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Applesauce
Applesauce
From: jagordon@agsm.ucla.edu
Dat e: 26 Oct 1993 15:41:56 GMT
peel, core and quarter cooking apples, grany smith, pippin, etc,
as many as you want to deal with put in large, heavy lidded pot
add just a bit of water to get the juices going and mayper the juice of one
lemon
cover and stew on very low heat, watch to prevent burning, add water as needed,
just 1/4 cup at a time
When apples have cooked down, stir to break up, blenderize if you want it
smoother,
add sugar and cinnamon to taste, brown sugar is nice.
Jan
amyl
http://www.cs.cmu.edu/~mjw/recipes/sauces/apple-sauce.html [12/17/1999 11:43:03 AM]
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