Recipe#11194
Title: Baked Apples 03
From: paradise@math.tau.ac.ilNewsgroups: rec.food.recipes
Subject: Stuffed Apples
Date: 4 Dec 1996 05:07:35 -0700
Message-ID: CMM-RU.1.5.848929382.davidg@er5.rutgers.edu
STUFFED APPLES
4 medium-sized cooking apples (rather tart)juice of half a lemon
1/2 cup minced meat
1 spring onion
1 level tsp corn starch
1/4 tsp ground cinnamon
salt and pepper to taste
2 tbsp coarsely chopped almonds
Wash apples but do not peel. Core them generously (i.e., take out a little
more than necessary). Sprinkle immediately with lemon juice and set
aside. Chop spring onion, add cinnamon, starch, salt and pepper and mix
thoroughly. Fill apple cavities with mixture. If any is left over, heap
on top. Garnish with almonds, tamping them down into meat mixture. Bake
in shallow dish (preferably glass) uncovered for about 20 to 25 mins. If
any juice is generated, use it to baste apples.