Applesauce

I make the best applesauce, and you can too. Andy's mother taught me how. If you want to achieve a magnificent pink color as shown here, you need to buy the reddest apples you can find. I generally use all Macintosh, but I'll throw in a Cortland or two if the Macs aren't too red. Core and quarter a few pounds and put them in a pot with a little water, cover, and cook until softened but not totally falling apart. Then put 'em through a Foley food mill (yes, you must use a food mill), tossing the peels as the pinkish flesh is scraped from them. Then add some sugar and a little cinnamon. Yum! Serve with pork chops: Dunk bone-in pork chops in beaten egg, then in a mixture of 1 cup panko, 2 tablespoons Parm, 1 teaspoon sage, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Heat 1/4 cup olive oil in nonstick pan and cook chops until brown and crispy, turning once, about 10 minutes. Oh, behave!

Comments

[susan]

I'm sure your applesauce is delicious but I've tasted my brother's and it is quite yummy. Here is his description -http://www.scsv.nevada.edu/~susanb/jblog/archives/000501.html - but you'll need to read my SIL's comment (she's Karen, how coincidental) to get the actual recipe.

[ehBeth]

mmmmmmmmm

pork chops and apple sauce

or pork tenderloin, steamed over apple juice/cider and served with apple sauce and mashed potatoes (himmel und erde)