Recipe - 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 halfinch 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 MCRecipe Digest V1 #851 by Bill Webster thelma@pipeline.com on
Oct 18, 1997