I've lived in the south...well, most of my life.  But before that I lived in Western Pennsylvania where everything was boiled and served with Sauer Kraut.  I wasn't introduced to Southern Cooking until my late teen years and still some things amaze me.  I mean, frying an apple???  Is nothing sacred to these people?  (The answer to that, of course, is "No" but thank god, really!)

This portion served me and my two young sons so you may need to double the recipe.

2 large green apples (you know, the tangy kind)

2 rounded teaspoons of brown sugar

a good 2 tablespoons of butter product (I use Country Crock light)

cinnamon  (I guess about a teaspoon)

sugar (just a sprinkle)

Core and cut apples slices and then cut slices in half so you have 1 inch chunks.  It's up to you whether or not you peel the apples.  I left a few peels on to test and they were just as soft as the rest.  Melt butter in sauce pan over medium heat.  Add brown sugar and stir until combined.  Add apples and stir to cover apples with mixture.   Cook for at least 10 minutes covered but stirring every minute or so.  Your apples are done when they are soft all of the way through but not mush.  Remember you are using brown sugar so you want to be careful not to have the mixture get too hot or sit for too long or you might risk caramelizing it.  Sprinkle with cinnamon and sugar before serving.  Tastes wonderful with a scoop of Blue Bell ice cream!