Author: Robert Andrews

Your Life A to Z – Grandpa Cooks Recipe Agendas

Your Life A to Z – Recipe Agendas

SEE ALSO KNOW 99

First Appearance

 

Intro Segment

  • Explain how the finest soups are made from Old Food

Cooking Segment 1

  1. Old Bread – cut into pieces – Soak in Eggs, Milk, Spices – put into oven at 350º
  2. Old bones, etc – Put into pot with bay leaf, salt, pepper,

Cooking Segment 2

  1. Check on Stock – taste, add salt
  2. Bread pudding is done
  3. Banana Bread – old bananas, etc – Mix, put into oven

Final Segment

  • Stock is done – Make Gravy – mention Chili, Soups, Pasta Sauce
  • Banana Bread is done
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Second Appearance

Intro Segment

  • Explain how the finest soups are made from Old Food

Cooking Segment 1

  1. French Fry Hash Browns
  2. Chop up old fruit and put into freezer

Cooking Segment 2

  1. Steam steak to reheat, slice against grain
  2. Sautee onion and bell pepper
  3. Add steak at last minute for fajitas
  4. Serve with tortillas and salsa

Final Segment

  • Fajitas are done
  • Blend smoothie – frozen fruit, yogurt, protein powder, drizzle milk or oj
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

Third Appearance

Intro Segment

  • Talk about some of the recipes we’ve done in the past

Cooking Segment 1

  1. Broth from a previous episode
  2. Make pasta sauce
  3. Crostini – Breadsticks – Slice and put into oven to crisp

Cooking Segment 2

  1. Taste pasta sauce and season
  2. Assemble crostini – Crostini are done. Top with several treatments
  3. Start rice pudding

Final Segment

  • Fix pasta during the break, and add pasta sauce
  • Bring out rice pudding
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Fourth Appearance

Intro Segment

  • Focus on Breakfasts

Cooking Segment 1

  1. Start Chili
  2. Start Cornbread

Cooking Segment 2

  1. French Toast Sliders
  2. Add to chili, taste

Final Segment

  • Display
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

 

Fifth Appearance

Intro Segment

  • Mexican Food Day

Cooking Segment 1

  1. Assemble tamales with home-made masa

Cooking Segment 2

  1. Burrito Medallions
  2. Horchata
  3. Steam Tamales

Final Segment

  • Display food
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Sixth Appearance

 

Intro Segment

  • Talk about Olive Garden if OK

Cooking Segment 1

  1. Ham and Cheese Sliders
  2. BBQ Pork with Cheddar Cheese

Cooking Segment 2

  1. Applesauce
  2. Croutons

Final Segment

  • Display food
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

 

Chanko Nabe (Sumo Stew)

 

 

 

This dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of protein sources such as chicken or tofu, with vegetables added.

Fish or beef are usually NOT used because fish is on the ground, and four legs of cow are on the ground. The goal of the rikishi is to remain on two legs, like a chicken.

Ingredients

  • Daikon radish (bite sized pieces)
  • Potatoes (bite sized pieces)
  • 2 C chicken stock
  • 4 C water
  • Seared chicken
  • Vegetables: Leeks, onion, carrot, Shitake, eggplant, fried tofu, kale or Napa cabbage
  • Soy
  • Sake

Notes about cutting

  • Use scoring zester to create vertical strips on carrot before cutting into thin slices
  • Cut shallow X on Shitake mushrooms and put into stew whole
  • Quarter eggplant and remove seeds. Cross-hatch the skin to make it more edible

Step b Step

  1. Bring stock and water to a boil
  2. Put Daikon, potatoes and carrot in to start simmering
  3. Sear chicken and shred or cut into bit sized pieces
  4. Sear (or fry) small squares of your tofu
  5. Mix all together and eat like a Sumo

Date and Raisin Quick Bread

Ingredients

  • 1 C dried pitted dates
  • ¾ C orange juice
  • 2 C flour – OK to sub 1/2 wheat flour
  • ½ C sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp clove
  • ¼ tsp salt
  • 2 egg
  • ¼ C canola or rapeseed oil
  • ¾ C fresh (not hard) raisins

