F 1 D 0 - 2002 11 23 at 2200 Tonight's Menu. I felt creative tonight, so I prepared a dinner menu, instead of just food. - Three kinds of Mashed Potatoes - Roast Pork Maison - Apple Crisp Three kinds of Mashed - Yams - Zucchini and Potato - Potato traditional with butter Pork Maison - sliced thick and heated quickly with pan drippings in a fry pan Apple Crisp Grease an 8 x 16 deep metal baking dish. Layer it with plenty of apples, perhaps 8 cups sliced, or about six large apples. (Core and peel if you like, but I don't do that.) Dust the slices with half teaspoon of citric acid (or with the juice of a lemon, if you prefer). In a medium bowl, mix 2 cups rolled oats 1.5 cups brown sugar 1 cup flour 3 teaspoons cinnamon 1 cup melted butter (note, I found it dry. Next time I'll add more sugar, more butter, less oats, or try a different topping which will be less dry and may carmelize) I had left over fruit lying around, so before topping with oat mixture, I mixed 2 aging bananas 1 aged pear 12 frozen plums and poured this slurry over the apples. Then covered it with the oat mix. Baked at 350F for 30 minutes, and then 400F for five more minutes, but it still didn't carmelize the topping. So I just turned off the oven, and served it as is. That's all I know.