against Vepco because of its
poor operations, but ap
parently that’s news to
FERC,” Little said.
Jordan Is
Promoted
Marine Pf Otis A. Jordan,
Jr., nephew of John
Roundtree Route 1, Tyner,
has been promoted to his
present rank while serving
with 3rd Marine Division on
Okinawa. He joined the
Marine Corps in November,
1978.