"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Apple Crisp, by Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
18 oz. yellow cake mix 2 cans apple pie filling lemon juice cinnamon 1 c. margarine 6-8 oz. pkg. walnuts.
Pour apples into "Pammed" 9 x 13 inch pan. Squeeze small amount of lemon juice over apples, then sprinkle with cinnamon. Sprinkle cake mix over apples and add more cinnamon. Pour melted butter over all and top with nuts. Bake for 1 hour in 350º
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