Killer Bread

1 cup mayonnaise
1 cup parmesan cheese
1 1/2 teaspoons minced garlic
         Mix together and spread on:

1 loaf French bread

Broil until crisp and golden brown.  Sprinkle with 2 teaspoons crumbled dry basil or 2 Tablepoons finely chopped fresh basil.

Tim's Notes:  If you don't want to do a whole loaf of French bread and want do a few slices at a time (say, for multiple meals)  just mix up the spread and keep it in the fridge.  Use as needed.  Broil the bread and top with basil as directed.  And if you don't want to mix up a whole batch of this spread, the important thing to remember is to have equal parts mayo and cheese (i.e. 1 Tablespoon mayo to 1 Tablespoon Cheese.)  Then just add a little minced garlic.  For most amounts of spread, one clove of finely minced garlic  will do.  Finish as directed.  I  like to use  grated parmesan cheese, although  shredded  works just as well.

Cider Beef Stew

3 Tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound stew meat, cut into 1-inch pieces
2 Tablespoons vegetable oil
1 cup apple cider
1/2 cup water
1 Tablespoon vinegar
1/2 teaspoon dried thyme
2 large carrots, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 large potato, peeled and cubed
 1 medium onion, sliced

           In a bowl or bag, combine flour, salt, and pepper; add beef and toss to coat.  In a saucepan, brown beef in oil.  Add cider, water, vinegar and thyme; bring to a boil.  Reduce heat.  Cover and simmer 1 hour 45 minutes or until meat is tender.  Add carrots, celery, potato and onion.  Return to a boil.  Reduce heat.  Cover and simmer for 45 minutes or until vegetables are tender.

Bean Salad

1 can green beans
1 can yellow wax beans
1 can garbanzo beans
1 can kidney beans
1 can lima beans
1 small onion, chopped fine
2 stalks celery, chopped fine
           Drain and rinse all beans.  In a large bowl, mix beans, onion, and celery.  Pour dressing over and let stand at least 24 hours.

DRESSING
1/2 cup vinegar (see note)
1/2 cup sugar
1/2 cup salad oil

Tim's Notes:  I used white vinegar because I thought it would be best in this salad, but I wasn't quite satisfied with it.  Maybe my vinegar was old.  Anyway, I would suggest a mixture of vinegars, say white and apple cider, or red wine.  The white vinegar was a little too mild and I thought the salad needed a little more bite.  I also doubled the dressing, so the beans had a little more liquid in which to marinate.  I then served the salad with a slotted spoon.  I also used a sweet onion, and I am not sure I used the whole onion.  It was quite large so maybe I used half of the onion?  Use your own judgement.  With the sweet onion, I don't think it would have made much of a difference if I had added all of a small onion.  This is a good summer salad,but would also be good any time of the year because you can always get canned beans.

Basic Applesauce

2 pounds cooking apples, peeled, cored and sliced
dash cinnamon
dash ground cloves
1/2 cup sugar

About 30 minutes before serving:
     In a medium saucepan over medium heat, in 1/2 cup boiling water, heat first three ingredients to boiling.  Reduce heat to low; cover and simmer 8 to 10 minutes until apples are tender (for chunkier applesauce), 12 to 15 minutes for smoother applesauce.  During last minutes of cooking time, stir in sugar.  Makes about 4 cups.

Tim's Notes:  1 pound of apples = 2 1/2 cups.  Use flavorful apples.  This also cans well.  Put hot applesauce in hot sterilized quart jars with sterilized rings and hot lids.  Process in a water bath for 20 minutes.  This also makes a good base for a nice fall compote.  Add dried fruit (raisins, dried cranberries, dried blueberries, chopped dried apricots, dried cherries, etc.) and enough lemon juice or balsamic vinegar to balance out the sugar. I also use a potato masher to mash up the apples when they are cooked.