Coring The Apple

Apple Core
Originally uploaded by Simply Frugal

A utensil that finds a lot of use in my kitchen is the melon baller. I primarily use it to remove the seeds and core of fresh pears and apples.

Simple Apple Onion Saute

Apple Onion Celery Pork
Originally uploaded by Simply Frugal

An easy accompaniment to roasted meat.

Apple Onion Saute
4 servings

Apples, Granny Smith	1 pound
Onions	1/2 pound
Butter	1 Tbsp
Celery (optional)	1/2 C
Sage	1 tsp
Salt	1 tps

Slice onions into thin rounds.
Core apples, but do not peel. Slice into thin wedges.
Melt butter in frying pan, and saute apples until slightly browned.
Add onions (and celery) and saute until translucent.
Add sage and salt and pepper to taste. Cover and cook 5 minutes longer.

Can also be used as a base while roasting pork or beef.

Extremely Frugal Apple Crisp

Apple Crisp
Originally uploaded by Simply Frugal

Tart apples with a simple oatmeal, butter, and sugar topping.

Apples, tart	4 C
Lemon juice	2 Tbsp
Water	2 C
Oatmeal	1 C
Flour	1/2 C
Brown sugar	1 C
Cinnamon	2 tsp
Butter	1/2 C

Preheat oven to 350 F.
Mix lemon juice with water in 1 qt bowl.
Wash, core, and slice apples, dropping them into the acidulated water as you slice them.
Mix oatmeal, flour, sugar, and cinnamon well.
Cut or rub in butter until it is the size of small peas.
Place apple slices in greased casserole. Add 1/4 C acidulated water.
Cover with oatmeal topping.
Bake for 35-45 minutes.