An apple a day may truly keep the doctor away!
The National Cancer Institute reported that the flavonoids in apples (apples boast the highest concentration of any fruit) may reduce the risk of lung cancer by as much as 50-percent. In addition, a Cornell University study found that phytochemicals from the skin of apples may inhibit the reproduction of colon cancer cells by as much as 43-percent.
Apple Cooking Tips
The tart taste of an apple is best for cooking. Sweeter apples are preferred for snacking and for salads.
Use apple juice or cider to glaze turkey, ham or chicken.
Poach fish fillets in apple juice or cider
Mix mayonnaise with equal parts of apple juice and use as a dressing for fruit, ham, chicken or turkey salads
Mix sour cream and apple juice with chopped herbs to make dip for raw vegetables
Use apple juice instead of liquid in recipes for corn muffins, biscuits, breads, rolls, pancakes, waffles and omelets.
Fold apple juice thickened with cornstarch into whipped topping with finely chopped fruits and nuts for an easy parfait.
For fast and healthy syrup for pancakes, waffles or French toast, thicken heated apple juice with cornstarch and lemon juice.
When cooking with apples, remember:
Three medium apples equal 2 pound of apples, 3 cups of diced apples, and 2-3/4 cup of sliced apples
One pound of apples equal: 4 small apples, 3 medium apples, 2 large apples and/or 1-1/2 cup applesauce
- To make a 9-inch apple pie, use 6 to 8 medium apples.
- Two pounds of apples make 3 cups of applesauce.
- 1 bushel of apples makes 16 to 20 quarts of applesauce.
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