Name: Onions and Apples - Valley Forge - Pennsylvania Dutch
Ingredients: 4 Pieces bacon; 5 Apples; unpeeled; 4 Onions; Butter to taste

Holiness and a progressively changed life are not optional. “By this we know that we have come to know him,” says John, “if we keep his commandments” (1 John 2:3). Mere profession of faith, unattended by good works, does not guarantee the reality of faith. We would do well to remember the rebuke of Jesus to those who professed their loyalty and cited their miraculous deeds: “I never knew you; depart from me, you workers of lawlessness” (Mt. 7:23).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Side dish, Meat bacon, Apple, Onion, Penn dutch	1	Servings

INGREDIENTS

4		Pieces bacon
5		Apples; unpeeled
4		Onions
		Butter to taste

INSTRUCTIONS

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 <thelma@pipeline.com> on
Oct 18, 1997

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