Dr Davies Farm

APPLE SAUCE

Wash apples well, core and slice.

Use at least two or three different varieties - such as macs, cortlands and empire. Add a few golden delicious for flavor

Put apples in a large pot and add water. Use ½ the volume ofapples.

Bring to a boil, lower heat, and simmer until apples are soft.

Using a Foley food mill, strain, using softened apples and juice, discarding the skins.

Add sugar and red cinnamon (red hot cake decorations) or cinnamon to taste.

If you don't have a strainer, peel and core apples, and follow above directions, and use a potato masher.

NOTE: Apple sauce may be frozen.

Place in jars, 1 ½ to 2 inches from top. Place cap on top and freeze.

APPLE SLICES

Can be prepared either on the stove, or in the oven.

Ingredients

12 - 16 apples - Macs, cortlands, Empires and a few Golden Delicious.
1 Cup of sugar
2 tsp. of cinnamon

Wash, peel and core between 12 - 16 apples. Preferably two or three varieties

Slice as for a pie, but not too thin.

For oven

Place in oven proof casserole

Mix 1 cup of sugar & 2 tsp. of cinnamon. Add enough water that mixture is medium thin.

Pour over apples and bake uncovered at 350 degrees for about 1 hour, or until apples are soft. Stir several times

Serve warm as a side dish, or with ice cream.

For top of stove prepare apples as above

Place in a large deep frying pan.

Pour sugar mixture over apples

Bring to boil, reduce heat and simmer (covered) until apples are soft, stir several times

COLE SLAW

Grate or slice thinly the amount of cabbage you need

Add washed and cored apples, with skin

Add raisins, and vinegar (white) and Mayo to taste.

Toss and mix well. Add celery seeds if desired.

Refrigerate for about an hour to chill.

The amount of seasonings, depends on the amount of cabbage.