Preheat oven to 350\u00b0F.
Place apples in a mixing bowl and coat with lemon juice.
Lightly coat a large casserole dish with cooking spray.
Layer potatoes and apples in casserole and pour cider over the whole thing.
Cover with aluminum foil and bake in 350\u00b0F oven 40 minutes.
Uncover and continue to bake 15 minutes, or until potatoes are fork tender.
In a large skillet, brown the chorizo and apples in half the oil.
Deglaze with vinegar and add remaining oil, mustard and honey. Let reduce 1 minute. Add salt and pepper.
Serve warm or lukewarm on the spinach and garnish with pecans.
In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.
In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.
In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.
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.
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.
Place unpeeled apples and water in a large heavy bottomed pot.
Cover and place over low-med heat, stirring occassionally.
When apples are soft and still hot, run through a food mill placed over a bowl.
(It is now ready to eat hot or cold.) To Freeze: Cool Place in quart ziplock bags and freeze.
Makes about 4 quarts.
ll the centres of the apples with the sugar/fruit
FILLING- peel apples, and cut into 1/2
alt. Peel and core the apples and cut them into 1
Using several different types of apples is best:
Cortland, McIntosh, and Franklin at one time; Yellow Delicious and Melrose at another.
Mix different types of apples as you go, or mix in skillet.
75.
in a bowl, using electric beater, beat together the
Core and chop apples.
Mix all ingredients together.
Serve on a bed of lettuce.
emove the core from the apples and cut into a medium
o 350 degrees.
Place apples on a cutting board. With
ixture and then push the Cortland pieces into the puree to
nd smooth. Refrigerate.
Baked Apples:
Place rack in the
Put apples in micro-safe covered casserole (
/4 cups). Cool. Peel apples and cut into thin slices
eanwhile, peel core and slice apples. Thinly slice onion.
Drain
ampantscotland.com, most pie crust recipes are made with half lard