No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren

CATEGORY	CUISINE	TAG	YIELD
	American	Gma2	1	servings

INGREDIENTS

6	lg	Apples
2	tb	Sugar; (about)
1	ts	Cinnamon
1/4	c	Sweet wine
1/2	c	Chopped pecans

INSTRUCTIONS

Core and quarter the apples. Put the apples in a food processor with
the remaining ingredients. Process in pulses, leaving a bit of a
crunch to the mixture. Adjust seasoning. Yield: about 5 cups. Note:
In Shreveport, Louisiana, 95-year-old Isabelle Goldman uses sherry as
her wine and adds raisins. Her recipe came from Alsace in the 1830's.
Jewish Cooking in America by Joan Nathan (Alfred A. Knopf, copyright
1994 by Joan Nathan).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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