Apples, Apples Everywhere!

It’s autumn here in Seattle. Everywhere around us the leaves are turning vibrant oranges and reds as they fall. Football season is underway. Halloween is around the corner…and, apples are everywhere!  Everyone in my family just loves the taste and convenience of apples. I like them too because they keep so long in the refrigerator and can be used in so many recipes!

To celebrate the autumn season, I’d like to share one of my family’s favorite apple recipes - Slow Cooker Applesauce. It’s very versatile as a side dish with warm bread on those crisp fall mornings or with pork chops for a hearty dinner!

SLOW COOKER APPLESAUCE

4 lbs Granny Smith apples (McIntosh apples are good for this too)

½ cup granulated sugar

1 ½ tsp ground cinnamon

½ cup water

2 lemons, juiced and separated

Fill a large mixing bowl about 2/3 full with cool water and juice from one lemon. In a small mixing bowl combine ground cinnamon and sugar.

Peel, core and dice apples, and place into mixing bowl filled with water and lemon juice. Once all apples are prepared, pour apples into a colander, and then into a slow cooker. Pour the cinnamon and sugar mixture over the apples and mix by hand to be sure that all the apples are coated.

In a small mixing bowl combine the ½ cup of water with the juice of the second lemon. Pour this mixture over the apples.

Cook on low in the slow cooker for approximately 6 hours or on high for approximately 3 hours, until soft.

Pour into a blender and mix on low speed until the sauce is smooth. Pour into sterilized jars or freezer bags and place in the freezer.

I hope you enjoy this easy recipe as much as we do at my house! Until next time…

Kathy

PS.  If you would like to learn more about the different apple varieties, there is a really comprehensive article by Debra Frick about apples on the web.

Freezing Eggs

 

   

DID you know that you can freeze eggs?  Believe it or not you really can!  Here's how to do it...

Egg Whites:  Break and separate, then place into freezer containers, leaving 1/4 inch room at the top for expansion.
Whole Eggs:  Break into a mixing bowl, and beat until just blended.  Pour into freezer containers, leaving 1/4 inch at the top.
Egg Yolks:  You'll need to add an "additive" to prevent the yolks from becoming really thick when frozen.  For eggs to be used in savory dishes, beat in 1/8 tsp per egg.  For eggs to be used in sweet dishes, beat in 1 1/2 tsp sugar or corn syrup per egg.

Once the eggs are in the freezer containers, seal tightly, label with the number of eggs and the date, and freeze.

To use frozen eggs, thaw them overnight in the refrigerator or under running water.  For whole eggs and egg yolks, you'll need to use them right away.  For egg whites, they will beat to a higher volume if you let them sit at room temperature for about 1/2 hour after thawing.


Please send me a comment and let me know if you found this helpful.

Enjoy!
                                                                             Kathy

More Comfort Food - A New Tuna Casserole

        My husband has loved tuna casserole as long as I've known him...for over 30 years.  When we first began dating, traditional tuna casserole was one of the few dishes I could make well.  But, as you can imagine, after almost 30 years I was ready for a change. So lately, I've been experimenting with this dish to make it "new" again. 

       Here is the new version -- I call it "A New Tuna Casserole".  Try it and let me know what you think!


A New Tuna Casserole

1 can Cream of Mushroom Soup, condensed
1 can, Cream of Chicken Soup, condensed
1/2 cup water
3 cups Chow Mein Noodles, divided
2 cans tuna in water, drained
2 cups celery, thinly sliced on an angle
1/2 cups onion, chopped
1 can water chestnuts, drained and chopped
1/4 teaspoon black pepper, or to taste


Preheat oven to 350.  Spray a 3 quart casserole dish with non-stick cooking spray and set aside.
In a large bowl, combine tuna, condensed soup, water, black pepper, celery, onion, water chestnuts and 2 cups chow mein noodles, and stir until well mixed.

Pour mixture into prepared casserole, and spread remaining chow mein noodles over top of mixture.   Bake uncovered for approximately 30 minutes, or until bubbling and brown around the edges.


Yield:  6 servings


This casserole is great when served with a mixed green salad and buttered artisan bread.

Enjoy!

                                                                               Kathy