6		pork chops
1		medium onion, chopped
3		apples, cored and sliced
1/2		cup raisins
1		tbls. brown sugar
1		tsp. salt
1/4		tsp. nutmeg
1/2		tsp. basil
1/8		tsp. ground cloves
1		cup apple juice

Brown pork chops; transfer to baking dish. Cover chops with onion and apple slices. Sprinkle with raisins. Combine brown sugar and spices; sprinkle over all. Add apple juice to baking dish and cover. Bake at 350 degrees for 1 hour. Remove cover and bake an additional 30 minutes. Yields 6 servings. Mrs. Jonas Shetler, Madison, Mo.
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Deep Dish Apple Pie

5		large apples, diced
1/2		cup butter
1/2		cup sugar
1/2		cup brown sugar
		Juice of 1/2 lemon
1		tsp. cinnamon
1		cup flour

Mix sugar and cinnamon; set aside. Mix lemon juice with apples; add sugar and cinnamon. Stir well and place in deep pie dish sprayed with vegetable oil. In bowl, combine 1 cup flour, 1/2 cup brown sugar and 1/2 cup butter; mix well until crumb-like. Place over apples and press down. Bake at 400 degrees until brown, 45 minutes depending on your oven. Yields 8 servings. Donna Ellingsworth, Highlandville, Mo.
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Fresh Apple Cake

2		cups sugar
2		cups flour
1		dash of salt
1		tsp. baking soda
2		tsp. cinnamon
1/4		tsp. nutmeg
2		eggs
1/2		cup oil
1/2		cup pecans
4		cups apples, peeled and coarsely chopped
Icing:
1		(8 oz.) package cream cheese
3		tbls. butter or margarine
1/2		tsp. vanilla
1-1/2		cup powdered sugar

Stir dry ingredients and add eggs and oil. Mix well; add pecans and apples. Mix stiff batter well. Pour batter into greased 9 x 13-inch pan. Bake at 350 degrees for 45 minutes.
Icing: Cream ingredients together and spread over cooled cake. Yields 8 servings. Rudell Devenyns, Columbia, Mo.
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Applesauce Bars

1		cup applesauce (unsweetened)
1		cup sugar
1		tsp. baking soda
3/4		cup vegetable oil
1/2		cup raisins
1/2		cup nuts
1		tsp. vanilla
2-1/2		cups regular flour
1		tsp. salt
1		tsp. cinnamon
1/2		tsp. allspice
1/4		tsp. ground cloves

In saucepan, stir together the applesauce, sugar and soda. Heat to lukewarm. In a mixing bowl, combine the oil, raisins, nuts and vanilla. Stir in flour, salt, cinnamon, allspice and cloves. Add applesauce and mix well. Grease a jelly roll pan (15-1/2 x 10-1/2 x 1 inch). Spread batter in pan. Bake at 350 degrees for about 20 minutes. Frost with powdered sugar icing (2 cups powdered sugar and enough milk to make mixture easy to spread). Yields 10 to 15 servings. Duetta Edwards, Salem, Mo.
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Danish Pastry Apple Bars

2-1/2		cups sifted flour
1		tsp. salt
1/2		cup shortening
1/2		cup margarine
1		egg yolk
1		cup corn flakes
10		apples, pared and sliced
1		cup sugar
1		tsp. cinnamon
1		egg white
1		cup sifted powdered sugar
3-4		tsp. milk

Combine flour and salt, cut in margarine. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well and stir into flour mixture. Roll half of the dough into a 17x12-inch rectangle. Fit into and up sides of a 1 x 15-1/2 x 10-1/2 inch baking pan. Sprinkle corn flakes on the dough. Top with apples. Combine sugar, cinnamon and sprinkle on top. Roll out remaining dough and place on top. Seal edges and cut slits in dough. Beat egg white until frothy; brush on top of crust. Bake at 375 degrees for 50 minutes. Combine powdered sugar and milk. Drizzle on warm pastry. Yields 8 servings. Patricia Mayes, Lathrop, Mo.
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Apple Turkey Toss

2		cups Armour Golden Star boneless young turkey, cubed and cooked
2		cups apples, chopped
1		cup celery, sliced
2/3		cup mayonnaise
1/4		cup slivered almonds
2		tbls. lemon juice
1/2		tsp. basil leaves, crushed
1/2		tsp. ground sage
1/2		tsp. teaspoon salt
2		hard boiled eggs, sliced
		Lettuce cups

Combine all ingredients except egg and lettuce. Toss lightly. Spoon into lettuce cups. Top with eggs. Yields 6 servings. Lena Borntrager, Clark, Mo.
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Hot Apple Cider

1		gallon apple cider
1		qt. diet ginger ale
1/2		cup red hot candies
4		cinnamon sticks
18		whole cloves

Pour the apple cider and ginger ale in the bottom of a 30 cup percolator. Place the candies, cloves and cinnamon sticks in the basket. Percolate and serve hot. Yields 30 cups. Mrs. Dortha Strack, Cape Girardeau, Mo.
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Apple Roll

5		medium apples
2		cups flour
1		tsp. baking powder
1		tsp. salt
2		cups sugar
2		cups water
1		stick oleo
1/4		tsp. nutmeg
1/2		tsp. cinnamon

Sift dry ingredients together and cut in 2/3 cup shortening. Moisten with 1/2 cup milk (or more) to make rolling consistency. Divide in 2 parts and roll out like pie dough. Mix thinly sliced apples with sugar and cinnamon; spread over dough. Roll like a jelly roll. Place side by side in 9x13-inch pan. Bring to boil: sugar, water, oleo, nutmeg, and cinnamon. Pour this mixture over rolls in pan. Bake at 400 degrees for 45 minutes. Yields 8 to 10 servings. Glenna R. Kentch, Willow Springs, Mo.
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Apple Salad

2		cups apples, cubed
3/4		cup celery, chopped
1/4		cup nuts, chopped
1/4		cup seedless raisins
1/2		cup small marshmallows
1/2		cup mayonnaise

Combine all ingredients. Cover. Place in refrigerator to chill for at least an hour before serving. Yields 4 to 6 servings. Maudie Burden, Centerview, Mo.
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Upside-Down Apple Pecan Pie

1		cup chopped pecans
1/2		cup margarine or butter, melted
1		(15 oz.) package Pillsbury pie crusts
1		tsp. flour
6		cups (6 medium) apples, sliced and peeled
1/4		cup sugar
2		tbsp. flour
1/2tsp. cinnamon		1/8tsp. nutmeg

Heat oven to 375 degrees. In a 9-inch pie pan, combine pecans, brown sugar and margarine; spread evenly over bottom of pan. Prepare pie crust according to package directions for 2-crust pie, placing bottom crust over pecan mixture in pan. In a large bowl, combine apples, sugar, flour, nutmeg, and cinnamon; mix lightly. Spoon into pie crust-lined pan. Top with second crust and flute; cut slits in several places. Bake at 375 degrees for 50 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving. Garnish as desired. Yields 8 servings. Mary Woodfin, Puxico, Mo.
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