Name: Fried Apples and Onions
Ingredients: 1 lg Onion; sliced; Couple apples; (I favor Cortlands) cored, sliced but not peeled; Sugar; Paprika

It is required of us that we be tender of the good name of our brethren; where we cannot speak well, we had better say nothing than speak evil; we must not take pleasure in making known the faults of others, divulging things that are secret, merely to expose them, nor in making more of their known faults than really they deserve, and, least of all, in making false stories, and spreading things concerning them of which they are altogether innocent. What is this but to raise the hatred and encourage the persecutions of the world, against those who are engaged in the same interests with ourselves, and therefore with whom we ourselves must stand or fall?

Matthew Henry

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

1	lg	Onion; sliced
		Couple apples; (I favor Cortlands) cored, sliced but not peeled
		Sugar
		Paprika

INSTRUCTIONS

Saute the onion in a large frying pan until tender. Layer the apples over
the onion. Dust liberally with paprika. Sprinkle with a tablespoon of sugar
(or to taste) Add a bit of water Cover and let simmer until apples are
tender and have taken on a lovely golden red paprika color.
Good with a roast. Good with chicken. Good for breakfast. Cortlands aren't
being harvested yet!
Posted to JEWISH-FOOD digest by [email protected] on Aug 24, 1998,
converted by MM_Buster v2.0l.

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