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"The apple car is here! Hey, kids, hurry! The apple car just came!" The news spread quickly and you could here the screams among children shuffling home from school. The boys and girls began running toward the railroad tracks.

In the days when freight trains were common in small towns of America, villagers looked forward to the crisp autumn day the "freight" would pull a boxcar loaded with apples to a siding. As the door was pushed open the children were waiting to catch the red apples tossed to them. From the town and farms, people came with gunny sacks and bushel baskets to stock up on apples, that were always a good buy from the apple car. Stored in a cool, moist cellar, the apples would last most of the winter. We had one of those cellars, with bins dividing the apples, potatoes, carrots, and rutabagas. But, we grew our own apple trees so we didn't have to wait for the "apple car" to come. Things change every day don't they.

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Obviously it's more apple recipes today. I could write this column on apples until it's time to pick them again... but I won't.

APPLE PIE-IN-THE-SKY

Peeled, sliced apples cut about 1/4 inch thick to fill a 9-inch pie plate 2/3 full (about 6-7 medium apples)

1 T. sugar

1 t. cinnamon

1 egg

1 c. sugar

1 c. flour

1/8 t. salt

3/4 c. margarine or butter, melted

1/2 c. chopped nuts

Arrange apple slices in pastry lined pie plate. Combine 1 T. sugar and cinnamon; sprinkle over apples. Combine egg, sugar, flour, salt, margarine and nuts; spread carefully over apples. Bake at 350 degrees for 40-45 or until apples are tender.

Makes 6-8 servings.

Note: Top with vanilla or cinnamon ice cream or whipped topping if you wish.

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APPLESCOTCH CRISP

4 c. peeled, sliced tart apples

1/2 c. packed brown sugar

2/3 c. plus 1 T. flour

1/2 c. water

1/4 c. milk

1/2 c. quick cooking oats

One 3-1/2 oz. pkg. cook and serve butterscotch pudding mix

1/4 c. sugar

1 t. cinnamon

1/4 t. salt

1/2 c. cold butter or margarine

Ice cream, optional

Put apples in ungreased 11x7-inch (or 9x9-inch square) baking dish. In a bowl, mix next 4 ingredients until smooth. Pour over apples. In another bowl, combine next 5 ingredients (using remaining 1 c. flour) mixing well. Cut in butter with fork or two knives until the mixture resembles coarse crumbs. Sprinkle over apples. Bake at 350 degrees for 45-50 minutes or until topping is golden brown. Serve with ice cream if you wish.

Makes 8 servings.

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CINNAMON APPLE CAKE

2 c. flour

2 t. cinnamon

1-1/2 t. baking soda

3/4 t. salt

3/4 c. canola or vegetable oil

2 eggs, slightly beaten

1 t. vanilla

3 c. peeled, finely chopped, baking apples

2 c. sugar

Topping:

2 T. butter or margarine, softened

1/3 c. each, packed brown sugar and white sugar

1/2 t. cinnamon

1/2 c. flaked coconut

1/3 c. chopped walnuts or pecans

In a mixing bowl, combine first 4 ingredients. Add next 3 ingredients; mix well (batter will be thick.) Toss apples with sugars and fold into batter. Spread into a greased and floured 9x13-inch baking pan. For topping, beat in first 4 ingredients in a small bowl. Stir in coconut and nuts; mix well. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until cake tests done.

Makes 16-20 servings.

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PORK AND APPLE STEW

1-1/2 lbs., boneless pork, cubed in 1-inch pieces.

1 T. canola or vegetable oil

4 c. water

1 T. chicken bouillon granules (for less salt, use Herb Ox no salt bouillon)

1 t. dried thyme leaves

1/4 t. pepper

1 bay leaf

10-12 small red potatoes (about 2 lbs.), quartered

4 medium tart apples, peeled and cut into wedges (about 12 slices cut a little over 1/4 inch thick)

2 T. each, cornstarch and cold water

In a Dutch oven or large saucepan, brown pork in oil. Add next 5 ingredients; bring to a boil. Lower heat; cover and simmer for 1-1/2 to 2 hours or until pork is almost tender. Add potatoes; cover and cook for 15 minutes or almost tender. Add apples; cover and cook for 8-10 minutes or until crisp tender. Discard bay leaf. In a small container, combine cornstarch and water, mixing until smooth; stir into pork mixture. Bring to a boil over medium-high heat; cook and stir gently for 2 minutes or until thickened. Add a fresh fruit salad and some type of bread and you have a delicious supper.

Makes 6-8 servings.

TFD: Sending a letter is a good way to go somewhere while hardly moving anything, but your heart. I guess you can send a letter by e-mail. I prefer a call and hear someones voice and hear them laugh. Besides I don't do e-mail!

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