Step by Step

  1. Rough chop dates
  2. Put into sauce pan with orange juice
  3. Bring up to a simmer
  4. Turn off heat and let rest 30 minutes
  5. Meanwhile, mix next six dry ingredients
  6. Toss raisins in with the dry ingredients
  7. Mix eggs in with the cooled mixture
  8. Fold cooled mixture in with the dry ingredients
    DO NOT OVER-MIX
  9. Pour into lightly greased baking dishes
  10. Bake at 350º for 45 minutes (small dishes) to 60 minutes (large baking pan)
  11. Cool before turning out

Enchiladas – COLLECTION

Enchilada Sauce – collection index

Grandpa’s Corn/Flour Tortillas

Spinach and Poblano Enchilada

View the Basic Enchilada Casserole

Grandpa’s Enchilada Casserole

Select your favorite canned enchilada sauce, OR MAKE YOUR OWN, then proceed with recipe. For this recipe I used Grandpa’s Enchilada Sauce.

This recipe takes a little bit of time to make, but it is actually very easy.

INGREDIENTS

  • Grandpa’s Enchilada Sauce
  • Corn Tortillas
  • Your filling of choice
    – for this recipe, I used green chiles, sauteed onion, chopped
    – another option is shredded cheese, shredded meat, green chilies, chopped tomato, minced onion, and cilantro
  • Tomato and cheese
  • Grated cheese for the top
  • Chopped chives or cilantro for garnish

STEP BY STEP

  1. Pour 1/4 C sauce into the bottom of a greased casserole dish
    – Alternately you can use small individual ramekins or plates
  2. Pour about 1/2 inch of sauce into a sauté pan
  3. Heat to a simmer
  4. Dip corn tortillas in the sauce just to coat (about 3-5 seconds per side)
  5. Put 1-2 TBL filling into the middle
  6. Roll up from one end and place seam side down in casserole dish
  7. About 14 were able to fit in the 9×12 pan above
  8. Spread remainder of sauce over top and sprinkle with cheese
  9. When ready to serve bake at 350º for about 15 minutes

You can prepare this several hours ahead of time. When you are ready to serve, just pop it into a COLD oven, set the temperature to 325, and bake for 45 minutes.

Garnish with pickled red onions, avocado, tomato, sour cream, queso fresco or refried beans.

Grandpa’s Round Enchiladas

IMG_7884Grease small casserole dishes.
Lay strip of foil down so that the foil can be used to remove casserole after cooking.
Oil the strip of foil as well.
Lay down topping of your choice. The bottom will become the top after it is turned out.

IMG_7883What is shown here is sauteed mushrooms and the other is green chilies.
Sprinkle with cheddar cheese.
Lay down corn tortilla pieces.
Spoon with enchilada sauce.
Layer with shredded chicken and some cheese.
Spoon some salsa as the next layer.
Finally layer some more corn tortilla pieces and sauce.

Cook 25 minutes at 350°
Invert pan onto a plate.
Remove the foil, sprinkle with cheese and serve.

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

•  Shawna’s Chicken Enchilada Lasagna

Shawna’s Chicken Enchilada Casserole

From “Dinner Time in No Time”
This is what Shawna Arnold usually fixes for potlucks.  There are NEVER any left-overs to take home.

•  Tex-Mex Cheese Enchiladas

Tex-Mex is a cuisine that crosses the border both into Texas and Mexico

•  Chicken Enchilada Casserole

A recipe from a magazine… sorry, I don’t remember which one.

•  White Chicken Enchiladas

A pleasing cream-based enchilada dish (or casserole)

•  Early Morning Breakfast Enchilada

An easy recipe for when your eyes are not yet opened

•  Smoked Chicken Enchiladas

This is a good recipe for using left-over chicken

•  Chicken Enchiladas

Similar to the recipe just above this one

•  Enchilada Notes

A brief enchilada recipe written in a few scratched notes

Lasagna – COLLECTION

See also: Pasta – COLLECTION

Rather than boiling lasagna noodles, put them into a glass baking dish and pour boiling water over them.  Let rest for 15-30 minutes – until they become pliable.

