DUTCH OVEN GREEN BEANS

FRIED CUCUMBERS

gallon can green beans

lb bacon

onions, sliced

4 cucumbers, peeled and sliced in into 1/4in slices

1 can Italian bread crumbs

1 egg 1/4 cups milk

1/4 cups olive oil

cloves garlic, minced

salt & pepper

Drain 1/2 of liquid off of green beans and pour into

Dutch oven. Cut bacon into 1in strips and stir into

beans. Add onions and garlic and stir. Cover and

cook 1-2 hours or until bacon is clear and onions are

soft.

sugar

Dust each slice with salt and pepper and sprinkle

with sugar. Pour bread crumbs into a large pot lid

and roll each slice to coat. Combine egg and milk in

small pot and dip each slice. Roll again in bread

crumbs. Heat olive oil in large skillet over medium

heat and fry slices until coating is brown. Drain on

paper towels and serve hot.

HAM & POTATOES AU GEEZER

1/2 cups cooked ham, diced

cups potatoes, diced

tbs margarine

onion, minced

tbs flour

CAHOKIA MOUNTAIN BAKED

BEANS

cups milk

cans pork and beans

lb bacon, cut into pieces

medium onions, cut in chunks

large green peppers, cut in chunks

tsp Worcestershire sauce

cup catsup

cup brown sugar

cloves garlic, minced

tsp oregano

salt & pepper

tbs parsley flakes

tsp garlic flakes

/2 cups shredded sharp cheddar cheese

tbs Italian bread crumbs

Melt margarine in skillet and sauté onions. Blend in

flour and stir until light brown. Gradually add milk

and cook, stirring until thickened. Pour over ham

and potato mixture in Dutch oven. Add garlic and

parsley flakes. Sprinkle cheese and bread crumbs

on top. Bake at 400 for 20 minutes.

tsp basil

tsp cumin

Combine all ingredients in Dutch oven. Stir well.

Cover and bake for 3 hours, stirring occasionally.

Uncover last 3o minutes of cooking. Add small -

amount of water, if necessary.

FRIED GREEN TOMATOES

medium green tomatoes, sliced into 1/4in slices

can Italian bread crumbs

egg, beaten

/4 cups milk

/4 cups olive oil

salt & pepper to taste

sugar

Dust each tomato slice with salt and pepper and

sprinkle with sugar. Pour Italian bread crumbs into

large pot lid and roll each slice to coat well.

Combine egg and milk in small pot and mix well. Dip

each slice into batter and coat again with bread

crumbs. Heat olive oil in large skillet over medium

heat. Fry slices until coating is brown. Drain on

paper towels and serve hot.

Geezer style -- add 1 tsp red pepper, 1 tsp chili

powder, and 1 tsp cu minutes to bread crumbs

before coating slices. Add 1/4 tsp Tobasco to batter.

The Geezer Cookbook

-- 82 --

Dwayne Pritchett