Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Posted on GEnie by THE.MCGILLS [Carrie], Jan 25, 1993

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator, net/node 004/005

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