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Stuffed Breakfast Apples


Missouri Iowa Nebraska Kansas
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No, it's not skinning bucks............ Developed and maintained by JP Finn





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It is not true that I only attend Events to eat. I do my share of eating, I grant you, but I also spend time talking about food and spend a fair amount of time cooking.
On Treks, I have even been known to spend a large amount of time searching for and gathering wild foodstuffs.
So, no, I don't just attend to eat.

Among the distracting things at an Event are the aromas floating on the wind from everyone's cookfire. Every now and then a new scent is detected that grabs you by the nose and pulls you hither and thither through the camp until the source is located.
The plan is to stand just outside the invisible division between the camp and the common area and practice the "lost puppy dog" look until someone feels sorry for you and invites you to the fire and a sample of the substance putting forth the siren call.
Not long ago such an aroma brought me to the breakfast camp of a kind woman known as Cindy. I share her recipe with you:

Stuffed Apples

6 Large Cooking Apples 1 Teaspoon Salt
1 Cup Sausage Meat honey

Hollow out the apples like you are making a jack-o-lantern. Be sure to save the top, and try not to make any cuts in the skin. (A spoon works well when hollowing them out)
Discard the core and chop the hollowed out pulp. Mix the pulp with the sausage, salt and 1/3 cup honey. You might want to vary the amount of honey depending on the tartness of the apples and your taste.
Stuff the apples with the mixture and install the tops.
Place an upside down tin plate or pie pan in your dutch oven, add 1/4 to 1/2 cup of water and place the stuffed apples in the oven. Bake about an hour until tender.

You might think this is a long time for fixing breakfast, but if they are made up the evening before and set out to cook while you are drinking coffee and watching the camp come to life, it doesn't seem to take long at all.

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If you want to plaver, do so. Hey, jp!