Cooking for a bunch of hungry kids is great – and no food restrictions! Also, they were happy to try an experimental recipe for a veal meatloaf with applesauce on Thursday. It needs work, but overall it was a good start. I know my husband appreciated a few more bodies at the table — there are no leftovers or extras in the freezer. He gets many repeats when I working on a new recipe. Here’s a recipe for applesauce. One of the easiest dishes to make and so satisfying. You’ll never buy jarred again!
Peel and core 10 apples (buy a mix of at least 3 varieties – tart Granny Smith, sweet McIntosh, and Golden Delicious with its honey-like overtones). Cut into slices or chunks (the smaller the pieces, the faster the apples will break down). Place in a large saucepan with 1/4 cup water, cover, and cook over medium-low heat. Cook slowly, stirring occasionally, until apples are fork tender. Mash, add cinnamon to taste, and serve; or cool, cover, and refrigerate.