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Fried Apples and Onions



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Fried Apples and Onions

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Salt pork may be substituted for the bacon.

Fry bacon slices in 12" skillet until brown and crisp. Set aside on a warm
serving platter.

While meat is frying, peel onions, leaving stems to hold for slicing. To
prevent your eyes from watering, hold a slice of bread in your teeth while
you slice the onions as thin as possible. Discard stems.

Core apples and cut crosswise in circles about 1/4" thick. Apple skins help
the slices hold their shape and add color to the dish, so don't peel unless
skins are tough or scarred.

Drain all but 1 tb fat from skillet, then add onion slices. Cook over
medium-high heat about 3 minutes. Cover with apple slices in an even layer.
Sprinkle brown sugar over all, cover skillet, & cook until tender, a few
minutes more. Stir only to prevent scorching. Remove to warm plate with
bacon slices.

This is a "country" dish, seldom mentioned in cookbooks but recalled by
many oldtimers. Some feel sugar is essential; others call it a "sin." If
you share Almanzo's enthusiasm you might also like to try fried
apples'n'onions with fried potatoes for breakfast sometime.

Here is the recipe Fried Apples'n'Onions from the Little House Cookbook.

Ingredients:

1/2 lb Bacon; sliced
2 lb Onions
2 lb Apples; tart, chopped
2 tb Sugar, brown

Serves:

6 Servings

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