This is definitely going on my wish list! I have been reading a copy I borrowed from the library and tried my first recipes from it last night. I’ve made sauteed apples for years, peeling, coring, and slicing apples, then cooking in a bit of butter until soft and sprinkling brown sugar on them. They go great with any pork dish or for desert. Cunningham’s recipe had apple rings instead of slices, and cinnamon and white sugar rather than my brown. They were equally delicious–and my kids are picky about their cooked apples! The rings made them a bit fancier looking and took just an extra few minutes.

The other dish I tried was a sweet and sour salad she calls “Relish Salad.”

1/2 tsp salt

3 Tbs brown sugar

1/2 tsp dry mustard

1/3 cup cider vinegar

Mix up the dressing and pour over some chopped savoy cabbage, sliced celery, and chopped green pepper. I didn’t have a green pepper so used a red one, which added a nice bit of color and another touch of “sweetness” to the salad. Chill for a bit before serving.