Title: Fried Apples 'n' Onions
Categories: Fruit
Yield: 4 Servings

		Bacon or salt pork, 1/2
		Pound, sliced
		Yellow onions, 6 (2 pounds)
		Tart apples, 6 (2 pounds)
		Brown sugar, 2 Tbsp.
		(optional)

Skillet, 12 inch, with cover; apple corer

Fry bacon or salt pork slices in the skillet until brown and crisp. Set them aside on a warm serving platter.

While the meat is frying, peel the onions, leaving the stems to hold for slicing.

Core the apples and cut them crosswise in circles about 1/4 inch thick. Apple skins help the slices keep their shape and add color to the dish.

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

From: The Little House Cookbook by Barbara M. Walker Harper & Row, Publishers ISBN - 0-06-0264187-7 From: Pat Stockett Date: 01-30-98 (04:42) The Once And Future Legend (1) Cooking

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