Grandpa’s Basic Lasagna

  • Lasagna1 C Bottled or canned spaghetti sauce
  • 1 can San Marzano plum tomatoes (drained)
  • Flat lasagna noodles (boiled 12 minutes)
  • 1/3 Ground beef (cooked and drained)
  • 1/3 Sausage (cooked and drained)
  • 1/3 Ground pork
  • Optional: Ham
  • Optional: Cooked crumbled bacon
  • Garlic
  • Onion
  • Mushrooms
  • Eggplant
  • Zucchini
  • Egg to bind
  • 1/2 CU mozzerella (shredded)
  • 1/2 CU Parmesean (grated)
  • 1/2 CU sharp cheddar (shredded)
  • Several basil leaves

1. Mix all together except noodles… everything
2. Lay down thin layer of sauce
3. Cover bottom with noodles
4. Layer from the mix
5. More noodles
6. More mix for a total of three layers
7.  Finally, top with mozzarella and Parmesean cheese
8. Bake 350 degrees for 25 minutes.

Grandpa’s Healthy Lasagna

A lasagna made with ingredients from our IRA Cooperative produce
Published in Grandpa’s Corner of the IRC Magazine – IRC Volume 1, Issue X

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

•  Spinach and Ricotta Lasagna

A great lasagna with extra calcium from the spinach

•  Gluten Free Lasagna

A nice hearty lasagna for those with Ciliac Disease

•  Veggie Lasagna

A lasagna with zucchini and eggplant in place of the noodles

•  Spinach Lasagna

From America’s Test Kitchen

•  Veal Breast Lasagna

Meaty layers add to the flavor of this lasagna

•  Skillet Lasagna

Another great recipe from America’s Test Kitchen

•  Asparagus Lasagna

From a note that I found on my chair

•  Breakfast Monte Cristo Lasagna

Very similar to a true Monte Cristo

•  Shawna’s Enchilada Lasagna

From “Dinner Time in No Time”

•  A Simple Enchilada Lasagna

Three ingredients and a rest in the oven completes this lasagna

•  Fresh Tomato Lasagna

A nice basic lasagna with fresh ingredients

•  Lasagna Rolls

Little lasagna pillows wrapped in a pasta blanket

•  Green Chili Lasagna

A Mexican twist on an Italian favorite

•  Cabbage Lasagna

A vegetarian twist on lasagna casserole

•  Lazy-agna

A recipe idea from Mama’s Kitchen

• Pizza Lasagna

Best of both worlds

 

Eggplant – COLLECTION

All About Eggplants

  • A bit of basic information that you need to know

Eggplant – Basic Preparation

  • Many of the steps are repeated in all of below recipes

Grandpa’s Eggplant Parmigiana

2016-03-25 17.50.11 Ingredients

  • 1 eggplant – peeled and cut into 1/4 inch (or thinner) slices
  • Marinara sauce
  • Ricotta cheese *
  • Grated cheddar cheese
  • Sliced Provalone or Mozzarella cheese
  • 1/2 onion (finely diced)
  • 2 garlic cloves – sliced paper thin
  • 1/4 CU coarsely chopped fresh basil* Traditionally, Parmesan recipes also use Ricota cheese.Check out GrandpaCooks.com for our recipe on making your own homemade cheese. This does not have the exact taste of Ricotta, but we like it better. The main thing is that it does not melt, and it is fun and real easy to make.
    1. Peel eggplant
    2. Place sliced eggplant on wire rack over top of the sink
    3. Sprinkle both sides liberally with salt
    4. Let rest 30 minutes
    5. Rinse slices very well or the final dish will be too salty
    6. Pat slices dry and dredge in flour/paprika mixture
    7. Fry in 2 TBL EVOO @ 350º until browned, but not completely cooked – about 3 minutes for each side
    8. Set on a paper towel or newspaper to drain
  1. Spread 2 TBL marinara over bottom of a baking ramekin
  2. Place one of the slices in the ramekin
  3. Spread with 2 TBL marinara2016-03-25 18.11.30
  4. Sprinkle with a bit of shredded cheeses
  5. Place other slice on the cheese
  6. Spread more marinara
  7. Put sliced Provalone over top of marinara
  8. Sprinkle with garlic and onion
  9. Sprinkle with a bit more cheese
  10. Repeat until slices are gone
  11. Drizzle with a bit of EVOO
  12. Put 2-3 toothpicks in so it doesn’t slide apart
  13. Cover and bake at 350º for about 15 minutes
  14. Uncover and bake an additional 15 minutes
  15. Top with shreds of Parmesan and a few chiffonades of basil
  16. Serve with Italian bread

