Eddy's Recipes - The Gantseh Megillah

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EDDY ROBEY'S RECIPES

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Apples and Onions

12/1/2002

Issue:
3.12

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

This preparation sounds a bit incongruous, but is a marvelous alternative to Applesauce. It is easy to make, and a sure fire kid pleaser. This is a great use for Apples that have been sitting a bit too long and are starting to soften.
Ingredients
4 large Apples Chopped
1 large Onion, diced
4 tablespoons Margarine
1/4 teaspoon Salt
2 tablespoons Water
Method
Over medium heat, melt the Margarine in a skillet or large saucepan that has a lid.
Add the Onion and cook, stirring occasionally, until the Onions are just starting to brown.
Add the Apples, Water, and Salt.
Stir to blend completely.
Cover, and cook for 5 minutes, or just until the Apples are tender.
Serve
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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