Apple-Cranberry Crisp, Cranberry Mousse, Zucchini Chips

DEAR SOS: Traveling in Massachusetts I tasted an excellent apple-cranberry buckle or something I would call a crisp or cobbler. The restaurant declined to send the recipe. I’ll bet you have something that comes close.

--GRACE

DEAR GRACE: How about this apple-cranberry crisp?

APPLE-CRANBERRY CRISP

1 pound apples, peeled, cored and cut in wedges

1 cup cranberries

1/4 cup coarsely chopped walnuts or pecans

1/3 to 1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup oats

1 tablespoon flour

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 1/2 tablespoons butter, slightly softened

Vanilla ice cream or whipping cream, optional

Mix apple wedges, cranberries and nuts in 8-inch-square baking dish. Sprinkle with granulated sugar.

In another bowl, combine brown sugar, oats, flour, cinnamon, nutmeg and butter. Mix with fingers until crumbly. Sprinkle topping evenly over apples.

Bake at 350 degrees 25 to 35 minutes or until apples are tender and top is crisp. Let cool slightly before serving. Serve with ice cream. Makes 4 servings.

Each serving contains about:

304 calories; 49 mg sodium; 12 mg cholesterol; 10 grams fat; 56 grams carbohydrates; 2 grams protein; 1.29 grams fiber.

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DEAR SOS: A number of years ago you printed a recipe for cranberry mousse using whole cranberry sauce, raspberry gelatin and non-dairy creamer. I have lost the recipe and can’t remember the portions.

--MRS. M. B.

DEAR MRS. M. B.: We have a recipe that might be the one you want. Let us know if it’s not.

CRANBERRY MOUSSE

1 (3-ounce) package raspberry gelatin

1 cup orange juice

1/4 cup sugar

1/8 teaspoon salt

1 cup whole cranberry sauce

1 cup non-dairy whipped topping

1/2 cup slivered almonds, optional

Combine gelatin, orange juice, sugar and salt in saucepan. Heat and stir until gelatin is dissolved. Fold in cranberry sauce and chill until mixture is thickened slightly.

Fold in whipped topping. Turn into dessert bowl and chill until set. Garnish with almonds. Makes 4 to 6 servings.

Each of 4 servings contains about:

295 calories; 174 mg sodium; 0 cholesterol; 2 grams fat; 68 grams carbohydrates; 3 grams protein; 0.27 gram fiber.

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DEAR SOS: I’d like a recipe for a breaded zucchini appetizer.

--ALVINA

DEAR ALVINA: Join the zucchini brigade.

FRIED ZUCCHINI CHIPS

6 medium zucchini, thinly sliced

3/4 cup flour

3/4 cup buttermilk

3/4 cup milk

1 (9 1/2-ounce) package cracker meal

Oil

1 cup grated Parmesan cheese

Salt

Dredge zucchini slices, few at time, in flour to coat. Dip in buttermilk combined with milk, then coat with cracker meal.

Heat oil for frying in deep skillet and fry zucchini, few at time, at 400 degrees, 3 to 5 minutes or until golden brown. Drain on paper towels. Sprinkle with Parmesan cheese. Season to taste with salt. Makes 6 to 8 servings.

Each of 6 servings contains about:

443 calories; 893 mg sodium; 18 mg cholesterol; 22 grams fat; 48 grams carbohydrates; 15 grams protein; 0.42 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.