My Berkeley Springs

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Onion and Apple Casserole

Serves 4

6 medium-sized Onions
4 medium-sized Apples
8 slices Bacon
½ cup soft Breadcrumbs
¾ cup Stock or water
½ tsp. Salt

This is a complete meal served with green salad, a beverage and bread. Preheat oven to 375 degrees. Peel and cut crosswise into 1/8 inch slices onions. Peel, core and cut in the same way apples. Fry up bacon and remove from the pan. Mince. Take 2 Tbsp. of the bacon fat from the pan. In the remainder, toss ½ cup soft breadcrumbs. Grease a baking dish. Arrange the onions, apples and bacon in alternate layers. Combine and pour over them stock and sprinkling of salt. Cover the top with the breadcrumbs. Cover the dish and bake it for 30 minutes. Uncover and cook it about 15 minutes longer.

Adapted from The All-Purpose Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker

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