Instructions: This is an old Pennsylvania Dutch recipe meaning "Apples and Buttons," made with dried apples, ham and dumplings (the dumplings are the buttons).

Cover ham in large pot with cold water. Bring to boil, reduce and simmer for 2 hours, or until ham is tender. Meanwhile, put apples in bowl and cover with water. Soak for at least 2 hours. Add apples, with most of apple liquid, to ham. Add brown sugar and onion. Cover and simmer for 30 minutes. Add potatoes and simmer 30 additional minutes.

For dumplings, sift together sifted flour, salt and baking powder. Cut in butter with two knives or pastry cutter. Stir in eggs. Gradually add enough milk to make a moist, fairly stiff dough. Drop dough by tablespoons into gently boiling ham and apple liquid. Cover tightly and simmer for 12-15 minutes, or until dumplings are done. Serve immediately with Lettuce with Bacon Dressing* or Chow-Chow.**

Note: Dumplings could be made from your favorite baking mix. Follow directions on package. Dried tart apples are difficult to get, but can be ordered from various sources. You could also dehydrate your own. Be certain to get tart, not sweet, apples.

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