Annette's Caramel Apple Pie

5 Golden Delicious Apples peeled, cut and sliced

Mix:
1/2 C. water
1 C. sugar
2 Tablespoons cornstarch
1 teaspoon cinnamon

Mix in a saucepan and add sliced apples.  Cook 5 min or until apples are tender.   Pour into 9 inch pie shell. Make sure this is a shell that has been placed in  a deep dish pie pan. (You may need to double your pie shell recipe in order to have enough pie crust dough to fill and cover)  Place top pie crust over apples and seal edges.  Brush entire crust with milk.  Cut a few vent holes in middle of crust.

Bake at 375 degrees for 40-45 minutes.  Remove and make topping immediately.

Topping:

1 small can Eagle Brand Milk
1/4 C. sugar
1 Tablespoon brown sugar
1/2 C. Karo syrup
2 teaspoons butter
1/4 teaspoon vanilla
1 C. chopped walnuts.

Mix everything together except the walnuts.  Cook over medium heat until smooth and slightly thickened.  (Important - make sure you cook this LONG enough, to the point that you can see for sure that it is absolutely thickened, or it may be too runny) Add walnuts and pour over semi cooled pie.  Put back in 375 degree oven and bake 5 mins.  Remove and let cool.  Very yummy with vanilla ice cream.

Bar-B-Q

1 pound hamburger
1 medium onion

Brown Hamburger and onion

Add  -

1 can chicken gumbo soup
1/2 c. water or tomato juice
2 T. Ketchup
1 tsp. prepared mustard
brown sugar
salt & pepper
vinegar (just a little)

Simmer 1/2 to 1 hour uncovered.

This recipe come from my mom, Veloy Dickson