Choose round crab apples uniform in size; do not pare them. Make a syrup with the rest of the ingredients.
Bring to a boil and cook until sugar is dissolved.
Cool.
Add crab apples and heat gently, being careful not to burst the fruit.
Let stand in syrup overnight.
Pack cold into clean jars.
Fill to 1/2-inch of top with syrup.
Put on top and screw on tightly.
Process in water bath at simmering temperature (180\u00b0) for 20 minutes.
Pour boiling water over tea bags.
Cover and
let stand 5 minutes.
Remove tea bags.
Heat apple juice, syrup drained from crab apples, brown sugar, cinnamon and nutmeg in saucepan.
Simmer 2 minutes to blend flavors.
Combine with tea.
Garnish each tea serving with crab apple and cinnamon stick.
Makes 2 quarts.
Preheat oven to 375\u00b0.
Rinse hens and pat dry.
Mix rice and orange rind in a bowl.
Stuff each hen with rice mixture.
Place hens, breast sides up, on a rack in roasting pan.
Cover loosely with foil and roast 45 minutes.
Heat jam and brandy in saucepan. Remove hens from oven and remove foil; brush hens with jam mixture. Lower temperature to 325\u00b0 and roast an extra 30 minutes.
Baste. Arrange with extra rice, crab apples, watercress or parsley.
tem and blossom ends from crab apples. Do not peel or core
Stem the crab apples and rinse in lukewarm water. Drain, then place the apples in a saucepan with the water. Bring to a boil and reduce heat to a simmer; cook slowly until the fruit is soft. While still warm, put through sieve to remove seeds and stems. Add sugar and cinnamon to taste.
Cut blossoms off apples and wash.
Boil apples in clear water until apples crack. (If apples don't split, don't overcook.)
Wash apples.
Remove blossom end.
Do not pare.
Combine remaining ingredients and simmer for 20 minutes.
Add apples, a few at a time, and simmer until tender.
Pack apples in hot, sterilized jars, adding syrup to cover apples; seal.
These should be real sweet to be good.
Add more sugar, if too sour.
Put cinnamon, cloves, mace and allspice in cheesecloth bag. Put water, sugar and vinegar in a kettle; heat and add bag. Simmer for about 15 minutes.
Add apples; heat slowly (don't burst the apple skins).
Set overnight in syrup.
Remove bag.
Pack in jars.
Seal.
Process in boiling bath for 20 minutes.
Makes 8 pints: 16 to 20 apples in each.
Wash and cut ends off crab apples.
Cover with water and boil until tender.
Pour juice through strainer into other container to make clear jelly.
he peppers.
Drain the crab meat if necessary and place
Preheat oven to 400\u00b0.
Arrange apples in greased 8 x 8 x 2-inch baking dish or pan.
Cover with crab apples and raisins.
Mix remaining ingredients until crumbly.
Layer over top of apples and press lightly.
Bake approximately 30 minutes or until crust is golden brown.
Pre-heat oven to 350 degrees.
Place tarts on cookie sheet (make sure to follow directions for defrosting on back cover of box)
In a meduim mixing bowl add,crab, apples, lemon juice, pepper, and dressing.
Stir with spoon, then place about 1 1/2 tbsp into each tart.
Sprinkle with parmeson cheese.
Bake for 20 minutes or until golden & bubbly.
br>Alternately thread pork and apples on 6 to 8 skewers
Wash apples.
Stick cloves in some apples, being sure some cloves get in jar.
Heat sugar, liquid and spices until sugar dissolves.
Cool.
Add apples and simmer until barely tender. Pack into hot jars.
Makes 6 to 7 pints.
To prepare juice, remove blossom and stem ends from about 3 1/2 pounds washed ripe crab apples.
Cut apples in small pieces. Do not peel or core.
Add 3 cups water; cover.
Simmer 10 minutes. Crush with masher.
Simmer, covered, 5 minutes (with soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring).
Squeeze out juice.
Preheat oven to 350\u00b0. In shallow baking dish, combine sugar, flour and cinnamon. Mix well. Peel and partially core apples, leaving bottom of apples intact. Dip apples in melted butter. Roll in sugar mixture. Reserve remaining butter and sugar mixture. Place apples in shallow baking dish. Combine walnuts, remaining butter and remaining sugar mixture. Spoon into cavities of apples. Add water to baking dish to just cover bottom. Bake for 40 to 45 minutes or until apples are tender. Makes 6 servings.
Combine the raisins and nuts; set aside.
In a saucepan, bring brown sugar, water, margarine, cinnamon and nutmeg to a boil.
Reduce heat; simmer, uncovered, for 2 minutes, stirring occasionally.
Core apples and place in an ungreased 2-quart baking dish; fill with raisin mixture.
Pour sugar mixture over and around apples.
Bake, uncovered, at 350\u00b0 for 30 to 35 minutes or until apples are tender.
Let stand 15 minutes before serving. Yield: 4 servings.
beat well.
Place the crab meat in a bowl and
Heat oven to 350\u00b0.
Grease 9-inch pie pan.
Melt margarine in skillet over medium heat.
Add bell pepper, green onions and garlic.
Cook and stir 2 to 3 minutes or until vegetables are tender.
Stir in flour and pepper; cook 1 minute.
Gradually add milk.
Cook until mixture boils, stirring constantly.
Stir in Parmesan cheese.
Remove from heat.
Fold in crab meat.
Heat oven to 350\u00b0.
Drain crab and slice larger pieces.
Mix soup, sour cream, green pepper, onion, lemon juice, Worcestershire sauce and mustard in a medium bowl.
Fold in crab.
Spoon mixture into ungreased individual casseroles.
Mix butter and bread crumbs together in small bowl.
Sprinkle over casserole. Bake, uncovered, 25 minutes.
Makes 4 servings.