Back to Basics PEEL AWAY PEELER Instruction Manual - page 9
9
A
PPLE
C
RISP
5-6
Apples, (peeled, cored, and sliced)
¾ cup
Unsweetened apple juice concentrate, thawed
2 tbs.
Flour
½ cup
Rolled oats
¼ cup
All purpose flour
½ cup
Brown Sugar
¼ tsp.
Cinnamon
¼ tsp.
Nutmeg
¼ cup
Margarine or butter
¼ cup
Chopped nuts (optional)
Filling:
In a 9” x 13” baking dish, stir together the apples, apple juice concentrate,
and 2 tbs. flour. Topping: In a bowl, mix together the remaining ingredients.
Sprinkle the topping over the filling mixture. Bake at 375° F (190°C) for 35 to 40
minutes. Serve warm with ice cream or whipped cream.
C
OUNTRY
S
TYLE
H
ASH
-B
ROWNS
4
Medium shoestring cut potatoes
½ cup
Chopped onion
¼ cup
Chopped green peppers
1 tbs.
Fresh snipped parsley (or ½ tsp. dried parsley)
⅛ tsp.
Onion salt
⅛ tsp.
Garlic salt
1 tbs.
Olive or canola oil
Pepper to taste
Microwave the potato strings for 2 minutes or bake at 400° F (204°C) for 15 minutes.
In a frying pan, heat oil and brown onions. Then add potatoes and all other
ingredients except parsley. Cook over medium heat, stirring occasionally until the
potatoes are crispy on the outside. Add parsley just before serving.