Thursday, October 22, 2020

Yankee Baked Apples and Onions (1963)

  • 12 medium tart apples, peeled and sliced
  • 3 medium onions, peeled and sliced 
  • 3 tbspns butter
  • 1 tspn salt
  • Pinch of pepper
  • 1/2 cup dry breadcrumbs
  • 1 tbspn butter (for breadcrumbs)
  • 1/2 cup water
Place about half the apples in bottom of a buttered baking dish which has a lid. Cover this layer of apples with half the onion slices, which have been separated into rings. Dot with 1 tablespoon of the butter, salt and pepper. Add a layer of the remaining apples, then the remaining onion slices, and dot with remaining butter, salt, and pepper.  

Toss breadcrumbs in 1 tablespoon of butter, which has been melted. Sprinkle over top of onions and apples in baking dish. Add 1/2 cup water. Cover and bake slowly in 350-degree oven until tender, about 2 hours. 

A little more water may be added if mixture begins to stick on during baking. Will serve 8. 

More "Lost" Vermont Recipes
Vermont Butter Apple Muffins (1939)
Vermont Cheese Soup (1957)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.) 

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