Mountain Fresh Orchards' Recipes

5 lbs cooking apples (Stayman or Red Rome)

1 1/2 cups apple cider

2 1/2 cups sugar

Juice and grated peel of 1 lemon and 1 orange

2 tsp cinnamon

1 tsp allspice

1/4 tsp each cloves and nutmeg

Core and quarter apples, do not peel.  Place in crock-pot with apple cider.  Cook on high until soft.  Press through a food mill.  Measure about 6 cups of apples.  Return to crock-pot and add juices, sugar and spices.  Cover and cook on high until thick and dark, for about 4 hours.  Pour at once into hot, sterile jars and seal.

Half medium head of cabbage, grated                                               

 1 large onion, grated

1 can cream of mushroom soup

1 egg, slightly beaten

1/4 c mayonnaise

1/2 c melted margarine

Topping: 1 pkg (sleeve) Ritz crackers, crushed; 1/2 c grated cheese; 1/4 c melted margarine

Mix cabbage and onion; place in greased 9×13 dish.  Mix soup, egg, mayonnaise and margarine, pour over cabbage and spread.  Mix topping seperate.  Spread topping over cabbage mixture.  Bake 350 degrees for approximately 35 minutes.