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Enjoy that apple a day

Darralee CobaGrand Junction Correspondent
Post Independent/Kelley Cox
ALL |

Because they aren’t as famous as the grapes and peaches, apples are an often forgotten type of fruit grown in the Grand Valley. Still, you will find a great selection at the fruit stands and farmers’ markets. Some types of apples grown in the valley are red and yellow Delicious, Jonathan, Winesap, Rome Beauty, McIntosh, Gravenstein, Cortland and Granny Smith. Apples are generally available September through October.I like crisp and slightly tart apples. I prefer my apples cooked into bread, cake or pie, or baked with pork chops. Now that it’s cool enough to cook again, these are some aromatic and delicious recipes to warm up your kitchen. 2/3 cup packed brown sugar1 teaspoon whole cloves1 teaspoon ground allspice

3 cinnamon sticks (3 inches), broken1 gallon apple ciderFill the filter-lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to manufacturer’s directions, but substitute cider for water. Not suitable for “Mr. Coffee” type coffeemakers.Or, make a cheesecloth bag for the spices and simmer in the cider for half an hour or so.Yield: 16-20 servings.

4 medium apples, cored, sliced or cubed Juice of 1 lemon1/4 teaspoon nutmeg Oil to coat the bottom of the pan 4 pork chops 1 cup apple cider or juice1 tablespoon. Butter, optional1 package chicken-flavored stuffing mix1. Peel, core and cube the apples, and sprinkle them with lemon juice and nutmeg. 2. Coat the bottom of a baking pan with a little oil and sprinkle in some of the bread from the stuffing mix.3. Add a layer of apples, then the pork chops, more apples, and the rest of the stuffing bread on top of that.4. Sprinkle the seasoning packet from the stuffing mix over the top. Pour the cider or juice over the chops, bread and apples. Bake at 350 degrees for 45 minutes. * This recipe is also good with canned peaches.


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