Breakfast tried apples 3 medium-sized cooking apples, cored and

Breakfast tried apples 3 medium-sized cooking apples, cored and sliced 1/4 cup bacon drippings 3 Tbsp. sugar 3 Tbsp. firmly packed brown sugar Place apple slices and bacon drippings in a large skillet; cover and cook over medium heat 10 minutes or until apples are tender. Sprinkle sugar over apples; cook, uncovered, an additional 10 minutes or until golden brown. Remove to a warm serving platter; serve immediately. Yield: 6 servings. Virginia spoonbread 1 cup commeal 2 cups milk, scalded 3 eggs, beaten 1 Tbsp. butter or margarine 2 cups milk 1 tsp. salt 2 tsp. baking powder Combine commeal and scalded milk in a large saucepan; mix well. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Gradually add eggs and butter; stir until butter melts. Stir in remaining ingredients. Pour mixture into a greased 2quart casserole. Bake at 350 degrees for 1 hour or until set. Serve immediately. Yield: 6 to 8 servings. Soda biscuits 2 cups all-purpose flour 1 Tbsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 cup shortening 3/4 cup plus 1 Tbsp. buttermilk Mix together flour, baking powder, soda and salt in a medium mixing bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 4 to 5 times. Roll dough to 1/2-inch thickness; cut with a 2‘4-inch biscuit cutter. Place biscuits on a greased baking sheet. Bake at 450 degrees for 10 minutes or until biscuits are lightly browned. Yield: about 1 Vz dozen. Steak and eggs are an “old time” favorite that many Southerners find hard to beat. Steak and eggs 8 (1/2-inch thick) club steaks (about 4 pounds) 1 tsp. salt 1/2 tsp. pepper 1/4 cup bacon drippings 8 eggs Spiced crabapples Place 2 steaks in a large skillet. Brown quickly on both sides over