Beaman Family, Fruit
9 apples
3 to 4 T. bacon fat
1/2 cup water
1/4 t. salt
brown sugar to taste
Wash, quarter, and core apples.
Cut quarters into 2 or 3 slices and put in a heated skillet that has 3 to 4 T. bacon fat in it.
Add approximately 1/2 cup water, more if needed.
Cover and let cook slowly, stirring occasionally, until apples are tender. (Don’t let the pan get too hot.)
When apples are tender, add 1/4 t. salt and brown sugar to taste – stirring constantly.
Cook a few minutes longer. (The apples are most likely to scorch at this stage).
This dish was often prepared for Tate family breakfasts at the Beaman cabin in Elkmont. Mom would often serve it with whole wheat toast and bacon. At the kitchen table, we children would always sit on the bench under the window overlooking the river. What wonderful, soothing memories to recall – eating a delicious breakfast while listening to the river rushing through the valley below.