A recipe passed down from my grandmother, Margaret Hinton.
2 cups diced apples 2 Tablespoons Lemon Juice
1 cup diced celery 1/2 cup mayonaise
1/3 cup pecans
Directions: Core apples, leaving some of the red peel if desired.
Sprinkle with lemon juice. Mix with celery, add mayonaise
and nuts. Refrigerate until ready to serve.