Applesauce cake is a hitBaseball season's over, but if you...

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November 28, 1993|By Karol V. Menzie | Karol V. Menzie,Staff Writer

Applesauce cake is a hit

Baseball season's over, but if you close your eyes, you can imagine the sounds of the ballpark, and the play-by-play by veteran Orioles' announcer Jon Miller: "And now, stepping up to the plate, it's . . . Anne's Applesauce Cake."

The plate, of course, is china and the cake is made by Mr. Miller's sister and brother-in-law, Susan and Michael Ramos, owners -- and bakers -- at Michael Enterprises, of Millville, Calif.

The cake, which the Ramoses have been baking for about six years, is based on a recipe from Mr. Ramos' mother. The cake got top honors in a fruitcake taste-off at the San Francisco Chronicle two years ago, even though it gets more of its flavor from Gravenstein apples than from its light sprinkling of fruit and nuts. The cake has no preservatives, eggs or cholesterol (and no citrus).

Anne's Applesauce Cake comes in two sizes: two 12-ounce loaves for $9.90; or one 48-ounce ring for $15.95 (plus $2.95 shipping and handling for each shipping address). To order, call (800) 449-CAKE. Or write Michael Enterprises, P.O. Box 7, Millville, Calif. 96062. Be sure to include name and address of the intended recipient, if different from yours.

Ms. Ramos says her brother is sending cakes to all his friends this year. And it's clear he likes it himself, she says: "If he didn't like sweets so much, he wouldn't look like Jon Miller." Sisters can say those things. Have another piece of pumpkin pie: According to the University of Texas Southwestern Medical Center in Dallas, a packaged frozen pumpkin pie has fewer calories and less fat per slice than other common holiday pies (206 calories and 7 grams of fat, compared with 510 calories and 23 grams of fat for frozen pecan pie). In addition, pumpkin pie is high in vitamin A (2,000 units in the packaged pie slice; recommended intake is 5,000 units) and fiber. And, the Texas report says, sweet potatoes are also a good source of vitamin A.

A"cooking" tip to keep you on your toes: Soaking pantyhose in a salt solution can help prevent runs, according to Morton Salt. The procedure: Wash new pantyhose and allow to drip dry. Then, mix 2 cups of salt in one gallon of water; immerse pantyhose and soak for three hours. Rinse in cool water and drip dry. For more tips, write Morton Salt Tips, Dept. A, Chicago, Ill. 60606-1597.

A gourmet cookbook for people with special dietary needs

Just in time for the holidays is a new cookbook from Bantam that will help cooks prepare meals for people with special dietary needs -- but it's also a gourmet compendium with more than 530 recipes for appetizers, soups, salads, poultry, meat, fish, grains and beans, pasta and potatoes, snacks and desserts.

Bonnie Sanders Polin and Frances Tower Geidt, authors of "The Joslin Diabetes Gourmet Cookbook" (Bantam Books, $24.95), are both diabetics with a passion for good food. All the dishes in the book are low in fat, cholesterol, sugar and salt, and each has complete nutritional information. The Joslin Diabetes Center is affiliated with Harvard Medical School. The book also has tips on meal planning and safe snacking, and contains many menu suggestions.

% Here's a sample dish:

Crispy baked fish

Serves 4

olive oil cooking spray

1 1/4 pounds cod, scrod, haddock or pollock fillets

1/4 cup egg substitute

1 tablespoon skim milk

1 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

1/2 cup stone-ground cornmeal or corn flake crumbs

1/2 teaspoon ground cumin

1 garlic clove, minced

2 tablespoons sesame seed

Heat oven to 425 degrees. Place a sheet of aluminum foil large enough to hold fillets on a baking sheet. Lightly spray with cooking spray. Place fish fillets on foil.

In a small bowl, combine egg substitute, skim milk, Worcestershire sauce and lemon juice. Using a pastry brush, paint egg mixture onto fillets. Mix together cornmeal, cumin, garlic and sesame seed. Sprinkle cornmeal mixture onto fillets, covering well. Lightly spray coated fillets with cooking spray. Bake for 10 minutes per inch of thickness. Serve immediately.

Per serving: 200 calories, 5 grams of fat (23 percent calories from fat), 47 milligrams cholesterol, 106 milligrams sodium.

You're at the home of a friend for dinner. While the host serves drinks and the hostess finishes last-minute chores in the kitchen, you wander around the family room, sampling hors d'oeuvres and snacks. A dish of green olives catches your eye, and you spear one and pop it into your mouth.

It's like no olive you've ever tasted: nutty, smoky, savory -- what's in this thing, anyway?

You are likely to be surprised. Because the latest olive treat from Baltimore's own Pompeian Inc., noted for its olive oil and red wine vinegar, is green olives stuffed with anchovy paste.

If you're already an anchovy lover -- and there are lots of us out there -- you will realize how perfectly the salty, savory flavor pairs with the subtle flavor of the olives. But even if you hate anchovies, you really should try one of these olives. There's

nothing oily, fishy or prickly about the smooth paste stuffing; just the unique taste.

Luis Estupinan, Pompeian vice president, says that as soon as he tasted the olives in Spain he knew he'd have to bring them to the United States. But the product has hardly taken off, because some people won't even try it. Trust me; you should. They're delicious.

Pompeian Olives stuffed with anchovy paste are available at Mastellone's Deli and Wine Shop, 7212 Harford Road. A 12 1/4 -ounce can is $1.99.

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