chunks 3 tbsp. brown sugar 2 tbsp. cornstarch 1/2

chunks 3 tbsp. brown sugar 2 tbsp. cornstarch 1/2 tsp. salt 1 cup water 1/2 cup apple juice or cider 2 tbsp. soy sauce 1 tbsp. vinegar Dash of pepper Hot cooked rice Saute apple wedges in butter or margarine until tender; remove from skillet. Saute green pepper and scallions in butter or margarine remaining in skillet until tender; remove from skillet. Saute sausages in skillet until browned; pour off drippings. Combine sugar, conrstarch, salt and pepper in a bowl. Add water, apple juice, soy sauce and vinegar; mix well and pour over sausages. Cook and stir over medium heat until sauce is thickened and clear. Cover and simmer 10 minutes. Add apple, green pepper and scallions. Heat thoroughly. Serve over a bed of rice. Serves 4-6. Cider-rice pilaf 6 tbsp. butter or margarine 1 cup raw regular white rice 1 tsp. salt 1/8 tsp. pepper 1 tsp. grated orange peel 1/3 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped parsley 1/8 tsp. dried rosemary leaves 2 cups apple cider Brown rice slowly in hot butter in a two-quart saucepan, stir. Add salt, pepper, orange peel, onion and celery. Saute, stirring about 5 minutes, add 3 tablespoons parsley and rosemary. Bring cider to boil, stir into rice with fork. Cook rice tightly covered over slow heat, 35 minutes or until all liquid is absorbed. Serve topped with rest of parsley. Nice with pork or chicken. Serves 4-6. Raisin sauce for ham