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8 apples
1 bag candied red hots
1/2 c. sugar
1/4 c. water
1 lb. cream cheese, softened
1 c. broken walnuts, chopped

Peel and core apples. Set aside. On medium heat, melt
red hots and sugar with water. Stir to keep from sticking.
Use large kettle/soup pot. When completely melted and bub-
bling, place as many apples as you can in the kettle. Liquid
will bubble and foam around apples. Cook until apples are
bright red and fully cooked (turn if necessary). Apples should
be easily pierced but not mushy when done. Take apples out
with slotted apple and set side on platter. When all apples
are done put in refrigerator to cool. Don't cover apples until
they are cooled. Blend soft cream cheese and walnuts. With
small spoon and clean fingers, fill cooled apples with generous
amount of cheese filling. Arrange of platter with parsley and
you're in heaven.

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