APPLE & CELERY SALAD
8 tbsp cooking oil
4 tbsp wine vinegar
1 tsp (level) Dijon mustard
1 tbsp chopped onion
1 tbsp chopped parsley
Black pepper to taste
2 heads celery
3 oz walnuts, chopped
5 red eating apples, cored, cubed but not peeled
Make the dressing by pacing all ingredients into a screw-topped jar and shaking well. Chill for 30 minutes.
Trim the ends off the celery. Wash and cut into thin julienne strips about 2 inches long.
Cut the walnuts in small pieces and place in a bowl with the celery.
Toss in the cubed apples.
Pour enough of the chilled dressing over to moisten all ingredients and then toss lightly.
A baked apple, wrapped in tender, golden pastry.
Pastry for 9 inch two crust pie
6 baking apples, peeled and cored (each apples about 3 inches wide)
3 tbsp raisins
3 tbsp chopped nuts
2 cups brown sugar, packed
1 cup water
Heat oven to 425°F. Prepare pastry, roll 2/3 of dough into 14 square, cut into 4 squares. Roll remaining dough into rectangle 14 x 7, cut into 2 squares. Place 1 apple on each square.
Mix raisins and nuts and fill centre of each apple. Moisten corners of squares, bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners (as if wrapping a package); bring corners up over apple and press together. Place dumplings in ungreased baking dish, 11 1/2 x 7 1/2" x 1 1/2".
Heat brown sugar and water to boiling. Carefully pour around dumplings, spooning syrup over dumplings 2 or 3 times during baking. Bake about 40 minutes or until crust is golden and apples are tender. Serve warm or cool. If desired, top with whipped cream.
Makes 6 servings.