SKILLET SLAW

slices bacon

/4 cups white vinegar

tbs sugar

medium onion, chopped

tsp salt

tsp dill weed

cups shredded cabbage

/2 cups parsley, chopped

Fry bacon crisp, remove from skillet, cool and

crumble. Save drippings in skillet. Add next five

ingredients to skillet and cook until onions are clear.

Put shredded cabbage and parsley in large pot, mix

well, then add bacon crumbles. Mix again and add

to skillet. *Mix well and remove from heat. Serve

warm.

GRILLED SZECHWAN CHICKEN

SALAD

lbs boneless chicken breast

can pineapple slices

tbs olive oil

tbs teriyaki sauce

tsp Tobasco sauce

tbs white vinegar

tbs honey

/2 tsp ginger

leaf lettuce

onion, sliced

red bell pepper, sliced

black pepper

Sprinkle both sides of each chicken breast with

pepper and grill. Slice into strips after cooking.

Prepare salad dressing by combining

4 tbs.

reserved pineapple juice with olive oil, teriyaki

sauce, Tobasco, vinegar, honey and ginger in a

small jar, shaking very well to mix. Arrange veggies

and pineapple slices with chicken. Pour -dressing

over. Toss and serve.

The Geezer Cookbook

-- 73 --

Dwayne Pritchett