SIMPLE CINNAMON APPLESAUCE

3 lbs apples, peeled, cored, chopped

3 cups water
1/4 cup sugar
1 tbsp fresh lemon juice
1 heaping tsp ground cinnamon

Place apples in a large saucepan or Dutch oven and barely cover with water. Simmer over medium-low heat until tender, about 15-20 minutes.

Using a food processor or blender, process apples until no chunks remain. Return apples to pan and add the remaining ingredients. Cook over medium heat 3-5 minutes for
sugas to dissolves.

Yield: 8 servings

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COLD VEGETABLE SALAD

Perfect for the hot days of summer. There's no mayonnaise so it is a perfect summer picnic salad.

1 can black beans, rinsed and drained
1 can whole-kernel corn
1/2 large red bell pepper, chopped
1/2 large green bell pepper, chopped
chopped green onions to taste
1 stem celery, diced

Dressing:
1/2 tsp dried onion flakes
2 tsp. vinegar
pepper, to taste
olive or canola oil, as much as needed to wet all veggies

Combine veggies in a bowl with a lid. Combine the dressing ingredients and pour over the veggies; stir to coat all. Refrigerate for a few hours to marinate before serving.
 

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TROPICAL WEDDING CAKE AD RECIPE

This recipe for Tropical Wedding Cake is from an old, yellowed and ripped newspaper clipping. A local Southern Indiana grocery store had run this ad as their recipe of the week.

1 box yellow cake mix, prepared as directed on box and baked in a greased and floured 9 x 13-inch pan.

In a medium saucepan, combine 1 cup sugar with a one pound four ounce can of crushed pineapple and cook over medium heat for five minutes.

When cake comes from oven, pierce top with a large fork and pour warm pineapple-sugar mixture over the cake.

Prepare one large package of vanilla pudding (not instant) according to directions and spread over pineapple. Cover and refrigerate cake overnight.

When ready to serve, spread Regular or Extra Creamy Whipped Topping over top of cake and sprinkle with coconut.

ADLAI STEVENSON'S DEEPDISH CHERRY PIE