Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site petsd.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxj!houxm!hogpc!houti!ariel!vax135!petsd!randee From: randee@petsd.UUCP Newsgroups: net.cooks Subject: apple recipies Message-ID: <366@petsd.UUCP> Date: Tue, 23-Oct-84 09:53:31 EDT Article-I.D.: petsd.366 Posted: Tue Oct 23 09:53:31 1984 Date-Received: Wed, 24-Oct-84 04:24:13 EDT Organization: Perkin-Elmer DSG, Tinton Falls, N.J. Lines: 112 Thanx to everyone who posted and sent apple recipies (below are the ones that were sent directly to me). As of Friday (26-Oct-84) I will not be at this net site any longer, so please don't mail any recipies directly to me. When (if?) I am back on the net, I'll post the results of this weekend's attempts at applesauce and apple crisp. Again, many thanks. randee Date: 17 Oct 1984 1733-EDT (Wednesday) From: vax135!houxm!somewhere!homxa!carson Message-Id: <8410172131.AA22189@vax135.UUCP> To: houxm!vax135!petsd!randee Subject: Re: request for apple recipies References: <364@petsd.UUCP> Some things I do with apples (I went out to East***** Orchards and got 1/2 bushel...) Joy of Cooking has a really good recipe for apple chutney. I cut up apples really finely (quarter, cut out core, slice each quarter lengthwise into 3-4 slices, then cut across into 1/4" (?) bits) and use in place of zuccini/carrots in quick bread. I also cut really fine, saute in some butter, add some sliced cabbage when the apples are starting to get tender, add vinegar enough to make sweet and sour stuff. I was going to try to say how to make applesauce, until I realized that it was mostly you dump water in (How much water. I dunno--enough) Actually peal the apples and quarter them, cut out the cores (unless you have something like a Foley food mill, in which case, you only have to quarter them and cut out the stem and blossom end...) Put in a pot with water (like something more than a cup for 6 quarts ???-- actually it depends on the variety of apple) on low heat, until they are real mushy. Stir around and add sugar to taste. Pies: Put in some vanilla. Patty >From houxm!mhuxj!ulysses!burl!clyde!watmath!utzoo!tanner Thu Oct 18 01:13:20 1984 remote from vax135 Received: by ulysses.UUCP; Wed, 17 Oct 84 04:12:28 edt Date: Wed, 17 Oct 84 03:32:47 edt From: vax135!ulysses!watmath!utzoo!tanner Message-Id: <8410170732.AA24218@watmath> To: watmath!clyde!burl!ulysses!mhuxj!houxm!vax135!petsd!randee Subject: Re: request for apple recipies References: <364@petsd.UUCP> My favourite is apple crisp, easy and good. Peel and cut up about 6 medium apples into a casserrole dish (about 3" deep) (and about 9" in diameter). Mix 1/2 c flour 3/4 c rrolled oats 3/4 c brown sugar Add 1/2 c melted butter, mix well. Put this mixture on top of the apples, covering them evenly. Don't press it down, leave it fairly crumbly. Bake 45-50 min at 350. Let cool about 10 min. Eat with fresh cream. Date: 23 Oct 1984 0434-EDT (Tuesday) From: vax135!ihnp4!dual!amd!decwrl!flairvax!lneff Received: by ihnp4.ATT.UUCP; id AA11323; 22 Oct 84 23:06:42 CDT (Mon) Received: by amd.UUCP (4.12/4.7) id AA00829; Mon, 22 Oct 84 17:33:30 pdt Received: by decwrl.ARPA (4.22.01/4.7.34) id AA06134; Mon, 22 Oct 84 15:55:50 pdt Message-Id: <8410222255.AA06134@decwrl.ARPA> Received: by flairvax id AA00962; Mon, 22 Oct 84 09:39:36 pdt To: amd!dual!zehntel!ihnp4!houxm!vax135!petsd!randee Subject: Applesauce Greetings. Here, off the top of my head, is my recipe for applesauce. 4 cups sliced peeled apples 1/4 cup sugar or to taste 1/4 cup water cinnamon to taste, up to about 1/4 teaspoon a little nutmeg a little mace Put everything in a pot. Turn the heat on low and cook until the apples are tender. Stir every now and then. Takes about an hour? Makes about 2 cups. This should work in a microwave oven also. I like homemade applesauce chunky, so I don't bother to mash it. The water is there to generate a little steam and to keep the apples from burning until they juice up themselves. You don't have to stick to this recipe size; I've made up to 5 or 6 recipes at a time. My mother has had success canning this stuff, although I usually just eat it up. I would think any cookbook could give you a recipe for apple pie; just use the filling part in your premade crust. The recipe I use uses about 7 peeled sliced apples, some sugar, some spices, and a little flour to absorb some of the excess juice. You could probably scale up the above recipe, omitting the water and adding a little flour. Oh yes, I usually dot a teaspoon or so of butter over the top before putting the top crust on. Regards, Laura Neff !ucbvax!decwrl!flairvax!lneff