APPLESAUCE RECIPE

5-6 lbs apples, (about 8.) Original recipe calls for Macintosh, but use any decent flavored apple that cooks down well.
1 12oz jar red currant jelly
1/2 cup water
1/3 cup sugar (this can be eliminated altogether for a more tart result)
1/3 cup lemon juice
Rounded 1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Peel and core apples, cut into quarters. In large saucepan with a lid or a dutch oven, dissolve jelly in water, heating slowly. A few lumps are OK. Add apples and everything else. Stir to combine. Put lid on pan and put in preheated 350F oven for an hour, or until apples have exploded and lost their shape. Use whisk or potato masher to incorporate everything and cool to desired temperature. Serve.

Split pea soup from an Anderson House mix, and toast made with bread from the local farm store.

Feast yer eyes on this plate of Grub..! :0)

Scalloped potatoes and ham.
We had a lot of leftover sliced ham, several potatoes, and cheddar cheese. I caramelized some onions and layered everything with milk and cornstarch. Pretty good!

I actually made 4 smallish (2 person size) foil containers of it. We ate one; I will freeze the others for when I don't feel like cooking.

Scalloped taters & ham sounds damn good!!!  My old work buddy always made  scalloped potatoes & SPAM. Grew up eating it and still does.

Last night was the usual Sunday Pizza night and it did NOT disappoint!!!
Slammer!!!

A made up chicken dish with onions, garlic, and rosemary, plus white rice and broccoli.

quote:

---

Originally posted by reubenstump

---

A thing of beauty, for sure.  Brad

quote:

---

Originally posted by reubenstump

---

Looks good...

What igzactly is it?

Reminds me of a calzone..

quote:

---

Originally posted by STUD figmo Al

What igzactly is it?

---

'round here, we call it, "bread".  Some sort of flour, water, a pinch of salt, and, since I'm not running from the Pharaoh, some yeast to fluff it up a bit.  

It's mostly whole wheat and unbleached bread flour, with some rye flour as well.  Sunflower, sesame, and flax seeds, oat bran, etc.  About 10 inch diameter, I'd guess.  Takes two days to make it.

I think I figured out why previous versions were a bit too dense and crumbly, which made them unsuitable for sandwiches, but fine for dipping in some good olive oil and heavy duty balsamic vinegar/glaze.

This isn't like ciabatta or what you'd typically get as an appetizer in a restaurant.

This version might be OK for sandwiches, but I tend to use @sheenjack's recipe for that.

I tried to find the old bread thread, but after searching various different ways I still couldn't find it, so posted it here.

Sausage, peppers, and onions in a light tomato sauce over linguine. Bagel garlic bread.

Oh yeah and...

N...note....
Slammer friendly... ;0)

quote:

---

Originally posted by STUD figmo Al

N...note....
Slammer friendly... ;0)

---

Thank You!!!    Out at deer camp we make garlic bread/toast with Everything bagels and they are amazing!!!    
Slammer!!!

reubenstump, that “bread” looks damn delicious!!! I’ll take one of those still warm with a stick of ice cold butter !!!
Slammer!!!

Tonight was old fashion Hot beef, double baked mashed potatoes and candied carrots. Old school just works sometimes.
Slammer!!!

quote:

---

Originally posted by slammer

reubenstump, that “bread” looks damn delicious!!! I’ll take one of those still warm with a stick of ice cold butter !!!
Slammer!!!

---

It comes with good olive oil and a VERY thick balsamic vinegar/glaze, like 5W-50 at 0F.

quote:

---

Originally posted by slammer

Tonight was old fashion Hot beef, double baked mashed potatoes and candied carrots. Old school just works sometimes.
Slammer!!!

---

That looks good.. how'd ya make that?..

N..do ya need ah bottle opener... ;0)

quote:

---

Originally posted by STUD figmo Al

quote:

---

Originally posted by slammer

Tonight was old fashion Hot beef, double baked mashed potatoes and candied carrots. Old school just works sometimes.
Slammer!!!

---

That looks good.. how'd ya make that?..

N..do ya need ah bottle opener... ;0)

---

That was from the freezer.........leftover sirloin tip roast that was done in a slow cooker and then thickened the jus .   It was originally sliced beef but this was the 3rd reheat and it literally crumbled. Perfect for taters.  Candied carrots were just butter, pinch of salt and brown sugar and a squeeze of lemon juice.   
And yes, I've found myself using a bottle opener again as me hand strength ain't what it used to be, plus, I don't want to ruin the fishing sensitivity in them!!!  LOL.

Slammer!!!

Smashburgers: half and half ground beef and venison,topped with cheese on bagels. All the fixins.

Liz had fish n chips n I had rb club sammich n onion rings.. :0)

Venison smash burgers, fries and Mrs. Slammer made a carrot salad with a lime cilantro sesame dressing that was fantastic!!!
Slammer!!!

It’s just me an the boy at home at the moment, so I’ve stipulated that he does his share of cooking and cleaning. I’m really enjoying teaching him to cook. His cottage pie was very good indeed!

It was raclette night for two. Mostly using up holiday shopping. Starting with a French Kiss cocktail. With Alsace Riesling and all the raclette fixings. Including French mustard. While in France, we stayed a while in Bonne just for the mustard. And, discovered good wines. ;-). Brad