Easy Eggplant Parm

  1. Preheat oven to 450º
  2. Peel eggplant and cut into 1/4 inch steaks
  3. Combine 1/2 C panko and 1/4 C shredded Parm
  4. Dip one  side  in egg wash
  5. Put egg washed side into Panko mixture
  6. Put on lightly oiled sheet pan – Panko and Parm on top
  7. Bake for 5-8 minutes
  8. Flip so that Panko and Parm are down, and reduce temp to 350º
  9. Top with red sauce and a sheet of Mozzarella cheese
  10. Bake on bottom rack 10-15 minutes
  11. Serve with Italian bread

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Stuffed Eggplant Rollups

  • Eggplant rollups with Marinara Sauce

• Eggplant or Zucchini Rolls

  • Similar to the above recipe, but individual gnoshes

• Avocado and Eggplant Velouté (soup)

  • A blend of eggplant, onion, garlic, and other spices

• Claudette’s Fried Eggplant

  • An Eggplant Parm by one of our friends

• Pasta Shells Stuffed with Eggplant

  • A flavorful pulp piped into shells, then topped and baked

• Crispy Panko Eggplant

  • Seasoned with Tomato, Provalone and Basil

• Lebanese Eggplant Moussaka

  • A regional favorite

• Eggplant and Zucchini

  • A recipe from Lidia’s Italy

• BBQ Eggplant

  • A vegetarian option to BBQ Steak

• Eggplant (Fagotini/Mantzani) Massimo Orman/Milianzani

  • A nice vegetarian recipe

• Eggplant Relish

  • Great for serving with Pita Chips

• Eggplant Lasagna with Meat Sauce

  • This recipe is good as stated, but you can eliminate the meat if you wish.

• Eggplant Ravioli in Tomato Soup

  • A fairly simple rustic Italian soup

• Eggplant (Fagotini/Mantzani)

  • Similar to other recipes but with a few twists

• Eggplant Rollatini

A submission from AllRecipes

Tossed Eggplant

  • A great side for chicken or beef

Eggplant Babaganoush

  • One of the first ways Eggplant was ever prepared

Garden Skillet Supper

  • Featuring our good friend “The Eggplant”

Kansas City Sweet BBQ Sauce

  • 2 C Sir Kensington ketchup (or Heintz)
  • 2 C tomato sauce (Hunts Basil, Garlic and Tomato is good)
  • 1 1/4 C brown sugar
  • 3/4 C red wine vinegar
  • 1/2 C Worcestershire sauce
  • 1/4 C apple cider vinegar
  • 1/2 C Grandma’s unsulfured molasses
  • 3 tsp hickory-flavored liquid smoke
  • 2 TBL Tilamook butter
  • 2 cloves grated garlic
  • 1 tsp Dijon mustard or dry mustard
  • 1 TBL grated Vidalia onion
  • 1 TBL Grandpa’s Thunder Powder
  • 1/2 tsp celery seed
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground clove
  • Juice from one lemon
  1. Put into blender and puree.
  2. Start on low
  3. Brush onto meat during the last 5 minutes

