Spaghetti alla Carbonara \r\nfrom the Old Country\r\n1 lb. thick bacon, chopped fine\r\n3 medium onions, diced fine\r\nCook bacon with 1\/2 stick butter until golden brown. \r\nAdd onions and saut\u00e9. \r\nAdd 1 cup white wine\r\n1\/2 tsp. pepper. \r\nCook 2 minutes on high and set aside.\r\nPut 8 eggs, 1\/2 tsp. salt, 1\/2 cup parmesan cheese, and 1 can evaporated milk in a bowl. \r\nBeat with whisk; set aside.\r\nCook 1 lb. spaghetti noodles al dente and drain. \r\nAdd 1\/2 stick butter; add bacon and onion mixture. \r\nReturn to stove and heat. \r\nAdd egg mixture and 1\/2 cup parmesan; quickly toss. \r\nRemove from heat.\r\nServe immediately. \r\nServes 6.\r\n\r\nApple Harvest Cake\r\nBeat 2 eggs; add 2 cups sugar; beat again. \r\nAdd 1 cup salad oil and 1 tsp. vanilla; beat. \r\nFold in 4 cups peeled, fresh diced apples and 1 cup chopped walnuts. \r\nSift 2 1\/2 cups flour with 2 tsp. baking soda, 1 1\/2 tsp. nutmeg, 1 tsp. cinnamon and 1 tsp. salt.\r\nCombine flour mixture with egg mixture. \r\nPour into a greased tube pan; bake at 350\u00ba for one hour or a little less.\r\n\r\nIcing:\r\n1 cup brown sugar\r\n1 Tbsp. milk\r\n1 cup coconut\r\nCombine ingredients; sprinkle on cake and bake a few minutes longer.