—dining & entertainment

Tasty N.J. Specialties S

By Florence L.D. Heal Easb year the State Department of Agriculture, Cook College, and the New Jersey Products marketing councils provide a Food Tour for the food communicators in the Delaware Valley to show them how New Jersey foods, are harvested and marketed. This year it was the Peach Council's turn to be hosts. The tour was held at Tice Farm in Saddle River. Some of the recipes tried and given to the food com municators are as follows. As the article last vyeek was on peaches I will give you those recipes featuring other foods. NEW JERSEY APPLE CURRIED SHERRY PATE 1-8 oz. package cream cheese I cup grated sharp Cheddar cheese

£ teaspoon curry 1 garlic clove, crushed 2 tablespoons sherry Blend above ingredients and shape into a flat round with an edge (to look something like a pie crust ' shell) Place in refrigerator on serving plate Remove one hour before serving and top with 9 oz apple chutney, 2 green onions, finely chopped. Garnish with orange slices and parsley. APPLE CHUTNEY Make up a batch of chutney once a year and you'll have a welcomed ah- . companiment to curries and other dishes 2 cups cider vinegar Hi cups mild honey % cup molasses Hi teaspoons ground ginger ii teaspoon pepper I 'teaspoon ground cinnamon

f tablespoons mustard seed 1 teaspoon ground cloves 2 garlic cloves, minced 1 teaspoon ginger coriander 8 medium tomatoes. . peeled and diced L^up raisins Combine the vinegar, hooey, molasses, garlic, ginger and remaining soices and cook over a medium flame, stirring constantly for 10 minutes Add tomatoes and the remaining ingredients and bring to a boil. Cover and reduce the heat; simmer for 2 hours, until you have chutney with a thick consistency. ^ If you" are storing tiie chutney, seal in hot, sterilized, air-tight jars and store in a cool, dark place. Refrigerate the amount you will be using in a reasonable time in an airtight container Serve with curries. Makes 4 quarts. ARPLE PIZZA Crust. 1 package of cinnamon graham crackers, crushed 2 tablespoons soft butter \i-cup chopped walnuts Mix and pat onto a 13-inch pizza plate. Bake for minutes at 350 degrees. Cover with the following cheese filling and apple topping Hi-8 oz. package cream * cheese 3 eggs H cup sugar H teaspoon vanilla extract Cream well and pour over crumbs 4 apples peeled and sliced '% cup sugar 2 tablespoons water H cup chopped walnuts M teaspoon cinnamon Si teaspoon grated fresh lemon rind Combine ingredients in a sauce pan. Cook gently until sugar dissolves, coating apples as the sugar dissolves. Arrange apple slices over the cheese filling and bake 12-15 minutes or until the cheese filling is set. For a special and a different taste cover the apples with H cup grated sharp cheese, before baking. NEW JERSEY CLAM COCKTAIL BROIL 24 Melba toast rounds 1-8 oz. package cream cheese 1 garlic clove, crushed I teaspoon Worchester shire sauce I cup minced clams Mash the room-soft cream cheese Blend in garlic, Worcestershire sauce and beat until light and fluffy Drain clams and mix into the cream cheese mixture. Let it stand 2 hours Before serving, spoon mixtue on the toast rounds Place on foil-lined cookie sheet and broil very quickly until golden Florence L.D. Heal of Cape May is a former supervisor of home economics for the stale of New Jersey.

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