Jack Daniels Savory BBQ Sauce

aka Tennessee BBQ Sauce

Ingredients

  • 1/2 C Jack Daniel’s Tennessee Whiskey plus 1 TBL
  • 4 cloves garlic – minced or grated
  • 1/2 C Vidalia onion – minced or grated
  • 2 C Sir Kensington ketchup (or Heintz)
  • 1/3 C white vinegar
  • 3/4 C fancy molasses
  • 1/2 C brown sugar
  • 4 Roma tomatoes (oven baked)
  • 3 TBL Worcestershire sauce
  • 1 tsp Liquid Smoke
  • 1 tsp Frank’s Red Hot Sauce – Cayenne Pepper sauce
  • 1 TBL Grandpa’s Thunder Powder
  1. Put roma tomatoes halved and face up on baking sheet
    . Drizzle with oil and Sprinkle with salt
  2. Add entire head of garlic . Cut off top
    . Drizzle with oil and Sprinkle with salt . Wrap in foil
  3. Add large quartered onion
    . Drizzle with oil and Sprinkle with salt . Wrap in foil
  4. Bake all at 350° for an hour
  5. Blend with 1 TBL Grandpa’s Thunder Powder and Cayenne Pepper sauce
  6. Run through a food mill or sieve to remove solids
  7. Transfer liquid to a heavy sauce pan
  8. Add the following
    • 1/2 C lemon juice with zest
    • 1/2 C Jack Daniels
    • 1/2 C brown sugar
    • 1/4 C Grandma’s Unsulfured Molasses
    • 1 TBL Worchestershire sauce
    • 1/2 tsp Liquid Smoke
    • 1 TBL  dried mustard powder
  9. Bring the contents to a slow boil, then reduce heat and simmer (uncovered, on low) for 20-30 minutes
  10. Stir in 1 TBL Jack Daniel’s and simmer for an additional 5 minutes.
  11. Brush onto the meat, poultry, seafood of your choice for grilling.

Fresh Pepper BBQ Sauce

Fresh Pepper BBQ Sauce

Chipotle *
Pasilla *
Hatch, New Mexico *
Anaheim or Poblano *
1 onion – chopped small
1 entire head of garlic
* peppers should be blackened and skins, seeds and stems removed
1/4 C molasses
1/4 C brown sugar
1 C bourbon
3 C ketchup
1/3 C apricot jam (or fresh apricots with skins removed)
Simmer over low heat for about 20 minutes
Blend – For smoother sauce, put everything through a food mill

Classic Texas Style Rib Sauce

1/4 C onions – minced
1/ TBL butter
1/2 C white wine or Jack Daniels whiskey
2 tsp salt
1 tsp black pepper
2 tsp cayenne powder
2 tsp chili powder
2 TBL white vinegar
1 tsp chipotle
1 tsp dry mustard
1 TBL molasses
4 tbl Worcestershire,
3 cloves garlic
1 6 oz can tomato paste or 2 cu tomato juice

Cook 30 minutes or reduce until thickened

Optional: Add 2 TBL blackberry Jam

Savory BBQ Sauce

6 OZ (3/4 CU) tomato paste
6 OZ beef or chicken stock (homemade)
6 OZ water
1 lime – zested and juiced (no seeds though)
1/4 CU orange juice
1/4 CU cider vinegar
1/4 CU sugar
1-2 TBL cayenne pepper Durkee or Red Hot sauce
4 cloves garlic (chopped big to remove, or minced to stay)
1/4 onion (big pieces – will be removed)
1 tsp instant coffee
1 tsp salt
1 tsp cinnamon
1 tsp cumin
1/4 CU Jack Daniels southern whiskey

Instructions
1. Stir all over med heat until it almost comes to a boil.
2. Cover and simmer for one or two hours until sauce thickens and coats the back of a spoon.

Pretzel Bread

“Like a pretzel, this bread has a salty brown crust and a tender texture–perfect for sandwiches.”

