European Stars And Stripes (Newspaper) - November 6, 1986, Darmstadt, Hesse                                Any Apple will do for eating out of hand at his Lime of year. This is nipple season and they Ili Lasle like apples should Crisp and Lanny. I Only inter when they Are doused in Wax to help preserve hem that they become Tough skinned and woolly inside when bringing apples Home from an Orchard sort through them and remove any with bruises and skin bricks. Use these first. For up in two weeks apples can be stored in a Cool place Between 60 and 70 degrees. Fair longer storage they should be packed into Piastre big find stored Between 32 and 40 degrees. A second refrigerator b. I for this purpose but la King one the Apple i will keep in an unheated garage port h or cellar. If he l Mcnern lure is expected to dip Dawn during the night the fruit can be protected by covering the apples Wilh a Blant a or several layers of newspaper. Alt Apple will become less Crisp and Snappy the longer they Are Milored. Some markets sell Utility Grade apples with minor imperfections and Economy minded Consumers can make Good use of these in cooking and baking. Russeline or patches of rough Brownish skin caused by weather conditions do not affect the Quality or flavor. When cooking apples pie and sauce Are the obvious Oll Hing up by Marie Bianco new Day choices. Butch est recipes offer innovative less traditional approaches to Apple to hone Appl Harvest soup 4 slices Day old bread 3 apples peeled cored diced 1 Large Butternut Squiti or half a Small pumpkin peeled and sliced 2 medium onions died 4 cups Chicken mock % Tea spoon tarragon sail and Pepper to taste a cup dry vermouth i cup heavy Cream sour Cream chopped stallions tear bread into pieces and rub Between Palms of hand to make bread crumbs. Place in a Stockpot with apples Squash or pumpkin and onions. Add Chicken Stock tarragon Salt and Pepper to taste. Cook 30 minutes or until apples and vegetables Are tender. Puree mixture in a food processor blender or i Ion Mill lust before serving reheat soup and add vermouth and Cream. Do not boil. Garnish with a Dollop of sour Cream and chopped scallions. If desired serve in a hollowed Oul pumpkin and Garnish with Apple skin twists. Makes 6 Servings. Chicken breasts in Apple Curry sauce 2 pounds Boneless Chicken cutlets it cup All purpose flour Salt and Pepper to taste 4 Tablespoons vegetable Oil 3 medium apples peeled cored chopped 3 medium onions chopped / 1 Tablespoon chopped fresh Ginger / 1 Tablespoon Curry powder or to taste / 1 cup Apple cider v. 1a cup sour Cream Small dishes of chopped almonds raisins a a 4  Aon mba to 19 k