Southern Ambrosia Apple Pie Recipe

         
    1/2 c  brown sugar,Packed
    1/2 c  apple juice
      2 T  butter (or margarine)
      2 T  cornstarch
    1/4 t  salt
      4 c  thinly sliced baking apples
           -Peeled
      2 t  lemon juice
      1    pastry shell (9 inches)
           -baked
      1    egg
    2/3 c  evaporated milk
    1/2 c  sugar
    1/2 c  flaked coconut
      2 t  vanilla extract
      1 t  cinnamon,Ground
           Pecan Cream Topping
      1 pk cream cheese,(8 ounces)
           -softened
    1/2 c  sugar
    3/4 c  chopped pecans,toasted
      1 t  vanilla extract
      1 ct frozen whipped topping,(8
           -ounces) thawed
           pecans toasted,optional

In a saucepan over medium heat, bring brown sugar, apple juice,
butter, cornstarch and salt to a boil. Stir in apples and lemon juice;
cook and stir over low heat until apples are crisp-tender, five to
eight minutes. Pour into a pastry shell. In a small bowl, beat egg,
milk, sugar, coconut, vanilla and cinnamon. Mix well. Pour over apple
mixture. Bake at 350 degrees for 40-45 minutes or until mixture is set.
Cool on a wire rack. For topping, beat the cream cheese and sugar in a
mixing bowl. Stir in pecans and vanilla. Fold in whipped topping.
Spread over pie. Garnish with pecans if desired. Chill for four to six
hours.

Southwestern Kabobs
 
      Yield: 4 Servings
 
      4 ea boneless top loin pork
           -chops,cut into 1" cubes
      4 T  taco (or fajita seasoning)
    1/2 ea green bell pepper,seeded &
           -cut into
           1" pieces
    1/2 lg onion,peeled & cut into
           1" pieces

In a plastic bag or shallow bowl, toss together pork cubes with
desired seasoning until pork is evenly coated.  Thread pork cubes,
alternating with pepper and onion pieces, onto skewers.  Grill over a
medium-hot fire, turning occasionally, until pork is nicely browned.

If using wooden skewers, soak in water for 20 minutes before using.