| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 6 | Servings | ||
INGREDIENTS
| 2 | ts | Oil |
| 1/2 | c | Onions, chopped |
| 3 | sl | Bread |
| 1/2 | lb | Apples, Granny Smith |
| 2 | tb | Parsley, fresh |
| 2 | tb | Currants |
| 3/4 | ts | Sage |
| 1/4 | ts | Salt |
| 1/4 | ts | Thyme |
| 1/8 | ts | Black pepper |
| 1/3 | c | Apple juice |
INSTRUCTIONS
Preheat oven to 350. Heat oil in small skillet over medium high heat. Add onion and saute 7 minutes, until tender. Toast and cube bread. Cube unpeeled apples. Chop fresh parsley. Toss remaining ingredients in large bowl; add onions and stir. Spoon into 1-1/2 qt casserole coated with cooking spray. Bake for 15 minutes. Stir gently and bake another 10 minutes or until top is crisp. From _Cooking Light_, September/October 1991. MM by Sylvia Steiger, GEnie THE.STEIGERS, GT Cookbook echo moderator at net/node 004/005 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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