Just want to encourage everyone to get out and enjoy this beautiful fall weather.  It is my joy to have a small part in The People News.  It is a blessing to have folk tell me they read the paper. Have a blessed Thanksgiving.

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Apple Gingerbread Cobbler (This is a recipe I will make often)        350 D.30-35 minutes. Need 1 1/2 -2 quart casserole dish.

4 medium apples pared, cored and sliced, (4 cups)
1/2 cup packed brown sugar
1 Tbls. lemon juice
1/4 Tsp. cinnamon 
Combine ingredients cover and cook just until apples are tender.  I do this in micro-wave.
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1/4 cup granulated sugar 
1 egg 
1/2 cup buttermilk
1/4 cup molasses
2 Tbls. cooking oil
Beat together sugar, egg, buttermilk, molasses and oil.
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In sifter or small bowl put in 1 cup all-purpose flour, 1/2 Tsp. baking soda, 1/2 Tsp. baking powder, 1/2 Tsp. ginger, 1/4 Tsp. nutmeg, 1/4 Tsp. salt. Add to egg mixture and beat until smooth.  Combine 2 Tsp. cornstarch and 1 Tbls. water, stir into apple mixture, pour apple mixture into glass casserole, spoon gingerbread mixture on top.  Bake in 350 D. oven for 30-35 min. or until gingerbread is cooked in center.
Cool partially before serving or serve at room temperature. Refrigerate any left over.  Can be served with vanilla ice-cream or cool whip.

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Cranberry-Onion Relish

Vegetable cooking spray
1/3 cup chopped onion
2 small garlic (minced)
2 cups fresh cranberries
1/4 cup plus 2 Tbls. sugar
2 Tbls. water
2 Tbls. cider vinegar
In non-aluminum pan coat with cooking spray.  Heat on medium heat, add onion, garlic, sauté till tender.  Stir in cranberries cook till they begin to pop and mixture is thickened, stirring frequently.  Next stir in vinegar. Cool and refrigerate, serve with pork or poultry.

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Cranberry  Conserve

2 medium navel oranges
1/4 cup sugar
1 cup water
3 cups fresh cranberries
1/4 cup walnuts
Grate heaping tablespoon of rind from oranges, set aside.  Over large bowl peel and section oranges, leave oranges and juice in bowl.  Bring to boil in medium to large saucepan water and sugar, then add cranberries.  Cook 3 minutes until berries start to pop, then add oranges and juice, cook 10 minutes or until starts to thicken stirring often.  Remove from heat and add walnuts. Cool and serve.3 cups.

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Colorful  Corn  Salad      ( 4-6 servings)

1 2/3 cups frozen whole kernel corn
1  (4 oz.)  pimiento, drained
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 Tbls. sugar
2 Tbls. cider vinegar
1 Tsp. celery seeds
2 Tsp. vegetable oil
1/4 Tsp. salt
Cook corn according to the package.  Combine corn, pimiento and remaining ingredients, stirring well.  Chill at least 3 hours.

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Romans 13:14 But put ye on the Lord Jesus Christ, and make not provision for the flesh, to fulfill the lusts thereof.
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