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Mousiim JBailg 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. Wtßmm ■ .-, jHß^h Msafcfc-,. . 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 ■v, J f PSi'; jstM.*' fejjfe ,K 't I' mm kj. Wsti? ..>l . '., , ,' ~ ~ < 3a W ■ H ] :j g Jr ■ ..y- r / $ l-.v. IiT 'll 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, :;| - ■appM. after John Mclntosh; :-fiw #is pm with little spots) fgr*®&) -'Originally from Australia, S#%?lße in 1868 by a grandmother fed»(*d&hJ : North ' America just 30 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 * p ll IMrilr m ■Lw I | * < I | | 1 - l - 'f? | raiiww* mlgLji^gMfji. K3?'wVHs^X3KSftc3cK£.V>- UpSSfe' :V >~.,-ifci j A-fa.friftM, .<M p 7|_ ] dgMffiggfamm) JrattMtaJ fm »BE. I 3 giy ..' j y i‘M %| T ~ i* r 4f H m ' ; ~ 9 ® 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. .aJBP !^^^&|ljjn 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.