Ingredients

  • Dough:
  • 1 cup milk
  • 2 tablespoons butter or margarine
  • 2 tablespoons brown sugar
  • 1 envelope Fleischmann’s(R) RapidRise Yeast
  • 2 teaspoons salt
  • 3 cups all-purpose flour, or more as needed

Boiling Solution:

  • 3 quarts water
  • 3/4 cup baking soda
  • Egg Wash:
  • 1 egg
  • 1 teaspoon water

Directions

  1. Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt.
  2. Combine with undissolved yeast and brown sugar in a large mixer bowl.
  3. Stir in salt and 2 cups flour, beat for 3 minutes.
  4. Gradually add enough remaining flour to make a soft dough.
  5. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes.
  6. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  7. Preheat oven to 400 degrees F.
  8. Combine boiling solution and bring to a boil.
  9. Punch dough down and divide into 2 equal pieces.
  10. Form each piece into a tight, smooth ball.
  11. Boil each loaf in the solution for 2 minutes, turning after 1 minute.
  12. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  13. Brush with egg wash and cut a cross in the top.
  14. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned.
  15. Remove from pan and cool on a wire rack.

Chantilly Cream

Basically whipped cream and bourbon.

  • 1 C heavy whipping cream
  • 1 TBL granulated sugar
  • 2 TBL bourbon
  • 1/2 tsp vanilla extract

Put ingredients in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form.
Cover and refrigerate until serving.

Banana Bowl

Ingredients:

  • 2 cu skim milk
  • 3 egg yolks
  • 1/3 cu sugar
  • 3 tbl corn starch

Instructions:

Slice & line bowls deeply. Whisk over simmering water until ribbons start to form about 10 minutes, will also increase in volume. Ladle over bananas into bowls, poke bananas down, refrigerate for 1 hour (better overnight). Tunk air bubbles out, cover & refriderate.

Special Steps:

Serve with whipped cream and crumbled cookies.

Chicken Under A Brick

Ingredients:

  • 3 lb whole chicken (no need to brine)
  • 1 tsp parsley
  • 1 tsp thyme
  • 1 tsp Grandpa's Thunder Powder or Arghhh Powder
  • 1 TBL AP flour
  • 1 TBL tomato paste
  • 1/2 onion
  • 1/4 C apple cider vinegar
  • Lemon Baste (recipe below)
  • 1 ½ red potatoes (cut)
  • 5 cloves garlic
  • 1 large (or two Roma) tomatoes

Step by Step:

  1. Cut out back bone/w poultry shears, work from tail to neck.
  2. Flip back over and open skin side up.
  3. Flatten w/ hand & hammer, cover w/ wrap to protect skin.
    Season w/salt, pepper, Grandpa's Thunder Powder or Arghhh Powder, or whatever seasoning you prefer.
  4. Cook skin side down in 1 tsp oil @ high heat.
  5. Set dutch oven or cast iron skillet on top of chicken.
    Traditionally, use a brick wrapped in foil.
  6. Heat down to med and cook 15 min.
  7. Flip w/both legs, remove from skillet.
  8. Pour out most grease.
  9. Put potatoes and onion in pan and toss w/parsley, salt, thyme, etc.
  10. Sprinkle with flour, and stir just a bit.
  11. Put chicken on top of potatoes, skin side up.
  12. Add tomato paste, 1/2 C water and vinegar to pan.
  13. Brush with thyme, lemon baste
  14. Cover and cook @ 350° for 30 min., remove chicken and continue cooking potatoes for 10 more minutes if they need it.  Potatoes should be soft.

Special Steps:

Lemon Baste: 2 tsp oil, garlic, 1 ½ tsp thyme, pepper flakes, lemon juice, ½ tsp salt, ¼ tsp black pepper.

Apple Tart

Title of Recipe: Apple Tart

Ingredients:
Frozen puff pastry
3 granny smith apples (peel, core & slice ¼” thick)
1/3 cu granulated sugar
eggs (w/ egg yolk separated)
Jelly
2 tbl butter

Instructions:
Roll out frozen puff pastry, that’s been thawed, rolled out w/o unfolding to twice size. Trim edges. Put onto baking sheet, refrig for 10 minutes. Mix apples w/ 1/3 cup sugar, egg wash, brush entire thing but don’t drip over edges. Score edge ½” all around, don’t cut through. Layout apples, dot top w/ 2 tbl butter, cut into pieces, put into over for 35 min.

Special Steps:
To glaze, water & jelly, heat and paint on.

HTML Snippets Powered By : XYZScripts.com