Panned apple wedges

6 servings, about ½ cup each

3 tablespoons butter or margarine

1 tablespoon lemon juice

5 cups pared apple wedges

⅓ cup sugar

Melt fat in a large frypan over moderately low heat. Mix lemon juice with apples and pour into pan. Sprinkle with sugar.

Brown apples lightly on both sides, turning once.

If apples are not tender, cover and cook over low heat a little longer.

Panned apples are especially good served with pork, ham, fried chicken, or sweetpotatoes.

Or, fill halves of baked, seasoned acorn squash with panned apples.