Ruth Haffly wrote to Dave Drum <=-

This is a reduction in quantity version. But otherwise
true to the bone.

I've done things like that before. We had a neighborhood picnic
a few years ago and made some; it went like hot cakes. (G)

That's understandable. Mine evaporates pretty fast when I make it.

It's a good one for this time of year. Cold cider is good too, but
the hot version is something special.

Aboutthe only way I don't like cider is "hard" cider. My grandfather
was a fan of it, so I tried to like it as well. No go. Bv)=

I'd probably make this with thighs, but that's me.

Title: Apple Cider Chicken w/Apples & Parsnips
Categories: POultry, Vegetables, Fruits, Herbs
Yield: 3 servings

2 Chicken breasts; 8 oz ea
Salt
1/4 c A-P flour
1/4 c Extra-virgin olive oil
2 Parsnips or carrots; peeled,
- halved lengthwise, thin
- sliced in half moons
2 Granny Smith apples; peeled,
- cored, cut in thin wedges
1 Shallot; thin sliced
1 3/4 c Apple cider
2 Sprigs tarragon

RECIPE FROM: https://cooking.nytimes.com

Breasts or thighs, either way, it looks good.

Made it yesterday for my friend Les' wife, Sara. Les is in expensive
care after his heart stopped. And poor Sara has been run ragged getting
the house ready for home hospice. And with High Holy Days at her temple.
Since there was nothing un-Kosher in it ... there were no leftovers.

I used Northern Spy for the apples as that was what was available at
the Apple Barn when I picked up the cider. No Granny Smith to be had.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Northern Spy Apple Pie
Categories: Pies, Pastry, Fruits, Dairy
Yield: 6 Servings

4 1/2 lb Northern Spy apples
3/4 c + 2 tb (175 g) granulated
- sugar
1/4 c (30 g) unbleached flour;
- more for the work surface
2 ts (5 g) ground cinnamon
1/2 ts (1 g) fresh grated nutmeg
pn Fine sea salt
1/2 c + 2 tb (150 ml) whipping
- cream
Cream Cheese Pie Crust or
- your favorite pie crust
- recipe
Homemade vanilla ice cream;
- to serve (opt)
Aged Vermont Cheddar cheese;
- to serve (opt)

Set the oven @ 375┬║F/190┬║C.

Adjust the oven rack to the center position. Line a rimmed
baking sheet with aluminum foil.

Peel and core the apples and then cut them into a
combination of slices and chunks that are 1/2" (1 cm)
wide. You should have 11 to 12 cups of apples. Place
the apples in a large bowl, add 3/4 cup (150 grams)
sugar, the flour, cinnamon, nutmeg, and salt, and
toss to coat evenly. Add 1/2 cup (118 ml) cream and
toss again.

Lightly flour a work surface. Roll 1 portion of pastry
into a 12" (30-cm) circle. Ease the pastry into a 10"
(25-cm) deep-dish pie plate, letting the extra pastry
hang over the edge. Mound the apple filling into the
pie crust. (It may look like a lot but the apples will
cook down. Trust us.)

Roll out the remaining pastry in a 12" (30-cm) circle.
Gently drape it on top of the pie. Trim any excess from
the edge of the pastry and crimp the top and bottom
crusts together to seal. Any excess pastry can be used
to make decorations on the top of the pie if you wish
to get fancy.

Lightly brush the top of the pie with the remaining 2
tablespoons (30 ml) cream and then sprinkle it evenly
with the remaining 2 tablespoons (25 grams) sugar.
Using a small sharp knife, cut several slits in the
top of the pie crust to serve as vents for steam while
the pie bakes.

Place the pie on the prepared baking sheet to catch
any drips during baking.

Bake the pie until the crust is golden and the apples
are tender and surrounded by bubbling juices, 1 1/4 to
1 1/2 hours. Be certain to check the pie after 1 hour
and if the crust is golden brown, loosely cover the top
with aluminum foil to prevent it from burning before
continuing to bake until the filling is done.

Let the pie cool for at least several hours (preferably
overnight). This pie is much easier to serve and is even
tastier when allowed to stand for at least 12 hours. If
you must have the pie warm, simply reheat it in a
325┬║F/163┬║C oven for about 10 minutes.

Serve the pie cut into wedges topped with a small scoop
of vanilla ice cream, if desired. The pie may also be
served in true New England fashion with a wedge of
crumbly aged Vermont Cheddar cheese.

Makes six servings

Adapted from Sarah Leah Chase | New England Open-House
Cookbook

RECIPE FROM: http://leitesculinaria.com

Uncle Dirty Dave's Archives

MMMMM
--- MBSE BBS v1.1.0 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

It's a good one for this time of year. Cold cider is good too, but
the hot version is something special.

Aboutthe only way I don't like cider is "hard" cider. My grandfather
was a fan of it, so I tried to like it as well. No go. Bv)=

I don't think I'd care for it either. (G)

I'd probably make this with thighs, but that's me.

