For instance, I always use a mixture of Monterey Jack and parmesan for the gruyere and have substituted yellow onions and
gala Apple as needed.
Not exact matches
- Begin by grating the unpeeled
gala apples using a box grater, and add them into a bowl; prepare two more small bowls, and take a handful of the grated
apples, and squeeze
as much of the juice out of them into one of the other bowls
as possible; place the squeezed - out
apples into the other bowl; repeat the process until all the grated
apples have been squeezed of their juice, and set them aside for a moment.
Frankly, it came
as an inspiration when I decided to clean out the fruit drawer of my refrigerator and get rid of those
gala apples that had been in there for a couple of weeks.
2 organic
apples such
as pink lady, fuji, or
gala, sliced into 1/4» slices, roasted, about 2 cups (leave skin on)
I will use juicier
apples next time
as the
galas weren't juicy enough.
Ingredients for 1 serving: Bibb lettuce -
as much
as you like (you could use any kind of lettuce or even spinach
as a substitute) 1
apple cored and cubed (I prefer a sweet
apple like a macintosh or a
gala) 1 - 2 handfuls of cheese cubes (I like to use a good cheese like a guyere or a good, strong cheddar) red wine vinegar evoo salt and pepper
My mother and her parents taught all of us kids how to find the best
apples, the way to place them in the bag so
as not to bruise them, and the great joy there is in eating a
gala apple right off the tree.