Recipe - Cracker Barrel Fried Apples

6 Large; tart apples, (Granny
Smith works best)
1 teaspoon Lemon juice
One fourth cup Bacon drippings
One fourth cup Brown sugar; packed
1/8 teaspoon Salt
1 teaspoon Cinnamon
1/8 teaspoon Nutmeg

This originally came from Wendy Lockman, who said the originator was
Grandpa Jones, the entertainer. Anyway, I tried it for the first time last
spring, and I now make it almost weekly. Leftovers reheat well, too!

Peel and core apples. Slice them into eighths.

In a large skillet, melt bacon drippings. Place apples evenly over skillet
bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover
and cook over low heat for 15 minutes, or until apples are tender and
juicy.

Uncover, and sprinkle with cinnamon and nutmeg. Stir well. Simmer for a few
minutes longer until the pan juices begin to thicken.

Serve hot as a side dish. This is especially good with ham, pork, or fish.

Posted to EATL Digest by "Sharon H. Frye" shfrye@PEN.K12.VA.US on Dec
30, 1997