10-13-2011, 05:24 PM
I use this ![[Image: 99884_285.jpg]](http://www.chefscatalog.com/img/products/285x285/99884_285.jpg)
then I just peel the slices. It fits in a drawer. But I don't do an entire bushel of apples.
Apple crisp is my all-time fav with good vanilla ice cream. And apple pie with a soft bottom crust and a flaky top crust. Fried apples if I'm being lazy.
Here's an onion recipe I was going to try from my friend: Slice the top off of a Vidalia onion (or any large, sweet onion) and peel the skin. Leave the bottom on to hold it together. Put a beef bullion cube in the center (you have to make a hole) and a large pat of butter on the top. Wrop in foil and bake at 400 for about an hour. She says it is fabulous to have with crostini.
then I just peel the slices. It fits in a drawer. But I don't do an entire bushel of apples. Apple crisp is my all-time fav with good vanilla ice cream. And apple pie with a soft bottom crust and a flaky top crust. Fried apples if I'm being lazy.
Here's an onion recipe I was going to try from my friend: Slice the top off of a Vidalia onion (or any large, sweet onion) and peel the skin. Leave the bottom on to hold it together. Put a beef bullion cube in the center (you have to make a hole) and a large pat of butter on the top. Wrop in foil and bake at 400 for about an hour. She says it is fabulous to have with crostini.