- 1 lb bologna, ½“ cubed
- ¼ cup butter
- 2 apples, sliced ¼“ thick
- 3 cups finely shredded cabbage
- 1/3 cup honey
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- Salt & pepper
In a skillet over medium heat, sauté bologna in butter until lightly brown. Add and toss remaining ingredients. Season to taste. Cover and simmer for 12-15 minutes or until cabbage and apples are tender.
This Lemon Squares recipe is from 1968 and uses soda crackers and flour for its crust. Very easy to make and absolutely delicious. The original recipe calls for 1 cup of sugar, however, I thought it was extremely sweet so I cut it down to 1/4 cup. Although the original recipe just stated coconut, I used unsweetened. Also, I used margarine instead of butter. Try it and let me know how it turns out…..
Preheat oven to 350°F
- 1 pk (7½ oz) sheriff lemon pie filling
- ¾ cup all-purpose flour
- 2 tsp baking powder
- ¾ cup butter or margarine, room temperature
- ¾ cup unsalted soda crackers, finely crushed
- ¼ cup white sugar
- 1½ cups unsweetened flaked coconut
Prepare lemon pie filling as per package directions. Remove from heat and cool.
In a bowl, sift flour and baking powder. Rub in butter or margarine until crumbs are formed. Add crushed soda crackers, sugar and coconut. Mix until well blended. Spread half of crumb mixture into a well-greased or parchment lined 9 inch square pan. Press mixture evenly to form a crust. Spread lemon filling evenly over crust and sprinkle remainder of crumb mixture over lemon filling. Bake for 12 to 15 minutes or until golden brown. Remove from oven and let cool on rack prior to cutting into squares.