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Message: [QUOTE="Sifaka, post: 4087711, member: 8516"] Inspired by our resident gourmand, TDF, I checked the refrigerator for anything not within a thousand miles of fried balogna/baloney. Found a single pita, only a day past it’s suggested shelf life. Sliced it in half, then filled both halves with chunks of smoked Gouda. Microwaved at high for thirty seconds. Served with a small bowl of home made crab apple sauce*. Not too bad. *Recipe for crab apple sauce 1. harvest about 2.5 gallons of ripe crab apples. They are ripe in Maine by late October. 2. Rinse, clean the fruit, then put into a large cauldron. Cover with water. Add two large lemons, quartered. 3. Bring to a boil, then simmer for a half hour or until all the fruit is mushy. 4. Process through a foley mill, just as you would for normal apple sauce. 5. Add sugar and spices to taste. (For me, that is very little sugar, lots of nutmeg and a little ground clove and ground cinnamon.) Makes about 8 pints of [I]crab[/I]apple sauce. Tastes like apple sauce but with a kick! Save the water used to boil the fruit. Add honey. Decant into small Ball jars. No need to add pectin; the crab apples have plenty. The 4 pints of crabapple jelly are a nice bonus. Prep time- 20 minutes to harvest fruit, 5 minutes to wash it, combine ingredients to cook, 30 minutes to run it through the mill and do the canning. 5 minutes to clean up. 5 minutes to walk to neighbors' house to share the bounty. [/QUOTE]