Name: Cracker Barrel Fried Apples
Ingredients: 6 Large; tart apples, (Granny Smith works best); 1 ts Lemon juice; 1/4 c Bacon drippings; 1/4 c Brown sugar; packed; 1/8 ts Salt; 1 ts Cinnamon; 1/8 ts Nutmeg

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

6		Large; tart apples, (Granny Smith works best)
1	ts	Lemon juice
1/4	c	Bacon drippings
1/4	c	Brown sugar; packed
1/8	ts	Salt
1	ts	Cinnamon
1/8	ts	Nutmeg

INSTRUCTIONS

This originally came from Wendy Lockman, who said the originator was
Grandpa Jones, the entertainer. Anyway, I tried it for the first time last
spring, and I now make it almost weekly. Leftovers reheat well, too!
Peel and core apples. Slice them into eighths.
In a large skillet, melt bacon drippings. Place apples evenly over skillet
bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover
and cook over low heat for 15 minutes, or until apples are tender and
juicy.
Uncover, and sprinkle with cinnamon and nutmeg. Stir well. Simmer for a few
minutes longer until the pan juices begin to thicken.
Serve hot as a side dish. This is especially good with ham, pork, or fish.
Posted to EAT-L Digest  by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec
30, 1997

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