Brown meat and onion in oil until no longer pink. Add tomatoes, garlic, salt and pepper, spices, sugar, and vinegar. Lower heat and cover. Cook for 2 minutes, stirring often. Taste for seasoning. Add apple, almonds, raisins, and olives. Simmer mixture until almost dry. Set aside. Blister chiles in hot oil and peel. Make slit and remove seeds and veins. If too hot, place in well-salted cold water and soak for at least an hour. Remove and dry with paper towels. If chiles are to be served cold, mix 1/4 c. vinegar and 1/2 c. oil, add salt and crushed oregano and brush on peppers before stuffing. Stuff with filling and serve with walnut sauce. Or prepare egg batter and fry. (See preceeding recipe for more complete instructions.) WALNUT SAUCE: Place 1 cup walnuts, 1 (8 oz) pkg cream cheese, 1 cup half and half, and 1/2 tsp salt in blender. Puree but do not overdo it. Should be thick like mayonaise. Add 1 T. sugar (optional). Serve over chiles rellenos. Posted to CHILE-HEADS DIGEST V4 #241 by Imildur on Dec 18, 1997