I found this recipe written in pencil on a 3 x 5 card tucked inside my Grandmother Schwyhart's old, worn cookbook. The apples are particularly nice in this dish; they puff up as they cook, and they really soak up the other flavors.
Preheat the oven to 400°F.
Substituting sea palm for the anchovies gives the salad that familiar briny flavor. A bowl of hot pasta with red sauce is the ideal accompaniment.
You may well call this a simple vindaloo. It has the pork, the garlic, the chilies, and the vinegar, but all in gentle proportions. It is a superb dish that is best enjoyed with plain rice. I like to use small red potatoes here, the larger of which may be halved.
From Charleton House, a country house hotel in Somerset, England, comes this piquant accompaniment to robust cheddar cheeses with good age and big flavors. We like it, too, with honey-glazed ham, in Christmas turkey sandwiches, or tossed with grilled red peppers. Look for aged cheddars from Vermont, New York State, and England, but always taste before buying. Give the onions two weeks of mellowing. Make up in small crocks or canning jars for giving, or in larger ones for the family. Keeps about 8 weeks in a cool place.