Subject: Brown Betty
From: Unicorn (unicorn@indenial.com)
Date: Fri May 10 2002 - 08:56:24 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Sally in southern Maryland for this one:
Two elderly ladies met at the launderette after not seeing one another
for some time. After inquiring about each other's health, one asked
how the other's husband was doing. "Oh! Ted died last week. He went
out to the garden to dig up a cabbage for dinner, had a heart attack
and dropped down dead right there in the middle of the vegetable
patch!"
"Oh dear! I'm very sorry," replied her friend. "What did you do?"
"Opened a can of peas instead."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
When made with apples this dish is usually called Apple Brown Betty or
Apple Crisp. This is a true American classic, and in spite of dozens
of cookbooks devoted to American cooking in my library, "Joy of
Cooking" remains my favorite when it comes to traditional American
fare.
Brown Betty
All recipes this week are adapted from "The Joy of Cooking" 1975
edition by Irma S. Rombauer and Marion Rombauer Becker, The
Bobbs-Merrill Company, available in the Cookbook Store at
http://www.worldwiderecipes.com/cookbooks.htm
Crumb mixture:
Mix together
1 cup (250 ml) Graham cracker or dry bread crumbs
4 Tbs (60 ml) butter, melted
Sugar mixture:
Mix together
3/4 cup (180 ml) packed brown sugar
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) ground nutmeg
Lemon juice mixture:
Mix together
1/4 cup (60 ml) lemon juice mixed with
1/4 cup (60 ml) water
2 1/2 cups (625 ml) peeled and diced apples or peaches,
or pitted cherries, or blueberries, raspberries, or cranberries
Line to bottom of a greased 8-inch (20 cm) square baking dish with one
third of the crumb mixture. Place half the fruit in the dish and
cover with half the remaining crumb mixture and half the sugar
mixture. Sprinkle with half the lemon juice mixture. Add the
remaining fruit and the remaining crumb, sugar, and lemon juice
mixtures. Cover and bake in a preheated 350F (180C) oven for 30
minutes. Remove the cover, increase the temperature to 400F (200C)
and bake an additional 15 minutes, until the top is browned. Serve
hot or at room temperature. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Sat Jun 01 2002 - 00:00:02 EDT