CALIFORNIA FRESH APPLE CAKE

This old recipe is from West Covina, California.

4 cups coarsely diced apples
2 cups sugar
1/2 cup cooking oil
1 cup chopped nuts
2 eggs, well beaten
1 1/2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Heat oven to 350 degrees.

Mix apples and sugar thoroughly. Add the oil, nuts, eggs, and vanilla. In a small bowl, combine the flour, baking soda, cinnamon, and salt; add to the apple mixture. Combine mixture well. Pour mixture into a greased 9x13x2-inch baking pan. Bake at 350 degrees for 1 hour or until cake shrinks from the edge of the pan. Decrease heat to 250 degrees if you use a glass pan.

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CROCKPOT CHILI CHEESE DIP

This recipe is from an old church in Southern Indiana.

1 lb hamburger
8-oz can green chilies
1 tsp chili powder
1 lb Velveeta cheese
2 tsp Worcestershire sauce

Cut cheese into small pieces. Brown hamburger in a skillet and drain well. Put all ingredients together in a crock-pot, stir to blend and cook for at least an hour. If dip seems too thin, make a paste of 2 tablespoons flour whisked into 3 tbsp water. Add to the dip and whisk to blend.

 My first crock-pot was like this except mine was orange.

My dad got my mom, my sister, and myself all one alike.

MY MOM'S BUTTERSCOTCH PIE

This recipe is from my late mother.

1 1/2 cups brown sugar
1 cup water
3 eggs, separated
4 tbsp flour
1 cup milk
4 tbsp butter
1 tsp vanilla
1/4 tsp salt
1 baked 9-inch pie shell

In a saucepan add the water to the brown sugar; bring to a boil to make a syrup.

In a bowl, add the egg yolks and mix to break up; stir in the flour and add milk gradually, stirring to prevent lumping. Add the egg mixture to the syrup and bring to a boil, stirring frequently until thickened. Remove from the heat and add butter, vanilla, and salt. Pour into the baked pie shell. Top with your favorite meringue or whipped cream, if desired.

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