Title: Apple Cider Chicken w/Apples & Parsnips
Categories: POultry, Vegetables, Fruits, Herbs
Yield: 3 servings

Breasts or thighs, either way, it looks good.

Made it yesterday for my friend Les' wife, Sara. Les is in expensive
care after his heart stopped. And poor Sara has been run ragged
getting the house ready for home hospice. And with High Holy Days at
her temple. Since there was nothing un-Kosher in it ... there were no leftovers.

Doesn't sound good, do they do that community service award
posthumously?

I used Northern Spy for the apples as that was what was available at
the Apple Barn when I picked up the cider. No Granny Smith to be had.

I'd consider honeycrisp, one of my favorites for both cooking and
eating.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Made it yesterday for my friend Les' wife, Sara. Les is in expensive
care after his heart stopped. And poor Sara has been run ragged
getting the house ready for home hospice. And with High Holy Days at
her temple. Since there was nothing un-Kosher in it ... there were no leftovers.

Doesn't sound good, do they do that community service award
posthumously?

I really hope so. I spent Monday afternoon sitting with him so Sara could attend to other necessities of life, It reminded me of when my mother had
a stroke. The body was there but the person wasn't. The spirit had fled
to whatever comes next. It was sad and it bothered me. I warned Howard
(our friend) what to expect when he came to sit with Les.

He texted me later "Having just sat through out long services on the Day
of Atonment it occurs to me that Les has little to atone for."

Sad.

I used Northern Spy for the apples as that was what was available at
the Apple Barn when I picked up the cider. No Granny Smith to be had.

I'd consider honeycrisp, one of my favorites for both cooking and
eating.

I used the Northern Spy because they are tart like the Granny Smith. I
have both honeycrisp and cosmic crisp (a near cousin) available to me
and use them in my chicken salad as well as elsewhere - like for just
eating. Bv)=

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Arby’s Pecan Chicken Salad Sandwich
Categories: Poultry, Fruits, Nuts, Vegetables, Breads
Yield: 4 servings

1 c Diced red apple
1 tb Lemon juice
2 1/2 c Grilled chicken breast;
- diced or shredded
1 c Halved green grapes
1/2 c Chopped celery
1 c Chopped pecans
1/2 c (to 3/4 c) mayonnaise
Salt & pepper
Lettuce leaves; opt
Thick-sliced wheat bread

Place the diced apples in a medium-sized bowl. Add one
tablespoon of lemon juice and stir to coat the apples to
prevent them from turning brown.

Add the chicken, grapes, celery, and pecans to the bowl
and mix well.

Add 1/2 cup mayonnaise and stir to combine. If the
mixture is too dry you can add another 1/4 cup of
mayonnaise. Season with salt and pepper to taste.

Allow the flavors to marry in a covered bowl in the
refrigerator for about 1 hour before serving.

If you would like to serve the chicken salad as a
sandwich, place about 1 cup of chicken salad and a few
lettuce leaves between two thick slices of wheat bread.

MAKES: 4 sandwiches

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's KItchen

MMMMM

... One man's theology is another's belly laugh.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

Made it yesterday for my friend Les' wife, Sara. Les is in expensive
care after his heart stopped. And poor Sara has been run ragged
getting the house ready for home hospice. And with High Holy Days at
her temple. Since there was nothing un-Kosher in it ... there were no leftovers.

Doesn't sound good, do they do that community service award
posthumously?

I really hope so. I spent Monday afternoon sitting with him so Sara
could attend to other necessities of life, It reminded me of when my mother had a stroke. The body was there but the person wasn't. The
spirit had fled to whatever comes next. It was sad and it bothered me.
I warned Howard
(our friend) what to expect when he came to sit with Les.

My grandmother had a series of strokes--wasn't bad for the first few but
the last few did her in. I saw her about a month before she passed away;
by then she was pretty well out of it. She knew we were family but not
really how we were related. By then I had a ring from Steve--my dad
tried to have me show it to my grandmother but she didn't really
comprehend what it was. My mom had told me that I had to come home for Thanksgiving if my grandmother was still living but she passed away in September and I spent my first of many Thanksgivings in NC, with Steve.

He texted me later "Having just sat through out long services on the
Day of Atonment it occurs to me that Les has little to atone for."

Sad.

I used Northern Spy for the apples as that was what was available at
the Apple Barn when I picked up the cider. No Granny Smith to be had.

I'd consider honeycrisp, one of my favorites for both cooking and
eating.

I used the Northern Spy because they are tart like the Granny Smith. I have both honeycrisp and cosmic crisp (a near cousin) available to me
and use them in my chicken salad as well as elsewhere - like for just eating. Bv)=

Another favorite of ours is Empire==found then first up in MA when we
came home from Germany in 1992. Wegman's has them from time to time so
Steve usually grabs a bag or 2.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The Titanic was built by professionals... the Ark was built by an amateur!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)