7:04 AM 3/24/98
rfc

  ***** Apple Crisp (6) *****
    ***************************

    Categories: Dessert         Fruit                          

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       6              tart apples - peeled, cored and sliced            
       2/3      cup   flour                                             
       1/4      cup   water                                             
       1        cup   sugar                                             
       1/2      tsp   cinnamon                                          
       2        tsp   lemon juice                                       
       1/4      tsp   nutmeg                                            
       1/4      tsp   salt                                              
       1/4      tsp   grated lemon rind                                 
       5        Tbs   butter                                            

    DIRECTIONS  ------------------------------------------------------------

        Preheat over to 350 degrees. Mix water and lemon juice and pour   
    over apples in shallow dish.  Combine 1/2 cup sugar, cinnamon and     
    nutmeg.  Pour over apples. Blend sugar, flour, salt, lemon rind and   
    butter until crumbly. Pat over apples.  Bake 50 minutes until apples  
    are tender and lightly browned.                                       
                                                                          
    Also DELICIOUS over vanilla ice cream or topped with a lemon sauce.   
    Been making this for over 25 years!                                   

    *** Recipe Via Compu-Chef (tm) ***


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    ******************************************
    ***** Old Seelbach House Lemon Sauce *****
    ******************************************

    
    INGREDIENTS ------------------------------------------------------------

       1/2      cup   sugar                                             
                      Slivered peel from 1/2 lemon                      
       1        Tbsp  cornstarch - or arrowroot                         
       1/4      tsp   salt                                              
       1        cup   water                                             
       2              large egg yolks                                   
       3        Tbsp  lemon juice - or as needed                        
       2        Tbsp  butter - or margerine                             

    DIRECTIONS  ------------------------------------------------------------

        Combine the sugar and slivered lemon peel in a food processor and 
    twirl until the lemon peel is grated fine.  Add the cornstarch or     
    arrowroot and salt and process a second or two more.  Add the water   
    and process another 20 seconds.                                       
        Pour the mixture into an enamel or stainless steel very heavy     
    saucepan.  Boil over medium heat until the sauce is clear and thick   
    enough to coat a wooden spoon, about 5 to 6 minutes. Remove the pan   
    from the heat and allow sauce to cool down slightly.  Whisk the egg   
    yolks and lemon into the sauce.  Return it to the stove and cook over 
    medium heat while continuing to whisk until the yolks have thickened  
    the sauce a little bit, about 3 minutes.                              
        Add the butter to the sauce.  Blend it in by whisking in 1        
    direction. Taste and add more lemon if desired.                       
                                                                          
    Makes about 1-1/4 cups sauce.                                         
                                                                          
    From Bob Stein.                                                       