Orange and Onion Salad\r\n6 Tbsp. olive oil or vegetable oil\r\n2 Tbsp. orange juice\r\n4 tsp. vinegar\r\n1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed\r\n1\/2 tsp. salt\r\n1\/2 tsp. pepper\r\n1 small red onion\r\n4 medium oranges, peeled and sectioned\r\n8 cups torn romaine\r\nIn large salad bowl, whisk oil, orange juice, vinegar, rosemary, salt and pepper. Cut onion into very thin slices, then into 1\u201d pieces, add to dressing. Add oranges and romaine; toss gently. Serves 8.\r\nApple Butter Pie \r\n1 1\/2 cups apple butter\r\n1\/2 cup sugar\r\n2 tsp. flour\r\n1 large egg\r\n1\/2 tsp. salt\r\n1 cup milk\r\n1\/2 tsp. each cinnamon and cloves\u00a0\r\nCrust: \r\n1 1\/2 cups flour\r\n1 tsp. salt\r\n5 Tbsp. shortening, cold water or milk to moisten\r\nUse larger half of dough for bottom crust. Roll out small half and cut into strips.\r\nPlace filling in crust then use strips to criss-cross on top of pie. \r\nBake at 350\u00ba for about an hour.