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Thread: Buttered Apples

  1. #1
    Administrator Chef's Avatar
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    Buttered Apples

    16 pounds fresh apples (AP) (13 lb EP)
    8 ounces margarine, melted
    2 cups hot water
    24 ounces granulated sugar
    1 tablespoon salt
    Yield: 7 quarts
    1. Wash apples and cut into sections. Remove cores. Arrange in pan.

    2. Mix remaining ingredients and pour over apples. Cover and simmer until apples are tender, approximately 1 hour.

    Servings: 50

    Notes: Select apples that will hold their shape when cooked, such as Jonathan, Rome Beauty, or Winesap.

    Apple sections may be arranged in a counter pan and steamed until tender. Sprinkle margarine and sugar over the top and bake for 15-20 minutes.

    Hot buttered apples often are served in place of a vegetable. Frozen or canned apples may be used.

    VARIATIONS:

    Apple Rings. Cut rings of unpared apples, steam until tender. Add sugar and margarine and bake 15 minutes.

    Cinnamon Apples. Cut pared apples into rings. Add cinnamon drops (red-hots) for flavor and color. Proceed as for Buttered Apples but reduce sugar to 12 oz.

    Fried Apples Melt 1 lb margarine or butter in frying pan. Add sliced apples. Add 8 oz brown sugar, 1 tsp salt, and 1 tsp cinnamon. Cook apples, turning occasionally, until apples are lightly browned and just tender. Frozen apple slices, thawed and drained, may be used.
    Last edited by Chef; February 20th, 2008 at 11:33 AM.

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