Onions and Apples - Valley Forge - Pennsylvania Dutch
- 4 Pieces bacon
- 5 Apples; unpeeled
- 4 Onions
- Butter to taste
Fry the bacon crisp, place on hot platter. Then cut the apples into circles
a half-inch thick. Parboil the onions, let cool. Then cut into circle
slices. Fry the apples and onions together in the bacon fat (if not enough,
add butter). Lift out on absorbent paper and serve with the bacon.
Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published
by Dover Publications, Inc., New York, NY, c. 1971.
Posted to MC-Recipe Digest V1 #851 by Bill Webster on
Oct 18, 1997
a half-inch thick. Parboil the onions, let cool. Then cut into circle
slices. Fry the apples and onions together in the bacon fat (if not enough,
add butter). Lift out on absorbent paper and serve with the bacon.
Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published
by Dover Publications, Inc., New York, NY, c. 1971.
Posted to MC-Recipe Digest V1 #851 by Bill Webster
Oct 18, 1997
