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Apple-Berry Salsa with Cinnamon Chips

From Fine Cooking Issue 075.

Source and licence

From Fine Cooking Issue 075, printed page 18, digitised by the Internet Archive: https://archive.org/details/Fine_Cooking_075

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1/1 p nirkiiwr Apple Butter i'i jjj IttdkinuHii Pure SndJtu Pacific Mountain " Strawberry Preserves Chips: 2-3 Ig.
  2. Flour Tortillas, Water, 1 Tbsp.
  3. Sugar, 1/2 tsp.
  4. Cinnamon Preheat oven to 40Q°E Brush tortillas with water.
  5. Combine sugar and cinnamon;
  6. *ninidc over tortillas;
  7. cut each toraJJa into 8 wedges.
  8. Place wedges on cookie sheet.
  9. Bake 5-7 minutes or until golden brown.
  10. Remove and cool.
  11. Combine Apple Butter, Preserves, fruits, orange zest and juice inbowl Serve fruit salsa with .
  12. ", Makesabout3 dip* of ski Salsa: 2 Granny Smith Apples, cored & chopped, I or 2 Kiwi, peeled & chopped, 1 Orange (Zest & Juice)