2 tb Butter
1 lb Canadian bacon
2 lg Red tart cooking apples;
-unpeeled, cored & cut into
-1/2" thick rings
2 lg Onions; thinly sliced
Fresh ground pepper

Melt 2 tablespoons of butter in a heavy skillet. When foam subsides add the
bacon. Fry 5 to 10 minutes or until the bacon is lightly browned. Remove
from skillet and set on paper towels to drain. Fry the onion slices for 6
to 8 minutes in the fat remaining in the skillet, adding more butter as
necessary. When the onions are soft and transparent, add the apple rings
and cover the pan. Simmer over low heat for 5 to 10 minutes, shaking the
pan gently at intervals to prevent the apples from sticking. When the apple
rings are sufficiently cooked (they should offer little or no resistence
when pierced with the tip of a sharp knife or skewer), return the drained
bacon to the skillet. Cover and simmer an additional 3 to 5 minutes or
until the bacon is heated through. Grind fresh black pepper liberally over
the top and serve directly from the pan as a luncheon entr‚e or Sunday
night supper.