| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
c |
Water |
| 6 |
c |
Peeled, cored and sliced Ganny Smith or Pippin apples |
| 1/2 |
ts |
Groung cinnamon and nutmeg |
| 1/4 |
ts |
Salt |
| 1 1/2 |
ts |
Graded lemon rind |
| 1 1/2 |
ts |
Cornstarch |
| 1 1/2 |
ts |
Lemon juice |
| 1/2 |
|
Vanilla |
INSTRUCTIONS
In a large , heavy saucepan desolve the sugar and the water. Stir in
apples, cinnamon, nutmeg, salt and lemon rind. Bring to a boil, then lower
heat, cover and cook, stirring often till apples are tender. Stir together
the corn starch, lemon juice and vanilla. Mix until no lumps appear. Stir
into apples, cook and stir gently until mixture thickens. (If apples are
very juicy, you may need to add more cornstarch with cold water.) Remove
from heat and let cool slightly.
I found this in the St. Louis Post Dispatch on Sept.23, 1996. Naomi Posted
to EAT-L Digest 07 Apr 97 by MRS NAOMI R SANDERS <XXAZ71A@PRODIGY.COM> on
Apr 7, 1997
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