SOURDOUGH PANCAKES

DROP CAKES

cups sourdough starter (see entry)

cups lukewarm water

1/2 cups flour

tbs sugar

/4 cups evaporated milk

/2 tsp salt

1 egg, beaten

1 tbs sugar

1 pint milk

1/8 tsp salt

2 tsp baking powder

Enough flour to make a stiff dough

tsp baking soda

tsp sugar

Mix ingredients well and drop by teaspoons into hot

oil. Roll in powdered sugar after browning.

Combine first three ingredients in large pot, cover

and let stand overnight. Add remaining ingredients,

let stand 5minutes, then ladle onto

ROLLED OATS GRIDDLE CAKES

hot griddle and enjoy.

1 tsp salt

cups rolled oats

1/2 cups flour

OZARK CORNCOB SYRUP

tsp baking soda

8 red corncobs, broken into pieces

cups sugar

cup brown sugar

2 tbs hot water

1 tsp baking powder

2 1/2 cups buttermilk

2 eggs, beaten

water

1 cup sugar

tbs margarine, melted

Put corncobs into a large pot and add enough water

to cover corncobs when pressed down. Bring to boil

and boil for 1 hour. Strain liquid and bring to another

boil. Discard strained corncobs. Add sugar and

brown sugar. Stir frequently until mixture boils down

to desired thickness.-Serve over sourdough

pancakes.

Soak oats in buttermilk overnight. Then add rest of

ingredients and stir well. Cook batter as pancakes.

BAKED ASPARAGUS AND

MUSHROOM OMELET

MOUNTAIN MAN BREAKFAST

pkg frozen asparagus

cups fresh mushrooms, sliced

/2 cups green onion, chopped

gloves garlic, minced

onion, chopped

2 eggs, beaten

cup milk

/2 tsp salt

/4 tsp nutmeg

tsp red pepper

/2 tsp Tobasco

lb bacon

large onion, chopped

32oz bag O'brian potatoes

2 eggs, beaten-1 1/2 lbs grated cheddar cheese

/2 lb pepper cheese, grated

jar salsa

Pre heat Dutch oven. Cut bacon into small pieces

and cook bacon and onion until clear. Remove

mixture and add O'brian potatoes. Do not rain

bacon drippings. Fry until golden brown. Stir bacon

mixture back in, then add eggs. Cover and cook

until eggs are almost solid. Sprinkle with cheese

and continue cooking until eggs are set and cheese

melted. Serve with salsa.

cups shredded Swiss cheese

tbs parsley flakes

Cook asparagus, mushrooms, green onion, onion,

and garlic in a small amount of water about 7

minutes or until tender. Drain. In a large pot,

combine eggs, milk, salt, nutmeg, red pepper,

pepper, and Tobasco. Beat until blended well. Stir

in cooked veggies and Swiss cheese. Pour into foil

lined greased Dutch oven and bake at 375 for 20-25

minutes or until set.

Geezer style -- add 1 tbs chili powder, 2 tsp red

pepper, and 1 tsp tobasco sauce to egg mixture

before cooking.

Thanks to Liz Stiles - a Prodigy Scouter

The Geezer Cookbook

-- 33 --

Dwayne Pritchett