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I "1 2r )3; c. _ g* x:’ _ _ _"ert,r,:,C'r,,,c'r-tlr 4.1237» _ "", .2 Jrlrl/r'rr/'yl'l CW”? ("Hue ’ B Ct . is,rvir'i,ii;)ia':j'r"'jri'i,r.'_""" 'r'ri'/"r'trr" .' Pe 's' - *'** . l I , -.‘>"'2:..’N. :: “my . ", _ ire wl I‘M?" . t 2223’? A/r, ', 'L,). "r-"" 2) c..U; m .' ". 2 - 'iiS E 2 Ll . _'tt'l,Tp?ryt'j'iii'f,sitjg2'eji: P'! *" _ '. P-, .. 'iii' T,'e", / _ . 12 f, 2,. r' ? 2. ' Cl "ia-Ural-ci-air, . _ 'l "t?" _ _ _ 1/2,”; _ f (f , 1 JD 'a 5' il' TRT, F f' J " _," 2,212,. 'aki7, l'; a"? "sr,"::')",;")]" ret-' m’rx T, ht Irrre tet .. S l y M} 7le 1 I l l "1 =] , _ _' _ h - - it Make your next gift a bouquet of apples A lot of people don't know that apples are part of the rose family and were grown for their fruit by ancient Romans. th apples starting Wu come into sea- son. I thought we'd do a recipe that works with this historic fruit. h is believed that the Romans took cultivated apples with them into Eng- land when they conquered the country. While there are nearly 10.000 different varieties of apples grown around the world in North America. we tend to eat only a few vari- eties, Here are some of the most popular varieties of apples you'll find in the market: . The Baldwin is a large, yellowish apple with red stripes. It comes to market late in the season and lasts T. over 45? . overstressed?' . overworked? . overtiredt Got 2 Hours Weekly? l, Call Met ‘Doug Cunningham P.T.S. l 744-2620 Specializing In Fitness For Boomers wwwataturailyfitmet . aiFiiGiEaii.i'1 well through the winter; . The Delicious is large and long, with six small knobs at the end of the apple opposite the stem. Its color is usually dark red with darker stripes. although some are yellow. lt is sweet and usually eaten raw. The Delicious is on the market from October until spring; o The Golden Delicious has an irregular oval shape and is bright yellow with darker specks and streaks. lt is sweet. and generally is eaten raw or in salads. It has about the same season as the Delicious; . The Granny Smith is a deep green with an occa» sional pink blush of the cheeks. Pleasantly tart, it's one of the most versatile. available from September through November; . The Jonathan is a medi- um-sized very round apple, bright red and striped with yellow. The flesh is pleasant- ly tan and is used either law or cooked. The season is from September to Decem- ber; . The McIntosh is one of the most popular apples. Its several subvarieties range from yellow to red and crinr son. lt has along marketing season; . The Rome Beauty is one of the best apples for cook- ing. It has a tart flavour. It is yellow or green with red markings. The market sea- son is from November to March; . The Transparent is a popular early apple which ripens in late July or early August. It is eaten both raw and cooked, and is especial- ly liked for applesauce; _ . The Wiriesap is a bril- liant red, rather flat apple. It is best eaten raw. either whole or in salads. It keeps a long time after picking, and is seen on the market from November to June. Preheat oven to 425 F. Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch non- stick skillet over moderately high heat until hot but not smoking, then brown ten- derloins on all sides, turning with tongs, about five min- utes total. 2 (3/4-lb) pork tenderloins 1 tablespoon vegetable oil 2 teaspoons unsalted butter 2 {I /2-lbl Granny Smith apples, peeled, cored. and each cut into 16 wedges l cuplow-sodium fat-free If the handle of your skip let is not ovenpmof, wrap handle in a triple layer of foil, shiny side out, li2 teaspoon salt ll 4 teaspoon black pepper chicken broth 2/ 3 cup unfiltered apple cider 1/2 teaspoon cornstarch 1 tablespoon water 2 teaspoons cider vinegar ROAST PORK TENDER- LOIN WITH APPLES AND CIDER SAUCE Transfer skillet to upper Continued on page 21