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Gramma Willi Nolan shows you how to make a Sunday dinner for less in these hard times, part 3/3.
Tags:How to Make Sunday Dinner Part 3/3,american food recipes,cheap dinner recipes,cheap recipes,cheap sunday dinner recipe,how to eat for cheap,how to make sunday dinner,roughtimescooking,sunday dinner recipes
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Willy: Welcome back, we’re just about to get ready to get started to make our dessert today, which is an apple crumble. But before we do that, let’s check on Brian, to see what he’s up to now.
Brian: Hi again everybody, we’re actually going to take a little walk around this farmers market, it’s a wonderful little place this gentleman got here. He’s got apples growing on the tree, he’s got potatoes, all kinds of root vegetables, anything you can almost think of, this farmers grown it right here in the Minneapolis Valley, so that’s where we’re located. Its local here and we encourage you to do the same thing and check out your local farmers but for now let’s just take a little tour and see what kind of stuff we’re talking about.
We got baskets full of peppers here, we got Roman tomatoes or plump tomatoes, whatever you want to cook call them, fresh beets, fresh potatoes, fresh plums and its grown local right here in the Minneapolis Valley its harvest time and we’re harvesting all kinds of wonderful things. We got purple peppers and green peppers and hot pepper and all kinds of things that can make wicked salsa or stir fry if you like them really hot. The bottom line is fresh peppers are in season just like anything else you can imagine.
Man there is absolutely nothing better than fresh corn on the cob and like a lot of this stuff it’s seasonal so take advantage of it when its here and have a great feat. Meet my friends, they are all bored, there's a whole bunch of ways that you can get squash and all the goodness that’s inside this little guys, man this are fresh off the vines out of the field. We got regular old-field tomatoes like that, all kinds of fresh stuff and I don’t know what you pan at your supermarket or your local grocery store or your corner store, wherever you getting it but a full basket like this, four quarts of roman tomatoes are going for three bucks Canadian.
Willy: Thanks Brian, lets get started in our apple crumble.
Erick: Well can I remind you something Willy? You might want to check on the back.
Willy: You’re right Erick, there we go, just tilt that can over and slide it right on.
Erick: Okay, I told you before that anyone could destroy a good banner its going to be me I hold it here. I’m going to try to make myself useful somehow. Here we go, we’ve got it, there I did not destroy the banner right? It was close though, no back to the apple crumble, we’ve got two cups of flour and two cups of oats—no, I could do this. We’ve got a lovely crew back there and no snickering about me messing up the banner or anything like that, too late, see what I mean? That guy can't get a break around here.
Willy: I’ve got about two teaspoons of cinnamon. I’m not going to use them all now though just a little bit on the apples after when I put half in there.
Erick: All right, half a teaspoon of salt, there we go.
Willy: We’re too generous on the salt.
Erick: What's next?
Willy: This is brown sugar, now we’re going to crumble that up a little bit and make sure that we chuck that in there too.
Erick: So what am I doing, I’m just kind of crumbling it up making sure that it’s all nice and—
Willy: It will just make it easier on the long run, now you just roll right in there.
Erick: How much sugar am I putting in here?
Willy: That’s about a cup and a half of brown sugar, two cups if you like it really sweet.
Erick: We got a—we’re trying to be healthy here so what do we do next, we stir it all up, now this I can do very well. Love is in here and what else goes in with the—after the love?
Erick: Margarine and love goes with the apple crumble.
Willy: About a cup of that.
Erick: A cup, and how do you measure a cup, the lady who does everything by eyesight here.
Willy: I think that’s about a cup, when we get the right texture but we don’t have the right crumbling texture just a little bit more that ought to do it. Now I’m going to do a little bit for you and show you because you never made apple crumble before. So now I’m going to show you just to take in that fork, the fork is the best tool I got on the show.
Erick: I think I can handle this.
Willy: Don’t mess up.
Erick: I won’t mess up.
Willy: Would you put a little less than half of that in this baking powder, a little less than half?
Erick: A little less than half, you really are precise on measurements. A little less than half.
Willy: If you want for more precise measurements you can to website—okay that’s good. Now we want this to be the bottom of the apple crumble. That’s what you do, press that down there and we’re going to put the apples on top, sprinkle them with a little grated brown sugar and then presto, we set it down for a little more in the end.
Erick: I need an apron.
Willy: I told you so by the way.
Erick: Yes, I need an apron; this is what I’ve been missing. I’m ready now, look out, what else?
Willy: All right, we’re ready for the apples, no fooling around. At home, I wouldn’t be comparing these apples until I was absolutely ready to put them into the pan, now that’s about good, that’s about good there. Now before we do that we just put a little brown sugar there, we’re going to sprinkle on there.
Erick: Brown sugar, you dig. You know what I read recently, he’s getting so far ahead in age now that they actually offer to put his larynx into a teleprompter in there. He can't remember his lyrics.
Willy: Joke, now I’m sad.
Erick: Can I take apart of your job for you and say—we’re going to finish okay here but on the meantime—
Willy: Thanks for stopping by the rough times kitchen, I’d like to thank my guest for today, Scott Prudence and Aerial Williams and you Brian out there wherever you are, we’re going to pull the food out and sit down and have a good meal, maybe jam a little. Make sure you come and join us next time and again if you like any of the recipes check out our website, bye for now.