| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 28 |
oz |
Carmels |
| 1/4 |
c |
Water |
| 10 |
md |
Apples |
INSTRUCTIONS
In slow-cooking pot, combine carnels and water. Cover and cook on high for
1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick
into stem end of each apple. Turn control to low. Dip apple into hot
capmel and turn to coat entire surface. Holding apple aboe pot, scrape off
excess accumulation of carmel from bottom of apple. Place on greased wax
paper to cool.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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