*  Exported from  MasterCook  *
 
                           FRIED APPLES & ONIONS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                      Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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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