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