Flo was buying some green onions and she told us that one of her favorite ways to eat them is to make an omelet with chopped green onions, mushrooms and Mexican cheese. She says cheddar cheese just isn't as good to her as the Mexican cheese.

Fried Pies according to the label on the dried apples -

Make regular pie dough and keep covered in refrigerator until ready to use. Put fruit in a saucepan with at least half as much water as fruit and stew till tender, 30 minutes or more, adding water as needed. Add sugar and spices to taste. Set aside to cool to room temp.

Roll out golfball sized balls of pie dough into a 5-6” circle. Put about 2 tablespoons of fruit in the center, wet edges of dough with water using your finger, fold dough over filling then crimp edges together to form a half circle.

Fry in a deep fryer or a skillet in vegetable oil. Sprinkle with plain or powdered sugar if you like when removed from grease.

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Carla's version would be to simply place the pies on a baking sheet and bake in a moderate oven for about 20 minutes or till lightly browned.

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Cream and Crumb Schnitz Pie

5-6 apples, peeled, cored and chopped
1 cup brown sugar
3 tablespoons butter
1/3 cup flour
2/3 cup cream
3/4 teaspoon cinnamon

Mix together sugar, flour, cinnamon and butter until crumbs. Add the apples to half of crumb mixture. Mix remaining crumbs with the cream and pour over filling as you make each pie. Make as above using this filling.

Ann Dewarzia, originally from New York, tells of a simple but delicious way to fix new potatoes. You wash them, boil them in water that has half a pound of salt in it. Drain and pour melted butter over them. You can use any kind of new little potato. She said you could even find them at fairs as you can see in the picture here. That sounded interesting so I looked them up and found some history on them -

In a newspaper article I found, " The side dish dates to the 19th century and is alleged to be a creation of Irish immigrants working in Syracuse’s salt industry. While creating the product that made Syracuse the “Salt City,” workers boiled their potatoes in the abundant brine. The method survived the decline of the area’s salt business and remains a local favorite."

And in a posting at roadhouse.com I found these comments, "I grew up about 60 miles north of Syracuse in the 1980s, and then as now, salt potatoes are an omnipresent summer side dish, particularly at outdoor picnics and get-togethers. I remember often seeing big vats of the things boiling on top of a gas grill, right beside the hamburgers and hot dogs.

I took them for granted and didn't realize they were a regional item until I moved away. Incidentally, my family's not Irish, nor do we have any Syracuse roots.

Saying salt potatoes are are just potatoes and butter is like saying french fries are just potatoes and frying oil. First off, the salt is really important. You boil the taters in super-salty water. This changes the texture of the skins, which come out kind of perforated and slightly brittle. The flavor of the potato flesh is already good, since they're small, 'new' potatoes, but somehow the salt-cooking enhances it. My mom and aunts always served parsley butter -- a little pitcher of melted butter with mounds of chopped parsley drowning in it -- at the table with salt potatoes. There's no more perfect summer meal in that region than home-battered and -fried Lake Ontario perch side-by-side salt potatoes smashed on the plate and covered in parsley butter."

Another person recommended garlic butter.

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