MELBA'S SWAP SHOP
DADS ARE GOOD COOKS, TOO
DEAR MELBA: Father's Day brings memories of my deceased dad, John Abrams. He used to make the best Fried Apples when we were children. I think the recipe was from his childhood, growing up in Henryetta. These Fried Apples were so good, and he served them with bacon and biscuits. After frying the bacon, he used the drippings to cook the apples.
I also remember he was adamant about only using Jonathan apples.
I was hoping you could come up with this recipe, since you had an inside track with him.
RIKKI ABRAMS, Oklahoma City
I did have an “inside track” with him. We were married for many years.
4 apples, Jonathans or Winesaps
2 tablespoons bacon drippings
Remove the cores from the apples. Do not peal. Cut crosswise in thin slices.
Melt bacon drippings in large skillet and add apples. Cover and cook over medium heat 5 minutes.
Remove cover and cook 5 more minutes. With large spatula, carefully turn apples and cook 5 more minutes or until golden brown on both sides. The apples will be tender but not mushy. Serves 2.
DEAR MELBA: I think this is the Meatball Soup recipe Shirley McComas requested. Do pay attention to the amounts of ingredients when adding them.
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