Free Apple Cookbook by Olwen Woodier Page A

dice the apples. Add with the sausage to the beans during the last 30 minutes of cooking.
    Yield: 6–8 servings

Apple Rarebit Supper
    A takeoff on Welsh Rarebit, which is often made with beer and rarely with apples. My mother used to serve rarebit regularly for a school-day breakfast or a Saturday high tea. She, however, made ours with milk, never beer
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    3/4 pound Cheddar cheese
    1 tablespoon butter
    1 large apple (Rome Beauty, Winesap, Fuji)
    ½ cup heavy or light cream
    1 teaspoon dry mustard
    ½ teaspoon ground nutmeg
    4 slices bread, toasted
    1 . Grate the Cheddar into a medium-sized saucepan. Add the butter.
    2 . Grate the apple into the pan. Add the cream, mustard, and nutmeg.
    3 . Cook over low heat, stirring, until all ingredients are blended.
    4 . When the mixture begins to bubble, pour over buttered toast and serve.
    Yield: 4 servings
    FIVE A DAY
    The medical profession recommends that we eat five to seven servings of fruits and vegetables each day. But what is a serving? Each of the following apple measurements can be counted as one daily serving of fruit:
    one medium apple
    8 ounces of 100-percent pure apple juice (not “cocktail” juice, juice “beverages,” or “drinks,” which are often diluted and contain sugar or syrup)
    ½ cup of applesauce
    For the Nutrition Facts labeling purposes, the Food and Drug Administration (F.D.A.) defines a serving size of juice as 8 ounces. The American Dietetic Association defines a serving size of juice as 6 ounces.

Baked Apples and Cheese
    What a wonderful combination — freshly grated Cheddar cheese and apples, good enough to eat between two pieces of whole-grain bread. The leeks add a winning quality to this custard dish. Served hot, warm, or cold, it’s a good choice for a light main meal or for a brunch buffet
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    1 large leek
    2 tablespoons butter
    3 cups canned apple slices (page 157), drained
    1 cup grated Cheddar cheese
    1½ cups half-and-half or light cream
    3 eggs
    1 teaspoon ground nutmeg
    ¼ teaspoon freshly ground black pepper
    1 . Preheat oven to 350°F.
    2 . Wash the leek and discard the outer layer and any of the tougher green leaves. Cut into ¼-inch rings.
    3 . Heat the butter in a skillet, add the leek, and sauté for 5 minutes. Put into an 8-inch-square baking dish.
    4 . Layer the apple slices on top and sprinkle with the Cheddar.
    5 . Beat the half-and-half, eggs, nutmeg, and pepper. Pour over the Cheddar.
    6 . Bake for 40–45 minutes, until the custard is set and a knife inserted into the center comes out clean.
    Yield: 6 servings

Grilled Tuna with Apple Chutney
    My friend Ivan Lillie, a caterer and private chef, has served me some pretty wonderful meals. Of the many recipes I’ve borrowed from him, this is one of my favorites
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    8 tuna steaks, cut 1-inch thick
    ½ cup apple cider vinegar
    ½ cup seasoned rice wine vinegar
    6 large chunks crystallized ginger, chopped
    4 cloves of garlic, minced
    1 tablespoon brown sugar salt and freshly ground black pepper
    2 tablespoons olive oil
    1 tablespoon sesame oil
    A PPLE C HUTNEY
    2 jalapeño peppers
    4 apples (Ida Red, York, Stayman, Braeburn), peeled, cored, and diced
    1 medium white onion, diced
    6–8 cloves of garlic, chopped
    ½ cup apple cider vinegar
    ½ cup brown sugar
    1 . Place the tuna steaks in a large dish. For the marinade, combine the cider vinegar, rice wine vinegar, ginger, garlic, sugar, and salt and pepper to taste, and stir well. Pour the marinade over the tuna and leave at room temperature for about 30 minutes, turning the tuna in the marinade once or twice.
    2 . T O MAKE THE CHUTNEY , wear rubber gloves to seed and mince the peppers. Combine the peppers, apples, onion, garlic, vinegar, and sugar in a medium-sized saucepan; simmer over low heat for about 20 minutes, stirring occasionally, until the apples are tender.
    3 . Remove the tuna from the dish; pour off and discard the marinade. Return the tuna to the dish. In a small bowl, combine the olive and sesame oils; drizzle over