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- Comments: Gated by NETNEWS@AUVM.AMERICAN.EDU
- Path: sparky!uunet!paladin.american.edu!auvm!IRISHVMA!GSCHLABA
- Message-ID: <NOTABENE%92081821042775@TAUNIVM>
- Date: Tue, 18 Aug 92 12:54:57 EST
- Sender: Nota Bene List <NOTABENE@TAUNIVM>
- From: "Gerald W. Schlabach" <GSCHLABA@IRISHVMA>
- Subject: Apple crisp recipe
- Newsgroups: bit.listserv.notabene
- Lines: 73
-
-
-
- Okay, here is a recipe for apple crisp, from page 270 of the MORE-WITH-LESS
- COOKBOOK. I discovered to my chagrin that it credits a cook from Ontario, and
- another from Pennsylvania, but this is the same stock and it comes out like my
- mother made. Sorry I can't supply metric equivalents, by the way.
-
- -----------
-
- APPLE CRISP
-
- Serves 6 / 375 degrees F / 35 min.
-
- Preheat oven to 375 degrees.
- Combine and put in greased casserole:
- 3 c. sliced or chopped apples
- 1 T. flour
- 1/4 c. sugar
- 1 t. cinnamon
- 1/8 t. salt
- 1 T. water
- Cut together with pastry blender:
- 1/2 c. rolled oats
- 1/4 t. salt
- 1/4 c. margarine
- 1/3 c. brown sugar
- Sprinkle on tope of casserole mixture.
- Bake 35 minutes.
-
- Addendum:
- double and put in 8x8" pan
- (These are my wife Joetta's pencil marks in the margin! Trust her, she's the
- author/editor of sequal EXTENDING THE TABLE: A WORLD COMMUNITY COOKBOOK, if I
- may brag. We share the cooking, but not the writing of cookbooks!)
-
- -----------
-
- Now, just for fun, do folks on the other side of the Atlantic know what
- rhubarb is? If not, I despair of description. Maybe: sour, course
- reddish-green celery-like stalks with broad allegedly poisonous leaves;
- heartily survives like a weed once planted. Maybe Dorothy Day can improve on
- the description! In any case, here is a variation, straight from an index
- card in our recipe box, and verbatim except for the stains:
-
- RHUBARB CRUNCH
-
- 4 c. diced rhubarb
-
- Mix until crumbly: _
- 1 c. flour |
- 3/4 c. uncooked oatmeal |
- 1 c. brown sugar, packed |- crumb mixture
- 1/2 c. melted butter |
- 1 t. cinnamon _|
- _
- 1 c. white sugar |
- 2 T. cornstarch |- combine and cook until thick & clear
- 1 c. water |
- 1 t. vanilla _|
-
- 1. Press half of crumbs in a 9" greased pan.
- 2. Add rhubarb
- 3. Pour second mixture over rhubarb.
- 4. Top with remaining crumbs.
- 5. Bake 350 degrees -- 1 hr.
-
- -----------
-
- Shalom. Enjoy.
-
- Gerald W. Schlabach
- University of Notre Dame
- Schlabach.1@nd.edu
-