Apple Crisp

This is a recipe for humans. It is the favorite human dish at Winslow's house,so we are including it here.

10 Macintosh Apples, or Granny Smiths when Macs are out of season.

1 cup sugar

1 cup flour

1 stick butter

1 tablespoon cinnamon

1/2 cup water

Peel, core and thinly slice the apples. Put them in a 9 x 12 glass pan, or something near that size. Add the 1/2 cup of water. Sprinkle the cinnamon over the apples. This is where you sprinkle an extra spoonful of sugar if the apples are very tart. Then jumble (toss) up the apples.

Next slice up the cold butter into a bowl. Then add the flour and sugar and with a pastry tool or two knives, work it all together until the butter is pea sized. At this point I work it with my hands to form a log. Once it makes a log, crumble the crust over the top of the apples, trying to cover most parts.

Bake in a 400 degree oven for 40 minutes, or until it smells so good that you can't stand it. We serve it hot in a bowl, with milk poured over it. But you can eat it however you like. If you are lucky there will be some left for breakfast.



Winslow's Blue Plate Special

3 lbs boneless skinless chicken thighs

1/2 lb barley

6 carrots

1 package frozen green beans

In a large stock pot, cover the chicken and barley with water and boil for 30 minutes. Cut the chicken into smaller pieces with scissors. (you can do this before hand, but I do it while it is cooking, pulling the large pieces up with tongs and cutting them.)

Thaw the beans with some hot water from the tap, then blend them and the carrots in a food processor until they are mush. Add this mixture to the boiling chicken and barley. Take out a bit of the barley and eat it to see if it is cooked. Voila, you are done.

This should feed your pup for about three days. I transfer it to a large coffee container once it has cooled. This takes up less space in the refrigerator and is easy to handle.