Apples and cabbage

I love this time of year. The North Georgia apples and cabbage are plentiful. They do make for some delicious eating. Here are a few recipes that you might enjoy. Enjoy, take care and I’ll be seeing you around…Agnes

Applesauce:

Wash apples, peel, core and slice or cut up. To each quart of apples add 1/3-cup water and ¼ teaspoon of ascorbic and citric acid mixture. Cook apples until tender and puree. To each quart hot puree add ¼ cup of sugar and stir until dissolved. You can have chunky applesauce by not puréeing the apples. Process the same as pureed sauce. Apple sauce can be processed as for canning, cooled and frozen. For Apple Jelly: Cook peelings and cores, strain and follow recipe in Sure-Jel package. Put both in hot clean jars, seal, and process in boiling water bath for 10 minutes.

Apple Marmalade:

1 orange, quartered, seeds removed, and thinly sliced

6 medium apples, peeled, cored, and coarsely chopped (6 cups)

3 tablespoon lemon juice

5 cups sugar

In an 8 to 10-quart heavy pot combine orange, apples and lemon juice and 2 cups water. Bring mixture to boiling point, reduce heat and simmer until apples are tender. This takes about 10 minutes. Add sugar and bring to full rolling boil. Stir constantly and continue cooking and stirring until mixture is thick, clear and has reached 220 degrees on the candy thermometer. Remove from heat and skim if necessary. Put in jars; wipe jar mouth, seal, and process in a boiling water bath for 10 minutes.

Stewed Apples:

Peel, core, and quarter 6 apples. Place in a sauce pan and add 1 cup water, ½ to 1 cup sugar, and 1 tablespoon lemon juice. Bring to a boil, cover and reduce heat to simmer. Cook, stirring occasionally until apples are tender and breaking apart. Serve warm.

Fried Apples:

Melt 2 tablespoons butter in a skillet and add three or four medium apples, peeled, cored, and sliced. Cook over medium heat for 6 to 8 minutes or until tender. Stir in 2 tablespoons sugar and sprinkle with a dash cinnamon. Serve hot.

Apple Crisp:

Grease a pie plate and add 2 cups sliced apples. Cover with the following mixture: Use a pastry blender to mix 1-cup brown sugar, ½ cup flour and ½ cup shortening. Bake at 350 degrees for 20 minutes. Serve as is or with a scoop of ice cream.

Apple/Pineapple Casserole:

Butter a medium size casserole. Mix 1 large size can of crushed pineapple, un-drained, 5 to 6 Granny Smith apples, coarsely grated, and 1-tablespoon Splenda (or equal amount of sugar). Mix and pour in casserole dish. Microwave on high for 5 minutes. Stir and

Microwave on high for 5 minutes. Repeat until apples are translucent. Serve as a side dish with pork or chicken.

Apple Fritters:

1 ¼ cup all-purpose flour

2 tablespoons granulated sugar

Pinch of salt

1 egg

3 large Golden Delicious Apples, peeled, cored and sliced into 6 equal round slices

Salad Oil for frying

Confectioner’s sugar

In medium bowl, combine 1-cup flour, the granulated sugar, and salt. In a small bowl whisk milk and egg, then gradually whisk in dry ingredients until smooth. Set aside. In a large bowl, combine remaining ¼ cup of flour and ¼ cup confectioners’ sugar. Set aside. In heavy skillet, heat 1-inch oil to 375 degrees. Peel and core apples. Cut each into 6 equal round slices. Toss 3 slices in flour and sugar mixture and then in batter. Shake off excess. Fry 1 ½ to 2 minutes, turning only once. Dust with confectioner’s sugar.

Sauerkraut:

Use good, sound heads of mature cabbage that are blemish free. Remove large outside leaves. Quarter cabbage and shred finely. Measure 2 pounds of cabbage for each jar. Toss the cabbage with 4 teaspoons canning salt. Pack the cabbage firmly in jars. Cover with cold water to within ½ inch of the top of jar. Put on cap and screw the band down tightly. Set the jars on several layers of newspaper in a cool dark place and let ferment for 3-4 days—until the bubbling stops. When the bubbling stops, wash the outside of the jars and process in a boiling water bath for 20 minutes.

Steamed Cabbage:

Cabbage can be steamed in the microwave. Start by quartering head and shredding away from the core. Wash cabbage and put in a bowl with margarine and salt. Cover with plastic, leaving a little hole for steam and process according to microwave directions. It can also be done on top of the stove. In a heavy saucepot put 2 tablespoons melted butter. Cut cabbage away from core, shred and toss in a little water. Put wet cabbage in the melted margarine. Adjust heat and check the water. Cabbage cooked this way, steam quite well over low heat with very little water.

Scalloped Cabbage:

Chop 1small head of cabbage and cook in a little salt water until almost done (tender). Make about 1 ½ cups of white sauce and pour over cabbage. Dot with butter and sprinkle with 1 cup grated cheddar cheese. Bake for 25 minutes at 350 degrees.

Beef and Cabbage Soup:

2 cups chopped leftover roast and any liquid from the roast

½ head of green cabbage, chopped fine

1 rib of celery, minced

1 medium onion minced

1 to 2 tablespoons beef soup base

1 teaspoon pepper

Put beef, cooking liquid from the roast. and vegetables in a pot. Turn on heat, stir and cook until vegetables are wilted. Add 1 quart of water, heat to a boil and add cabbage. Add pepper and soup base. Add the amount of water needed to make the soup. (Should take about 2 quarts.) Cook at a simmer for 30 minutes. Soup should be done. Serve with toasted French bread.

Things I have learned over the years:

•I’ve learned that children and grandparents are natural allies.

•I’ve learned that no matter what happens, or how bad it seems today, life does go on and it will be better tomorrow.

•I’ve learned that singing “Amazing Grace” can lift my spirits for hours.

•I’ve learned that everyone can use a prayer.

•I’ve learned that even when I have pains, I don’t have to be one.

•I’ve learned that every day you should reach out and touch someone. People love that human touch – holding hands, a warm hug, or a friendly pat on the back. 

•I’ve learned that I still have a lot to learn.