Cracker barrel fried apples
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Large; tart apples, (Granny Smith works best) | |
| 1 | teaspoon | Lemon juice |
| ¼ | cup | Bacon drippings |
| ¼ | cup | Brown sugar; packed |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ⅛ | teaspoon | Nutmeg |
Directions
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 EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Dec 30, 1997