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November 17, 2019

10/3/2019 1:48:00 PM
Still in the fall apple mode

I’m still in the apple mode. Stay with me! My apple guru pointed me in the direction of just how good apples are for us. I may have shared this information with you a couple years ago during apple season, but it bares repeating.

Apples have incredible health benefits. One medium-sized unpeeled apple contains just 80 calories and is fat-sodium- and cholesterol-free. You’ll get vitamin C, calcium, potassium, phosphorous and boron, which is good for keeping bones strong. They have a good amount of pectin, a soluble fiber that can help prevent build up of cholesterol in blood vessels, as well as insoluble fiber, which helps to give us a healthy intestinal tract. A medium apple contains about five grams fiber; the equivalent of a bowl of bran cereal. The fiber in apples has another important function. Because of all the fiber in apples, the sugar (mostly fructose) is released slowly through the bloodstream, preventing spikes in blood sugar levels, a good thing to know for those who have diabetes. Apples can help to lower bad cholesterol (LDL) and protect heart and artery health. They are good for the brain, too. Studies suggest that apples and apple juice can improve memory and learning and help maintain the brain’s performance. So, eat apples, apples and more apples.

2 T. butter or margarine
6 pork chops, 1/2 to 3/4 inch thick
4 medium apples, peeled and sliced 1/2 inch thick (Golden Delicious, Cortland, Honey Crisp or Haralson)
1/4 c. packed brown sugar
1/2 t. cinnamon

Brown chops in butter on both sides. Put apple slices in a greased 9x13 inch baking dish. Combine brown sugar and cinnamon, sprinkle over apples. Add chops. Cover and bake at 325 degrees for 1-1/2 hours. Makes six servings.
Don’t pass this next recipe by, apples and chicken go well together.


4 boneless, skinless chicken breasts (1 pound)
2 medium tart apples, peeled and thinly sliced (Granny Smith, Haralson, Greening)
1/2 c. apple juice
1/3 c. diced onion
1 t. dried basil leaves
1 c. sour cream
1 T. flour

In a large skillet, coated with cooking spray, cook chicken on both sides over medium heat until browned and juices run clear, about 6-8 minutes per side. Remove to a serving platter; cover tightly with foil to keep warm. Add next four ingredients to the skillet, bring to a boil. Reduce heat, cover and simmer until apples are tender. In a small bowl, combine sour cream and flour, slowly add to skillet. Cook and stir until sauce is warm (do not boil). Spoon over chicken. Sprinkle with paprika. Makes four servings.


1 c. flour
1 T. each, baking powder and brown sugar
1/2 t. each, baking soda and salt
1 egg
1 c. buttermilk
3/4 c. chunky applesauce
2 T. butter or margarine, melted and cooled
3/4 c. diced ham
Warm maple syrup

In a bowl, combine first five ingredients. In a small bowl, beat together next four ingredients; stir into dry ingredients just until moistened. Fold in ham. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle or large skillet; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup if you wish. (I would slather a pat of butter on top, then drizzle with maple or apple syrup... yum!) Makes 15 pancakes.

Thought for the Day: The trouble with being put in your place is that it’s not the place you think you belong.

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