Apples 'n' Onions?

[Ohioan]

In a children's book set in upstate New York in the 19th century, I came across a reference to a side dish called apples 'n' onions. The description is tantalizing -- just enough to make my mouth water, but no indication of proportions, other ingredients, or method of cooking (other than its being a hot dish served with the main course, rather than a cold dish like a relish or a dessert).

Does anyone know what this is, or have a recipe for it? I've already tried the CL and Epicurious recipe databases, with no success.

Thanks, Phoebe

[Zinnia]

Hi,
I don't have time to type it out, but there is a recipe in the Oct. 1999 issue of CL called
"Pork With Apples And Onions". It sounds good and it says that, "the apples and onions turn into an almost chunky applesauce"-YUM! Has anyone tried it? Hope this helps. http://www.cookinglight.com/bbs/smile.gif Zinnia

[Natasha]

Phoebe,
Okay, here is a recipe for you. Believe it or not, there is a site out there that has recipes from the Little House cookbook, which seems to be based on the Little House on the Prairie books (or maybe the TV series). You can find anything on the Internet! http://www.cookinglight.com/bbs/rolleyes.gif This is the first recipe I found for the dish, but since there were so many hits for the phrase apples n onions there are likely at least a few others out there. I also saw an article discussing the dish (from a Columbus paper - you probably have already seen it), and a couple of other quick references.

Guess you won t be using that 1/2 lb. of bacon! http://www.cookinglight.com/bbs/biggrin.gif I m not sure why they put this recipe in the Vegetarian category...

Fried Apples & Onions

--------------------------------------------------------------------------------

Categories: Vegetables, Vegetarian, Main dish
Yield: 6 servings

1/2 lb Bacon; sliced
2 lb Onions
2 lb Apples; tart, chopped
2 tb Sugar, brown

Salt pork may be substituted for the bacon.

Fry bacon slices in 12" skillet until brown and crisp. Set aside on a warm
serving platter.

While meat is frying, peel onions, leaving stems to hold for slicing. To
prevent your eyes from watering, hold a slice of bread in your teeth while
you slice the onions as thin as possible. Discard stems.

Core apples and cut crosswise in circles about 1/4" thick. Apple skins help
the slices hold their shape and add color to the dish, so don't peel unless
skins are tough or scarred.

Drain all but 1 tb fat from skillet, then add onion slices. Cook over
medium-high heat about 3 minutes. Cover with apple slices in an even layer.
Sprinkle brown sugar over all, cover skillet, & cook until tender, a few
minutes more. Stir only to prevent scorching. Remove to warm plate with
bacon slices.

This is a "country" dish, seldom mentioned in cookbooks but recalled by
many oldtimers. Some feel sugar is essential; others call it a "sin." If
you share Almanzo's enthusiasm you might also like to try fried
apples'n'onions with fried potatoes for breakfast sometime.

Here is the recipe Fried Apples'n'Onions from the Little House Cookbook.

Posted on GEnie by THE.MCGILLS [Carrie], Jan 25, 1993

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005

[This message has been edited by Natasha (edited 10-01-2000).]

[Ohioan]

Wow, Natasha, you seem to have found exactly the reference I was talking about! -- although the book I had in mind was Farmer Boy by Laura Ingalls Wilder, rather than her Little House on the Prairie itself. And you're right; I'll have to find some substitute for that half pound of bacon http://www.cookinglight.com/bbs/wink.gif but maybe some soysage crumbles will do the trick, or maybe I'll just make sure the onions get thoroughly caramelized.

Anyway, thanks again. Now I know what Almanzo was making such a fuss over in the book. What fun! http://www.cookinglight.com/bbs/smile.gif

Phoebe

[ElinorC]

Here's a CL recipe that I love - one of my favorites and it has the apple/onion combination.


* Exported from MasterCook *

Sauced Chicken Breasts with Apples and Onions

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 4 ounce skinned and boned chicken breast halves
2 teaspoons olive oil -- divided
3 cups onion -- vertically sliced
2 1/2 cups Granny Smith apple -- (about 3 apples)
1 teaspoon dried marjoram
1 cup apple juice

1. Place first 3 ingredients in a zip-top plastic bag; add chicken. Seal and shake to coat. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan; keep warm.

2. Heat 1 teaspoon oil in skillet until hot. Add onion, and saute 5 minutes or until lightly browned. Add apple and marjoram; saute 5 minutes. Add chicken and juice; bring to a boil. Cover, reduce heat, and siimmer 10 minutes or until chicken is done.

Yield: 4 servings of 1 chicken breast half and 3/4 cup sauce.


Ratings : Very Good Keeper 10
- - - - - - - - - - - - - - - - - - -

Per serving: 265 Calories (kcal); 4g Total Fat; (13% calories from fat); 28g Protein; 29g Carbohydrate; 66mg Cholesterol; 214mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates

[JJeannette]

After reading this thread earlier, I came across a recipe in an old "Taste of Home" that seems to fit this whole idea.

Curried Celery and Apples

2 cups thinly sliced celery
1 small onion, chopped
1/3 cup margarine(this could be decreased)
1 medium tart apple, chopped
1 tablespoon all-purpose flour
1/2 to 1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper

In a skillet, saute celery and onion in margarine until crisp-tender, about 5 minutes. Stir in apple. Cover and simmer for 3 minutes. Sprinkle with flour, curry powder, salt and pepper. Cook for 2 minutes, stirring occasionally. Serve immediately. 4 servings.

[Natasha]

Originally posted by Ohioan:
Wow, Natasha, you seem to have found exactly the reference I was talking about! -- although the book I had in mind was Farmer Boy by Laura Ingalls Wilder, rather than her Little House on the Prairie itself. And you're right; I'll have to find some substitute for that half pound of bacon http://www.cookinglight.com/bbs/wink.gif but maybe some soysage crumbles will do the trick, or maybe I'll just make sure the onions get thoroughly caramelized.

Anyway, thanks again. Now I know what Almanzo was making such a fuss over in the book. What fun! http://www.cookinglight.com/bbs/smile.gif

Phoebe

Phoebe,
You're most welcome! Thanks for the nostalgic reminder! I used to love all Wilder's books. Maybe I should reread them!
Anyway, please let us know if you try this recipe.
Also, I wanted to mention that I did see your message about tofu dishes for meat-eaters under the Veg. Entertaining thread. I haven't forgotten, and will post more about this when I get a moment.
Before I finish rambling, just one more unrelated point: did you ever try cooking with dulse?

[This message has been edited by Natasha (edited 10-02-2000).]

[Ohioan]

Originally posted by Natasha:
just one more unrelated point: did you ever try cooking with dulse?


Natasha, you must be a mind-reader. After I posted my message to you, I thought, "Hey, I wonder whether dulse would be a good substitute for the bacon?" Anyway, I haven't tried that yet, but I've used the dulse in some tomato sauces where I used to use anchovies, and it seems to do the trick. I've yet to try it on its own, as in spaghetti with oil, garlic, and anchovies/dulse. What I do find myself doing is snacking on it right out of the package like potato chips. http://www.cookinglight.com/bbs/smile.gif

Phoebe

[valeriek]

I also made the sauced chicken with apples and onions that ElinorC posted and it was very good. The boyfriend even liked it, and he tends to be on the picky side!