Put apples in baking dish.
If using fresh apples, cover with the water and lemon juice.
If using canned apples, omit water and lemon juice.
Mix all other ingredients together and spread over apples.
Cover dish.
Bake in 350\u00b0 oven for about 45 minutes.
If fresh apples are used, cook over low heat, adding sugar or sweetener, 1/2 cube butter, vanilla, cinnamon and nutmeg.
Cook for 10 minutes or until apples are soft.
If using canned apples, mix spices, sugar, vanilla and butter into apples and heat.
*If using canned apples, don't use the apple pie fillings. Comstock's pie sliced apples are recommended and fill 8 x 8-inch Pyrex dish.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
Cook taco shells until crunchy.
I use butter spray in a nonstick skillet and put in microwave.
Pour canned apples into a microwave dish and heat until hot.
Lay out taco shells and use 1/4 can of apples on top of each shell.
Top with 1/2 cup of fat-free ice milk or frozen yogurt.
Wash and peel apples.
Slice.
Place an aspirin in bottom of hot, sterile jar.
Pack sliced apples in jar.
Cover apples with boiling water.
Place another aspirin on top of packed apples. You may also add Fruit Fresh, use as directed for brighter apples. Seal with hot lids.
n using lentils: If using canned lentils, drain first and omit salt; if using
Peel, core and slice apples; pack in jars.
Add 1 or 2 aspirins and fill jars with cold tap water; seal.
This is a good way to can apples for pies.
At least 8 to 12 hours before canning, peel and quarter apples.
(You want 2 gallons
of peeled and quartered apples.) Wash
and
spread
apples
in
shallow
container.
Not
tin. Sprinkle 5 cups sugar over all.
Apples
form their own syrup. After 8 to 12 hours, put into
7
quart
jars.
Finish filling jars with water.
To seal, cook in
water
bath
20 minutes or until apples begin to burst.
If
cooked
too
long, they collapse; too little and they are hard.
r Garbanzo beans.
If using canned beans, you do not need
In a medium size dish, cut up bite size apples.
Put 1 teaspoon of salt over them.
Mix together sugar, water, cornstarch, cinnamon and nutmeg.
Cook until it begins to thicken. Take off stove.
Stir in 3 teaspoons of lemon juice and mix. Pour over apples and stir.
Put into jars.
Cook on 10 pounds of pressure for 10 minutes.
Let apples and sugar stand overnight.
Pack apples into quart jars tight and seal.
Put jars in cold water bath and bring to a boil.
Shut off the heat.
Let in about 1 hour.
These apples are very good used for pie, apple crisp or just as a sauce with caramel or something over.
Handy to have when in a hurry.
Melt butter in large skillet over medium heat. Add apples.
Sprinkle with sugar and cinnamon.
(If you're using sweet apples, like Delicious, Fuji or Gala, add the lemon juice. For tart apples, like Jonathans, omit it.) Stir until apples are blended with sugar/cinnamon.
Cover and cook for approx 15-20 minutes, frequently stirring gently.
Serve them warm, right on the pork chop or pork roast. They also double for a dessert dish served over vanilla ice cream.
You can do 3 or 4 gallons of apples at a time.
Just place about a gallon, then sprinkle 1 cup sugar over them and layer other apples and sugar until you have enough.
Put apples in jars.
Cook the rest of ingredients (except lemon juice) and bring to a boil.
Boil until thick and transparent.
Add lemon juice.
Pour over apples in jars and cold pack for 20 minutes.
To keep apples/fruit from turning dark after peeling, place them in the salt and vinegar water as you cut them up.
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the