Newspaper Page Text
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WEDNESDAY,
SEPTEMBER 20, 2006
The Home Journal’s
DINNER
TABLE
Wash those veggies!
With the fresh spinach
leading to an E.coli
outbreak across the
country, cooks are
rightly concerned about
how to make sure fresh
produce is clean and
safe. See page 3C for
some expert advice on
washing fruits and veg
etables for your family’s
safety.
Millions of cows
Wisconsin, which leads
the country in the pro
duction of cheese, is
this week’s featured
state in the “Sea to
Shining Sea” series.
You’ll find recipes for
some yummy cheese
dishes, along with news
from the Dairyland state
about a parade of paint
ed cows.
Taters
Jean Rea remembers
her childhood on the
farm, and writes about
sweet potatoes. Try
out her delicious reci
pes which illustrate the
diversity of this inexpen
sive and highly-nutri
tious vegetable. See
Page 3C.
Fiber, anyone?
If you want to increase
your fiber and follow
nutritionists’ advice
about choosing the
“good carbs” (whole
unrefined grains) check
out our brown rice
recipes on Page 6C,
and also look for the
review of the new Kashi
frozen entrees, which
are based on a mixed
whole grain pilaf.
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Pot Pie
Just think about it! You
could have chicken
pot pie by making a
simple chicken and veg
etable stew in a creamy
gravy and topping it
with angel biscuits. It’s
Fleischmann’s recipe
and one that could
make you famous with
friends and family. See
Page SC.
Tour of Izitcfiens
Centerville UMW plans event, luncheon Sept. 30
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Journal Charlotte Perkina
Cynthia Bump shows her spacious walk-in pantry to Sara Colbert and Terry
Durenberger of the Centerville United Methodist Women. Bump’s kitchen will be on
the UMW Tour of Kitchens on Sept. 30.
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Whether you’re plan
ning a new kitch
en and want good
ideas, or you just enjoy
seeing beautiful kitchens,
mark Sept. 30 on your cal
endar.
That’s the day of the Tour
of Kitchens and luncheon
sponsored by the Centerville
United Methodist Women.
The big event starts at 10
A is for All-American apple crumb pie
Special to the Journal
The apple is a symbol of
health, of wisdom, and of
simplicity.
Used in a pie, it is closely
associated with this great
country...”as American as
Mom and apple pie.” When
it comes to apple pie, here’s
a recipe sure to satisfy:
Apple Crumb Pie.
Firm, fresh, juicy apple
slices bake in a sweet and
creamy suspense - a corn
syrup and cinnamon-sauce
thickened with corn starch.
A rich, buttery topping of
flour and sugar “crumblies”
add a sweet, tasty crunch.
When fresh apples are
juiciest, Apple Crumb Pie
can be a bit saucy, but most
apple lovers will be delight
ed at the prospect of extra
juices.
It is delicious by itself
without accompaniments,
or it can be served warm,
with a scoop of vanilla ice
cream, and a cup of piping
hot coffee.
The featured recipe below
was developed and tested in
the kitchens of Karo Corn
Syrup.
When many American
home-bakers think of a pie
using corn syrup, their first
thoughts are naturally of
Pecan Pie. And, indeed,
corn syrup is an essential
ingredient in the classic
pecan pie.
But this year, Karo is
highlighting corn syrup as
the “secret ingredient” in
Food
a.m. and continues until 1
p.m. The luncheon, which
will be held in the church
fellowship hall, is from
noon until 2 p.m.
Homes on the tour are
those of Sherri and John
Palmer, Kent and Traci
Mcßride, Cliff and Leslie
Broxton, Mr. and Mrs.
Tony Francin, and Robert
and Cynthia Bump. Their
addresses are on the tick
ets, and those on tour may
see the kitchens in the
order of their choice.
Karo recommends three apples for hakipg; Mclntosh,
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acid, and tart
dark place. They keep
refrigerator.
dozens of other tempting,
tantalizing new pie reci
pes, such as fruit pies (pear,
cherry, and apricot), custard
pies (caramel custard, apple
custard), chiffon pies (lemon
chiffon, orange chiffon and
cranberry chiffon), nut pies
(raisin walnut, coconut oat
meal) and such novel pies
as Cranapple Meringue Pie
and Squash Custard Pie.
Pumpkin Pie, another
pie that was prominent for
Karo Corn Syrup as far
back as the early 1900 s,
is also receiving renewed
attention.
Karo’s Web site, www.
Tickets are sls for the
tour and luncheon com
bined, $lO for the tour only,
and $5 for the luncheon.
They may be purchased
at the church office, 600
North Houston Lake Blvd.,
Monday through Friday
from 9 a.m. to 1 p.m. Call
953-3090 or 953-5387 for
more information.
Proceeds will be used by
the UMW for support of
local and worldwide mis
sions for women and chil
dren.
karosyrup.com, offers bak
ing and cooking tips and
hundreds of recipes
including several dozen pie
recipes, many with full-color
professional photographs.
Apple Crumb
Pie
Pie:
1/4 cup sugar
1 tablespoon Argo corn
starch
1-1/2 teaspoons ground
cinnamon
1/4 teaspoon salt
3 tablespoons butter,
melted
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Journal/Charlotte Perkins
Terry Durenberger and Sara Colbert check out the china
cabinet in the kitchen of Cynthia and Robert Bump. The
kitchen is decorated in a monochromatic color scheme
with black accents.
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Karo Syrup
Apple crum pie is an American classic.
1/2 cup Karo Light or
Dark corn syrup
6 cups thinly sliced,
peeled cooking apples
(about 2 pounds)
1 unbaked deep-dish
pie crust Crumb
Topping:
3/4 cup flour
2/3 cup sugar
6 tablespoons butter
OR margarine
Preheat oven to 375 e F.
Combine sugar, corn
starch, cinnamon, salt, but
ter and corn syrup in a large
bowl. Add apples and stir to
coat. Pour into pie crust.
C
For crumb topping, com
bine flour and sugar. Cut in
butter with a pastry’ blender
or two knives until mixture
resembles coarse crumbs.
Sprinkle topping evenly
over pie. To avoid boil-overs
in the oven, place pie plate
on a baking sheet. Bake for
1 hour, until crust is brown
and apples are tender.
Recipe Note: If crust
browns too quickly, cover
edges with foil halfway
through baking.
Apple Crumb Pie is deli
cious by itself, or with a
scoop of vanilla ice cream.