Enjoy some delicious recipes!

Program #608

Apple Berry Salsa with Cinnamon Chips

4 [7 inch] flour tortillas
1 tbsp sugar
1/2 tsp. ground cinnamon
2 medium apples (cored, peeled, sliced)
1 cup strawberries
1 kiwi (peeled and sliced)
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly

Chips:
Preheat oven to 400 degrees. Brush tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on cookie sheet and bake for 8-10 minutes or until lightly browned and crisp. Cool completely.

Salsa:
Remove strawberry stems using drinking straw, then slice using an egg slicer. Core, peel, and slice apples. With adult supervision, chop strawberries, apples and kiwi with food chopper. Put fruit into medium mixing bowl.

Squeeze juice from orange; zest the peel. Add orange juice, orange zest, brown sugar and apple jelly to the fruit mixture and mix gently. Chill and serve with cinnamon chips.

Young Chef's Academy

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!