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| peel and core apples |
People always ask us if we are related to Musselman brand applesauce, and we are not. But how fun is this, when the Musselmans make their own applesauce?
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HOMEMADE (BOB MUSSELMAN) APPLESAUCE
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from www.cooks.com
4 lg. apples
Pan (with lid)
Knife
3/4 c. water
1/4 c. sugar (white or brown)
Several shakes cinnamon
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| cut and put in pot |
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| cook 15-20 minutes |
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| Done and Yum! |
Cut apples in small pieces and take out the middle. Put the
cut up apples into a pan with 1/4 cup sugar and a few shakes
of cinnamon and the water. Cover the pan with the lid and
cook at medium heat for 15 to 20 minutes then let the
apples, cool and mash the apples with fork or potato masher.
As
a kid my mom made applesauce. I remember doing so at my grandparents
house on 42 West Siebenthaler in Dayton, OH. I had to get in touch with
my aunts and uncle for details.
Uncle Mark Mergler from VA writies:
"We used a
Folly Food Mill. The apples were cored and cut into quarters, stems
and seeds removed, and placed into a large pot with a minimum of water;
"to see but not to cover". The water and apples were set to a slow boil
until softened and let to cool somewhat. Then placed into the mill.
The mill was placed over a large glass mixing bowl, the crank was
turned and sauce came out the bottom. Add whatever sugar or spices you
want. It was good either warm or cold. I liked the skins that remained
in the food mill. This is much better apple sauce than comes from the
super market. And you know what's in it. I have Folly and your question
prompts me to get it out and use it."
Auntie Martha Gardner from MI writes: "Tool was called a Foley Food Mill. When I make applesauce - I mash in ripe bananas (no sugar added) and plenty of cinnamon and leave it really chunky with skins."
Aunt Ann who lives in OH (and who is slow to respond because her computer is still on dial up-haha) reports:
Yes,
it is called a Foley Food Mill. The nice thing about it is that you
don’t have to peel the apples before cooking; they are kept back by the
food mill, when you grind the cooked apples. Actually, the most
important part is that you use the King of Applesauce apples for this
and that is Transparent apples.
You probably will not find them at the store. They will likely be at a
farmer’s market etc. They really are the best for applesauce, combining
sweet & tart in the correct combination. We bought a Foley Food Mill
when we were first married & when I can get some Transparent
apples, I make us a batch. Sibs-if you remember that apple tree in the
back yard-the one that never “ripened”- that was a Transparent. They
stay green colored, even when mature. Not too much water, a pinch of
salt & that’s it. Cinnamon to taste when you eat.
Have a great spring
Aunt Sarah from OH writes:
| We
have 4 different apple "sticks" planted in the yard. We decided to grow
as much of our food as possible in the yard because of the high amounts
of chemicals used the ones which are sold at the grocery. Thanks for
the timely reminder! |
While all the rest of the North East Coast is under the effects of hurricane Sandy, we here in Bob's kitchen are under a Muffin frenzy.
Bob is now conquering Greece food with a great grilled chick on pita with cucumber sour cream sauce otherwise known as Chicken Souvlaki on Pita with Tzatziki Sauce. This is not the official version directly fro Greece, but sure is Bob Style American Good.
Make some nice ranch dip to dip in, or just use Heinz Ketchup.
Get out the buttons that say
Eggs
goldenrod starts off with a white sauce. 2 T butter and 2 T flour. Melt
in a pan on the stove. Once melted, add a little salt and a cup of
milk. Heat on medium until thick and bubbly, stirring often. Add in the
hard boiled eggs, chopped up. We usually add some shredded cheddar
cheese too. 
Since
the weather has turned so cold here, 47 degrees when I woke up this
morning, I put a rump roast in the crock pot with some carrots and a
packet of Lipton Onion soup and several cups of water.
