Title: Applesauce #1
 Categories: Dessert
      Yield: 4 Servings
 
           Cooking apples; peel, core
           -and quarter (grany smith;
           -pippin; etc,)
           Water
      1    Lemon; juice of (optional)
           Sugar and cinnamon to taste
           Brown sugar is nice
 
  From: jagordon@agsm.ucla.edu
  
  Date: 26 Oct 1993 15:41:56 GMT
  
  peel, core and quarter cooking apples, grany smith, pippin, etc, as
  many as you want to deal with put in large, heavy lidded pot add just
  a bit of water to get the juices going and mayper the juice of one
  lemon cover and stew on very low heat, watch to prevent burning, add
  water as needed, just 1/4 cup at a time When apples have cooked down,
  stir to break up, blenderize if you want it smoother, add sugar and
  cinnamon to taste, brown sugar is nice.  Jan
  
  REC.FOOD.RECIPES ARCHIVES
  
  /FRUIT
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe