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By Dwayne Pritchett "Medicine Man"
Welcome to the Geezer Cookbook on-line. Whether you are just visiting, here to gather great Dutch-oven cooking recipes or just surfing the net, I would like to extend a warm Geezer welcome to everyone! You may be asking yourself, what is a Geezer? Well thoughts of older folks, sitting around a porch and telling stories of yesteryear comes to my mind, so if you have a moment, Ill spin a little tale of the Medicine Man and the Geezer's Cookbook. Dwayne Pritchett (aka by his OA vigil name, the 'Medicine Man'), was a father, a Scoutmaster, a husband and a man who loved spicy foods and Dutch oven cooking among other things in life. This passion led him to compile a collection of his favorite recipes on bits of paper, 3x5 cards, napkins and such. Over his Scouting years, whenever he would go on a camporee, summer camp, conclave or Scouting event he was always on the prowl for good Dutch oven and great spicy recipes. So in Dwayne's eyes, a 'Geezer' was anyone that shared a penchant for spicy cooking, one who truly loved the hot stuff, whooo-eeee!! Now as Dwayne sought to put the accumulated recipes into a format that others could enjoy, he found an electronic medium to put them into and once he found this, his next quest was sharing these 350+ recipes with his fellow Scouts & Scouters, so that they might enjoy and share his love of spicy cooking. I first met up with Dwayne on the Scout board on Prodigy in 1993. I had been posting some items under the heading "the final word", that were short items, inspirational in tone. Dwayne, enjoyed these and immediately started up his own thread of longer inspirational messages, stories and Scoutmasters minutes under the heading of "the Medicine Man's minute" everyone on the BSA board on Prodigy loved these and he continued to post these as time went on. Dwayne began to offer his compilation of recipes, to the Scouting fraternity, all he asked in return for his effort was a council shoulder patch to keep track of all the different councils he was communicating with. The news spread far and wide and Dwayne was kept busy, posting his 'minutes' and shipping discs with his Geezer Cookbook on them to Scouters around the country. In April of 1995, Dwaynes' family posted a note on the BSA board on Prodigy, that Dwayne had been diagnosed with a tumor on his esophagus and would be off-line for a time, due to chemo-therapy treatments he would be taking, to try and rid him of the cancer. In august of 1995, I was informed that Dwayne had passed away due to the cancer. His death came as a shock to all of us. As I never had a chance to say a proper good-bye to Dwayne and to thank him for his Cyber-friendship, I resolved myself to continue to spread his recipes in the spirit of the medicine man. This on-line compilation, is the result of that resolution. From the Medicine Man to you, in the Spirit of Friendship please enjoy this effort. Here's to you Medicine Man! Mark Michalski, firstname.lastname@example.com
Table of Contents
Appetizers Outdoor Geezer's Beefy Onion Dip Extreme Garlic Chicken Wings Armadillo Eggs Tex-Mex Wontons Geezer Come And Get It Chicken Nachos Chili Cheese Nachos Green Onion Dip Hot Mexican Bean Dip Honey Mustard Dip Mexican Dip Mexican Dutch Oven Dip Pepperoni Pizza Dip Quesadillas Tex-Mex Dutch Oven Dip Stanley Cup Dip Geezer Wings Say "Hello" Wings Outdoor Geezer's Chili Cheese Dip Beef Dishes Beef Bourguinon Jambo Burgers Ala Trails West Eastern Horizon Spareribs Firebird Casserole Kishkakon Stuffed Beef Rolls & Gravy Peppermint Burger Steaks Jack Burgers First Class Grilled Steak High On Life Hamburgers Veggie Burgers Taste Tingling Round Steak Geezer Steak Road Kill Stew Grilled Geezerbobs Southwest Flank Steak Flank Steak Pinwheels Mac-A-Treat Two Stew For A Crew Easy Beef In The Pot Tin Plate Special BBQ Beef Ribs Chuck Wagon Stew Sourdough Steak Skillet Hash Pinto Bean Tamales Magic Mushroom Beef Rolls Smoked Country-Style Ribs Geezer Kolbase Krauts Geezer Blue Ribbon Roast Smoked Brisket Geezer Meatloaf Dutch Oven Pizza Hungarian Goulash Swiss Steak French Style Roast Beef Round Steak Oriental The Geezer Cookbook 1 1 1 1 2 2 2 3 3 3 4 4 4 4 5 5 5 6 6 6 8 8 8 8 9 9 10 10 10 10 11 11 12 12 12 13 13 13 14 14 14 15 15 15 16 16 16 17 17 17 17 18 18 18 19 19 19 -- ii -Flank Steak Teriyaki Corned Beef With Dijon Glaze Salisbury Steaks Onion Swiss Steak Geezer Taco Pie Dutch Oven Stuffed Peppers Dutch Oven Stroganoff Campfire Kabobs Corned Beef Hashburgers Grilled Stuffed Peppers Old Fashioned Beef Pot Roast Coney Dogs With Geezer Sauce Sausage Balls Star Steak Steak And Mushrooms Dogs Body Mess Beef Sausage With Kidney Beans Not Just Another Cheeseburger Chinese Pepper Steak German Sauerbraten Hungarian Goulash (Coke) Russian Beef Stroganoff Beef Casserole With Edam Hot Sausage And Shrimp Jambalaya Sausage Creole Dutch Oven Delight Red Beans And Rice With Smoked Sausage Pueblo Fire Seminole Squirrel Stew Mexican Smoked Chili Marinade Dutch Oven BBQ Breads Mound Bread Monkey Bread Thunderbird Cornbread Real Cinnamon Rolls Cahokia Sweet Bread Baked Native American Pudding Red Chili Biscuits Sourdough Starter Dry Baking Mix Wild Onion Bread Crunchy Granola Suite Salt Rising Bread Spoon Bread Scottish Oaten Bread Geezer Cornbread Cheddar Biscuits Blueberry Bran Muffins Banana Walnut Muffins Banana-Date Muffins Banana Nut Bread Raisin Walnut Bran Muffins Country Breakfast Bread Potato Bread Steamed Brown Bread Honey Acorn Bread 20 20 20 21 21 21 22 22 22 23 23 23 24 24 24 25 25 25 26 26 27 27 28 28 29 29 29 30 30 30 31 32 32 32 32 33 33 34 34 34 34 35 35 35 36 36 36 37 37 37 38 38 38 39 39 39 40 Dwayne Pritchett
Table of Contents (Continued)
Navajo Fried Bread Steamed Apricot Nut Bread Breakfasts Real Scout Quiche (Breakfast) Down On The Farm Breakfast Breakfast Fruit Chimichangas Ain't No Golden Arch Burritos Pizza Quiche Supreme Camper's Breakfast Hobo Breakfast Treat Geezer Rockin' Chair Breakfast Geezer Sugar Overdose Oatmeal Hot Peach Crumble Swiss Scrambled Eggs Peanut Butter French Toast Geezer Corn Cakes Geezer Honey Doughnuts Fried Doughnuts Sourdough Pancakes Ozark Corncob Syrup Mountain Man Breakfast Drop Cakes Rolled Oats Griddle Cakes Baked Asparagus And Mushroom Omelet Honey-Apple Pancakes Bacon, Avocado & Cheese Omelet Early Morning Sausage Ring Eggs Ala King Granola Colorado Fruity Rice Coconut French Toast Chicken Dishes Hot Stuff Chicken Summer Camp Fried Chicken Sunnen Chicken And Rice Dutch Oven Chicken Dinner Hot Stuff Stew Turkey A'la Cahokia Geezer Cornish Hens Smoked Turkey Roast Pheasant Easy Chicken Casserole Apricot Glazed Cornish Hens Festive Chicken Bake Baked Chicken With Cheese Chicken Geezer Gumbo Geezer Chicken Oriental Chicken And Dumplings Tenderfoot Chicken Casserole Chicken Geezertore Fly Like An Eagle Chicken Chicken Pot Pie Duck With Sauerkraut Grilled Chicken With Pineapple Salsa Native American Chicken Curry Chicken Pie With Biscuit Crust The Geezer Cookbook 40 40 41 41 41 41 42 42 43 43 43 43 44 44 44 44 45 45 45 45 46 46 46 47 47 47 48 48 48 49 49 50 50 50 50 51 51 51 52 52 52 53 53 53 54 54 54 55 55 55 56 56 57 57 57 58 -- iii -Chicken Tetrazzini Chicken With Cream Sauce Chicken Fricasee Chicken Jambalaya Chicken Stew Egg Foo Canoe Garlic Honey Marinade Honey Mustard Marinade Dutch Oven Lacquered Chicken Easy Italian Chicken Native American Game Hens Spicy Hot Chicken Marinade Chili Patrol Chili Italian Chile Wild Card Chili Chili The Geezer Way Now That's Chili Navajo Green Pork Chili Been Out Of Woods Too Long Chili Black Bear Chili Venison Chili Behind The Eight Bean Chili Inch And A Half Hose Chili Feel The Heat Chili Roast Pork And Black Bean Chili Ozark Winter Chili The Chili Of The Century Ozark Mountain Chili Backdraft Chili Mellow Chili Chuck Wagon Chili Green Chili With Pork Desserts Pineapple Upside Down Cake Outdoor Geezer Apple Crisp Stir Crazy Cake Dried Apple Cakes Dutch Oven Baked Stuffed Apples Red Epaulet Chocolate Cake Chocolate Lovers Upside Down Cake Giant Cinnamon-Pecan Ring Hawaiian Pie Maple Custard Pie Blueberry Muffins Hickory Nut Cake Molasses Cake Jam Cake Sausage Cake Cinnamon Crisps Blackberry Cobbler Blackberry Jam Cake With Caramel Icing Java Coffee Cake With Espresso Glaze Fudge Brownies Black Walnut Brittle 58 59 59 60 60 60 61 61 61 61 62 62 63 63 63 63 64 64 65 65 66 66 67 67 68 68 69 69 70 70 71 71 72 73 73 73 73 74 74 74 75 75 76 76 76 77 77 77 78 78 78 79 79 80 80
Dwayne Pritchett
Table of Contents (Continued) Fish & Seafood Smoked Trout Trout Au Bleu Hush Geezerpups Trout Chowder N Tomatoes Baked Trout In Tomatoes Smoked Shrimp Geezer Style Big Bad Bass Cakes Bass Melt Supreme Cajun Catfish Geezer Catfish Of The Orient Roma Catfish Parmesan Camp Blackened Catfish Rainbow Seviche Montauk Spring Seviche Fresh Stuffed Crabs Deviled Crabs Crawfish Pie Crawfish Jambalaya Baked Bass Tuna Spinach Au Gratin Nutty-Fried Trout Scallop Gumbo Gravies & Sauces Black Jack BBQ Sauce Basic White Sauce Burrito Sauce Chili Beef Potato Topper Fresh Basil Salsa Jalapeno Salsa St. Louis BBQ Sauce Ha Cha Salsa Three Tomato Salsa Hints & Tips Dutch Oven Charcoal Hints Dutch Oven Seasoning Hints Dutch Oven Cooking Hints Pearls Of Geezer Wisdom Pearls Of Geezer Wisdom More Pearls More Pearls Ii Card Board Box Oven More Pearls Iii Dutch Oven Tips Ii Charcoal Cooking Tips Ii Pasta & Rice Campsite Mostaccioli Frontier Spaghetti Dutch Oven Lasagna Joe's Spaghetti Sauce Camper's Pizza Classic Marinara Sauce Tomato Sauce Sicilian Bacon Tomato Capellini Fettucine With A Twist The Geezer Cookbook 81 81 81 81 81 82 82 82 83 83 83 84 84 84 85 85 85 86 86 87 87 87 88 89 89 89 89 89 90 90 90 90 91 92 92 92 92 92 92 93 93 93 94 94 94 95 95 95 95 96 96 96 97 97 97 -.iv -Dirty Rice Fettucine Ultravera Garlic Rice Hearty Stir Fry Herbed Rice Tex-Mex Pasta Rotini And Brats South Of The Border Lasagna Sonoma Macaroni Casserole Wild Rice And Fennel Pork Dishes Sweet Tater And Spam Hash Spring Camporee Pork Roast Grandpa Geezer's Sausage & Peppers Smoked Soy Sauce Pork Chops Smoked Pork Roast Smoked Apple Pork Chops Hula Ham Pork Chops & Garden Vegetables Northshore Jambalaya Texas Pork Roast I Love The Sprite In These Potatoes Ham And Cheese Fondue Black-Eyed Peas And Sausage Jambalaya Creole Jambalaya Ham And Tomato Sauce Red Beans And Smoked Sausage Sweet-Pungent Pork Loin Cherokee Ham Hocks Marinade For Pork Chops Pork Tenderloin Marinade Salads Butter Lettuce With Walnut Vinaigrette Wilted Spinach And Bacon Salad Geezer Mushroom Salad Tomato And Onion Salad Apple Coleslaw Skillet Slaw Grilled Szechwan Chicken Salad Sandwiches Hooter Sandwiches All American Sandwiches BBQ Beef Sandwiches Bear Of A Sandwich Creamed Cheese And Bacon Sandwich Deli Style Pepperoni Rolls Dutch Burrito Reuben Krisp Kraut Sandwich Philly Cheese Steak Sandwich Tailgate Sandwich Soups Fall Camporall Bean Soup Pecos Bean Soup Vegetable Soup Leather 98 98 98 99 99 99 100 100 101 101 102 102 102 102 103 103 103 103 104 104 105 105 105 106 106 106 107 107 107 108 108 109 109 109 109 110 110 110 111 112 112 112 112 113 113 113 114 114 114 115 116 116 116 116 Dwayne Pritchett .
v -- Dwayne Pritchett .Table of Contents (Continued) Geezer Soup Geezer Tortilla Soup Beef Vegetable Soup Cowboy Soup Beefy Potato Soup Italian Minestrone French Onion Soup Lentil And Brown Rice Soup Road Kill Soup Hearty Bean And Vegetable Soup Vegetables Dutch Oven Fried Potatoes With Bacon Sugar Browned Potatoes Delmonico Potatoes Twice Baked Camp Potatoes Native American Casserole Baked Potato Slices Camp Fries Trail Drive Beans Layered Dutch Oven Veggies Montauk Lodge Marinated Vegetables Ozark Baked Beans Ozark Baked Corn Geezer Paprikosh I'll Eat Those Veggies Smoked Corn On The Cob Grecian Green Beans Parmesan Potato Topper Three Sisters Casserole Dutch Oven Green Beans Ham & Potatoes Au Geezer Fried Green Tomatoes Fried Cucumbers Cahokia Mountain Baked Beans Venison I-44 Road Kill Stew 117 117 117 118 118 118 119 119 120 120 121 121 121 121 122 122 122 122 123 123 123 124 124 124 125 125 125 125 126 126 126 127 127 127 128 128 The Geezer Cookbook -.
Cover and store in cooler several hours to let soup mix rehydrate. Thoroughly mix sausage. Montgomery. Troop 491. biscuit mix. Stir well to blend thoroughly. then set aside. Combine remaining ingredients and pour over wings. and remaining cheese. Texas The Geezer Cookbook -. Stir in onion soup mix and then onion an Garlic powder. chicken wings 1/4 cups olive oil 40 cloves garlic or 2 jars chopped garlic 1/4 tsp salt 1/4 tsp pepper 1/4 tsp rosemary 1/4 tsp thyme 1/4 tsp oregano 1 loaf crusty Italian bread Place wings in single layer in bottom of Dutch oven. Stuff peppers lightly with cheese. Have plenty of cold drinks around when served. EXTREME GARLIC CHICKEN WINGS 3 lb. Put the "eggs" into a lightly greased large skillet over medium heat. Place a pepper in the center of each patty. Coat one or two "eggs" at a time by shaking them in the pork seasoning. Thanks to Dale Elders.. Blend well. Serve with bread dunk in oil-garlic mixture. Cover and bake at least 11 hour. ARMADILLO EGGS 24oz pickled hot jalapeno peppers 2 cup biscuit mix 12 oz shredded Mozzarella cheese 2 lb hot pork sausage 2 pkg Shake 'n Bake pork seasoning Cut off stem ends and gut seeds from the peppers.Appetizers OUTDOOR GEEZER'S BEEFY ONION DIP 2 packages cream cheese 2 envelopes onion soup mix 16oz French onion dip 1 tbs onion powder 1 tbs garlic powder Mix cream cheese and French onion dip together in a small pot.1 -- Dwayne Pritchett . then wrap and seal the dough around the pepper. Make small patties from the mixture. Fry until brown.
chili and garlic powder. Add cu minutes and taco seasoning mix. Moisten edges with water to seal. Serve. chopped 1/4 cups chopped green pepper 1 can refried beans 1/4 cups shredded cheddar cheese 1 tbs ketchup 1 1/2 tsp chili powder 1/4 tsp garlic powder 4 dozen wonton skins cooking oil taco sauce or salsa Combine beef. Stir well. Heat 1 1/2in oil to 375 degrees in a large skillet or Dutch oven. drained 2 cups shredded cheddar cheese In medium pot. and green pepper in large skillet and brown. Use as dip with tortilla chips. Place on hot grill or in cardboard oven at 425 until cheese melts. CHICKEN NACHOS 1 16 oz jar salsa 2/3 cups sour cream 2 7 1/2oz bags tortilla chips 2 cans chunk chicken. then the cheeses. Use only 1/4 cups water and simmer until seasoning mix sets. Layer salsa mixture. fold side corners over. Spoon salsa over the top evenly. combine salsa and sour cream. Pour into bottom of Dutch oven. onion. pork sausage. Serve with taco sauce or salsa.2 -- Dwayne Pritchett . rain drippings and discard. GEEZER COME AND GET IT 1 lb ground beef 1 lb hot pork sausage 1 pkg hot taco seasoning mix 1 tsp cumin 1 medium onion. Place one tsp beef mixture in each wonton skin. Layer refried beans over meat mixture. Bake at 325 for 1/2 hour. onions. Drain. and garlic in large skillet. then the jalapenos. minced 1 small jar jalapenos 1 can refried beans 8oz shredded Monterey jack 8oz shredded cheddar 1 jar salsa Brown ground beef. Spread tortilla chips on a baking sheet. chopped 2 cloves garlic. then roll up like a jelly roll. Fold top corner over filling. Add beans. chicken. Place 6 wontons at a time in hot oil and fry 30sec on each side or until golden brown. The Geezer Cookbook -. cheese. and then cheddar cheese on chips. ketchup.TEX-MEX WONTONS 1/2 lb ground beef 1 medium onion.
crumbled Pour pork and beans in large pot. The Geezer Cookbook -. Add remaining ingredients and blend well. Crush beans into paste with large spoon or meat tenderizing mallet. and sour cream. then rest of chili mixture.3 -- Dwayne Pritchett . stirring constantly. GREEN ONION DIP 2 cups mayo 1 cup yogurt 1 cup sliced green onions 1/4 cups parsley flakes 2 tsp Dijon mustard 1 tsp minced garlic 1 tsp salt. Serve. chopped 1 tsp salt 4 tsp cider vinegar 4 tsp Worcestershire sauce 1 tsp liquid smoke 1/2 lb crisp bacon. Add Cheez Whiz and blend well. Cover and chill until ready to serve. and Tobasco. shredded 4 tomatoes. Serve 0hot with tortilla chips or dip sized corn chips. HOT MEXICAN BEAN DIP 2 can pork and beans 2 cups shredded cheddar cheese 2 tsp garlic powder 2 tsp chili powder 1 tsp red pepper 1/4 cups jalapenos. chopped 1 tsp Tobasco Pour chili mix into medium pot and heat until just simmering.CHILI CHEESE NACHOS 1 large can chili mix 1 8oz jars Cheez Whiz 1 lb tortilla chips 1 head lettuce. Layer rest of chips. tomatoes. Heat beans until just simmering. add 1/2 of chili mixture. Stir well to blend. Top with lettuce. Combine all ingredients in small pot and blend with fork or whisk 3until smooth. jalapenos. chopped 1 cup sour cream 1/2 tsp dried red pepper 1/4 cups jalapenos. Layer 1/2 of chips on a baking sheet. Add dried red pepper.
Combine all ingredients well. MEXICAN DIP 1 lb ground beef 2 onions. Cover with picante sauce. Cover and chill. Serve with Ritz or Waverly wafer crackers. chopped 2 tbs chili powder 1 tbs garlic powder 1/2 tsp cumin 1 lb shredded Monterey jack 2 can hot kidney beans.HONEY MUSTARD DIP 2 cups mayo 1/2 cups Dijon mustard 1/4 cups honey 2 drops Tobasco. Add rest of ingredients and stir well. softened 1 cup sour cream 2 tsp oregano 1/4 tsp garlic powder 1/4 tsp dried red pepper 1 cup pizza sauce 1 cup chopped pepperoni 1/2 cups green onion. The Geezer Cookbook -. Spread over bean layer. chopped 1 green pepper.4 -Dwayne Pritchett . garlic powder. Combine sour cream and mayo. Spread beans in bottom of oven evenly. Bake at 350 for 30 minutes. Spread pizza sauce over the top. Sprinkle pepperoni. green onion. Top with mozzarella cheese. sliced 1 lb tortilla chips Layer a Dutch oven with heavy-duty aluminum foil. and green pepper evenly over sauce. Bake in Dutch oven or cardboard oven at 350 for 10 minutes. Add mashed beans and blend well. oregano. Simmer for 5 minutes and serve warm. and red pepper. mashed 1 cup ketchup 1 tsp salt 1 tsp red pepper Brown beef with onions until onions are clear. Serve with tortilla chips. sour cream. PEPPERONI PIZZA DIP 2 pkg cream cheese. Spread evenly on a pie plate. MEXICAN DUTCH OVEN DIP 2 can refried beans 4 cups shredded cheddar cheese 1 cup mayo 1 cup sour cream 1 cup hot picante sauce 1 can pitted black olives. Top with olives and then top with 9cheese. chopped 1 cup shredded mozzarella cheese Combine with fork in medium pot cream cheese.
Place on cookie sheet and bake in cardboard 2oven at 350 for 10 minutes. finely chopped parsley flakes salsa Fry each tortilla in 1/4in olive oil until crisp and golden. Top with tomato and onion. chopped 1 can green chilies. Serve with remaining salsa. drained and chopped 1 jar pimentos. Serve with taco chips or dip sized corn "chips. Bake for 10 minutes at 350. STANLEY CUP DIP 1 can refried beans 1 can green chilies. Top with cheese. TEX-MEX DUTCH OVEN DIP 1 cup guacamole dip 1 cup refried beans 1 cup sour cream 1 pkg taco seasoning mix 1 tsp red pepper 1 tsp Tobasco sauce 1/4 cups jalapenos. jalapenos. combine ingredients in order and mix well. Let cool to warm and serve with taco chips.5 -- Dwayne Pritchett . Cover pot And chill in cooler for 1 hour. sliced 1lg. chopped 1 cup grated Monterey jack In a medium pot. and olives. green peppers. Combine cheeses. and Tobasco together in medium pot. then guacamole dip. drain. bag taco chips Mix sour cream. Sprinkle with parsley flakes and top with small amount of salsa. Guaranteed to melt the ice. chopped 1 medium tomato. then sour cream mixture.QUESADILLAS 8 flour tortillas olive oil 2 cups shredded Monterey jack 1/4 cups jalapenos. taco seasoning. chopped 1/4 cups jalapenos. Line Dutch oven with foil and layer refried beans. Spread in even layer on each tortilla. chopped1 medium green pepper. red pepper. tomato. then jalapenos. turn once. and chilies. Place tortillas on paper towels. The Geezer Cookbook -. chopped 1 cup shredded cheddar cheese 1 cup finely chopped fresh tomato 1 onion. chopped 16oz sour cream 1 pkg taco seasoning mix 1/2 tsp red pepper 1/2 tsp Tobasco 1/2 cups green onions. chopped 1 red onion. diced 1 cup guacamole dip 1 small jar green olives. chopped 1 lb shredded Monterey jack 1 can pitted ripe olives.
Enjoy.GEEZER WINGS 3oz Durkee's Red Hot Sauce 1/2 stick margarine. cover pot and shake to completely coat wings. Fry wings 15 at a time for 12-15 minutes. Let drain and put into medium pot. At camp. carefully puree all ingredients except the wings and peanut oil in a blender. melted 1 tbs white vinegar 1/8 tsp celery seed 1/4 tsp red pepper 1/4 tsp dried red pepper 1/4 tsp garlic powder 1/8 tsp black pepper 1/8 tsp salt 1/4 tsp Worcestershire sauce 2 tsp Tobasco sauce peanut oil Mix all ingredients except peanut oil in small pot over low heat until margarine is completely melted. Fire extinguishers are optional. pour sauce over them. SAY "HELLO" WINGS 2 lbs cut up chicken wings 6 whole serrano peppers 6 whole red chili peppers 10 whole jalapeno peppers 2 cups red wine vinegar 1 bottle Tobasco sauce 1/2 bottle Worcestershire sauce 10 tbs cayenne pepper 10 tbs Red Hot Pepper Sauce 1 tbs salt 3 tbs black pepper peanut oil At home. Pour peanut oil in Dutch oven and heat until just smoking-350 degrees. add 1/4 cups sugar and boil until thickened. Put into medium pot and let drain. Be careful that none gets into your eyes and wash ands after handling peppers. When all wings have been cooked. Pour over wings and serve. Put wings into double gallon zip-lock and pour marinade over them. OUTDOOR GEEZER'S CHILI CHEESE DIP 2 lb loaf Velveeta cheese 2 cans chili without beans2 envelopes dry chili seasoning 2 tbs onion powder 2 tbs garlic powder 1 tbs red pepper 1 tbs dried red pepper 1 tbs coriander 1 tbs cumin 1/2 bottle Tobasco sauce water The Geezer Cookbook -. Stir occasionally.6 -- Dwayne Pritchett . Let sit 5 days. This makes enough for about 30 "wingettes". heat peanut oil to just smoking (350 degrees) and fry in batches for 12-15 minutes. Put the left over marinade into a small pot.
Heat 2 cups water in Dutch oven. Cut Velveeta into 1in squares and melt over medium heat stirring constantly. Add more water if too thick. Stir in chili without beans. Stir in dry ingredients. Add Tobasco sauce. Serve warm over nachos, tortilla chips, or dip with Fritos.
The Geezer Cookbook
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Dwayne Pritchett
Beef Dishes
4 lb. beef roast, cubed 1 1/2 cups red sparkling grape juice 1/3 cups olive oil 1 tsp thyme 1 tsp black pepper 1 lb bacon, cut into pieces 3 cloves garlic, minced 1 onion, sliced 1 lb mushrooms, sliced 1/3 cups flour Mix grape juice, olive oil, thyme, and pepper in small pot. Place beef in gallon zip-lock and add grape juice mixture for marinade. Double bag and place in cooler overnight. In large skillet, cook bacon until soft. Add garlic and onions, sautéing until clear. Add mushrooms and cook until slightly wilted. Drain beef saving marinade and place in bottom of Dutch oven. Sprinkle flour over beef, stir until well covered. Add mushroom mixture on top. Pour reserved marinade over all. Cover and cook at low 7-8 hours.
3 lb. ground beef 3-4 medium onions, diced 2 cans vegetable soup 2 cans vegetable-beef soup 1 envelope onion soup mix 2 tbs garlic powder 1 tsp red pepper 3 cups pre-cooked rice olive oil salt to taste Put 2 tbs olive oil in large skillet and heat. Add onions and sauté until soft. Reserve. Mix ground beef, garlic powder, red pepper, and onion soup mix. Form into small balls and fry until done in large skillet with 1/4in olive oil. Drain and reserve. Open soup and pour into Dutch oven. Add one can of water and bring to boil. Add onions and beef meatballs. When mixture begins to simmer, add cooked rice and reduce to just below simmer. Cover and cook 10minutes, adding water when necessary.
2 cup water 1/2 cup soy sauce 1 tbs garlic flakes 3 lb. spareribs, cut into 2in pieces 2 tbs brown sugar, packed 1 tbs cornstarch 1 tbs sesame seeds 2 tbs chopped green onion 1/4 tsp ground ginger Combine water,1/4 cups soy sauce, and garlic in large pot. Place ribs in liquid and bring to boil. Reduce heat, cover and simmer over low heat (1 hour). Remove cover and bring to boil and cook 20 minutes longer. Drain and reserve 1/4 cups cooking liquid. Mix remaining 1/4 cups soy sauce, brown sugar, cornstarch, sesame seeds, green onion, and ginger. Place spareribs and reserved cooking liquid in large skillet over medium heat. Pour soy The Geezer Cookbook -- 8 -Dwayne Pritchett
sauce mixture over ribs and cook, turning ribs often and spooning sauce over ribs until sauce is thickened and 0adheres to ribs (10min). Serve from warm skillet. Sensational if made with venison ribs instead of spareribs.
3 lb. ground beef 2 small onions, diced 2 tbs olive oil 4 cans condensed cream of mushroom soup 2 soup cans milk 12 corn tortillas 2 lb. shredded Cheddar cheese 2 cans diced green chilies, drained 1 tsp Tobasco Brown beef and onion in oil. Stir to crumble meat. Combine soup and milk in large pot. Stir over medium heat until smooth. Then add chilies and Tobasco sauce. Cut tortillas in 1in squares. Put large pot lid upside down in Dutch oven and line with foil. Make layer of tortilla squares in bottom. Spread with layer of 1/2 cooked meat, then 1/2 of soup mixture, then 1/2 of cheese. Repeat layers and top 0with remaining tortilla squares. Bake 20-30 minutes. For more fire, use 1/2 Jalapenos and 1/2 green chilies
2 large boneless round steaks Salt & pepper 8 tbs mustard 8 slices bacon, cut into 1/2's 2 medium onions, chopped 1/2 cups parsley flakes 8 dill pickle halves 4 tbs oil 3 cups cold water 1 tsp salt 1 tsp pepper 2 tbs flour sandwich size zip-lock bag toothpicks Pound beef until 1/4in thick. Cut each steak into 4 equal pieces. Lightly sprinkle with salt and pepper. Spread each piece with 1 tsp mustard. Place 1\2 strip bacon down center of each. Sprinkle with onion and parsley. Place pickle half on narrow end of each and roll up. Wrap rest of 1/2 strip of bacon around each roll. Fasten with toothpicks. Heat oil in large skillet until hot. Cook rolls over medium heat until brown. Add water, 1 tsp salt,1 tsp pepper, and heat to boiling. Reduce heat. Cover and simmer about 45 minutes. Remove rolls and keep warm. Add enough water to skillet to measure one cup. Shake 2 tbs cold water and flour in zip-lock bag until mixed well. Open bag and add to skillet. Heat to boiling and stir constantly until gravy -sets. Serve gravy over rolls.
The Geezer Cookbook
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Dwayne Pritchett
FIRST CLASS GRILLED STEAK 3 lb boneless sirloin steak 1 1/2 tsp pepper 3/4 tsp caraway seeds 3/4 tsp ground turmeric 1/4 tsp cardamom 2 gallon zip-lock bags Mix all ingredients except steak. Serve with garlic toast. Shape into 8 oblong patties and fry 8-10 minutes on each side :in lightly greased large skillet. bread crumbs. egg. drained 1 cup Monterey Jack cheese 1 tsp red pepper 1/2 tsp salt 1 jar salsa 8 hamburger buns Mix ingredients together except salsa. ground beef 4 tsp garlic flakes 2 eggs. turning 2 or 3 times. beaten 1/2 cup bread crumbs 1/2 cup onion flakes 1 tsp pepper 6. pepper. Cut into serving pieces. Grill over coals 25-30minutes. Serve on buns. Place into zip-lock bag. salt. Shape into 8 patties and grill on hot coals until desired doneness. and mint. HIGH ON LIFE HAMBURGERS 2 tbs olive oil 2 small onions. Squeeze out air and seal. Put in cooler at least 1 hour.PEPPERMINT BURGER STEAKS 3 lb.10 -Dwayne Pritchett . ground beef 8 buttered toasted hamburger buns 8 thin slices red onion 8 slices tomato 8 sandwich-size zip-lock bags l gallon-size zip-lock bag Bottle A-1 steak sauce 2 tbs garlic flakes The Geezer Cookbook -. Sprinkle on both sides of steak and lightly press into beef.tbs minced mint leaves 4 tsp salt Combine beef. JACK BURGERS 3 lb. onion. garlic. Place in second zip-lock and seal. ground beef 2 cans chopped green chilies. Top with salsa. minced 2 tsp pepper 1 tsp ground nutmeg 2 tsp ground coriander 4 lb.
salt. and egg. seal each in sandwich zip-lock. and ginger in oil in large skillet over medium heat until onion is tender. Cook 1mim. Put in cooler for 1/2 hour. stirring frequently until all liquid is evaporated and beef is brown (25min). Serve on hot buttered toasted buns with a slice of onion and tomato. VEGGIE BURGERS 2 lb. Form into 8 patties. onions. Scrape mixture into large pot and mix well. and coriander. Serve with rice. Turn heat to low and cook for 10 minutes on a side. olives. Use A-1 for topping instead of ketchup. chopped 4 tbs garlic flakes 4 tsp ground ginger 4 tbs oil 3 lb beef round.11 -- Dwayne Pritchett . minced onion. cheese. Seal all into gallon zip-lock and put in cooler for 1 hour.Stir in onion mixture and remaining ingredients except rice. The Geezer Cookbook -. Grease hot grill. packed 1/2 tsp ground cardamom 1/2 tsp ground cinnamon 1/2 tsp red pepper 1/4 tsp ground nutmeg 1/4 tsp ground cloves hot cooked rice Cook and stir onion. TASTE TINGLING ROUND STEAK 2 large onions. and garlic in large skillet over medium heat until onions soften. cut into 1 1/2in cubes 2 1/2 cup water 4 tbs lemon juice 4 tbs soy sauce 4 tsp brown sugar.Combine oil. Cover and simmer until sauce is thickened. Cook. tomatoes. Add beef to skillet. Reduce heat to low. nutmeg. Add patties and brown on each side. Heat to boiling. Seal all bags into gallon zip-lock. Add pepper. Top with A-1. garlic. Serve on hot buttered toasted buns. green peppers. ground beef 1 1/2 cup minced onions 1 1/2 cup diced green peppers 1 1/2 cup chopped fresh tomatoes 1/4 cups chopped stuffed olives 2 cups shredded Cheddar cheese 1 tsp salt 1 egg. Remove with slotted spoon and set aside. Shape into 8 patties and seal each in a sandwich zip-lock bag. beaten 8 toasted hamburger buns Soft margarine 8 sandwich-sized zip-lock bags 1 gallon-sized zip-lock bag Thoroughly mix ground beef. Grill on hot griddle until desired doneness.
prepare biscuit mix dough and drop by tablespoon onto the top of the bubbling stew. Alternate meatballs. use venison burger instead of veal. Place a few slices at a time in skillet and cook to desired doneness. About 15 to 20 minutes before serving time. 1 minutes on each side for each degree. pepper squares. Cover and cook at high simmer all day. Wrap bacon around sides of steak but leave top and bottom exposed. Turn steak over and carefully remove salt crust. Place steak Bon rack over hot coals. Shape into 1in balls. and onion quarters on 8 metal skewers. pork. Grill bobs about 4in from coals 10 minutes until meat is done. GRILLED GEEZERBOBS 2 lb. Tie bacon to steak with string near top and bottom securely anchoring bacon to steak. Slice meat on diagonal every 2in. beaten 2 large green peppers. salt side down. Serve. chopped 2 tbs garlic flakes 2 eggs. cut into quartered slices Mix together all ingredients except pepper squares and onion quarters. Combine salt and water to make paste. not peeled. veal mix 2 tbs parsley flakes 2 tbs basil 2 tsp salt 2 tsp pepper 2 small onions. Mound about 3/4 of mixture over top of steak. Combine water and next 5 ingredients in a Dutch oven. quartered 4 large potatoes.GEEZER STEAK 2 large round roasts pepper garlic powder onion powder 1 lb thick bacon 2 cup salt 2 tbs water 1/2 lb margarine Season steak with pepper. and char-broil 8 minutes.12 -- Dwayne Pritchett . Heat margarine in large skillet until foaming and lightly brown. but cut up 6 carrots. Add venison and veggies. garlic and onion powder. cubed 1 medium onion. minced 2 lb. cut up biscuit mix Start this stew in the morning just after breakfast cleanup. venison. ROAD KILL STEW 8c water 1 pkg onion soup mix 2 tsp instant beef bouillon 1/2 tsp salt 1/4 tsp pepper 2 cloves garlic. covering meat completely. The Geezer Cookbook -. ground beef. Remove steak from grill and discard crust and bacon. patching crust if necessary. Turn over again and broil another 8 minutes. For best results. Turn over again and place salt crust on side not cooked. cut into 1 1in squares 2 small onions.
Pour marinade over pinwheels. Place in gallon zip-lock. NC-533. FLANK STEAK PINWHEELS 2 1-1 1/2 lb flank steaks 2 cup onions. chopped 4 tbs garlic flakes 1 cup oil 2/3 cup vinegar 2 tsp salt 1/2 tsp thyme 1/2 tsp marjoram 1/8 tsp red pepper Diagonally slice steaks across grain into 1/4in thick slices. Cakokia Mounds Roundtable Staff The Geezer Cookbook -. Squeeze air out and seal. Thanks to Judy Lausch.13 -- Dwayne Pritchett . Serve. Place pinwheels in a medium pot and sprinkle with chopped onion. Rub mixture Bon both sides of steak. Grill over medium-hot coals 14 to16 minutes or until desired degree of doneness. Heat to boiling. Prepare mac & cheese according to box instructions. Mix chili peppers and remaining ingredients except steak. Combine remaining ingredients. Add stewed tomatoes and juice. Remove pinwheels from marinade. Add mixed vegetables (drained). Grill over coals 5 minutes on a side. Thanks to Dennis Luescanheide. MAC-A-TREAT 2 cans Treat 2 boxes Macaroni & Cheese 2 cans stewed tomatoes 2 cans mixed vegetables Dice and brown Treat in large skillet. Cut beef diagonally across grain into thin slices. Place in another gallon zip-lock and seal. Remove stems and chop. stirring well. Boil uncovered 5 minutes. Drain. Serve with beef Rice-a-Roni as side dish. Put in cooler for 1 hour.SOUTHWEST FLANK STEAK 6 fresh chili peppers 2 tbs garlic flakes 1 tbs brown sugar 1 tsp thyme 1/4 tsp salt 1/4 tsp red pepper 2 lb beef flank steak 2 gallon-size zip-lock bags Place chili peppers and enough water to cover in medium pot. turning pinwheels frequently. Reduce heat and cook until vegetables are hot. Cover and put in cooler at least 8 hours. Roll up slices and secure with toothpicks. a Prodigy Wood Badger.
sliced 1 green pepper. Cover and bake 3 hours or until beans are tender and meat is done. Drain oil from oven. Add can of Pepsi and ketchup. cut round steak into 8 strips. Cover and place coals on bottom and top of oven in 1 to 3 ratio. Drain and discard water. When onions are soft. Layer cream of mushroom soup. Add 1/4 cups jalapeno peppers and 1 tsp red pepper to mixture before baking. sliced 2 large potatoes. Bake for 35-40 minutes. Bring beans to boil and cook 1 hour. remove meat and onions. Add peppers and Add onion and cook until tender. Brown ground beef and onions in large skillet.14 -- Dwayne Pritchett . The Geezer Cookbook -. Thanks to Bob Smejkal. cooked Heat Dutch oven over medium heat. To make Geezer style. Add beans and remaining ingredients. Layer ground beef on bottom of Dutch oven. Layer mixed vegetables with liquid from only one. Salt and pepper to taste. Place about 5 charcoal briquettes on bottom of -oven and 10-12 on the lid. Add olive oil. Brown steak and add onions. Troop 38. Cut roast into 1in cubes. Layer potatoes. Cahokia Mounds District Staffers EASY BEEF IN THE POT Large round steak 1 can Pepsi or Coke 3/4 cups ketchup 1 large onion. Add meat. and green pepper. onions. Add 4 tbs teriyaki sauce and 2 tbs garlic powder while browning. Brown roast in hot oil in a Dutch oven. sliced 2 tbs olive oil Salt Pepper 1 lb egg noodles. Drain. Troy. sliced 2 cans of mixed vegetables with 2 cans of cream of mushroom soup Line Dutch oven with foil. ground beef 2 large onions. Cover with cold water and soak overnight. Cook 1 hour or until sauce thickens.TWO STEW FOR A CREW 2 lb. sliced 2 cups tomato juice 1 can tomato sauce 1/2 cups water 2 tsp cider vinegar 2 tsp brown sugar 2 tsp salt 1 tsp each dry mustard & thyme Wash beans. Do not drain. Thanks to Dennis and Ann Adcock. Serve over egg noodles. TIN PLATE SPECIAL 1 lb dry pinto beans 3 lb beef rump roast 1 tsp olive oil 1 cup banana or green pepper strip 2 medium onions.
minced 1 large can tomatoes 3 tbs chili powder 1 tbs cinnamon 1 tsp ground cloves 1/2 tsp dry crushed red peppers 2 cups chopped potatoes 2 cups chopped carrots Put mixture of flour. Unbelievable if used with venison ribs CHUCK WAGON STEW 2 1/2 lbs beef roast. then into flour mixture. The Geezer Cookbook -. Combine flour and seasonings. cinnamon.15 -- Dwayne Pritchett . pierce meat with a large fork. (see listing) SOURDOUGH STEAK 3-4 lb round steak 1 cup flour 2 tsp onion powder 2 tsp paprika 1 tsp red pepper 1 cup sourdough starter 3/4 cups oil Using a meat-tenderizing mallet. Serve with Red Chili Biscuits. Marinate 8 hours.BBQ BEEF RIBS 4-5 lbs beef short ribs 3 cups Black Jack BBQ sauce Place ribs in a flat pan or dish. sliced 1 clove garlic. Cut into serving pieces. Cover and simmer 2 hours. and salt in a gallon zip-lock. turning so as to coat both sides. Pour sauce over ribs. and peppers. Heat remaining sauce and serve with ribs. cubed 2 tbs flour 1 tbs paprika 1 tsp chili powder 2 tsp salt 3 tbs olive oil 2 onions. Brush with marinade and cook 4-5 minutes more. Then add tomatoes. Add beef cubes and shake to coat cubes well. turning once. cloves. Add potatoes and carrots and cook another 45 minutes. chili powder. Dip pounded steak in sourdough starter. Fry in oil in large skillet. pound steak to 1/2in thick. Grill over coals for 10 minutes. Brown in olive oil in Dutch oven. paprika. Add onion and garlic and cook until soft. Remove ribs from marinate and brush off excess sauce to avoid burning. 1 tsp chili powder.
Cook 20-25 minutes.16 -- Dwayne Pritchett . and red pepper. onion. garlic.SKILLET HASH 4 cups ground beef. cooked 1 6oz can tomato paste 2 tsp chili powder 2 tsp red pepper 1 tsp dried peppers 1/2 tsp salt 2-21/2 cup water Boil corn husks in hot water to soften. Mince the stems coarsely. parsley. Lift sides of other two corn husks to wrap beans around beef. adding water if needed. onions. potatoes. add beef rolls and caps of mushrooms. Cut steak into pieces about 4x6in and set aside. dissolved to directions 1/4 cups bacon grease or shortening 1 tbs garlic flakes Mix meat. combine tomato paste. Divide the mixture evenly between the pieces of steak. Heat 1/4 in olive oil in large skillet. MAGIC MUSHROOM BEEF ROLLS 2-2 1/4 lbs round steak 8-10 large mushrooms 1/2 cups melted margarine 4 cups Italian bread crumbs 1/2 cups minced onion 1/2 cups parsley flakes 1 tsp garlic flakes 1 tsp salt 1/4 tsp red pepper 1/2 cups olive oil Pound the steak to thinness of 1/8in. bread crumbs. olive oil. Spoon about 1 tbs beef down center of beans. Heat bacon grease or PINTO BEAN TAMALES 3doz green or dry corn husks 2 1 lb cans refried beans 1/3 cup corn meal 1 lb ground beef. Mix refried beans and corn meal. The Geezer Cookbook -. Spread 1/3 cup bean mixture on center of the husk. mix with brown gravy mixture. cooked 2 cups chopped potatoes. Add *hash and fry slowly until brown and crisp. shortening in large skillet. roll the meat around the filling. Cut the stems from the mushrooms and reserve the caps. and old together with toothpicks. garlic and seasonings. Tie ends securely with string. Place a single layer of tamales in sauce. If mixture is too dry and crumbly. Turn until desired doneness. cover and simmer 30 minutes. drain and pat dry. combine with margarine. In a Dutch oven. Roll each tamale. cooked 1 cup chopped onion 1 tsp salt 1/4 tsp red pepper 1/4 tsp sage 1 pkg brown gravy mix. add a dash more olive oil. lay three overlapping corn husks corn husks on a flat surface. and other ingredients and bring to a boil. Lift out cooked tamales and repeat with remainder.
Cut ribs apart and marinate in mixture several hours. Pour excess marinade in water pan and cook 5-6 hours. SMOKED BRISKET Brinkman or similar smoker Charcoal pan full Water pan full 1 boneless beef brisket. Stuff mixture into sausages. Arrange on grill in smoker and cook 3-4 hours or until tender.17 -Dwayne Pritchett . Use double gallon zip-lock bags. GEEZER BLUE RIBBON ROAST Brinkman or similar smoker Charcoal pan 3/4 full Water pan full 5-6 lb boneless chuck or rump roast 3 tbs brown sugar 1 tbs Worcestershire sauce 1 cup A-1 sauce 1 cup Black Jack BBQ sauce (see entry) Combine ingredients and marinate roast in double gallon zip-lock in cooler overnight. pineapple juice. about 8-10 lbs 1 tbs garlic salt 1 tsp pepper 1 tsp onion salt 1 tsp red pepper 1/2 cups vinegar 1/3 cups Black Jack BBQ sauce (see entry) 1/2 cups Worcestershire sauce 1/2 cups teriyaki sauce The Geezer Cookbook -. Toss rained sauerkraut. and 1/4 cups Black Jack sauce together. GEEZER KOLBASE KRAUTS Brinkman or similar smoker Charcoal pan 1/2 full Water pan 1/2 full 3 lbs Polish sausage 1 cup sauerkraut 1 cup Black Jack BBQ sauce (see entry) caraway seed 1 lb bacon Split Polish sausages lengthwise to about 1/2in from each end. sprinkle of caraway seed. Cook 1-2 hours. Anchor with toothpicks.SMOKED COUNTRY-STYLE RIBS Brinkman or similar smoker Charcoal pan full Water pan full 6 lbs country-style ribs 1 cup Black Jack BBQ sauce (see entry) 1 cup pineapple juice 1 cup apple cider Combine BBQ sauce. and apple cider. Wrap with bacon.
cooked bacon. and onion powder on top. Line Dutch oven with 1 pkg. Spread pizza sauce on dough. garlic powder. At camp -. crescent rolls 1 jar pizza sauce 1 1/2 lb ground beef 8oz shredded cheddar cheese 8oz shredded mozzarella cheese 4oz pepperoni 2 tsp oregano 1 tsp garlic powder 1 tsp onion powder Brown ground beef. and/or mushrooms can be added to make a "garbage can" pizza. a Prodigy Scouter The Geezer Cookbook -. Cover and simmer. Thanks to Mike Audleman. shredded 2 tsp oregano 2 tbs instant beef bouillon 1 tbs onion powder 1 tbs garlic powder 2 cup tomato sauce olive oil At home.Combine all ingredients. Add cheeses and use second pkg. Serve. shredded 2 onions. Pour tomato sauce onto loaf and bake 1/2 hour. eggs. crescent rolls. DUTCH OVEN PIZZA 2 pkg. Other ingredients such as chopped green pepper. onion. Stir occasionally until meat is tender. and seasonings. add tomatoes. pepperoni. mushrooms. Add ground beef. Cook 8 hours. Bake 30 minutes at 350 degrees. Blend flour and sour cream. stir well.18 -- Dwayne Pritchett . Gradually stir into meat mixture. and dry ingredients and store in double gallon zip-lock bag. potatoes. and heat until simmering. and sprinkle oregano. Shape beef mixture into loaf and brown on all sides. GEEZER MEATLOAF 2 lb ground beef 2 eggs 2 small potatoes. Then marinate brisket in double gallon ziplock in cooler overnight. Place brisket on smoker grill and pour remaining marinade in water pan. drain. about 1 1/2 hours. HUNGARIAN GOULASH 2 lb beef tips. chopped 3 tbs olive oil 1 large can tomatoes 1 can mushrooms 2 tsp paprika 1 1/2 tsp salt 1/4 tsp pepper 1 cup sour cream 2 tbs flour Brown beef tips and onion in olive oil.heat 2 tbs olive oil in Dutch oven. combine beef. Let cool. crescent rolls to form top crust. chopped onion. cubed 1 small onion.
ROUND STEAK ORIENTAL 1/3 cups olive oil 1 1/2 lb round steak 1 green pepper cut into strips 1 lb fresh mushrooms. quartered 2 stalks celery. Add rest of ingredients. Reduce heat. peppercorns. sliced 2 cloves garlic 1 pkg. Add water chestnuts and gravy. FRENCH STYLE ROAST BEEF 3 lb boneless chuck or rolled rump roast 6 whole cloves 1 bay leaf 4 cups water 2 medium onions. cut into 1/4in slices. cover and simmer 1 hour. garlic. 1/2 cups water may be added if mixture thickens too much. cover and simmer another 30 minutes. and simmer 2 . Strain broth from 6vegetables and serve. clove. carrots. drained 1 jar homestyle beef gravy 1 large can chow mein noodles 1/2 tsp salt 1 large onion. Remove roast. cut 1in pieces 5 peppercorns 1 tsp salt 1 tsp thyme 1 large clove garlic 4 med. reduce heat and simmer covered 2 1/2 hours. long grain brown rice soy sauce Cut steak into 1/4in strips. Brown steak.19 -- Dwayne Pritchett . and garlic in Dutch oven and add water. stirring constantly. cover. sliced 3 stalks celery. and salt. salt. chopped fine 1/2 cups ketchup 1 tbs parsley flakes 1 tbs garlic flakes 1 tsp oregano Heat Dutch oven and add margarine. Cook until meat is brown. green pepper. sliced 1 can water chestnuts. onion.SWISS STEAK 3 lb round steak sliced 3 tbs margarine 1 tsp salt 1 large onion. Stir occasionally. Retain broth to spoon over beef. The Geezer Cookbook -.2 1/2 hours. bay leaf. quartered Place roast. Use soy sauce to taste. Add remaining ingredients. mushrooms. thyme. Heat to boiling. Serve over cooked long grain brown rice and sprinkle with chow mein noodles. Heat oil in Dutch oven over medium-high heat and add steak.
until bubbly. stirring constantly. Marinate 1 . each about 3/4in thick.20 -Dwayne Pritchett . diced 1 tsp cumin 1/2 tsp red pepper 1/2 tsp lemon pepper Combine all ingredients except steaks and pineapple to make marinade. Cook patties in large skillet over medium heat until brown and drain. Cook another 10 minutes. Cook over medium heat. Thanks to Mike Audleman -. bay leaves. salt. drained 1/4 cups water Mix ground beef. Bring to a boil. and 2 tbs Worcestershire sauce.FLANK STEAK TERIYAKI 4-6 flank steaks 1 tbs olive oil 1/4 cups sugar 1 tsp ginger 4-6 pineapple slices 1/4 cups soy sauce 1/4 cups teriyaki sauce 1 clove garlic. Discard liquid. beaten 2 cans condensed beef broth 4 tsp cornstarch 2/3 cups Italian bread crumbs 1/2 tsp pepper 2 large onions. Fry steaks in large skillet and brush with rest of marinade while cooking. bread crumbs. garlic. garlic. In a small pot. Heat to boiling. and 1/34 cups Worcestershire sauce. Add water. Brown. combine Dijon mustard. Remove brisket and drain. Bake at 350 degrees for 20 minutes. horseradish. CORNED BEEF WITH DIJON GLAZE 3 lb corned beef brisket 1/4 cups white vinegar 2 bay leaves 3 cloves garlic. then reduce heat to simmer. Return brisket to oven and spread with glaze. sliced 2 cloves garlic. and add pineapple during last few minutes. Add onions. minced 1/2 cups orange marmalade 2 tbs Worcestershire sauce 4 cups water 1/4 cups Worcestershire sauce 8 whole cloves 1/2 cups Dijon mustard 2 tsp horseradish Place brisket in Dutch oven. cloves.a Prodigy Scouter SALISBURY STEAKS 2 lb ground beef 1 tsp salt 2 eggs.1 1/2 hours. Shape into 8 oval patties. and eggs. Mix well and pour over steaks. marmalade. broth and mushrooms. reduce heat and simmer 2 1/2 to 3 hours or until tender. pepper. vinegar. The Geezer Cookbook -. Cover. minced 2 cans mushrooms.
and cool. chopped 1/4 tsp red pepper 1/4 tsp cumin 8oz shredded Monterey jack cheese Brown ground beef with onions and drain. red pepper. Add meat. cumin. and veins. put back in skillet and add spices and Worcestershire sauce. Sprinkle onion soup mix over top. GEEZER TACO PIE 1 1/2 lbs ground beef 4 large corn tortillas 1 can tomato puree 1 jar taco sauce 1 can green chilies 1 medium onion.21 -Dwayne Pritchett . Combine taco sauce. chopped fine 1 cup uncooked rice 2 cup tomato soup 1 cup water Cut stem from green peppers. Top with cheese. Stir until mixed well then remove from heat. Line Dutch oven with aluminum foil. Heat olive oil in large skillet. The Geezer Cookbook -. cut into 3/4in strips 1 1/2 tsp salt 1/4 tsp pepper 2 pkg dry onion soup mix 2 cloves garlic. onion. Pour 1/2 of ground beef. Cover and bake until cheese is melted. minced 1 large can tomatoes 1 tsp oregano Season steak with salt and pepper and place into Dutch oven. then 1/2 sauce mixture on top of tortillas. Place 2 tortillas in oven. chopped 2 tsp salt 1/2 tsp pepper 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp basil 1/2 tsp oregano 1/2 tsp garlic powder 2 tbs Worcestershire sauce 1 cup celery. drain. remove stem. Wash and blanch in boiling water for two minutes. and tomatoes.3 hours until meat is tender.Thanks to Mike Audleman -. Cover and 6cook over slow fire for 2 . When meat is browned. Add garlic. DUTCH OVEN STUFFED PEPPERS 8 large green peppers 2 lb ground beef 3 tbs olive oil 2 medium onions. seeds. and green chilies. Place 2 more tortillas on Atop and pour in rest of beef and sauce mixture. Remove. tomato puree.a Prodigy Scouter ONION SWISS STEAK 3 lb round steak. drain. oregano. and celery.
sliced 2 cloves garlic. Serve on buns with remaining sauce. Coat meat with mixture and brown in Dutch oven in olive oil. Brush with sauce. Cook 8 minutes or until hot. DUTCH OVEN STROGANOFF 2 lbs boneless sirloin. cut into 2 x 1/2in strips 1 cup flour 1/2 tsp salt 1/4 tsp pepper 1 can beef broth 1 large onion. Grill 4in above coals. minced 1 tbs Worcestershire sauce 1 1/4 cups water 2 bay leaves 1/4 tsp paprika 1/2 cups olive oil 1/2 lb fresh mushrooms.a Prodigy Scouter CAMPFIRE KABOBS 4 cans pineapple chunks 2 can condensed tomato soup 1/2 cups olive oil 2 tbs chili powder 2 lbs bologna. green pepper. combine soup. Cook for 1 -1 1/2 hours or until meat is almost tender. split 8 large wooden skewers Drain pineapple. sliced 2 packages brown gravy mix Mix flour. Bring to simmer. then heap mixture into peppers. reserved pineapple juice. In medium pot. and paprika. Arrange in Dutch oven and cover with soup and water mixture.Prepare rice according to package directions. When done. and pineapple. stirring occasionally. On skewers. add to meat mixture. water. arrange alternately bologna. Stir in broth.22 -- Dwayne Pritchett . bay leaves. CORNED BEEF HASHBURGERS 2 cans corned beef hash. folded in quarters 2 green peppers. Thicken with gravy 6mix. olive oil. stir to mix well. Thanks to Liz Stiles . Add mushrooms. Serve over cooked egg noodles or mashed potatoes. Heat. and chili powder. and pepper in small pot. Worcestershire. Bake at 350 for 1 hour. brushing with sauce frequently. cut into 1in squares 1 pkg frankfurter buns. Reserve 1/2 cups juice. salt. cut into 4 slices each can 2 tbs olive oil 2 cans condensed golden mushroom soup 1 cup water 8 slices onion 8 slices tomato 8 pieces lettuce 8 hamburger buns 8 oz shredded cheddar cheese The Geezer Cookbook -.
Add soup and water. Heat large skillet and add juice mixture. Continue cooking for another 1-1 1/2 hours. and pepper. Combine 1/2 cup cold water and 1/4 cups flour. Serve on 8buns. rice. minced 8 medium green peppers heavy duty aluminum foil In a medium pot. OLD FASHIONED BEEF POT ROAST 1 4 lb beef chuck roast 2 tbs flour 1 tbs olive oil 2 tsp salt 1/2 tsp marjoram 1/4 tsp thyme 1/4 tsp pepper 1/2 onion. Cover. top with onion. Pour off grease.In large skillet. brown hash in olive oil. minced 2 cloves garlic. Turn once. minced 1 clove garlic. Wash inside and outside. brown meat slowly on all sides in hot oil. Stir well and add to skillet. minced 2 bay leaves 1/2 tsp paprika 1/4 tsp ground cloves 1 onion. cut in chunks 1 lb small potatoes. To make gravy. Serve with A-1 sauce. Add water to juices to make 1 1/2 cup. Lightly stuff each pepper with rice mixture and place on square of heavy duty aluminum foil. roast beef spread. Season with dry ingredients. Sauté onions and garlic in olive oil and add to mixture. Season with salt and pepper to taste. chopped 1/2 tsp sugar 1 tsp chili powder The Geezer Cookbook -. cut in sixths 1 lb carrots. Top with tomato and lettuce. catsup. and stir soup occasionally. mix together tomatoes.23 -- Dwayne Pritchett . cut in 1/2s Sprinkle roast lightly with flour. Add rest of veggies and another 1/2 cups water. rub in. skim fat from oven. Cook and stir until thickened and bubbly. CONEY DOGS WITH GEEZER SAUCE 1 can tomato soup 1/4 tsp dry mustard 1 tbs Worcestershire sauce 1 1/2 lb ground beef 1 onion. In Dutch oven. Remove all seeds and membranes. sliced 1/2 cups water3 medium carrots. salt. Add sliced onion and water. Cut thin slice from stem end of each green pepper. Heat. GRILLED STUFFED PEPPERS 2 cans stewed tomatoes 2 cups pre-cooked rice 4 cans roast beef spread 1 cup catsup 1/2 cups water 1 tsp salt 1/2 tsp pepper 1 medium onion. Wrap securely and cook over medium hot coals 30 minutes. Cover and roast about 2 hours. water.
Mix soup with water and pour over meat placed in Dutch oven. diced 1/4 cups margarine 8oz can tomato sauce 1 tbs Worcestershire sauce 1/2 tsp salt 1/2 tsp pepper 1/2 tsp onion powder 1/2 tsp garlic powder 1 round steak. To make ultra Geezer style. Put one 1/4 steak at a time into bag. beaten 6c biscuit mix 2 tsp cumin 2 tsp red pepper 1 tsp dried red pepper 1 tsp garlic powder 1 tsp onion powder Mix all ingredients together .don't be afraid to use your hands. Add onion and mushrooms. onion and garlic powder with flour and put into a gallon zip-lock. Pinch off small pieces and form into balls.Brown ground beef. Cook another 5 minutes. Add rest of ingredients and simmer until thick. shake and coat thoroughly. The Geezer Cookbook -. Serve with cooked wieners on a bun. STAR STEAK 2 lbs ground beef 2 tsp salt 1/2 tsp pepper 2 cups Italian bread crumbs 1 1/3 cups milk 2 tsp onion powder 2 tsp garlic powder olive oil 2 cans mushroom soup 1 cup water Mix first seven ingredients together. Bake at 350 for 1 1/2 hours. and garlic in large skillet.24 -Dwayne Pritchett . Add remaining ingredients and stir well. Form into loaf and cut into slices and brown in olive oil. pepper. Simmer 45 minutes. AFTER WASHING. Add 1/2 tsp Tobasco sauce. and sprinkle of caraway seeds and fennel seeds. SAUSAGE BALLS 2 lbs sausage 12 oz shredded cheddar cheese 2 eggs. sliced 2 cups onions. Cook 10-15 minutes in Dutch oven. Drain. cut into 1/4s flour Mix salt. Sauté in large skillet in margarine for 5 minutes. increase chili powder to 2 tsp. Put into double gallon zip-lock and place in cooler overnight. STEAK AND MUSHROOMS 1 lb mushrooms. minced onion.
Add tomato sauce into which 1 tsp flour has been added. Drain and add other ingredients. The Geezer Cookbook -. minced In Dutch oven. Mix well. and garlic until onion is clear. NOT JUST ANOTHER CHEESEBURGER 2 lb ground beef 4 tbs teriyaki sauce 4 tsp chili powder 1 tsp pepper 1 tsp garlic powder shredded cheddar cheese Combine teriyaki sauce. Add kidney beans and liquid. Add sausage and bacon. keeping on grill until cheese is melted. Remove and reserve bacon. and garlic powder. onion. cut into 2in lengths 2 slices bacon. Use 1/2 of mixture and mix well into ground beef. Cook 8 minutes longer and serve. Saute onions in bacon fat until light brown. Top each patty with cheddar cheese just before serving. chili powder.25 -- Dwayne Pritchett . Cook until slightly thickened. brown ground beef. Baste with remainder of sauce. Heat until simmering. Add rest of ingredients except sausage and bacon and stir well. stirring constantly. chopped 1 clove garlic. chopped 2 onions.DOGS BODY MESS 1 1/2 lb ground beef 1 can tomato soup 1 can mushrooms 1 can green beans 1 onion. BEEF SAUSAGE WITH KIDNEY BEANS 2 lbs beef sausage. Form 8 patties and grill. Serve over egg noodles. chopped 1 can tomato sauce 1/4 cups ketchup 1 tbs lemon juice 1 tbs Worcestershire sauce 1 tbs brown sugar 1 tsp salt 1 tbs garlic powder 1 tsp chili powder 1/2 tsp red pepper Fry chopped bacon in Dutch oven until crisp. pepper. Cover and simmer 915 minutes.
thinly sliced 1 can Coca-Cola3 tomatoes. carrots. Cover and simmer for 5 minutes. sliced 10 peppercorns 10 whole cloves 3 bay leaves 2 tbs sugar 1 1/2 tsp salt 3 tbs olive oil Gravy 3 cups drippings plus strained marinade 5 tbs flour 5 tsp ginger snap crumbs 2 to 3 days before serving. celery. and salt to make marinade. and Coke. When ready to cook. Stir in green pepper. Serve over hot rice. sliced 2 stalks celery. sliced 2 carrots. Remove. thinly sliced 2 onions. Add beef broth. cut into thin strips 2 in long 4 tbs olive oil 2 clove garlic. Turn occasionally. rub with flour and brown. Thanks to Coke The Geezer Cookbook -. Blend cornstarch into 1/2 cups Coke and teriyaki sauce. pour in marinade. pepper. minced 2 tsp salt 2 cups beef broth 2 green peppers. Do not over cook veggies. Stir into meat mixture until sauce is thickened. celery. double bag and place in cooler. Remove meat from bag. Add 1 cup of marinade plus veggies and bay leaves. onions. sugar. GERMAN SAUERBRATEN 4 lbs beef rump roast 1 1/2 cups vinegar 1 cup Coca-Cola 3/4 cups water 3 onions. sliced into thin strips 2 cups celery. Slice meat into serving pieces and serve with gravy over top. combine vinegar. over and simmer 15 minutes. Strain drippings and make gravy. Coke. onions. Cover and simmer 2 hours. saving marinade. cut into 8 wedges each 1/2 can Coca-Cola 4 tbs cornstarch 2 tbs teriyaki sauce 8 servings rice cooked to package directions Heat oil in Dutch oven and brown meat and garlic. water. Gently stir tomatoes into mixture. cloves.CHINESE PEPPER STEAK 2 lbs round steak.26 -- Dwayne Pritchett . bay leaves. Place meat into a gallon zip-lock. heat olive oil in Dutch oven.
chopped 2 cloves garlic. finely chopped 2 cloves garlic. and tomatoes. Stir in meat. minced 1 tbs paprika 2 1/2 tsp salt 1/2 tsp caraway seeds 1/2 cups Coca-Cola 1 large can tomatoes. cut into 1in cubes 2 tbs olive oil 3 onions. and caraway seeds. The Geezer Cookbook -. In a Dutch oven. salt. Saute onion and garlic in drippings until soft.27 -- Dwayne Pritchett . heat olive oil. When thickened. Cover and simmer 30 minutes. Cover and simmer about 1 1/2 hours. Blend flour with a little water to make a smooth paste and add to meat mixture. Add onion. Serve over mashed potatoes. In a small pot. Stir and cook until thickened. Remove meat when browned. chopped 3 tbs flour water Heat olive oil in Dutch oven and brown meat.HUNGARIAN GOULASH (COKE) 3 lbs beef chuck. Stir in paprika. Stir well. Cook for 1 minutes. and 1/4 cups water. Stir in sour cream and heat gently 0until gravy simmers. cut into 1 1/2in strips 3 tbs flour 1 tsp salt 2 tbs olive oil 2 onions. salt. mix 2 tbs flour with 1/2 cups water. minced 1/2 cups Coca-Cola 1/4 cups water 2 tbs flour 1/2 cups water 1 tbs Worcestershire sauce 2 can mushrooms with liquid 1 cup sour cream 2 tbs parsley flakes Enough mashed potatoes to make 8 servings Put flour. garlic. and beef into a gallon zip-lock bag and shake to coat each piece. serve over noodles. Mix well. Coke. Thanks to Coke RUSSIAN BEEF STROGANOFF 1 1/2 lbs chuck steak. Stir until smooth and add to meat mixture along with undrained mushrooms. add meat and brown slowly. Coke.
Simmer. The Geezer Cookbook -. sliced thin 1 can tomatoes 2 red bell peppers. tomatoes. cut in 1/2 in pieces 2 onions. tomatoes. Add steak. thyme and salt. stirring for 1 minutes. diced 1 green pepper. pitted and halved 1/2 cups sweet gherkin pickles. and mushrooms. Transfer to Dutch oven.BEEF CASSEROLE WITH EDAM 2 onion. chopped 2 cans mushrooms 5 tsp flour 1 cup beef broth 1/2 tsp oriental chili paste 1 tsp chili sauce 1 tsp ketchup 1 tsp Tobasco 1 lb edam cheese. Place the pot on the pie pan. raisins. and peppers. chili sauce. chopped 1/2 cups raisins 1/2 cups black olives. Stir once. Stir in broth. hard-boiled. stirring constantly for 5 minutes. Bring to boil. chopped 1/2 cups margarine 2 lbs sirloin steak. Serve. lower heat. Put a pie pan upside down in a pre-heated Dutch oven. ketchup. Cover the pot and the Dutch oven. Bake at 325 for 15 minutes. chili paste. Line the sides of a medium pot with some of the cheese slices. add water. olives. Add more water if necessary. and salt and pepper to taste. Pour the beef mixture into the pot and cover it with remaining cheese slices. Add egg.28 -- Dwayne Pritchett . gherkins. and simmer. Cook. chopped 1 cup parsley 4 cloves garlic. stirring constantly. Stir in flour and cook for 2minutes. stirring. sliced 1/4in slices In a large skillet. until veggies are softened. diced 2 eggs. chopped 2 cups water 1 can tomatoes 1 tsp thyme salt to taste 2 cups rice 1 lb frozen peeled shrimp Cook sausage and onions in large skillet until onions are clear. Cook until rice is tender. HOT SAUSAGE AND SHRIMP JAMBALAYA 1 lb hot link sausage. sauté onion in margarine until golden. Cook. cover. Tobasco. add rice and shrimp. Add garlic and parsley. Cook until parsley is limp.
RED BEANS AND RICE WITH SMOKED SAUSAGE 1 lb dried red beans 1 1/2 lbs smoked sausage. cover and simmer 2 1/2 The Geezer Cookbook -. Return 3 tbs of drippings to oven and sauté macaroni. pepper. green pepper. Serve. and green onion for 5minutes. diced 1/4 cups celery. If ingredients are dry. Add kidney beans and simmer for another 10 minutes. chopped 1 can stewed tomatoes 1 can tomato sauce 2 cups water 2 tbs Worcestershire sauce 8 drops Tobasco sauce 1 tsp salt 1/2 tsp lemon pepper 1/2 tsp celery salt 2 cans kidney beans In Dutch oven brown meat in olive oil.SAUSAGE CREOLE 2 lb smoked sausage links. diced 1/2 cups sliced green olives 2 pkg. DUTCH OVEN DELIGHT 2 lbs ground beef 3 tbs olive oil 8ox elbow macaroni 12 onion. Drain and retain drippings. Cover.29 -Dwayne Pritchett . Return meat to oven. onion. add tomato sauce. Add remaining ingredients to beans except salt and rice. chopped 1 green pepper. and celery in olive oil. reduce heat. and mix well. celery. Spanish rice Mix 1/4 tsp cayenne pepper In Dutch oven. except kidney beans. Let soak 30 minutes. Add remainder. chopped 2 cloves garlic. Reduce heat to medium low. Combine all ingredients in oven and bring to boil. stirring constantly. stewed tomatoes. add more water. Serve. minced 1 tsp thyme 1 tsp black pepper 1 tsp red pepper 1/2 tsp sage 2 cups cooked rice Place beans in Dutch oven and cover with water. and water. Bring to boil over medium high heat. cut into1 1/2in pieces 8oz ham shanks 2 onions. chopped 1/4 cups green onion. Cover and simmer or 25 minutes. sauté onion. and 'simmer until liquid is absorbed. Mix well. sliced in 1/2in pieces 1/2 cups chopped onion 2/3 cups chopped celery 1 1/2 cups water 2 can stewed tomatoes with pepper peppers 4 tbs olive oil 1 red bell pepper.
Heat bacon grease in Dutch oven and fry squirrel until golden brown. Can be served as soup. Add squirrel pieces and coat well. Add rice and serve. and BBQ sauce. MEXICAN SMOKED CHILI MARINADE 1 cup orange juice 1/4 cups lime juice 1/2 jar jalapenos. Tear pods into pieces.hours. Add chili pod mixture. Place in double gallon zip-lock and let set for 1 hour. cover and reduce heat to simmer. garlic powder. PUEBLO FIRE 20 red chili pods 6c water-1 lb round steak cut into small pieces 2 tbs oil 1/2 cups black jack BBQ sauce (see entry) 2 tsp garlic powder Rinse chili pods in cold water after removing stems and seeds. Brown meat in oil in Dutch oven. Return squirrel to oven. The Geezer Cookbook -. Add water if necessary. cut into chunks Mix flour. Add remaining ingredients and blend very well. Bring to boil. Return to oven and 1stir. Discard ham bones. minced 1/4 cups juice from jalapenos 4 cloves garlic. minced 1 tsp grated orange rind 2 tsp oregano 1 tsp cumin 2 tbs red wine vinegar 1/2 tsp each salt & pepper Combine orange and lime juice in small pot and boil until reduced to 1/2 cup. Simmer 15 more minutes. salt and pepper in a gallon zip-lock. SEMINOLE SQUIRREL STEW 4 squirrels. Serve with corn bread. Cook over low heat for 1 hour. Grill on coals. Pour off 1/2 of bacon grease and add water. Let cool and spread on beef (preferably steaks). cleaned and cut into serving pieces 2 cups flour 4 cups water 12 tbs bacon grease Salt and pepper to taste 4 potatoes. Remove 4 tbs of beans from mixture and mash.30 -- Dwayne Pritchett . Add potatoes and simmer 1 1/2 hours. Add salt to taste.
In a medium pot. cut into 1in wide pieces 2 clove garlic. Mash meat with fork. Cover and cook over very low heat for 3-5 hours. Mix well.31 -- Dwayne Pritchett . Heat to steaming and serve on buns.DUTCH OVEN BBQ 3 lb chuck steak. The Geezer Cookbook -. combine all other ingredients and pour over beef. minced 1/2 cups red wine vinegar 2 tbs brown sugar 2 tsp paprika 4 tbs Worcestershire sauce 1 cup ketchup 2 tsp salt 2 tsp dry mustard 1/2 tsp black pepper Place beef in Dutch oven.
2 cups whole wheat flour 1/4 cup sugar 1/4 cup shortening 2 tsp salt 2 pkg dry yeast 2 cups very warm water 3 to 4 cup flour Mix whole wheat flour, sugar, shortening, salt, and yeast in large pot. Stir in warm water. Whisk slow for 1minutes, then rapid for 1 minutes. Stir in flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface and knead until smooth. Place in greased medium pot. Lightly oil top of dough. Cover and let rise until double (1 hour). Punch down dough and divide into 1/2's. Let rest 5 minutes. Shape each 1/2 into round, slightly flat loaf. Place on lid of large pot cover and let rise again (45min). Make 1/2in slashes in top of loaf. Sprinkle with 1 tsp flour. Bake in Dutch oven or cardboard oven until loaves are golden brown --30 to 45 minutes.
2 cups milk 2 tbs sugar 2 to 3 tsp salt 1 tbs shortening 2 packages dry yeast 1/2 cups hot water 6 to 7 cup flour Melted margarine Scald milk and add sugar, salt, and shortening. Cool mixture to lukewarm. Sprinkle yeast into hot water and stir until dissolved. Stir yeast into milk mixture. Gradually add flour to milk mixture, mixing well. Add enough flour to make dough stiff enough to be handled easily. Turn onto lightly floured surface and knead until smooth. Shape dough into a 18x3in loaf. Oil surface lightly. Cover and let rise until doubled (1 hour). Place large pot lid on bottom of Dutch oven, then line with foil. Cut loaf crosswise into 32 slices and dip slices into melted margarine. Place 8 slices to each layer in oven. Let rise again until doubled (1 hour). Bake until golden and crusty
1 1/2 cups boiling water 1 cup cornmeal 2 tbs softened margarine 3 eggs, separated 1/2 cups milk 1/2 cups cottage cheese 1 tsp salt 1 tsp baking powder 1/4 t tsp ground cumin 1/8 tsp ground allspice 1/8 tsp red pepper 1 can whole corn, drained 1 cup shredded Monterey Jack cheese 1 small onion, chopped 1/8 tsp Tobasco The Geezer Cookbook -- 32 -Dwayne Pritchett
Stir boiling water into cornmeal in large pot and continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites. Beat egg whites just until soft peaks form. Fold into batter. Pour into greased large pot lid. 'Bake in pre-heated Dutch oven 45-50 minutes.
2 cup lukewarm water 1 package dry yeast 2 tbs sugar 1 tsp salt 4-5 cups flour tub soft margarine 1 cup sugar 2 tbs cinnamon 8oz pecan pieces Mix lukewarm water, yeast, 2 tbs sugar, and salt in medium pot. After yeast mixture is bubbly, add 2 cups flour and mix well. Add rest of flour slowly to make dough. Place on floured surface and knead until smooth. Oil surface well. Place in large pot, cover, and let rise (1 hour). Knead second time and roll into a thin sheet on a floured surface. Spread soft margarine, sprinkle on sugar, cinnamon, and pecan pieces. Roll into a log and pinch ends shut. Spiral log onto greased large pot lid and press down until log covers bottom of lid. Spread more margarine on top. Bake in pre-heated Dutch oven 30-45 minutes. Slice while warm but not hot.
1/2 cup margarine, softened 1/2 cup sugar 3 egg yolks 1 pkg dry yeast 1/4 cups warm water 2 tsp grated orange peel 1 tsp grated lemon peel 1 tsp cinnamon 1/2 tsp salt 4 cups flour 1 cup lukewarm milk (scalded then cooled 1 cup raisins powdered sugar Beat together margarine and sugar in medium pot until blended. Beat in egg yolks until well blended. Dissolve yeast in warm water. Stir yeast mixture, orange peel, lemon peel, cinnamon, and salt into margarine mixture. Stir in flour alternating with milk, beating well after each addition until dough forms. Stir in raisins. Cover and let rise until double (1 hour). Stir down dough. Spoon into greased and floured large pot. Cover and let rise until double (1 hour). Place pot in pre-heated Dutch oven and bake for 30-45 minutes. Cool 5 minutes. Remove from 6pot. Cool completely and sprinkle with powdered sugar.
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Dwayne Pritchett
1/4 cups sugar 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp salt 1/4 tsp nutmeg 4 cups milk 1/2 cup yellow cornmeal 1/2 cup raisins 1/2 cup pancake syrup 2 tbs margarine, softened 2 eggs, beaten Pre-heat Dutch oven. Mix together sugar, cinnamon, ginger, salt, and nutmeg. Blend well and set aside. Heat milk in medium pot. Stir in cornmeal. Cook over low heat, stirring constantly, until very thick (20min). Remove form heat. Stir in sugar mixture and remaining ingredients. Pour into large greased pot and bake in Dutch oven 1 hour or until knife inserted in center comes out clean. Serve warm.
1 recipe dry baking mix (see listing) 1 tbs chili powder 1 tsp red pepper 1/2 tsp dried red pepper-1/2 cup shredded cheddar cheese 1 1/2 cups sourdough starter (see listing) Stir together dry baking mix, chili powder, red pepper, dried chili peppers, and cheese. Add sourdough starter and mix until moistened. Place mixture on a floured surface. Knead lightly and pat to 1/2in thick. Cut with a 2 1/2in cutter. Put biscuits in a greased pan and 'bake in cardboard oven for 20 to 25 minutes.
1qt lukewarm water 1 pkg dry yeast 2 tsp sugar 4 cups flour Put water in 1/2 gal jar, add yeast and sugar to soften, stir in flour. Cover with a clean cloth. Let rise until mixture is light and slightly aged, about 2 days. Mixture will thin as it stands; add flour as needed. As you use starter, replace with equal amounts of flour and water.
2 cups flour 1 tbs sugar 1 tbs baking powder 1 tsp salt 1/3 cup shortening Sift or mix dry ingredients. Cut in shortening until mixture resembles fine meal.9Even better flavor if Butter Crisco is used as shortening
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Dwayne Pritchett
35 -- Dwayne Pritchett . Cover and let rise for 2 hours. Mix until ingredients are warm and sticky. soften yeast and sugar with 2 tbs warm water. and sugar. In a separate container. soda. Beat soup mixture and yeast mixture together with egg. Take out potatoes.WILD ONION BREAD 1 1/2oz package onion soup mix 3/4 cups hot water 1 pkg dry yeast 2 tbs sugar 2 tbs warm water 1 egg 2 recipes dry baking mix (see listing) 1 cup sourdough starter (see listing) Add soup mix to 3/4 cups hot water. Add enough flour to make dough stiff when kneading on a floured surface. Form into four loaves and let dough rise to double. Spread in a thin layer in a large pot lid and bake in a Dutch oven at low heat for 45-60 minutes or until brown but not burned. 1 cup dry baking mix. knead until smooth and elastic. second salt. corn meal. Place in a greased pot. Let cool slightly.your choice -. Place loaf in oven. add milk. then cover with wax paper and press into solid cake. Bake for 35 minutes or until loaf is brown. Cover pot with cloth and keep in a warm place overnight. cover and let rise 45 minutes. Shape into a round loaf. cloves allspice 1/2 tsp cinnamon Combine the dry ingredients. The Geezer Cookbook -. salt. Place on cookie sheet and bake in cardboard oven at 400 until top is slightly browned. Wrap in waxed paper and store in zip-lock bags until ready to eat. Place on a floured surface. Remove from heat and add potatoes.or mixture 2 tbs brewer's yeast 2 cups dry milk 1 cup honey 1/2 cups oil 1/4 tsp each ground ginger. SALT RISING BREAD 3 medium potatoes. CRUNCHY GRANOLA SUITE 2 cups rolled oats 2 cups flaked wheat 1 cup bran 1 1/2 cups chopped nutmeats -. let stand until lukewarm. peeled and sliced meal 3 tbs corn meal 1 tsp sugar flour 4 cups boiling water 2 cups lukewarm milk 1 cup water 1/8 tsp baking soda 1/8 tsp salt 2 tbs melted shortening Boil 4 cups water in medium pot. turning to grease top. Let cool and cut into bars or squares. and shortening. Over low heat combine dry ingredients with honey and oil. and sourdough starter. Line a Dutch oven with foil and grease. Stir in remaining dry baking mix to make a stiff dough.
Stir in milk and baking soda. oil. beaten 3 cups buttermilk 6 tbs margarine. combine dry ingredients and mix well. beaten 3 tbs oil 1/2 tsp vanilla 1 cup Coca-Cola 1/2 cups dried prunes 1/2 cups chopped walnuts In a large pot. SCOTTISH OATEN BREAD 2 cups flour 1 cup rolled oats 1/2 cups sugar 2 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 egg. beaten Put cornmeal in medium pot and add 1 1/2 cups hot water. Pre heat Dutch oven. Add eggs. and nuts. stir together flour. Make sure to have aluminum foil balls in bottom of oven to keep an air space underneath pot lid. blend egg. Add margarine and salt. finely chopped 4 eggs. shredded 1/2jar jalapenos. In a small pot. whipping slightly. Pour into well greased Dutch oven and bake at 400 for 25-30 minutes. Blend well. sugar. and vanilla. and salt. melted 3 cups buttermilk 2 eggs. baking powder.SPOON BREAD 2 cups yellow cornmeal 2 tsp salt 1 tsp baking soda 1 1/2 tbs margarine. Add eggs and mix well to make batter. Bake in cardboard oven at 350 for about F1 hour. Add cheese and jalapenos.36 -- Dwayne Pritchett . Store in foil overnight before slicing. Toss well. Pour batter in greased large pot lid. melted In a large pot. Add Coke. oats. Pour into a well greased loaf pan. Add buttermilk and melted margarine. Add to flour mixture. Cook for 20 minutes before removing from pan. prunes. Mix well to be mush-like. The Geezer Cookbook -. baking soda. Thanks to Coke GEEZER CORNBREAD 3 cups yellow cornmeal 1 cup flour 2 tbs sugar 4 tsp baking powder 2 tsp baking soda 2 tsp salt 2 cups Monterey jack. Bake for 20 minutes.
egg whites. salt. salt. add blueberries.37 -- Dwayne Pritchett . Place on greased cookie sheet and bake in cardboard oven at 450 until tops are light brown. Serve warm. BANANA WALNUT MUFFINS 3 cups oat bran cereal 3 medium bananas. On lightly floured surface. Bake in cardboard oven at 400 for 20 minutes or until brown. roll dough to 1/2in thick. combine flour. Bake in cardboard oven at 400 for 20 minutes. sugar. baking powder. Combine milk and bran cereal in small pot. dry mustard. combine cereal. Cut in margarine with pastry cutter until mixture resembles coarse meal. milk. Let stand until cereal is soft. and baking powder. mashed 3 egg whites 2 tbs corn oil 1 cup flour-2 tbs firmly packed brown sugar 1 tbs baking powder 1/4 cups chopped walnuts In medium pot. Stir in cheese and buttermilk. Keep rolling and cutting until all dough is used. beaten 1/3 cups salad oil 2 cups blueberries 1 tsp sugar Stir together flour. baking soda. baking powder. combine flour. and sugar. Pour into greased muffing pans. Add dry ingredients to cereal mixture. bananas. Use 2in biscuit cutter and cut into rounds. The Geezer Cookbook -. Add cereal mixture to flour mixture. Stir well. In large pot. Spoon into muffin cups. softened In medium pot. Mix well.CHEDDAR BISCUITS 1 3/4 cups flour 2 tsp baking powder 1 tsp sugar 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp dry mustard 1/3 cups shredded cheddar cheese 3/4 cups buttermilk 1/4 cups margarine. Sprinkle with nuts. BLUEBERRY BRAN MUFFINS 1 1/4 cups flour 3 tsp baking powder 1/2 tsp salt 1 1/2 cups bran cereal 1 1/4 cups milk 1 egg. and oil. Add egg and oil. sugar. stir well. Blend well and let stand 5 minutes.
Mix well. cinnamon. raisins. Bake in cardboard oven at 400 for 20 minutes or until brown. crushed 12 diced pitted dates In small pot place flour. Serve warm. margarine. baking powder. beaten 1 tsp vanilla extract 3 medium bananas. Mix well with fork. softened 1 egg. Bake in cardboard oven at 350 for 1 hour. In medium pot. combine bran. and vanilla. Do not over mix. combine sugar. walnuts. 3Run knife around sides of loaf and remove from pan. Pour 1/2 mix into greased loaf pan. The Geezer Cookbook -. Add remaining ingredients and mix only until dry ingredients are moistened. Cool 5 minutes. BANANA NUT BREAD 1/3 cups vegetable oil 4 bananas.BANANA-DATE MUFFINS 2 cups plus 1 tbs flour 2 tbs baking powder 3/4 tsp cinnamon 1/2 tsp salt 1/2 cups sugar 1/2 cups margarine. mixing well. and salt. egg. RAISIN WALNUT BRAN MUFFINS 2 1/4 cups oat bran 1/3 cups raisins 1/3 cups chopped walnuts 2 tsp baking powder 1/2 tsp salt 3/4 cups milk 2 eggs. then whisk until light and fluffy. baking powder. Serve warm. Mix well with fork. Add bananas and stir to combine. beaten 2 1/3 cups biscuit mix 1 cup sugar 1 cup chopped walnuts 1/2 tsp vanilla Mix all ingredients in large pot. mashed 3 eggs. Set aside. Add flour mixture slowly. mashed 3/4 cups Wheaties. Spoon into muffin cups.38 -- Dwayne Pritchett . Spoon into muffin cups. and salt. Mix with fork. Beat vigorously with fork for 1 minutes. then other 1/2 into another greased loaf pan. Add dates and Wheaties. beaten 1/4 cups honey 2 tbs vegetable oil In a large pot. Bake in cardboard oven at 425 for 15 minutes or until muffins are golden brown on top.
combine remaining flour. using small amount of boiling water. slice and serve. Cover with towel and let rise 1 hour. Bake in cardboard oven at 375 for 45 minutes. nuts. Steam 3 hours in a covered pot. Add corn meal and graham flour. In large pot. Bread is 2done if it sounds hollow when tapped with knuckle. Half fill 3 greased 1 lb coffee cans. Uncover cans. mix well with fork. melted 6c whole wheat flour 2 tbs margarine. let rest 10 minutes. Stir into dry mixture. boil potato in water for about 10 minutes. Add remaining ingredients. Knead on lightly floured surface until smooth. baking soda. Add rest of flour to make dough. Beat well. Place three in each of two greased pie pans.39 -- Dwayne Pritchett . flour. Place in cardboard oven (at 450 for 5 minutes. Heat honey and oil until very warm . In a large pot. STEAMED BROWN BREAD 1 cup flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup white corn meal 1 cup graham flour 3/4 cups dark molasses 2 cups buttermilk 1 cup seedless raisins In a large pot. Divide into halves. The Geezer Cookbook -. Cover tightly with foil.do not boil. Cover with foil during last 15 minutes. Make sure all of dough is oiled.COUNTRY BREAKFAST BREAD 4 cups flour 3 1/2 cups whole wheat flour 1 cup chopped walnuts 2 pkg rapid rise yeast 1 tbs grated orange peel 1 1/2 tsp salt 2 1/2 cups non dairy creamer 1/3 cups honey 1/4 cups vegetable oil Set aside 1 cup flour. Pour potato mixture into yeast mixture. Remove bread from cans. baking powder. Mix well with fork. Stir in enough reserved flour to make soft dough. Turn onto lightly floured surface and knead until smooth. whole wheat flour. about 30-45 minutes. shape into loaves. combine yeast and pancake syrup. and salt. Punch down and knead 10 times. undissolved yeast. Cover. Cover . Mix well. Bake in cardboard oven at 350 for 20-30 minutes. softened 1/2 cups shredded Monterey jack In a small pot. POTATO BREAD 1 large peeled and cubed potato 2 1/2 cups water 3 tbs yeast4 tbs pancake syrup at room temp 1 tbs margarine. orange peel. Cool. Put dough in a lightly oiled large pot. Add 1/2 cups flour to yeast mixture. Split tops with sharp knife and insert softened margarine and Monterey jack.let rise in warm place until doubled. Mash potato in water. and place into two loaf pans. and salt. Stir melted margarine into potato mixture. Divide and form dough into 6 balls.
baking powder. Add egg mixture alternately with honey to dry ingredients.HONEY ACORN BREAD 4 cups flour 2 eggs. bake for another 10-15 minutes. This spicy bread always tastes better the second day when its . Stir in acorns and pour evenly into loaf pans. Mix together all dry ingredients. The Geezer Cookbook -. and powdered milk. Place into large clean pot. Add apricots and walnuts. Beat eggs. STEAMED APRICOT NUT BREAD 1 1/2 cups dried apricots 2 cups flour 4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 cup sugar 1 1/2 cups milk 2 eggs. Heat shortening in /large skillet and fry bread until golden brown. and sugar together in large pot. Divide mixture evenly into two well greased and floured 1 lb coffee cans. eggs. Knead by hand until it is soft but not sticky. mix flour with baking powder. NAVAJO FRIED BREAD 4 cups flour 1 tbs baking powder 1 tsp salt 2 tbs powdered milk 1 1/2 cups warm water 1 cup shortening In large pot. Remove bread from pan immediately when done and cool. cover tightly with foil. orange peel.flavors have had a chance to mellow and blend. Pour in warm water and mix to from dough. beaten 2 tsp baking powder 2 tsp ginger 1 cup honey 2 cups milk 2 tsp salt 1 cup chopped acorns margarine 2 tsp baking soda 1 tsp cinnamon: Grease two loaf pans with margarine. then flatten by patting and stretching dough with hands and fingers until it is flat and round. slightly beaten 2 tbs grated orange peel 2 tbs olive oil 1 cup whole wheat flour 2 cups chopped walnuts Place the apricots on a chopping block and chop finely. salt. Mix well. Cover and let stand 15 minutes. combine milk. salt. add 3 cups water. If bread is done. Shape into balls about 2in across. it will come out of pan easily when pan is turned over and tapped gently. Add to flour mixture and add whole wheat flour. cover with lid and steam for 2-3 hours. and oil in a medium pot. thoroughly. Mix flour. Mix well.40 -- Dwayne Pritchett . Bake in cardboard oven at 350 for 45 minutes or until golden. gradually adding milk. baking soda. Beat well. If not.
Cover with egg mixture. extra yolks. half & half. Bake in Dutch oven until knife inserted near center comes out clean. softened 1 cup ricotta cheese 1/2 cup sugar 2 tsp grated orange peel 16 flour tortillas 1 large jar apricot preserves 1 can sliced apricots. Great with Red Chili Biscuits. Break cooked bacon into small chunks and add to mixture. Blend eggs. ricotta cheese. chopped 1 tbs margarine 1/8 tsp ground thyme 1 bay leaf 1/2 lb bacon. Top with 1/4 cups mixture of apricot preserves and sliced apricots. and orange peel.41 -Dwayne Pritchett . Cook bacon in separate skillet until crisp. Continue layering until all are in oven. diced 1 green pepper. Spoon about 1/4 cups mixture onto center of each tortilla. beaten 1 cup milk 1 tbs garlic powder Tobasco to taste Cook bacon and reserve grease. Bake 8-10 minutes. Place large pot lid upside down and pre-heat Dutch oven. Brush both ends with eggs and fold to seal. defrosted frozen strawberries can be substituted for the apricots. diced 18 eggs. cut into pieces 5 eggs 2 egg yolks 1 cup half & half 1/8 tsp ground nutmeg 1/3 lb shredded Swiss cheese Sauté onion in 1 tbs margarine. sugar. The Geezer Cookbook -. Add garlic powder and Tobasco to taste. then drain. drained 2 eggs beaten 4 tbs margarine. Place bacon. Place layer in Dutch oven and sprinkle with sugar. Remove bay leaf after onion is transparent. Beat eggs and add milk. and nutmeg. and cheese in pastry shell. Add onions and Green peppers. Brush each with melted margarine. Roll tortilla. onion. Brown potatoes in reserved bacon grease. softened Pre-heat Dutch oven with large pot lid on bottom and line with foil. Stir often until set. Thoroughly mix together cream cheese. Drain potatoes and slice not more than E1/4in thick. BREAKFAST FRUIT CHIMICHANGAS 2 pkg (8oz) cream cheese. Add to potatoes and onions. Add thyme and bay leaf. DOWN ON THE FARM BREAKFAST 1 lb bacon cooked 2 cans new potatoes 2 medium onions.Breakfasts REAL SCOUT QUICHE (BREAKFAST) Pre-made pastry shell 1 onion. Strawberry preserves and 2 pkgs.
chopped 2 medium green peppers cubed 2 tbs margarine 2 dozen eggs. Pour eggs into skillet. onion. The Geezer Cookbook -. diced Sauté onion and garlic in margarine. Add milk. Stir until well blended. Pre-heat Dutch oven with large pot lid at bottom and lined with foil. sautéed onion and garlic. hot pork sausage 2 tbs garlic powder 2 tbs onion powder 2 tbs chili powder 2 large onions. Brush each with melted margarine and arrange in layers in Dutch oven. beaten 16 flour tortillas 3 cups shredded Jack cheese 4 tbs melted margarine 1 jar salsa. and layer of pepperoni. and tomato sauce. 1/3 cups mozzarella. Spoon about 1/4 cup sausage mixture onto each tortilla. basil. green pepper. Top with remaining mozzarella cheese and pepperoni. Remove shell and sprinkle 1/3 cups mozzarella over bottom evenly. Let stand 10 minutes before cutting. This is for the supreme "garbage can" quiche. pork sausage.AIN'T NO GOLDEN ARCH BURRITOS 2 lb. Drain and set aside in a pot. Sprinkle with parmesan cheese. Heat 2 tbs margarine in skillet over medium heat until bubbly. warmed in pan Cook and stir sausage. stir and cook until set. 1/2 cup parmesan. Bake in Dutch oven 20-30 minutes or until knife inserted in center comes out clean.42 -- Dwayne Pritchett . Top with 1/4 cup eggs and 2 tbs cheese. Roll tortilla and fold ends. chopped 1 cup tomato sauce 1/2 lb pork sausage 1 cup milk 1 tsp dried basil 1 tsp oregano 1 green pepper. and chili powder into eggs. beaten 1 cup mushrooms. oregano. Any combination of pizza ingredients can be used in filling. mushrooms. and green pepper in large skillet Dover medium heat. onion powder. several pieces of pepperoni. Serve with warmed salsa. Beat eggs until smooth. Top with olives. Pour mixture into pastry shell. Bake pastry shell 5 minutes in pre-heated Dutch oven. Brown and shred pork sausage. Bake 10 minutes or until golden brown. PIZZA QUICHE SUPREME 2 Pre-made deep dish pastry shell 3oz pepperoni quarter sliced 1 cup shredded mozzarella cheese 1/2 cup sliced black olives 1 cup grated parmesan cheese 1 cup chopped onion 1 tbs garlic flakes 3 eggs. Mix garlic powder.
Thanks to Bob Smejkal. GEEZER SUGAR OVERDOSE OATMEAL 8c water 1 tbs salt 3 cups quick oatmeal 2 cups brown sugar 2 sticks margarine Bring water and salt to boil. Add eggs. Serve. When at rolling boil. Troop 38. Serve with biscuits. Drain grease.the Inside Geezer HOBO BREAKFAST TREAT 2 lb. but leave enough to brown potatoes. Add O'Brien potatoes (these already have onion and green pepper added) Brown potatoes. milk. Beat eggs with salt and pepper and Tobasco and pour over potatoes. beaten 1/4 cups milk oil salt and pepper to taste Heat 1in oil in large skillet. The Geezer Cookbook -. beaten Brown pork sausage in large skillet. cubed 12 eggs 1 tsp salt 1 tsp red pepper 1/2 cup shredded sharp cheddar cheese Tobasco to taste Melt margarine in large skillet and sauté' onion. Add brown sugar and margarine. add oatmeal. defrosted 12 eggs. Add eggs. Thanks to Randy Wright . Cook 5minutes. Cook potatoes and onions until potatoes are soft. Troy.43 -Dwayne Pritchett . hot pork sausage 2 pkgs Ore-Ida O'Brien frozen potatoes. Stir constantly until eggs are set. Guaranteed to get you going and keep you going on a cold weather campout. When eggs are set.CAMPER'S BREAKFAST 4 medium potatoes. stirring constantly. potatoes. sliced 2 cans Spam 12 eggs. and Spam. garlic. Stir until "eggs are set. Lift edges as it cooks to let egg flow underneath. top with cheese to serve. Drain oil. sliced 2 onions. and Spam. GEEZER ROCKIN' CHAIR BREAKFAST 1/2 cup margarine 2 tbs onion flakes 2 tbs garlic flakes 6 medium potatoes. boiled. cooled then cut into cubes 2 cups Spam or Treet.
stirring until set. dry milk. nuts. Spoon margarine mixture over the top. Beat eggs and milk to make batter. Season with salt. Serve with hot brown sugar syrup or hot pancake syrup. Pour into skillet and cook over low heat. Combine water. melted 1/2 cup chopped nuts 2 tbs lemon juice 1 tsp cinnamon Melt margarine in large skillet. pepper. Add onion flakes. Dip in beaten egg and fry as you would French toast. and cinnamon and add to margarine. The Geezer Cookbook -. PEANUT BUTTER FRENCH TOAST peanut butter jelly of choice. Heat until hot. and add to eggs. if desired 1doz eggs 1 cup milk Make peanut butter sandwiches (or peanut butter & jelly) to fit size of patrol. drained 1 cup brown sugar. Worcestershire sauce. Combine brown sugar. Great with Red Pepper Biscuits. Serve with hot sugar syrup or hot pancake syrup. and cheese.HOT PEACH CRUMBLE 12 shredded wheat biscuits 2 cups sliced peaches. cooked and broken up into pieces 2 cup creamed corn 6 eggs 1 cup flour 1 tsp salt 1 tbs baking powder Combine all ingredients and drop by spoonfuls onto hot greased 9griddle. Place biscuits in layers in lined Dutch oven and arrange peach slices on top. GEEZER CORN CAKES 6 slices of bacon. SWISS SCRAMBLED EGGS 4 tbs margarine 2 tbs onion flakes 1/2 cups water 4 tbs dry milk 1 cup shredded Swiss cheese 2 tsp Worcestershire sauce 12 eggs. beaten salt and pepper to taste Tobasco to taste Melt margarine in large skillet. and Tobasco to taste. Add peach juice if too dry. packed 1/2 cup margarine.44 -- Dwayne Pritchett . lemon juice.
SOURDOUGH PANCAKES 2 cups sourdough starter (see entry) 2 cups lukewarm water 2 1/2 cups flour 1 tbs sugar 1/4 cups evaporated milk 1/2 tsp salt 1 tsp baking soda 2 tsp sugar Combine first three ingredients in large pot. Drop squares into oil and cook to Ca golden brown. Heat 4in of oil in Dutch oven. Add sugar and brown sugar. then ladle onto hot griddle and enjoy. about 2 hours. Mix sugar & cinnamon together and dredge doughnuts in mixture. The Geezer Cookbook -. Roll flat. FRIED DOUGHNUTS 3 cans buttermilk biscuits cooking oil sugar cinnamon Heat 1 in cooking oil in large skillet. Heat honey and drizzle over doughnuts and serve. cut into 1 1/2in squares and allow to rise 1 hour. Bring to boil and boil for 1 hour. Add remaining ingredients. Serve warm.-Serve over sourdough pancakes. Strain liquid and bring to another boil. Drain and dredge in sugar & cinnamon mixture. Stir frequently until mixture boils down to desired thickness. Fry biscuits in oil until olden brown. broken into pieces 3 cups sugar 1 cup brown sugar water Put corncobs into a large pot and add enough water to cover corncobs when pressed down. Discard strained corncobs. mix with other dry ingredients.45 -- Dwayne Pritchett . cover and let stand overnight. let stand 5minutes. Knead or several minutes and set aside in warm place until dough doubles. beaten 1/2 tsp salt 1 tbs oil 1 tsp sugar cooking oil cinnamon honey Dissolve yeast in warm water. OZARK CORNCOB SYRUP 18 red corncobs.GEEZER HONEY DOUGHNUTS 1 envelope dry yeast 1/2 cups warm water 3 cups flour 1 egg.
The Geezer Cookbook -. Then add rest of ingredients and stir well.add 1 tbs chili powder.MOUNTAIN MAN BREAKFAST 1 lb bacon 1 large onion. beaten 2 tbs margarine. ROLLED OATS GRIDDLE CAKES 2 cups rolled oats 1 1/2 cups flour 1 tsp salt 1 tsp baking soda 2 tbs hot water 1 tsp baking powder 2 1/2 cups buttermilk 2 eggs. Sprinkle with cheese and continue cooking until eggs are set and cheese melted. Thanks to Liz Stiles . Roll in powdered sugar after browning. Do not rain bacon drippings. grated 1 jar salsa Pre heat Dutch oven. Fry until golden brown. chopped 1 32oz bag O'brian potatoes 12 eggs. Geezer style -. beaten 1 tbs sugar 1 pint milk 1/8 tsp salt 2 tsp baking powder Enough flour to make a stiff dough Mix ingredients well and drop by teaspoons into hot oil. Cook batter as pancakes.46 -- Dwayne Pritchett . and 1 tsp tobasco sauce to egg mixture before cooking. Stir bacon mixture back in. Remove mixture and add O'brian potatoes. then add eggs. Cut bacon into small pieces and cook bacon and onion until clear. Cover and cook until eggs are almost solid. 2 tsp red pepper. melted 1 cup sugar Soak oats in buttermilk overnight. beaten-1 1/2 lbs grated cheddar cheese 1/2 lb pepper cheese. Serve with salsa.a Prodigy Scouter DROP CAKES 1 egg.
HONEY-APPLE PANCAKES 2 1/2 cups flour 4 tbs baking powder 1/2 tsp salt 1/2 tsp apple pie spice 1/4 tsp baking soda 2 eggs 1 1/2 cups apple juice 4 tbs honey 2 tbs cooking oil n a large pot. pepper. milk. and garlic in a small amount of water about 7 minutes or until tender. chopped 2 gloves garlic. nutmeg. beaten 1/2 cups water 2 sticks margarine. In a large pot. mushrooms. beaten 1 cup milk 1/2 tsp salt 1/4 tsp nutmeg 1 tsp red pepper 1/2 tsp Tobasco 2 cups shredded Swiss cheese 4 tbs parsley flakes Cook asparagus. Stir until blended. chopped fine 3 onions chopped fine 1 jar chopped jalapeno peppers 1 can green chilies 2 cloves garlic. minced 1 onion.BAKED ASPARAGUS AND MUSHROOM OMELET 2 pkg frozen asparagus 2 cups fresh mushrooms. mix dry ingredients well. Add egg mixture to dry ingredients. Drain. Pour into foil lined greased Dutch oven and bake at 375 for 20-25 minutes or until set.47 -- Dwayne Pritchett . chopped 12 eggs. red pepper. salt. and Tobasco. mix liquid ingredients well. BACON. melted-1 lb bacon. peeled and chopped into 1/2in cubes 2 cups grated Monterey Jack cheese Salsa:-8 fresh tomatoes. For each pancake. pour 1/4 cups batter onto hot greased griddle. Stir in cooked veggies and Swiss cheese. In a medium pot. onion. cooked and crumbled 4 small avocado. but still slightly lumpy. AVOCADO & CHEESE OMELET Omelet: 16 eggs. combine eggs. minced 4 tbs ground coriander 4 tbs lemon juice 1/2 tsp caraway seeds 1 tsp cumin 1/2 tsp red pepper The Geezer Cookbook -. sliced 1/2 cups green onion. Beat until blended well. green onion.
chopped fine 2 cloves garlic. Fill 0with scrambled eggs or EGGS ALA KING (see entry) EGGS ALA KING 12 hard-boiled eggs 2 pkg white sauce mix 2 can mushrooms 1 green pepper. combine all salsa ingredients and stir well. cut into pieces Combine all ingredients in gallon zip-lock bag. Stir and serve over toast or in center of EARLY MORNING SAUSAGE RING (see entry) GRANOLA COLORADO 6 shredded wheat biscuits. beaten 1 onion. chopped 1 can green chilies. combine all omelet ingredients and pour into foil lined greased Dutch oven and bake at 375 until set. Seal and shake well. Make white sauce according to package directions. Add eggs and rest of ingredients. Mold sausage mixture around inside wall of Dutch oven and pot to form ring. Serve salsa as topping for each serving of omelet. In a medium pot. minced 1 1/2 cups Italian bread crumbs 1/4 cups parsley flakes 1 tsp red pepper 1 tsp cumin 1 tsp coriander Mix ingredients well in large pot. chopped 1/4 cups pimentos. Bake 20 minutes more. Bake at 350 for 20 minutes. The Geezer Cookbook -. Remove small pot and turn ring upside down onto plate. EARLY MORNING SAUSAGE RING 2 lbs hot pork sausage 2 eggs. crushed 4 cups Grape Nuts cereal 2 cups All Bran cereal 2 cups slivered almonds 1 cup toasted coconut 1 cup brown sugar 2/3 cups wheat germ 1 lb figs. Place small pot in center of Dutch oven.In a large pot. Serve dry out of the bag for trail mix or in bowls with milk for breakfast.48 -- Dwayne Pritchett . Drain off grease. chopped Peel eggs and cut into 1/4s.
milk. The Geezer Cookbook -. Add other ingredients and bring to . Place coconut in pie pan.boil. whisk together eggs.49 -- Dwayne Pritchett . and sugar. Stir to fluff and serve. flaked coconut 12 eggs. drained 1 tsp cinnamon 1 tsp salt 1/2 cups raisins Drain liquid from fruit cocktail into measuring cup. Pour into medium pot. cinnamon. Let set 5 minutes.FRUITY RICE 2 cups minute rice 2 can fruit cocktail. then dip in coconut. Add enough water to make 2 cup. Heat griddle. Fry on griddle until each side is golden brown. beaten 1 1/4 cups milk 1 tbs cinnamon 1 tbs sugar In a medium pot. Pat each side to coat well. COCONUT FRENCH TOAST 1 loaf white bread 1 7oz pkg. keeping well greased. Dip each slice bread in egg mixture. Serve with powdered sugar or syrup.
Cover and cook over medium heat about 40 minutes. Remove pieces as they are done and drain on paper towels. cut up 2 tbs garlic powder 1 tsp pepper 1 tsp ground basil 1 tsp tarragon 1 tsp ground cumin 2 bay leaves. vinegar. boneless chicken breasts 2 cup flour oil MARINADE 2 tsp chili powder 2 tsp Tobasco 2 tsp soy sauce 2 tsp teriyaki sauce 4 tsp ground ginger 2 tbs onion flakes 2 tsp sugar 2 tsp vinegar Cut chicken into strips 2in by 1/2in and put in gallon zip-lock bag. skinned 1 cup flour Oil for frying 1 gallon zip-lock bag Combine buttermilk and pepper in large pot. Place chicken in buttermilk. The Geezer Cookbook -. Fill large skillet with 1in oil and fry until golden on both sides. Fry for 4 minutes. and teriyaki sauce to make the marinade. Remove chicken and brown in large skillet with 1/4 in olive oil. Squeeze air out and seal bag. Serve with hot cooked brown rice. Put chicken and cooked marinade in large pot and add 1 cup water. Remove and drain on paper towels. Peel skin from chicken and combine with marinade in double gallon zip-lock bag. SUNNEN CHICKEN AND RICE 2 medium chickens. covered for 10 minutes. Turn once and fry for another 4 minutes.50 -Dwayne Pritchett . Marinate for 1 hour at room temp. Put flour in zip-lock . Blend marinade ingredients and pour into bag.Chicken Dishes HOT STUFF CHICKEN 2 lb.shake 4 pieces at a time. Take pieces out of bag and lightly sprinkle with flour. Place in cooler for 1 hour. Heat 1in of oil in large skillet until quite hot. Remove from buttermilk and pat dry. chicken pieces. SUMMER CAMP FRIED CHICKEN 2 cup buttermilk 2 tbs pepper 4 lb. crushed 1 cup cider vinegarrr 1 bottle teriyaki sauce Olive oil Hot cooked brown rice Combine dry ingredients. Return to pot and simmer. Cover pot and put in cooler for 3 hours turn each piece over once. Serve while hot.
and picante sauce. chopped save liquid 4 tbs flour 1 tsp salt Melt margarine in large pot over medium heat. Serve over buttered skillet toast or drop biscuits. and green pepper with olive oil in large skillet. Melt margarine in Dutch oven and brown chicken. tomatoes. Cook 15 minutes. Add turkey and pimentos. Add onions and continue to brown. chicken or combination 2 1 lb cans pinto beans 4 1 lb cans tomatoes 3 tsp chili powder 2 tsp cum minutes powder 1 jar Pace picante sauce Tobasco to taste Sauté onion. Mix meat. and onion mixture in Dutch oven and bring to slow boil.51 -- Dwayne Pritchett . The Geezer Cookbook -. TURKEY A'LA CAHOKIA 4 cans turkey chunks 1/4 tsp pepper 2 tsp paprika 4 tbs margarine 1 cup cream 2 cans evaporated milk 4 small jar pimento. Thanks to Dennis and Ann Adcock. Blend in flour.DUTCH OVEN CHICKEN DINNER 12 pieces of chicken of your choice of parts Flour Margarine 2 sliced onions 8 sliced potatoes 4 sliced carrots 1 full stalk chopped celery 1/2 cup water Flour chicken. Beat well. garlic. pinto beans. Stir frequently to keep beans from sticking. and paprika. Cahokia Mounds District Staffers HOT STUFF STEW 2 cups chopped onions 2 cups chopped green pepper 4 cloves garlic 4 tbs olive oil 6 cups canned cooked turkey. Cover and let steam until tender. Add chili powder. ham. cumin. Pre heat Dutch oven. and liquid from pimentos. stirring constantly until thickened. Simmer for 20 minutes and serve. cream. add salt. Top with remaining ingredients. Add milk. pepper.
Coat bottom of Dutch oven with olive oil. then very lightly with sage. Smoke cook 8-12 hours or until turkey leg 2moves easily in joint or meat thermometer reaches 180.52 -- Dwayne Pritchett . thawed. the then quartered 4 celery stalks. lemon slices. rinsed & dried paprika sage 4 carrots sliced into halves. Bobwhites). Even better when used with quail (sorry. and celery. celery into chunks and put into cavity. celery leaves. ROAST PHEASANT Brinkman or similar smoker Charcoal pan 3/4 full Water pan full Salt and pepper Bay leaf Lemon sliced thin 3-4 stalks celery with leaves 3-4 parsley sprigs Onion sliced into quarters Season bird inside and out with salt and pepper. parsley sprigs. Rub inside and out after dusting with all herbs and salt. Place hens in oven. Cook 5-6 hours. Cut onion into quarters. carrots.GEEZER CORNISH HENS 5 Cornish hens. and celery. Stuff with corn ears. Cover spaces between hens with remaining corn. Bake 30-45 minutes or until corn is tender. dove. carrots. and onion. or pheasant. cut into halves olive oil Sprinkle each hen with paprika. The Geezer Cookbook -. SMOKED TURKEY Brinkman or similar smoker Charcoal pan heaping full Water pan full 1 10-15 lb turkey-unstuffed 2 medium onions 3-3 stalks celery with leaves 1 tbs salt rosemary leaves marjoram tarragon sage Rinse turkey inside and out with cold water. Stuff cavity with bay leaf. sliced into halves 2 ears frozen or fresh corn.
EASY CHICKEN CASSEROLE 1 whole chicken. Turn large pot lid upside down in Dutch oven and place hens on pot lid. Add seasoning package from stuffing mix and 3/4 stuffing crumbs. Bake hens at 350 for 1 1/2 hours. Bake at 350 for 30 minutes or "until bubbly and crumbs are brown. onion and garlic powder. Thanks to Mike Audleman -. Tie legs together with string.a Prodigy Scouter APRICOT GLAZED CORNISH HENS 6 Cornish hens salt paprika garlic powder onion powder wild rice and sausage dressing mix 1 jar apricot preserves 1/2 cups water Rinse hens. Place Fin Dutch oven and top with remaining crumbs. drained Combine flour. salt and pepper in gallon zip-lock bag and shake well to mix. During last 1/2 hour of baking. brush with remaining sauce. and vinegar in small pot and mix well. saving juice. molasses. onion powder. remove giblets.53 -- Dwayne Pritchett . Cover and bake at 350 for 30 minutes. *Serve remaining mixture on side with hens. Place chicken in Dutch oven. Add chicken and mix well. The Geezer Cookbook -. baste hens frequently with mixture. garlic powder. and pat dry. Brush with 1/2 of the sauce. Lightly stuff each hen with dressing. and arrange potatoes around chicken. In small pot. Sprinkle cavity with salt. cut up-1 box Stove Top chicken flavor 2 cans cream of chicken soup 1 cup mayonnaise Combine soup and mayonnaise in large pot. paprika. paprika. Brown in large skillet with olive oil. Add chicken pieces and shake well to coat. combine preserves and water and bring to boil. FESTIVE CHICKEN BAKE 1/4 cups flour 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp each salt and pepper 3 lb chicken. cut up 2 tbs olive oil 1 can sliced pineapple 2/3 cups light molasses 1 tbs mustard 1 tbs cider vinegar 1 can sweet potatoes. Drain pineapple. Combine juice. mustard. Top with pineapple. and cook 30 minutes more.
place chicken in center. Serve over chow 4mein noodles and with teriyaki or soy sauce to taste. Chinese vegetables.a Prodigy Scouter CHICKEN GEEZER GUMBO 2 lb chicken breasts. Spoon over breasts. chicken spread. lemon juice. and green beans. sliced 1/4in 2 green peppers. and teriyaki sauce. and Tobasco sauce. Cook over medium heat 10-15 minutes until bubbly hot. cheese. Add salt. Add onion. drained 2 cans cut green beans. red pepper. Serve. chopped 1/2 cups celery. okra. cut up 1 tsp red pepper 1 tsp Tobasco sauce Prepare a rue with olive oil and flour. cumin. chopped 3 tbs flour 2 cloves garlic. pepper. Cook in skillet until brown. Add chicken and simmer about 15 minutes. chopped 4 tbs olive oil 3 tomatoes. drained 2 cans chow mein noodles 2 tsp ginger 2 tsp cuminki sauce 2 tbs teriyaki sauce soy sauce In a medium pot.54 -- Dwayne Pritchett . and tomato over each breast. and celery. and garlic.BAKED CHICKEN WITH CHEESE 8 chicken breasts. The Geezer Cookbook -. Add cut up tomatoes. stirring often. and mix well. deboned 2 tbs lemon juice salt 8 slices boiled ham 8 slices tomato 6 tbs olive oil 2 tbs thyme salt & pepper 8 slices Swiss cheese aluminum foil Cut foil into 12in squares. Seal foil well and place in a 350 Dutch oven for 30 minutes. Open foil and place one slice ham. GEEZER CHICKEN ORIENTAL 2 cans condensed golden mushroom soup 4 cans chunky chicken spread 2 cans fancy mixed Chinese vegetables. Heat Dutch oven over medium heat and add rue. cubed 2 medium onions. minced 2 lb fresh okra. Stir in ginger. Slowly stir in 1 quart water. thyme. Combine oil. Cover and cook about 30 minutes. pepper. Thanks to Mike Audleman -. mix together mushroom soup. Bake open for 3-5 minutes.
4 pkgs dry chicken noodle soup mix 4 6oz cans boned chicken 4 cups biscuit mix 8 tbs powdered milk Put biscuit mix and powdered milk in gallon zip-lock and shake to mix thoroughly. Double bag to store. In large pot or Dutch oven, add soup mix and chicken to 12 cups boiling water and lower heat to simmer. Mix 1 1/3 cups water to dry ingredients in zip-lock to make a dough. Drop dough by spoonfuls into the soup mixture. Simmer 10 minutes uncovered, then 10 minutes covered. Thanks to Tom Maughn -- a Prodigy Scouter
1 whole chicken, cooked, boned, then chopped 1 box Stove Top stuffing, chicken flavor 2 cans cream of chicken soup 1 cup mayonnaise Cut up chicken and boil in Dutch oven for 1/2 hour. Let cool, then bone and chop. Combine soup and mayonnaise in a large pot. Add seasoning packet from stuffing mix and 3/4 cups stuffing crumbs. Add chicken and stir well. Place in Dutch oven and top with remaining crumbs. Bake at 350 for 30 minutes.
3 lb frying chicken, cut up 3 tbs olive oil 2 onions, thinly sliced 2 cloves garlic, minced 1 can tomatoes 1/3 cups green pepper, minced 1 tsp salt 1/4 tsp black pepper 1/4 tsp cayenne pepper 1/4 tsp cumin 1 tsp oregano 1/2 tsp basil 1/2 tsp celery seed 1 bay leaf Brown chicken in large skillet. Layer onions in Dutch oven. Put :browned chicken pieces on top of onions and add remaining ingredients. Cover and cook 1-2 hours. Discard bay leaf and serve )chicken and sauce over buttered spaghetti
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3-4 lb chicken, cut up 2 onions, chopped 1 green pepper, chopped 1 jar pimento, diced 3/4 tsp chili powder 1/8 tsp dried red pepper 1 small jar stuffed green olives, drained 2 cloves garlic, minced 2 chicken bouillon cubes 1 cup diced ham 1 can tomatoes 1 cup peas 1 tsp salt 1/2 tsp red pepper 1 tsp paprika 1 cup long grain rice Mix salt, pepper, and paprika together. Season chicken with this mixture. Put all ingredients except rice in Dutch oven. Cover and cook at 300 for about 2-3 hours. Add rice and cook at 375 for 1 hour. Water "may be needed near end of cooking.
3 lb chicken breasts, cubed 2 1/2 tsp salt 1 stalk celery, chopped 1/2 tsp turmeric chopped parsley 4 hard-boiled eggs, cut into wedges 1 onion, chopped 4 potatoes, peeled, cut 1/3 tsp pepper Dough: 2 cups flour 1/2 tsp salt 2 eggs, beaten 4-6 tbs water Place chicken in Dutch oven, add salt, pepper, celery, onion, and turmeric. Bring to a boil, reduce heat, cover and simmer about 1 hour. Do not overcook. Remove chicken from broth. To make dough, place flour in a medium pot. Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead 5 minutes. Cover the dough and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15in square and cut each square into 2in squares with a sharp knife. Add potatoes and celery to the broth. Simmer 25 minutes until veggies are tender. Add chicken pieces and bring to boil. Slide the squares of dough into the broth a few at a time, pushing them down gently. Cover and simmer 20 minutes. Serve with parsley.
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Dwayne Pritchett
2 qt sauerkraut 3 tbs brown sugar 1 duck 2 onions, quartered salt 1 cup water Bake duck in Dutch oven at 375 for 25 minutes. Pour sauerkraut, water, onions, brown sugar, salt, and pepper over duck and stir well. Simmer for 1 1/2 hours.
2 lbs boneless chicken breast 1 pkg chicken mesquite marinade Salsa 1 can crushed pineapple 1 red bell pepper, chopped 2 green onion, sliced 1 tbs lime juice 1 tsp teriyaki sauce 1/4 tsp pepper 1/4 tsp red pepper Marinate chicken according to package directions. Grill. Combine salsa ingredients and serve over chicken.
2 1/2 lbs chicken breasts, cut into 1 1/2in strips water salt celery tops 3 tbs margarine 1 tart apple, peeled and diced 1 onion, thinly sliced 1 tbs curry powder 1/3 cups raisins 1 cup chicken broth 1/2 cups Coca-Cola 3 1/2 tbs flour 1 cup evaporated milk 1 tsp salt 1/4 tsp pepper 8 servings rice cooked to package directions Cook chicken and a few celery tops in a large pot of boiling salted water. Cover, reduce heat to simmer and cook 45 minutes. In a large skillet, melt the margarine and add apple, onion, and curry powder. Sauté for 5 minutes. Stir in raisins, chicken broth, and Coke. In a medium pot, mix flour with cream. Stir until smooth. Add salt, pepper, and apple/onion mixture. Cook over low heat until thick and creamy. Add rained cooked chicken. Cool and pour into gallon double zip-lock. Store in cooler overnight. Reheat slowly and serve over cooked rice. Thanks to Coke.
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Dwayne Pritchett
CHICKEN PIE WITH BISCUIT CRUST Filling: 8c chicken broth 6 carrots. Add margarine and shortening. stirring until dough is formed. Stir in reserved broth and cream. Blend until it resembles meal. combine flour. CHICKEN TETRAZZINI 4 lb chicken. Separate the meat from the sin and bones. In a skillet. Pour sauce over the chicken/veggie mixture. Add nutmeg. Mix well. pat dough out 1/2in thick and cut biscuits. Add cheese and mix well. stirring constantly. minced 1 lb spaghetti 4 tbs flour 2 cups heavy cream 1 can parmesan cheese. or until the biscuits are puffed and golden. Arrange biscuits on the chicken mixture. sauté mushrooms and garlic in 2tbls margarine and 2 tbs olive oil until soft. in 1/4in slices 1 1/2 lbs potatoes. Strain and discard solids. and add chicken to mixture. softened 4 tbs shortening 2/3 cups cheddar cheese. reduce heat and simmer C5 minutes. Add carrots. Mix egg wash and brush tops of the biscuits. Let cool. and salt. Boil stock until reduced to 2 cup. Cut meat into strips and reserve. Transfer veggies to large bowl. Add 6 cups broth and stir. diced 5 cups cooked chicken breast. simmer for 20 minutes. combine chicken with enough salted water to cover meat by 2in. baking powder. Bring to boil. reserving broth. On a floured surface. thinly slice sliced 6 tbs margarine 4 tbs olive oil 3 cloves garlic. In a large skillet. potatoes. Return the skin and bones to broth. bring broth to a boil. Simmer broth until reduced by 1/2. cubed 2 onion. Add flour and stir well into a roux. Add remaining margarine and olive oil. minced Crust: 2 2/3 cups flour 3 tsp baking powder 1 tsp baking soda 1 tsp salt 4 tbs margarine. Add thyme and simmer 5 minutes. cut up 1 lb fresh mushrooms. Add flour and cook into a roux. Bring sauce to boil.58 -Dwayne Pritchett . stirring. grated nutmeg to taste In a Dutch oven. Cook spaghetti in large pot until The Geezer Cookbook -. chopped 12 tbs margarine 12 tbs flour 1/2 tsp thyme 1/2 tsp nutmeg 1 cup fresh parsley. and parsley and simmer for 10-15 minutes. salt and pepper to taste. for 3 minutes. baking soda. and salt and pepper to taste. In a large pot. Stir in nutmeg. sauté onion in margarine until clear. Stir gently and pour into Dutch oven. Add eggs and buttermilk. shredded 2 large eggs. beaten 2/3 cups buttermilk Egg Wash 2 large egg yolk 2 tbs milk In a large pot. Bring mixture to a boil. Bake at 450 for 10-15 minutes.
59 -- Dwayne Pritchett . crushed 1/2 tsp thyme water SAUCE 1 can chicken stock 1/8 tsp pepper 1/2 cups heavy cream 1/2 cups flour 1/2 tsp salt 1 tbs parsley flakes 4 tbs margarine Put chicken in Dutch oven and cover with water. Add chicken meat to remaining sauce. bay leaf. and salt. Sprinkle well with parmesan cheese and bake at 350 for 25-30 minutes. pour sauce over chicken and serve. Cover and cook at low 7-9 hours. cut up 4 onions. Stir 1/2 mushroom sauce into spaghetti and place into Dutch oven. Tie parsley flakes. CHICKEN FRICASEE 2 frying chickens. cut up 1 stalk celery. Add celery. Stir often. Ten minutes before serving. Drain well. add parsley and season with more red pepper and Tobasco to taste. Remove chicken from oven. black pepper. Cook until chicken is tender.soft. sliced 1 onion. Brown in large skillet with onions and olive oil. onion. Simmer until smooth. chopped 1 cup olive oil 1 bunch parsley. Gradually add in stock. and salt into gallon zip-lock. The Geezer Cookbook -. chopped 1/2 cups flour 1/2 tsp red pepper 1 tsp salt 1 tsp black pepper 1 1/2qt water Put flour. stirring often until well blended. Stir in flour and cook over low eat. Serve with rest of parmesan cheese. Shake each piece of chicken to coat well. halved 4 tbs parsley flakes 2 whole cloves 1 carrot peeled and sliced 1 tsp salt 1 bay leaf. place into a large pot. and thyme in a small square of cheese cloth and add to pot. Add rest of ingredients. Liquid should turn into gravy. CHICKEN WITH CREAM SAUCE 1 chicken. Move all to Dutch oven and add 1 1/2qt water. red pepper. carrot. Melt margarine in medium pot. cloves. Spoon into center of spaghetti.
Allow to boil 1 hour longer. minced 2 green peppers. garlic. Add seasonings and stir well. minced 2 pimentos. garlic. Let cook until chicken is tender. and seasonings. Remove chicken and add flour to make roux. cut up 1 cup olive oil 8 onions. Add tomatoes. minced 6 eggs. The Geezer Cookbook -. rice. chopped 1 cup olive oil Brown chicken in olive oil in Dutch oven. Stir constantly until brown. drained 2 can chicken. minced 2 1/2 cups rice. pimentos. Then add olive oil. Add chicken and 3qt water. Stir occasionally. Make chicken gravy according to package directions and serve as toping for patties. Cook for 5 minutes and serve. minced 1 tsp oregano 1 tsp rosemary 1 tsp thyme Boil chicken 1 1/2 hours in water to which onions. CHICKEN STEW 2 chickens. and peppers. cut up 4 onions.CHICKEN JAMBALAYA 2 chickens. uncooked 1 tsp salt 1 tsp red pepper 1 tsp Tobasco 2stalks celery. celery. celery. add onions. chopped 2 green peppers. chopped 1 cup celery. Fry by spoonfuls in large skillet in olive oil. Add more water if necessary. Add eggs. and green pepper has been added. Add onions.60 -Dwayne Pritchett . and salt. minced 1 can Italian tomatoes 4 cloves garlic. Simmer slowly covered for 30 minutes. diced 1 clove garlic. beaten 1 tsp salt 1 tsp red pepper 1 tbs teriyaki sauce 2 tbs olive oil 2 pkg chicken gravy mix Chop bean sprouts. chopped 2 cups flour 1 tsp salt 1 tsp black pepper 1 tsp red pepper 1 tsp Tobasco 1 tbs parsley flakes 1/4 cups green onions. Blend well. EGG FOO CANOE 2 can bean sprouts. Add parsley. and seasonings. chicken. diced 1 onion. Cook until soft.
Serve with Wild Onion Bread (see listing) The Geezer Cookbook -. basil. salt and pepper. Add tomatoes. Cook at low 5-7 hours. chopped 1 large can tomatoes 1 orange. Rinse skillet with the water and scrape into Dutch oven. sugar. Remove from heat and serve. Cover and cook slow 5-7 hours. and minced garlic to taste. unpeeled. Add oregano. HONEY MUSTARD MARINADE 1 cup Dijon mustard 1 cup red wine vinegar 3/4 cups olive oil 1/4 cups honey 1 clove garlic. minced 1 tbs ginger 2 tbs honey 2 tsp parsley flakes Mix together in small pot. cut up 1 large jar spaghetti sauce oregano basil minced garlic Place chicken pieces in bottom of Dutch oven. Stir in the jelly until the sauce just boils. Grill chicken over coals. Add spaghetti sauce and stir to coat each piece. orange. Set chicken pieces on top. Marinate chicken overnight in cooler in double /gallon zip-lock bags. remove chicken and wrap in foil to keep warm. Change heat to high and simmer until thick enough to mound on a spoon. Before serving. Let chicken marinate in cooler in double 4gallon zip-lock overnight. heat olive oil and sauté chicken until browned. seeded and chopped 1 tsp sugar 1 tsp salt 1/8 tsp pepper 1/2 cups water 1 tsp instant chicken bouillon 3 heaping tbs grape jelly olive oil In a large skillet.GARLIC HONEY MARINADE 1 small onion. Grill chicken over coals. Remove chicken and sauté onions until golden. Add chicken. DUTCH OVEN LACQUERED CHICKEN 1 whole chicken cut up 3 large onions.61 -Dwayne Pritchett . Sprinkle instant bouillon on top. Place into Dutch oven. making sure to cover 2each piece with sauce. EASY ITALIAN CHICKEN 1-2 chickens. minced 1/4 cups lemon juice 1/4 cups olive oil 2 tbs soy sauce 2 cloves garlic. minced 2 tbs soy sauce Mix in small pot.
salt. place all ingredients in blender and blend until smooth. sauté the birds in 4 tbs of margarine until golden. onion. sprinkle with thyme and rosemary and bake slow for 30 minutes. Add bay leaf. Sauté mushrooms in large skillet with remaining margarine. SPICY HOT CHICKEN MARINADE 4 green onions 2 jalapenos 1/3 cups lemon juice 1/4 cups honey 2 tbs olive oil 2 tbs thyme 1/2 tsp salt 1/4 tsp allspice 1/4 tsp nutmeg At home. Add chopped 1walnuts. sliced 2 tsp salt 8 tbs margarine 1 tsp thyme 1/2 tsp rosemary 1/2 cups chopped mushrooms 4 tbs flour 4 tbs black walnut meats. finely chopped Place hens in a large pot and barely cover with water. put chicken (best for boneless chicken breasts) in double gallon zip-lock. turn down heat and simmer for about 30 minutes. Grill chicken and baste with marinade. celery. and peppercorns.62 -- Dwayne Pritchett . Remove birds from broth and reserve broth. At camp. Using a large skillet. sliced 2 stalks celery.NATIVE AMERICAN GAME HENS 4 Cornish game hens. Serve with birds over cooked brown rice. Bring to rolling boil. add marinade and let set 2-6 hours. carrot. quartered 2 bay leaves 12 peppercorns 2 small carrots. Add broth and flour. Bring broth to rolling boil and cook down to 4 cups. The Geezer Cookbook -. Stir well. Place birds into Dutch oven. split in 1/2 2 onions.
Drain fat and add spaghetti sauce mix. Drain off excess grease. Simmer uncovered 1 hour. chopped 1 tbs garlic flakes 2 one lb cans tomatoes 2 tbs chili powder 1 1/2 tsp salt 1/2 tsp oregano 1/2 tsp cumin 3 dashes Tobasco 1 cup hot water 2 15oz cans chili hot beans 1 15oz can whole kernel corn Cook beef. Cover and simmer 15-20 minutes. lean ground beef 1 green pepper. ground beef 4 tbs onion flakes 2 tbs garlic flakes 2 envelopes spaghetti sauce mix 2 can pork and beans 2 1 lb cans tomatoes 1/2 cups firm packed brown sugar 2 tsp oregano Brown beef in Dutch oven and add onions. Or 4you may add additional Tobasco sauce. For the brave.Chili PATROL CHILI 2 lb. Thanks to Joe Schuster. tomatoes. Guten Appetit. Serve. 5oregano. onion.63 -Dwayne Pritchett . Jalapeno pepper may be substituted for the green pepper or added. beans. garlic. The Geezer Cookbook -. WILD CARD CHILI 2 lbs ground beef 1/2 cup chopped onion 1 lb can red beans 1 lb can refried beans 1 can tomato sauce 1 cup water 1 tsp dried red peppers 1/2 tsp each salt and garlic salt 1/4 tsp each pepper and cayenne 3 tbs chili powder 1 tbs molasses Brown beef with onions in Dutch oven: pour off fat. and garlic in Dutch oven until beef is slightly browned. green pepper. Add remaining ingredients. and brown sugar. cover and simmer for 1 hour. Cahokia Mounds District Executive ITALIAN CHILE 3 lbs. Add all ingredients except corn and beans. stirring occasionally. simmer 30 minutes longer. chopped 1 medium onion. Stir in undrained beans and corn. Cook until onions are opaque.
diced 1 green pepper. crushed 1 tsp oregano Heat a skillet over mod-high heat and toast peppers. Add onion mixture and stir well. for 1-2 minutes. diced 1 can green chilies 2 small fresh jalapenos 2 cloves garlic. Add meat and brown. Add onions and garlic. green pepper. bring chili to boil and add slowly while stirring well. Let cool. Add rest of ingredients. Combine with 1 cup water in a small pot And bring to boil. Cover and simmer %2 hours. cover oven and slow simmer for 2 hours. Serve with LOTS of cold drinks. Sauté meat in a Dutch oven with olive oil until lightly browned. minced 1 1/2 tsp cumin1 large can tomatoes. turning often. Add 3 cups water.CHILI THE GEEZER WAY 6 dried habenero peppers 3 lbs boneless chuck. Stir well and bring to boil. and crush. Sauté until soft. green chilies. squished 1 large can chili hot beans 1 tbs cocoa 2 bay leaves. and chili powder. Mix corn starch with remaining water. Add enough water to cover barely and bring to boil. Remove from oven and reserve. Lower heat and simmer for 20 minutes. chopped 4 garlic cloves. Simmer 5 minutes. minced 4 cups water 1 can tomato sauce 1 can tomato paste 7 tbs chili powder 2 bay leaves 3 tbs cumin 1 tsp oregano 1/4 tsp coriander 1/2 tsp beau monde spice 1/2 tsp hot pepper sauce 1 tsp cayenne pepper 1 tbs honey 1/2 tsp mole paste 1 tsp beef bouillon 1 tsp paprika 1/4 tsp white pepper 1 tsp salt 1/2 tsp black pepper 2 tsp corn starch Heat 1/2 cups olive oil in Dutch oven. NOW THAT'S CHILI 3 lbs ground chuck 2 lbs chuck roast. Add cu minutes and cook 1 minutes. jalapenos. cubed 2 large onions.64 -- Dwayne Pritchett . Add onions. Add remaining ingredients except for corn starch. and garlic. tomato sauce. diced 1/4in 6 tbs olive oil beef suet 4 onions. The Geezer Cookbook -. Lower *heat. tomato paste. cook until onions are softened. Add another 1/2 cups olive oil to oven and heat to very hot.
cut into 1/2in cubes 3 onions.NAVAJO GREEN PORK CHILI 3 lb pork shoulder. Add onions and garlic to skillet and cook until clear. minced 2 tsp lime juice Put water in Dutch oven. The Geezer Cookbook -. jalapenos. Put flour in gallon zip-lock bag and add 1/2 of pork. Stir occasionally. finely chopped 8 fresh tomatoes. Add to broth mixture. Simmer mixture and cook slowly 1 hour. Melt suet in small pot. Mix all spices with n/a beer until all lumps are dissolved. cut into 1/2in pieces 1 lb shredded Monterey jack cheese 2 can green chilies. Lower heat and simmer 45 minutes. Coat other 1/2 pork and add to skillet to brown. Add tomato mixture. Shake well to coat and brown in skillet. tomatoes. sliced 1 tsp oregano 1 tbs cumin 1 tsp pepper 4 tsp salt 5 tbs chili powder 1 tsp cilantro 1 tsp thyme 1 tsp coriander 1 tbs red pepper 1 cup non-alcohol beer 2 cloves garlic. Peel skin from two thighs and one breast of chicken. Add onions and green peppers. combine celery. In a medium pot. spice mixture. simmer 1 1/2 hours. BEEN OUT OF WOODS TOO LONG CHILI 1 chicken. chopped 6 cloves garlic. And garlic to broth. minced Melt bacon grease in large skillet. chopped 2 tsp sugar 5 lbs pork steak. cut into 1/2in pieces 3 green peppers. Pour 1/3 of drippings in Ea large skillet and brown pork in two batches. cut into 1/2in cubes 4 lbs flank steak. Remove chicken and reserve broth. add chicken and simmer 2 hours. cubed 2 cups stewed tomatoes 1 cup tomato paste 3 cups water 2 1/2 tsp salt 2 16oz cans whole green chilies 1/2 tsp oregano 3 tbs bacon grease 1/3 cups flour 3 onions. and sugar. Add to Dutch oven. Stir in remaining ingredients and bring to boil. add cheese and lime juice. sliced 1/2 cups jalapenos. Remove meat and place in Dutch oven. Add beef and drippings to broth mixture. chilies. cut up 1 1/2qt water 1/2 lb beef suet 1/4 cups celery.65 -- Dwayne Pritchett . Add water as necessary. Cube meat and add to broth mixture. Pour rest of drippings in skillet and brown steak in two batches. About 5 minutes *before serving. simmer 2-3 hours longer.
Drain beans and return to pot. Top with 6sour cream. Add enough cold water to cover by 2in. Add cubed and ground venison. Add onions. and chilies. cubed 1/2in 1 1/2 lb ground venison 2 large cans crushed tomatoes 6 tbs red wine vinegar 6 tbs chili powder 4 tbs cumin 4 tbs Worcestershire sauce 1 tsp cayenne pepper 1 green pepper. Stir occasionally. cut into cubes 2 large onions. garlic. Drain beans into Dutch oven. minced 1 can hot green chilies 2 1/2 lb venison. Bring mixture to boil. and diced red bell peppers. Stir until round meat is browned. chopped 1 green pepper. Reduce heat and simmer until beans are tender about 2 hours. Sauté about 5 minutes. chopped 4 tsp salt 2 tsp black pepper 2 large cans chili beans with gravy corn starch Heat olive oil in Dutch oven and stir in onion. VENISON CHILI 6 tbs olive oil 2 large onions.BLACK BEAR CHILI 4 cups dry black beans 2 tbs cumin 2 tbs oregano 1/2 cups olive oil 2 lbs flank steak. Stir for 3 minutes. Add all remaining ingredients except beans. green pepper. chopped 4 cloves garlic. Remove from heat and let stand 2 hours. Add remaining reserved liquid to thin. Heat olive oil in large skillet and brown steak. and garlic. Serve. Add spices and cook for 10minutes. grated sour cream warm flour tortillas Place beans in large pot and cover with cold water. stirring often. reserving 3 cups liquid. Add 1 cup of liquid to beans. sliced 1 red bell pepper 6oz Romano cheese. diced 3 cloves garlic. Simmer covered 1/2 hour. The Geezer Cookbook -. Add water as necessary. Romano cheese. Mix in jalapenos and tomatoes. Serve over tortillas.66 -- Dwayne Pritchett . Cover and bring to boil. Bring to boil. Bring to boil then add to beans. minced 4 1/2 tsp paprika 1 tsp cayenne pepper 1 tsp salt 1 large can crushed tomatoes 1/4 cups jalapenos. then simmer uncovered 30 minutes. Stir in beans and simmer covered 15 minutes.
and tomato sauce. Simmer 45 minutes. chopped 1 jar minced garlic 1/4 cups coriander 1/4 cups cinnamon 1/4 cups paprika 1/4 cups cayenne pepper 1/2 cups dried red peppers 1 gallon can Italian plum tomatoes. sugar. pink. minced 1/2 olive oil 1 tbs dried red pepper 1/4 cups jalapenos. Use slotted spoon to add each batch to Dutch oven. cubed 2 lb chuck roast. Stir after each batch. add paprika. Tobasco. brown meat in batches with olive oil. Cook over medium heat for 5 minutes. and jalapenos in remaining drippings. Add dried red pepper. Cook at simmer 1 1/2 hours. In a #14 Dutch oven. coriander. oregano. Add to Dutch oven. In a large pot. When the beans are fully cooked. Serve. INCH AND A HALF HOSE CHILI 1 tbs oregano 2 tsp paprika 11 tbs Gebhardt's chili powder 4 tbs cumin 4 tbs instant beef bouillon 3 can non-alcoholic beer 2 lb pork steak. Stir well and simmer another 30 minutes. red. sliced 2 tsp coriander 1 tbs sugar 1 tsp Tobasco sauce 2 tsp Louisiana Red Hot Sauce 1 cup tomato sauce 1 tbs corn starch THIS RECIPE WILL FEED A WHOLE TROOP. garlic. Drain and add fresh water to cover. white. soak the beans together overnight in water to cover. reserving liquid. Add onions and garlic. Sauté onion. beef bouillon. pinto. Simmer 1/2 hour. with juice 1 can non-alcoholic beer 5 lb ground beef salt to taste THIS RECIPE WILL FEED A WHOLE TROOP. chili powder. Add water as needed. Dissolve corn starch in 1/4 cups warm water and add to mixture. drain. and 2 cups water. Continue until all meat is done. Heat a #14 Dutch oven and fry bacon until just beginning to crisp. In a large skillet.BEHIND THE EIGHT BEAN CHILI 1/4 lb of each of the following: dry beans: kidney. Drain and add to tomato mixture. cubed 6 lb ground chuck 4 large onions. Salt to taste and simmer 1 hour. and add to meat/tomato mixture. cranberry and navy 1 lb bacon. Let simmer. Add all spices and cook another 5 minutes. black. cut into pieces 5 large onions. chopped 10 cloves garlic. n/a beer. red hot sauce. Add bean liquid as necessary. Add tomatoes and juice and the n/a beer.67 -- Dwayne Pritchett . Divide meat into three batches and brown in large skillet. The Geezer Cookbook -.
Drain and reserve liquid. Stir in ham and cook 2 minutes more. combine bacon drippings. ROAST PORK AND BLACK BEAN CHILI 1/4 cups bacon drippings 2 cloves garlic. about 3 minutes. garlic. In a large skillet. Stir in salt pork and cook until golden. and 1/4 tsp black pepper. sliced thin In a small pot. Simmer 2 hours. Spread over the pork loin and let stand. cumin. add paprika. cook the salt pork in boiling water for 5 minutes. and jalapenos in drippings until onion is clear. minced 1/2 cups olive oil 1 tbs crushed dried habenero peppers 1 tbs sugar 1 tsp coriander 1 tbs Louisiana Red Hot Sauce 1/4 cups jalapenos. Add water as necessary. oregano. 2 tbs chili powder. Cover with cold water and boil. In a #14 Dutch oven. Cook 1 minutes. diced 2 can beef broth 1 bay leaf 1 tsp oregano 1 tsp red wine vinegar 2 tbs rum flavoring 4 onions. Reduce heat and simmer for 30 minutes. Stir in onion. Add to Dutch oven and stir. Add each batch to Dutch oven with slotted spoon and stir after each batch. In a medium pot. chopped 3 cloves garlic. minced 1 jalapeno pepper.FEEL THE HEAT CHILI 1 tbs oregano 2 tbs paprika 9 tbs chili powder 4 tbs cumin 4 tbs instant beef bouillon 2 cans non-alcohol beer 2 cups water 4 lb ground chuck 2 lb hot pork sausage 1 lb chuck roast. cover beans with cold water. Heat olive oil in Dutch oven. Add rest of ingredients and simmer 1 hour. cubed 2 large onions. Turn off heat and let stand 1 hour. sliced 1 cup tomato sauce salt to taste 2 large cans hot chili beans with gravy THIS RECIPE WILL FEED A WHOLE TROOP.68 -Dwayne Pritchett . Add water Bas necessary. Drain. 2 cloves garlic. minced 3 tbs chili powder 1/8 tsp cumin 4 lb pork loin with bone in 1 lb dry black beans 2 tbs olive oil 1/2 cups diced salt pork 2 onions. chopped 10 cloves garlic. Drain and pat dry. Let simmer. heat olive oil and brown meat in batches until all meat is done. chili powder. beef bouillon. and jalapeno. Sauté onion. Stir The Geezer Cookbook -. Heat to boiling and cook 2 minutes. In a large pot. cumin. n/a beer. minced 6oz package cooked ham. garlic. and 2 cups water.
and beef stock. bay leaf. and rum flavoring. In a large skillet. brown pork sausage and grown chuck. about 1 hour. Mix well. rotel tomatoes. Add reserved bean liquid if too dry.remaining chili powder into onion mixture. In another large skillet. Remove meat and allow to stand. Turn the meat twice and stir the beans. Add rest of spices. Add . Simmer for 15 minutes and serve. Add onion mixture and stir in chili powder. Add beans. Add onion mixture. Skim most of grease from top and serve. oregano.to beans and stir. Drain into Dutch oven. Remove cover and simmer 30 minutes longer. lower heat. and simmer 1 hour. Cut the meat from the bone and into small chunks. Heat olive oil in large skillet and sauté green peppers. Stir in garlic and hot chili The Geezer Cookbook -. broth. OZARK WINTER CHILI 1 lb hot pork sausage 2 1/2 lbs ground chuck 4 onions. onion. vinegar. Cook 10 minutes and add mixture to beans. minced 2 tsp corn starch 2 large cans hot chili beans with gravy THIS RECIPE WILL FEED A WHOLE TROOP. Add tomatoes and simmer 5 minutes longer. garlic. cover with cold water and simmer until beans are tender. stir and simmer covered 1 hour. minced 1/2 cups chopped parsley 1/2 cups margarine 2 tbs salt 1/3 cups chili powder 1 1/2 tsp black pepper 1 tsp red pepper 1 1/2 tsp cumin water In large pot.69 -Dwayne Pritchett . Bring to boil. chopped 2 lb hot pork sausage 2 lb ground chuck 1/3 cups chili powder 3 tbs cumin 3 tbs oregano 3 tbs cocoa powder 2 tbs cinnamon 2 tsp cayenne pepper 4 cups tomato juice 1 can rotel tomatoes 2 can beef broth 8 cloves garlic. Stir in spices and cook 5 minutes. melt margarine and brown chuck and pork sausage. and parsley. In a #14 Dutch oven. Add tomato juice. Cook for about 20 minutes. covered in foil or 10-15 minutes. soak beans in water overnight. Season with 2 tsp salt. chopped 2 green peppers. sauté onions in olive oil. THE CHILI OF THE CENTURY 1/4 cups olive oil 4 large onions. Place pork loin on top of mixture and bake at 330 for 1 1/2-2 hours. diced 2 large cans crushed tomatoes 2 cans rotel tomatoes 1/2 lb dry pinto beans 2 tbs olive oil 3 cloves garlic.
green chilies and dried peppers. Simmer another 5 minutes. Cook 15 minutes. Fry bacon in a #14 Dutch oven until just crisp. cubed 1 1/2 lb ground chuck 2 lb pork roast. chopped 1 can green chilies. Sauté until onions are clear. Stir into Dutch oven. Add spices. Stir until thickened. Add each batch to Dutch oven after browning and stir. BACKDRAFT CHILI 1 lb bacon. cut in pieces 3 lb chuck roast. sauté onions in Dutch oven. tomato sauce. Use a little broth to keep from sticking. Mix well and cook for 30 minutes. Add oregano tea and Tobasco. cubed 4 cloves garlic. Pour off most of drippings into a large skillet.beans. Add bacon. rotel tomatoes. Remove and reserve bacon. minced 1/2 lb bacon. and remaining broth. While meat is browning. a pound at a time. Serve. cut into pieces 2oz Gebhardt's chili powder 1/2oz dark chili powder 3 lb chuck roast.70 -Dwayne Pritchett . and all chili powder. Brown beef in large skillet. Leave a small amount in Dutch oven. The Geezer Cookbook -. cubed red pepper to taste 1 can beef broth 1 lb hot pork sausage 1 can green chilies. garlic. Simmer covered for 15 minutes and serve. Fry bacon in #14 Dutch oven until just crisp. Brown pork sausage and green chilies. OZARK MOUNTAIN CHILI 3 medium onions. adding sprinkles of red pepper while browning. Add habeneros when sausage is just about brown. Brown meat and garlic in skillet in batches. Add meat as browned and stir well. minced 3 large onions. minced 1/2 tsp dried habenero chilies 1 tsp cumin 1/2 tsp coriander 1 can tomato sauce 1 can rotel tomatoes 1/2 cups oregano tea (1 tsp oregano steeped in hot water 30min) 1 tbs salt 4 drops Tobasco sauce THIS RECIPE WILL FEED A WHOLE TROOP. chopped 2 tsp dry chopped habeneros 2 tsp dry red peppers 2 tbs chili powder 1 1/2 tbs paprika 4 tbs cumin 1 tbs black pepper 1 tbs Tobasco sauce 2 tbs Worcestershire sauce 1 can beef broth 1 can rotel tomatoes 2 large cans hot chili beans with gravy THIS RECIPE WILL FEED A WHOLE TROOP. chopped 6 cloves garlic. Add onions. Dissolve corn starch in 1/4 cups warm water and add to mixture.
stock. Stir occasionally. stir and add rest of ingredients. Thinly cover a #14 Dutch oven with olive oil. Discard pieces of fat that are left over and add rendered suet to Dutch oven. Add boiled chilies to meat. and tomato sauce. chopped 2 green peppers. Be careful not to touch eyes with hands until you can wash hands very well. Serve. chopped 8 lbs ground beef 1 can tomato paste 2 can stewed tomatoes 2 can tomato sauce 1 can mild salsa 3 cloves garlic. cubed 1/8 lb beef suet 8 dried chili pods 1 tbs instant beef bouillon 2 cloves garlic. Simmer 2 hours. Keep stirring until thickened. Chop into small pieces and put into small pot with 2 cups water and boil for 30 minutes. Wash chili pods and remove stems and seeds.71 -- Dwayne Pritchett . Stir in tomato paste. Serve. Cook beef suet in medium pot over low heat for 40 minutes. and rotel tomatoes. onions.spices. Add hot chili beans and simmer another 15 minutes. chopped 3 stalks celery. MELLOW CHILI olive oil 3 medium onions. Stir well. sauces. chopped 2 tsp salt 1 tsp oregano 1 tsp black pepper 2 large cans chili beans in gravy THIS RECIPE WILL FEED A WHOLE TROOP. minced 1 tsp oregano 1 tsp salt 1/2 tbs cayenne pepper 1/2 tbs chili powder 1 tbs paprika 1 tbs cumin 1 tsp vanilla extract 2 tsp white vinegar 2 squares baking chocolate 3 tbs corn starch 1 large can chili beans in gravy Pour a little olive oil in Dutch oven and sear meat until gray in color. Add meat and cook until brown. stewed tomatoes. minced 2 3oz jars chili powder 1 jalapeno chili. and celery 10 minutes. CHUCK WAGON CHILI 2 lb round steak. Add rest of ingredients and simmer -1 hour. Sauté green peppers. Dissolve corn starch in 1/4 cups water and stir into chili. The Geezer Cookbook -. Simmer 15 minutes. Simmer for 2 hours. Serve.
heat olive oil and add onions.72 -- Dwayne Pritchett . cut into 1/2in cubes 2 cans chicken broth 1 large can Italian plum tomatoes drained 1 potato. Serve. and potatoes. The Geezer Cookbook -. peeled and cut crosswise into 1/2in pieces 1 1/2 tbs oregano 3 lb boneless pork shoulder.GREEN CHILI WITH PORK 1/2 cups olive oil 2 large onions. Cook or 20minutes. tomatoes. chopped 1 large can hot chili beans with gravy In a Dutch oven. Stir in chicken stock. and carrots. garlic. Sauté for 10 minutes. 1 tsp salt. Bring to boil. Stir occasionally. jalapenos. Stir in oregano and pork cubes. minced 3 carrots. then lower and simmer 1 1/2 hours. Add green chilies and beans to mixture and simmer another 30-45 minutes. minced 8 jalapeno peppers. peeled and grated 4 cans mild green chilies. stirring occasionally. chopped 8 garlic cloves.
Prepare cake mix. Thanks to J. melted 1 gallon can apples Mix thoroughly in medium pot flour. Slowly peel off foil from cake. Place foiled cardboard on top of cake and invert oven to remove cake. Add apples. Bake in Dutch oven for 34-45 minutes. Sprinkle over pineapple: brown sugar. and salt in a lined. Mixture should be crumbly. Grease well with margarine. Let oven cool. Bake 20-30 minutes. form 3 wells in flour mixture. brown sugar. 2 to D2 tbs pineapple juice. Pour into oven.smaller than inside of Dutch oven then covered with foil Line Dutch oven with foil. Pour oil into one well. Use pecans and maraschino cherries to fill in holes. vinegar in one. salt.73 -Dwayne Pritchett . baking soda. Place large pot lid upside down in dutch oven and line with foil. Grease and flour well. Cahokia Mounds District Executive OUTDOOR GEEZER APPLE CRISP 1 cup flour 3 cup dry oatmeal 1 1/2 cup brown sugar 1 2/ tsp salt 3 tsp cinnamon 1 cup margarine. Serve. ungreased Dutch oven. and vanilla in one. Combine remaining sugar and cinnamon. Kuehn. Peaches. Keep briquettes in a B1 to 3 ratio to keep up heat. Layer bottom of oven with pineapple rings. Save juice. oatmeal. Top with oatmeal mixture. pineapple. 1 1/2 cup sugar. The Geezer Cookbook -. Bake 1 hour. Cover and place coals on bottom and top of oven in 1 to 3 ratio. Cover and eat oven. sprinkle over (batter. Serve warm. Stir with a fork to mix. cocoa. Use 6 briquettes on bottom and 18 on top.Desserts PINEAPPLE UPSIDE DOWN CAKE 1 pkg "complete" white cake mix 1 can pineapple rings 1 small bag pecans 1 small jar maraschino cherries 1/2 cup brown sugar foil margarine flour cardboard circle cut slightly. Add melted margarine and mix well.D. 4 to 5 pats margarine. or cherries can be substuted for apples. Pour cold coffee over all ingredients and stir with fork until well mixed. STIR CRAZY CAKE 2 1/2 cup flour 1 1/2 cup sugar 1/2 cup cocoa 2 tsp baking soda 1/2 tsp salt 2/3 cup oil 2 tbs vinegar 1 tbs vanilla 2 cups cold coffee 1/4 cups sugar 1/2 tsp cinnamon Put flour. Use rest of pineapple juice as liquid in mix. and cinnamon.
mix shortening and sugar well with fork. core. Measure 2 cup juice. Stuff with 1 cup of brown sugar. pat or roll to a 12x18in rectangle.DRIED APPLE CAKES 1/2 lb dried apples. cinnamon. RED EPAULET CHOCOLATE CAKE 2 cups flour 3 tbs cocoa 1 tsp salt 1/2 cups shortening or oil 2 eggs 1oz red food coloring 1 tsp vanilla 1 cup buttermilk 1 tbs vinegar 1 tsp baking soda FROSTING 1 cup milk 1/4 cups flour salt 1 cup sugar 1/2 cups shortening 1/2 cups margarine 1 tsp vanilla Pre heat cardboard oven to 350 degrees. and stem apples. stir in sourdough starter to moisten flour. brown sugar. Fill with margarine and sprinkle remaining sugar over tops. Drain an save juice. and vanilla. nutmeg. Bake for 35-40 minutes. Roll. Pour hot water in oven. and salt very well with fork. margarine and the 2 cups apple liquid into a Dutch oven. chopped 4 cups water 1 cup sugar 1 recipe dry baking mix 1 1/2 cup sourdough starter (see listing) 1/2 cup brown sugar 1 tsp cinnamon 1/2 tsp nutmeg 1/4 cups margarine Cook dried apples in 4 cups water until tender. Add eggs. mix flour. DUTCH OVEN BAKED STUFFED APPLES 12 tart red apples 2 cups brown sugar 1/2 cups seedless raisins 2 tbs grated orange peel 1/2 cups soft margarine 2 cups very hot water 12 tbs orange juice concentrate Wash. starting at short end. but don't peel. In medium pot. Turn out onto a floured surface. Grease and flour 2 9in round cake pans or make out of heavy aluminum foil.74 -Dwayne Pritchett . Put remaining sugar. mix 1/4 cups sugar with dry baking mix. Mix well. Spoon 1 tbs juice concentrate over the top of each apple. knead lightly. adding water if needed. Cover oven and place coals on top to low heat and bake 2-3 hours. cocoa. red food coloring. Beat while gradually adding flour mixture The Geezer Cookbook -. raisins. Gently lower apple cake slices into hot syrup. cut into 12 slices. Sprinkle with apples. Stand them in the bottom of a foil lined Dutch oven. In small pot. And orange peel equally. Bring to boil.
vanilla. and cocoa. and cocoa. Pour batter into oven. Do the same with remaining ropes. Form each piece into a rope about 18in long. When done. On a lightly floured surface. Cover and let rise for about 30-40 minutes. Roll rope in sugar mixture to coat evenly. flatten thawed dough slightly. sugar. Add melted margarine and pecans. Sprinkle with chopped pecans. and cinnamon. Stir in milk and vanilla. Shape rope into a coil in the center of the Dutch oven. Frost cooled cake and serve. carefully peel off foil and serve. Cut each loaf into 4 pieces. Roll another rope in sugar. Pour batter into pans and bake for 30 minutes. then 8add to batter. CHOCOLATE LOVERS UPSIDE DOWN CAKE 1 cup flour 3/4 cups sugar 2 tsp baking powder 1/4 tsp salt 5 tsp cocoa 1/2 cups milk 1 tsp vanilla 2 tbs melted margarine 1 cup chopped pecans 1 cup boiling water TOPPING 1/2 cups sugar 1/2 cups brown sugar 1/4 cups cocoa In small pot. Beat sugar with remaining ingredients until fluffy. mix flour. Stir together sugar. Cover with foil last 15 minutes to prevent browning if necessary. salt. Stir together powdered sugar. Serve The Geezer Cookbook -. brown sugar. Mix vinegar and baking soda in separate container. Brush each rope with melted margarine on all sides. Bake at 350 for 30 minutes. Bake at 350 degrees for 3035 minutes. 8and enough milk to make glaze and spoon over cake. Place mixture on sheet of foil.75 -- Dwayne Pritchett .and buttermilk. Add flour mix and beat until well blended. melted 1/2 tsp vanilla 4 tsp milk pecan halves Lightly grease inside of Dutch oven. Spread mixture over cake batter. When cool. stirring until thick. GIANT CINNAMON-PECAN RING 2 loaves frozen bread dough 1/2 cups sugar 2 tsp cinnamon 1 1/4 cups powdered sugar 1/2 cups packed brown sugar 1/2 chopped pecans 1/2 cups margarine. grease and flour. baking powder. Attach securely to end of first rope and continue coil. Pour 1 cup boiling water over top of cake. carefully turn oven over with lid on. brown sugar. Combine sugar. Add pinch of salt and cool. Line Dutch oven with foil. FROSTING: Heat milk and flour in small pot over medium heat. Cool about 15 minutes. Attempt to remove :cake on lid.
maple extract. slightly beaten 1/2 cups coconut 1/2 cups raisins 1/2 cups chopped nuts of choice 1 tsp vanilla 1 tsp white vinegar 1 unbaked pie shell Combine margarine. Add to sugar mixture along with salt and eggs. Beat well. sugar. Spoon into greased muffin pans. mix well and pour into pie shell. and margarine and add to rest of dry ingredients. Put large pot lid upside down in bottom of Dutch oven and place pie on lid.76 -- Dwayne Pritchett .a Prodigy Scouter MAPLE CUSTARD PIE 1 cup brown sugar 1/4 tsp maple extract 1 tbs cornstarch 3 eggs. Pour into pie shells. Place large pot lid upside down in Dutch oven. melted 1/2 cups cold milk pinch of salt nutmeg Mix sugar. Top with nutmeg and bake another 25 minutes at 350. beaten 2 uncooked pie shells 1 1/2 cups scalded milk 2 tbs margarine.a Prodigy Scouter BLUEBERRY MUFFINS 2 cups flour 2/3 cups sugar 1 tbs baking powder 1/2 tsp salt 1/2 tsp nutmeg 2 eggs. Combine in small pot cold milk and cornstarch and mix well. Thanks to Mike Audleman -. Put pie shell onto pot lid and bake at 450 for 10 minutes. beaten 1/2 cups milk 1/2 cups margarine. Sprinkle with almonds and 41 tbs sugar.HAWAIIAN PIE 1 stick margarine. Stir until well moistened. Save 1 tbs of mixture. Bake at 350 for 30 minutes. Combine eggs. Let stand in oven about 5 minutes after removing from coals ore attempting to remove pie. melted margarine into scalded milk in medium pot. and eggs in small pot. Toss blueberries with reserved flour mixture and stir into batter. Bake in cardboard oven at 400 for 15 minutes. melted 1 cup sugar 2 eggs. Add remaining ingredients. The Geezer Cookbook -. melted 3/4 cups blueberries 1/4 sliced almonds 1 tbs sugar Combine dry ingredients. milk. Thanks to Mike Audleman -.
beaten 1 tsp baking soda 1/2 tsp ginger 2 cups flour 1 cup light molasses 1/2 tsp salt 1/2 tsp ground cloves 1/2 tsp cinnamon 1 cup margarine. Add 1 cup boiling water to mixture. Bake in a loaf pan in cardboard oven at 350 45 minutes. Place flour. Pour batter into greased floured cake pan and bake in cardboard oven at 350 for 45 minutes. Pour milk into medium pot and add dry ingredients to make batter. beaten 1 tsp cinnamon 1 tsp allspice 1 tsp cloves 1 1/2 tsp baking soda 14 tbs sour milk 2 cups flour 1 small jar fruit jam Cream together sugar and margarine. salt.77 -- Dwayne Pritchett . ginger. Add eggs and blend well.HICKORY NUT CAKE 1 cup hickory nut meats 3/4 cups shortening 1 1/2 cups sugar 3 cups flour 3/4 tsp salt 5 tsp baking powder 1 1/2 cups milk 1 tsp vanilla 3 egg whites. Stir until smooth. Combine cloves. turn upside down onto plate and serve. Then add baking soda and stir. Mix well. beaten until stiff Combine shortening and sugar. Batter will be thin. MOLASSES CAKE 1 cup sugar 3 eggs. Dissolve baking soda in sour milk and add to mixture. Mix well and add flour to make batter. salt. Pour batter into greased cake pan and bake in cardboard oven Eat 350 for 45 minutes or until knife inserted into center comes out clean. Fold in beaten egg whites. softened Cream together margarine and sugar. Add eggs and spices. and baking powder into gallon zip-lock and shake until well mixed. Add hickory nut meats and vanilla. Add molasses. Don't add more flour. The Geezer Cookbook -. When still warm. Mix well. cinnamon. JAM CAKE 1 1/2 cups sugar 1 cup margarine 2 eggs. Add fruit jam. and flour. Combine flour mixture slowly to margarine mixture.
SAUSAGE CAKE 1 lb sausage. and blackberries. Remove for stove and bake in cardboard oven at 400 for 20-25 minutes. Add rest of ingredients and mix well. Add a little more milk. shortening. enough to make a dough that can be rolled. Roll out very thin and cut. Add 2 cups sugar. lemon juice. cooked and drained 2 cups sugar 1 cup raisins 1 cup warm coffee 1 tsp cloves 1 tsp cinnamon 1 tsp allspice 1 tsp nutmeg 3/4 cups chopped walnuts 1 tsp baking soda 2 1/2 cups flour Combine all dry ingredients well. Bake in cardboard oven at 400 for 15 minutes. combine 1 cup sugar. Drop dough by spoonfuls onto the mixture. Add 1/2 cups boiling water and stir until it forms a dough. and salt. Bake in . and margarine. flour. softened In a medium pot. Stir well. Blend in margarine until mixture resembles coarse meal. In a large pot. The Geezer Cookbook -. Bring the blackberry mixture to a boil. baking powder. Stir often to prevent scorching. CINNAMON CRISPS 3/4 cups sugar 1/3 cups shortening 1/3 cups margarine 1 tsp cinnamon 1/4 cups milk 2 tsp baking powder 1/2 cups flour Cream together sugar. Add coffee to make batter.78 -- Dwayne Pritchett .loaf pan in cardboard oven at 300 for 45 minutes. BLACKBERRY COBBLER 4 tbs cornstarch 3 cups sugar 2 tbs lemon juice 8c blackberries 2 cups flour 2 tsp baking powder 1 tsp salt 12 tbs margarine. Transfer to a large skillet. stir together the cornstarch and 1/2 cups cold water until cornstarch is dissolved.
Spoon remaining plain batter and spread evenly. Let cool for 15minutes. cloves. mix well flour. and salt. Let stand for 10 minutes to let glaze set. beaten 3 cups flour plus 1 tbs 1 1/2 tsp allspice 1 1/2 tsp ground cloves 1/2 tsp cinnamon 1/4ysp salt 1 cup buttermilk 1 tsp baking soda 1 cup raisins 1 cup pecans 1 cup blackberry jam Icing 3 cups brown sugar 1 cup evaporated milk 1/2 cups margarine In a medium pot. then invert. Pour the batter into the pans and bake in a cardboard oven at 325 for 40 minutes. Continue to cook until it registers 238f on a candy thermometer. and 1 tbs flour. mix together flour. and margarine. combine brown sugar. In a small pot. Frost the layers. dissolved in 1 tbs hot water Glaze: 3 tbs strong brewed coffee 1 1/2 tsp instant espresso powder 3/4 cups powdered sugar In a medium pot. allspice. In a large pot. Transfer to a bowl. add sugar to the margarine slowly. Bake at 350 for 1 hour. pecans. cinnamon. combine buttermilk and baking soda. one at a time.BLACKBERRY JAM CAKE WITH CARAMEL ICING 1 cup margarine 2 cups sugar 5 large eggs. and salt. Line the bottoms of 2 greased 9in cake pans with wax paper and grease the paper. Add the butter mixture to the flour mixture alternating with the buttermilk mixture. Begin and end with the flour. cream together the margarine and sugar. stirring until the sugar is dissolved. Blend well after each addition. softened 1 cup sugar 2 large eggs 2 tsp vanilla 1 cup sour cream 2 tbs instant espresso. beating well after each. Cook over mod-low heat. and cream together. Beat in the vanilla. Add eggs and combine well.79 -- Dwayne Pritchett . Mix glaze ingredients together and pour over cake. eat until it cools to a spreading consistency. jam. Add the flour mixture alternately with the sour cream. evaporated milk. JAVA COFFEE CAKE WITH ESPRESSO GLAZE Cake: 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cups margarine. Stir well until combined. baking powder. In a large pot. The Geezer Cookbook -. Spoon coffee batter over the plain. Spoon 1/2 plain batter into a well greased Dutch oven. Let cool for 30minutes. remove layers and cool completely. Serve warm. Add eggs. then turn out to cool completely. Transfer about 1/3 batter to a small pot and blend in espresso mixture thoroughly. spreading evenly. Icing: In a small pot. Mix well each time. soda. Add raisins.
Spread brittle to desired thickness and allow to cool. Add walnuts to syrup mixture.FUDGE BROWNIES 4oz unsweetened chocolate 1 cup margarine. and mix well after each egg. Remove from sheet and break into pieces by striking with the (back of a knife. Stir with wooden spoon until well blended.minutes. Pour onto two well-greased cookie sheets evenly. In a medium pot. Add flour and pinch of salt. Remove from heat and stir in baking soda. Stir in vanilla and chocolate mixture. softened 2 cups sugar 3 large eggs 1 tsp vanilla 1 cup flour 3/4 cups walnuts. Pour into a greased and floured 13x9x2 pan and bake in cardboard oven at 350 for 30-4. melt the chocolate and 1/2 cups margarine over low heat. one at a time. Cook over medium high heat until syrup comes to a full rolling boil. Stir well. Let cool completely. Store in zip-lock bags.80 -- Dwayne Pritchett . Add eggs. chopped 1 pinch salt In a small pot. BLACK WALNUT BRITTLE 2 cups sugar 1 tsp salt 1 cup light corn syrup 2 cups raw black walnuts 1/2 cups water 2 tsp baking soda Combine all ingredients except baking soda and walnuts in a large skillet. Cook 10-11 minutes or until syrup begins to turn golden. Stir in walnuts. stirring constantly until smooth. cream together the remaining margarine and sugar until smooth. The Geezer Cookbook -. Let cool completely before cutting into squares.
Roll into balls about the size of a walnut and 'fry in very hot oil until golden brown.large fish should be cut in half lengthwise.81 -- Dwayne Pritchett .6-8 hours.Fish & Seafood SMOKED TROUT 1qt water 1/2 cups salt 1/2 cups brown sugar 1 tsp liquid smoke Clean trout . Add remaining ingredients and simmer for 10 minutes more. Add eggs and enough water to make a fairly stiff dough. brown sugar. Make a brine solution from the water. and liquid smoke. TROUT AU BLEU 3 cups water 1 tsp salt 6 peppercorns 1 cup vinegar 1 small bay leaf 6 10-inch trout melted butter or margarine with 1 tsp garlic salt and 1 tsp lemon juice mixed in Bring first 5 ingredients to a boil. HUSH GEEZERPUPS 2 cups yellow cornmeal 1 cup flour 1/2 tsp salt 2 tsp baking powder 1 large grated onion 1 tsp garlic flakes 1/4 tsp dried red pepper 4 tsp bacon drippings 2 eggs. Remove fish from solution and allow to drain completely. salt. Serve hot with melted garlic-lemon butter. Fish should be kept cool while soaking. Place trout in solution and soak 12-16 hours. The Geezer Cookbook -.about 4 minutes. TROUT CHOWDER N TOMATOES 1 1/2 lbs trout cut into chunks 2 tsp salt 1/8 tsp pepper 6c water 4 potatoes. beaten oil Mix all ingredients except eggs. diced Simmer potatoes in water for 40 minutes. Smoke in a "cold" smoker until golden brown . Drop in trout and simmer just long enough to cook fish thorough .
SMOKED SHRIMP GEEZER STYLE Brinkman or similar smoker Charcoal pan 1/2 full Water pan 2/3 full 1 chunk hickory 2 lbs large shrimp in shell 1 tsp dried thyme 2 tbs lemon juice 2 tbs garlic salt 1 tsp liquid smoke 1/2 tsp Tobasco 1/2 cups margarine. When both sides are browned. serve hot. Combine remaining ingredients and pour over shrimp. Add all ingredients except bass and blend until well mixed. Boil diced potatoes until soft. melted Arrange shrimp in single layer in large pot lid. Turn once. BIG BAD BASS CAKES 8 medium bass halves 4 cups diced potatoes 2 eggs 1 1/2 tsp salt 4 tbs margarine 1/2 tsp pepper 1/2 tsp red pepper 1/4 tsp lemon juice 1/2 tsp Tobasco sauce 1/2 cups olive oil Chop bass into small pieces. Place chunk of hickory in charcoal pan just before cooking. Place pot lid on smoker rack. Sprinkle oregano and basil on top of onions. Heat olive oil in large skillet and drop mixture by tablespoon into skillet.82 -- Dwayne Pritchett .35-40 minutes should be enough. Cover and bake for 45 minutes.BAKED TROUT IN TOMATOES 6 10in trout cut in halves 1 large can tomatoes 2 medium onions sliced and sautéed in margarine 1/2 tsp oregano 1/2 tsp basil 1 bay leaf Add trout and tomatoes in bottom of Dutch oven. Be careful not 5to overcook or oversmoke . The Geezer Cookbook -. and mash. Add onions in layer to top. drain. Add bass and mix lightly. Add bay leaf.
Place tomato slices on half the bread slices. thin sliced 3 medium onions. Add pepper and teriyaki sauce to taste and cook until veggies are crisp-tender. salt. Drain on )paper towels and serve with lemon wedges. radish. about 6 minutes on a side. CAJUN CATFISH 8 catfish fillets 2 cups yellow mustard 3 eggs. cover and reduce heat. Dredge fish in mustard mixture. Melt 1 stick of margarine in large skillet over low flame. In large pot lid. Top with Swiss cheese and rest of bread slices. thin sliced 2 celery stalks 2 carrots 2 sticks margarine Cajun seasoning red pepper teriyaki sauce sprinkle of ginger Slice celery and carrots into 1in chunks at a 45 degree angle. then remove and coat with teriyaki sauce. heat 1in olive oil to just below smoking. Return fillets to skillet. sliced thinly 16 rye bread slices. Divide bass mixture evenly between the bread slices and spread to edges. cucumber. Sear both sides of fillets. combine remaining dry ingredients. chopped 2 tbs mayonnaise 2 tbs sour cream 1 tsp salt 1/4 tsp pepper 1 tsp onion powder 4 tomatoes. Serve over long grained brown rice. Cook until fish is white and flaky. and Tobasco. eggs. Stir constantly. Then dip in large pot lid and coat with dry ingredients. mayo. Grill until cheese melts. GEEZER CATFISH OF THE ORIENT 8 catfish fillets 1 green pepper. Melt remaining margarine and add veggies. combine mustard.BASS MELT SUPREME 3 cups bass. In medium pot. cooked and flaked 1/2 cups cucumber. Coat well and shake off excess. finely chopped 2 tbs radish. pepper. Set aside. Season fillets to taste with dry ingredients and spread in single layer in skillet. mix fish. beaten 1 tbs Tobasco sauce 1 cup each white and yellow cornmeal 1 cup flour 1 tbs Cajun seasoning 1 tbs red pepper 1 cup Italian bread crumbs 2 tsp salt 1 tsp each garlic powder & paprika lemon wedges In large skillet. Fry until golden brown. sour cream.83 -- Dwayne Pritchett . and onion powder. The Geezer Cookbook -. gently stir. toasted 8 Swiss cheese slices In medium pot.
close and shake to mix well. heat and serve as dip for fish. Arrange fillets in large pot lid and drizzle olive oil on top of fish. RAINBOW SEVICHE 2-3 lbs trout fillets 2 cups lime juice 1 green pepper. Lightly grease large pot lid. Melt rest of margarine in skillet. cut into wedges 3 tbs Worcestershire sauce 1 tsp Tobasco sauce In small pot. Pour first margarine mixture into small pot. Place fish in gallon zip-lock and pour in remaining margarine mixture. CAMP BLACKENED CATFISH 8 catfish fillets 1 1/2 sticks margarine 2 tsp lemon pepper 2 tsp thyme 2 tsp basil1 tsp each garlic & onion powder 1 tsp salt 1/2 tsp red pepper 4 lemons. minced 1 cup stuffed green olives. Put in cooler. Serve on your favorite crackers. Drain fish and combine all ingredients together just before *serving. In gallon zip-lock bag. diced just before serving Flake fish and soak in lime juice in double zip-lock for 24 hours. The Geezer Cookbook -. pour in Worcestershire sauce and Tobasco. chopped 1 garlic clove. Dip each fillet in mixture.84 -- Dwayne Pritchett . cubed 1 hot pepper. Double bag and put in cooler for 1 hour. chopped 2 tbs white vinegar 2 tbs lemon juice 4 tbs olive oil 1/2 tsp salt 2 tomatoes. Pre heat large skillet over medium heat. In separate double zip-lock. Remove from heat and let cool slightly. Pour milk in large pot and dip fillets then shake one at a time in coating bag.ROMA CATFISH PARMESAN 8 catfish fillets 1 cup Italian bread crumbs 1 cup grated parmesan cheese 4 tbs parsley flakes 1 tsp paprika 1 tsp oregano 1 tsp basil 1/2 tsp ground pepper 1 cup milk 4 tbs olive oil Preheat Dutch oven to 450 degrees. mix all ingredients except tomatoes. coating well. melt one stick margarine over low heat and add dry ingredients. combine dry ingredients. Bake 8-10 minutes. Grill fillets 3 minutes per side.
Mix well. Pour into medium pot and add crab meat. eggs.85 -Dwayne Pritchett . Top with Italian bread crumbs. garlic. Bake in a Dutch oven at 350 for 20 minutes. Add crab meat and brown. red pepper. Cool. Combine the fish. chopped 4 green onions. diced 3 limes 1/4 cups white vinegar garlic powder pepper Chop the trout fillets into 1in square pieces. chopped 1/8 tsp basil 1/8 tsp marjoram 1/4 tsp Tobasco sauce 1/8 tsp red pepper 1 tsp salt 1/2 lb margarine 2 lbs crab meat 1 1/2 cups Italian bread crumbs 4 hard boiled eggs. sliced 1 large onion. Set aside. Season with 1/2 tsp garlic powder and a dash of salt and pepper. garlic cloves. Add a little margarine. and the juice of the limes in a medium pot. FRESH STUFFED CRABS 12 fresh crabs 1/4 cups olive oil 1/2 green pepper. green pepper. chopped 4 cloves garlic. chopped 1/2 tsp red pepper 4 stalks celery. green pepper. chopped fine 1 green pepper. Cover and simmer 30 minutes. Serve as spread over hot skillet garlic toast. and water to moisten. minced 2 onion. Cool shells before adding stuffing. Drop in boiling water with a pinch of baking soda fro about 20 minutes. finely grated half and half Sauté all ingredients except crab meat. The Geezer Cookbook -. sliced 2 garlic cloves. Mix well. Pour into double gallon zip-lock and put into cooler for 24 hours. Cook until onions are clear and celery is crunchy. salt. chopped 2 cups celery.MONTAUK SPRING SEVICHE 4 medium trout. sliced 1/2 green pepper. DEVILED CRABS 1 cup fresh parsley. Remove all white meat and a little crab fat. Scrub shells in clean water. Pry crabs open with a knife. Sauté onion. Mix with dry dressing and stuff shells. crab fat. onion. Add vinegar and mix. skinned and filleted 1/2 red pepper. and celery in olive oil for about 5 minutes. and bread crumbs in margarine. Add red pepper. and Kitchen Bouquet. chopped 1 pkg Pepperidge Farm Dressing parsley flakes 1 tsp Kitchen Bouquet Boil crabs in black pepper seasoned water around 30 minutes. Add bread crumbs and eggs.
Add peeled crawfish tails and cook for another 10 minutes. onion. If mixture thickens too much. Place a pie plate upside down in Dutch oven. green pepper.86 -- Dwayne Pritchett . Bake at 350 in cardboard oven for 15 minutes. add more margarine. chopped 1 stick margarine 1 cup green onion. Serve as spread over garlic skillet toast. chopped 1 cup celery. shallots. minced 1 onion. The Geezer Cookbook -. add 2 tsp cornstarch. chopped 3 tbs tomato sauce 1 tsp salt 1/2 tsp red pepper 1/2 tsp black pepper 2 frozen pie shells Melt margarine in Dutch oven. Plop second shell over the filled one and pinch down to make top crust. Add parsley. chopped 1 bunch parsley. garlic. Put pot on pie plate and bake at 350 for 420-25 minutes. Cook uncovered for 40 minutes over low heat. and rice. onions. minced 1 green pepper. and celery in margarine in Dutch oven. If mixture is too thin now. Stir frequently to keep from sticking. CRAWFISH PIE 3 lbs crawfish tails 2 sticks margarine 1/2 cups flour 1 onion. chopped 1/2 cups celery. Add flour and brown lightly.Add enough half and half to moisten. Mix well. Mix well and pour into pie shell. chopped 2 tbs parsley flakes 1 tsp red pepper salt Sauté green pepper. chopped 2 cloves garlic. CRAWFISH JAMBALAYA 1 lb peeled crawfish 4 cups cooked rice 2 tsp olive oil 4 cloves garlic. chopped 1/2 cups green pepper. seasoning. and tomato sauce. add more water. Add garlic. chopped 2 bunches shallots. Add tails and cook 15 minutes. If mixture seems a bit dry. Reduce heat to 300 and bake another 12-15 minutes or until crust is golden brown. Stir to blend and cook covered 1 hour. Add 3 cups water and simmer several hours. Add green onions. celery. Add olive oil.
Cook 25 minutes over medium heat. cooked and drained 1/8 tsp red pepper minced 2 tbs lemon juice 4 tbs grated parmesan cheese 1/2 tsp salt. NUTTY-FRIED TROUT 4 medium trout 1/2 cups flour 1/4 tsp garlic powder 1/4 cups walnuts. Season to taste along with Tobasco sauce. Season well and place in double gallon zip-lock bag and put in cooler overnight.BAKED BASS 1 large bass. chopped 1/2 stick margarine 2 cans tomato sauce 1 can tomatoes 2 tbs lemon juice 1/2 cups green onions and parsley 1/2 tsp Tobasco sauce salt.87 -- Dwayne Pritchett . Combine dry ingredients into a gallon zip-lock and shake to mix well. Bake in Dutch oven or cardboard oven at 350 for 20 minutes. about 7 minutes on a side. Heat oil in a large skillet and fry trout until brown. Cook over medium heat 45 minutes uncovered. finely chopped 1/8 tsp salt 1/8 tsp pepper 2 eggs. pepper. pepper 2/3 cups Italian bread crumbs 1 cup mayonnaise sauce 2 tsp Tobasco sauce Blend ingredients and fold in mayo. Set trout aside on a large pot lid or 10 minutes. Spoon into medium pot. chopped 1 green pepper. drained and flaked 2 pkg frozen chopped spinach. beaten 1/4 cups olive oil Clean trout and pat dry. TUNA SPINACH AU GRATIN 2 cans tuna. Wilt onions and green pepper in margarine in Dutch oven. Add filets and bake at 325 for 40 minutes. filleted 1 onion. then shake one at a time in flour mixture. garlic powder to taste Sprinkle filets with lemon juice. Add tomato sauce and whole tomatoes. Sprinkle with additional parmesan cheese. The Geezer Cookbook -. Dip trout into beaten eggs. Sprinkle with green onions and parsley and serve. Add 2 cups cold water.
cumin. and celery. cut up salt & pepper to taste 1 tsp cumin Tobasco to taste Prepare a rue in Dutch oven with olive oil and flour. and Tobasco. chopped 1/2 cups celery. Cover and cook about 30 minutes. pepper.a Prodigy Scouter The Geezer Cookbook -. chopped 3 tbs flour 2 cloves garlic. minced 2 lb fresh okra. Slowly stir in 1 quart of water.88 -- Dwayne Pritchett . chopped 4 tbs olive oil 3 tomatoes. stirring often. sliced 1/4in 2 green peppers.SCALLOP GUMBO 2 lb small scallops 2 medium onions. okra. Cook until brown. Thanks to Mike Audleman -. Add salt. Add onion. Add cut up tomatoes. and garlic. green pepper. Add scallops and simmer another 6 minutes.
89 -Dwayne Pritchett . Gradually blend in milk. BASIC WHITE SAUCE 4 tbs margarine 2 tbs cornstarch 1 tsp salt 1/4 tsp pepper 2 cups milk In medium pot. Blend in cornstarch. Serve CHILI BEEF POTATO TOPPER 1/2 lb ground beef 2 can chili beef soup 1 cup water 2 tbs chili sauce 1 onion. diced Simmer down tomato juice for about 1 1/2 hours. Puree in a . Simmer until well blended. diced 1 clove garlic. minced 1 tsp Tobasco Brown ground beef with onions and garlic. Add rest of ingredients. Chill between uses. if desired Combine all ingredients in a medium pot and simmer 25 minutes. salt. or other herbs and spices. melt margarine. and pepper.Gravies & Sauces BLACK JACK BBQ SAUCE 1 cup strong black coffee 1 cup Worcestershire sauce 1 cup catsup 1/2 cup cider vinegar 3 tbs chili powder 2 tsp salt 2 cups chopped onions 1/2 cup minced hot chili peppers 6 cloves garlic. minced Tobasco to taste 1 bottle liquid smoke. dillweed. Cook until onions are clear. Season to taste with tarragon. Keep stirring until sauce becomes thickened and smooth. Serve over baked potatoes. Stir in rest of ingredients. dry mustard. BURRITO SAUCE 2 qt tomato juice 2 tbs chili powder 1 can tomato paste 1 tbs sugar 1 tsp red pepper 1 can green chilies. The Geezer Cookbook -.blender or food processor.
chopped 2 onions. LOUIS BBQ SAUCE 2 onions.90 -Dwayne Pritchett . chopped fine 1/4 tsp salt 1/4 tsp red pepper 1/4 cups jalapenos. chopped 1 tsp Tobasco The Geezer Cookbook -. chopped 1 can green chilies. ST. diced 1 1/2 cups fresh basil. HA CHA SALSA 1 lb fresh ripe tomatoes 1/2 seedless orange. chopped Place all ingredients in medium pot and cook over slow heat for 1 hour. minced 4 tbs olive oil 3 cups ketchup 4 tbs brown sugar 4 tbs Worcestershire sauce 4 tbs cider vinegar 4 tsp prepared horseradish 2 tbs Italian dressing 1 tsp liquid smoke 1/4 tsp black pepper 1 tsp Tobasco Sauté onion and garlic in olive oil in Dutch oven until soft. chopped 2 cloves garlic. chopped 1/2 cups green onion. or until thickened. JALAPENO SALSA 1 jar jalapenos. sliced 1 tbs parsley flakes 2 cloves garlic. minced 1 onion. diced 1 tsp salt 1/2 cups white vinegar 1 tsp garlic powder 1 tsp red pepper 1 tsp chili powder 1 can green chilies. Serve at your own risk. finely chopped 1 tsp lemon juice black pepper Mix ingredients in medium pot. Add remaining ingredients and bring to boil. diced 2 tomatoes. Serve atop grilled chicken or fish.FRESH BASIL SALSA 2 cups peeled cucumbers. Reduce heat and simmer about 10 minutes.
THREE TOMATO SALSA 2 tbs olive oil 1 red onion. Stir to blend well. minced 1/4 tsp dried red pepper 1 tsp salt 1/4 tsp pepper 1 tsp basil Heat olive oil in skillet over medium high heat. Then chop tomatoes fine and add to pot. The Geezer Cookbook -. Add rotel tomatoes and simmer 2 minutes. diced 1 pint yellow cherry tomatoes. Remove from heat and add rest of ingredients. Add rest of ingredients. Cover and place in cooler about 2 hours before serving. Squeeze out juice and seeds into a small pot. cook 1-2 minutes. Stir well. diced 1 clove garlic. cut in halves crosswise. but do not heat For cook. Cool and move to medium pot.Core tomatoes.91 -- Dwayne Pritchett . diced 1 cup rotel tomatoes 4 ripe tomatoes. Cover and chill until ready to serve. Add onion and garlic.
but the bargain brands seem not to last as long.greet the morning than to watch the sunrise Cut both ends from tin cans and step on them to flatten before storing them in trash bags. After cleaning with hot water only. Racks from an old oven make good lightweight grills. which often happens when you cook bacon on a grill. Better yet. get their heads stuck. DUTCH OVEN COOKING HINTS When baking breads or sugary desserts. cover . Line the hole with plastic or foil shiny side in. place 14 briquettes on top and 10 on the bottom. add one teaspoon of olive oil )to the cooking water before adding pasta. wipe down with Dan olive oil soaked cotton rag. Before you leave. While still very warm to the touch. and leave no trace. Don't throw the rag away after you are finished. Place your cooler in the hole and cover with a blanket or extra sleeping bag. Critters have been known to stick their noses in. Save it in a double zip-lock bag. To prevent pasta from boiling over. The early morning sun quickly dries out dampness and drives out the chill. Don't use racks from old refrigerators. PEARLS OF GEEZER WISDOM Take a few minutes out from trying out all these recipes and read these camping tips gleaned from the collective brains of the GEEZERS When camping in one spot for a few days.the hole. reheat the iron to almost smoking and then let cool. There is less burning and -more air movement in the oven. If a #12 oven is used. If not Kingsford. It will prevent charring. try cooking it on foil. but it is best for seasoning or reseasoning your ovens or any cast iron. Put the charcoal in the pit and then place the oven in the pit.92 -- Dwayne Pritchett . which when heated can give off toxic fumes or spill its way into your food. This allows a space of about 1in from the pot lid to the bottom of the oven. The ice you came with may go home with you. the iron should have an oily sheen to it. open your cans at home. Next best is to carefully loosen the sod in a 14in circle down to a depth of 4in. what better way to . When baking or cooking foods in a large pot lid inside the oven. After cooling. This will leave no trace of your fire and help reflect the heat to the oven. and die. The Geezer Cookbook -. Spray with Teflon spray for easier cleaning. Dig a hole for your coolers. It makes clean up easier and will spread and reflect the heat inside the oven. We have found that it not only adds good flavor. pour into double zip-lock bags and take these along instead. The older and oilier the rag is the better it will season your iron. rumple five small strips of aluminum foil into balls of the same size. try lump charcoal instead of briquettes. Be sure to cover the pit after cooking to leave no trace of your fire. Cadmium is a 3heavy metal that is toxic when ingested or inhaled. Besides. DUTCH OVEN SEASONING HINTS No doubt you have noticed that Geezers use a lot of olive oil in these recipes. That puts the temp as close as you can get to 350 degrees. It lights easier and burns hotter. Face your tents to the east. Some were made with cadmium plating. this is not a commercial. PEARLS OF GEEZER WISDOM When broiling bacon over an open grill. 4 ounces of cheese will yield 1 cup of grated or cubed cheese. Try placing heavy duty aluminum foil on the ground between the oven and the charcoal.Hints & Tips DUTCH OVEN CHARCOAL HINTS Use Kingsford charcoal. line the oven with heavy duty aluminum foil in a crisscross layer before pre-heating. Put the pot lid on top of the balls and push own gently to seat the pot lid. replace the sod. Place the foil in the bottom of the oven in a circle with the fifth in the center.
replace them with rubber tips used on walking canes and furniture legs. Let it dry. we said BUST them and let them eat the melon with their fingers. try moistening some cotton with Afrin nasal spray. Use bread bags or thin produce bags from the supermarket.For a fun and extremely messy break in a long term camp. CARD BOARD BOX OVEN Find a corrugated cardboard box about 2in larger around than a cookie sheet. order a couple of chilled watermelons from the commissary. Line the lid with foil and secure seams with duct tape. Try heating that Gatorade and watch what happens. Powdered ginger may be more effective than over the counter medications for motion sickness. Legs. Slowly. When pitching tents or putting up dining flies. They cost less than those designed for your pack.93 -Dwayne Pritchett . A small square underneath your trail stove insulates it from snow and cold. Balance. Plastic bags will keep your feet warmer and dryer in cold rain and wet snow. Inhale. Leave enough out to remove later. Cut foil at the corners to free "ears". and add the lime water. Pulling is different than lifting. has a pain easing effect on sunburn. Anterior nosebleeds can be stopped by pinching the nostrils together for 10-15 minutes. Put the bags on between your liner sock and thicker outer sock. MORE PEARLS II If the plastic caps come off your pack frame. make a mixture of one pound of lime to one gallon of water in a plastic one gallon jug. make a vapor barrier from a trash bag. Ginger is safe. soak it in cool or tepid water. put your eggs in the jug. drive your stakes in at an angle toward the tent at about a 30 degree angle. Plug every hole with a whole clove and hang in the tent or dining fly. Take a teabag. Tents and dining flies tend to get a might funky toward the middle of a long term camp. If you find you don't have enough insulation to keep warm in cold weather when sleeping. If you want to save room in your cooler and still have to keep eggs fresh. Insulate your water bottle by wrapping it with a piece . Pull a heavy load with your waist so that your legs do the manual labor and your back comes along for the ride. Duct tape is a good blister preventer if you are caught without moleskin. Make a seat pad that can be rolled up and stored in your pack. Make sure it has an intact bottom and top "ears". If that doesn't work. double your nylon cord and twist it repeatedly. Get four wire coat hangers and snip the hook The Geezer Cookbook -. Yes. a hot drink may hit the spot faster than a cold one. and two more again if you feel queasy. The eggs will keep without refrigeration for some time. Slide the clothing in between twists and the items will hold even in the strongest wind. Twist the cotton into a cone and insert into the offending nostril. are more efficient in protecting your frame ends from stress. Cut the bottom out all the way around and secure together with duct tape. Old closed-cell foam sleeping pads can serve a number of purposes: Cut boot innersoles for extra padding and insulation. You can take two 450mg capsules about 10 minutes before travel. Tea in high concentrations. Use BLISS before you lift. One of the most important things to remember when lifting is to hug the object close to your body to spare your back. Reapply pressure for another 10 minutes. Pulling a heavy load is preferable to lifting one. thanks to the tannins it contains. Slowly. Put your water bottle in a damp wool sock and hang it from your (pack to keep the water cooler in summer. then dab it on the area. Spread out a large clean poly tarp. Have each patrol hold the melons above their heads and then on a signal drop them onto the tarp. and won't slip on ice or wet rocks. MORE PEARLS If you're dehydrated.cut out a circle for the bottom and glue it on. Stuff 8the bag all the way down in you sleeping bag & crawl in. Line the box inside and out with heavy duty aluminum foil and secure seams with duct tape. Recent studies have shown that water gets into your bloodstream faster from drinking hot liquids. Get a large red apple and poke several small holes through the skin. Stories have it that it will also cut down on the flying critters in the daytime. then repeat. There is less chance of the stake pulling out on its own in a wind and you will have less effort to pull them out when it is time to break camp.then glue the edges together with contact cement . This is for venting. To rig up a quick clothesline.
BOILING. . Dip each segment into 6pot and cool.Done with more heat from the top than the bottom. tie with string at 2in intervals. ETC. If you have a meat thermometer.All heat should come from the bottom. Put your food to be baked on the rack and cover with the lid. Don't get in a hurry to heat cast iron.tablespoons of non-dairy creamer to each quart. DUTCH OVEN TIPS II Never. then record each color to each meal on . MORE PEARLS III Tightly roll four newspaper sheets together. They will crack on the spot CHARCOAL COOKING TIPS II Charcoal placement for a Dutch oven: ROASTING . Never put cold liquid into a very hot cast iron pan or oven. 6-8 briquettes should bring temp to 325-350. Start a charcoal fire with 6-8 briquettes in an old metal pie pan. When packing zip-lock bags for individual pack meals. Melt paraffin (sold in 1 lb boxes as canning wax). Makes "fire bugs". then push hanger wires thorough to make a rack. FRYING. never allow cast iron to sit in water or allow water to stand in it. Use coals on the bottom only. Place a piece of foil on the ground shiny side up. The soap will get into the pores of the iron and won't come out very easy. It will rust despite a good seasoning. This should be done before starting to bake.Almost all heat should be on the bottom. color code each bag with a Magic Marker. The Geezer Cookbook -. Never use soap on cast iron. stick it into the box just below the rack.off below the twist and straighten. a cinch fire starter. SIMMERING . If you can't stand the taste of powdered milk. Put the pie pan on the foil and place the oven over the pie pan.a 3x5 card and put it in your map compartment. but will return to taint your next meal. Punch holes in the box about 6in from the top. It will crack or warp. Use a 1 to 1 ratio.94 -- Dwayne Pritchett . BAKING . try adding two . Use a "4 to 1 ratio with more underneath. STEWING. Add or take out to adjust temp. you'll end up with burnt food or a damaged utensil. Use a 1 to 3 ratio with more on the lid. Don't place an empty cast iron pan or oven over a hot fire. then cut off each segment between the strings.The heat should come from the top and bottom equally.
Close oven and let boil for 8-9 minutes. and let stand 5-6 minutes to absorb the extra moisture. Sprinkle with Parmesan cheese to taste. Add sauce to mostaccioli to coat lightly. The Geezer Cookbook -. parsley. DUTCH OVEN LASAGNA 2 lbs Rotelli (spiral) pasta 1 1/2 lbs ground beef 2 cups tomato sauce 1 lb shredded mozzarella cheese 1pint ricotta cheese onion and garlic powder to taste Pre heat the bottom of the oven and brown the ground meat. onion. Drain. basil. Mix together eggs. Add bacon mixture and stir. Toss spaghetti quickly with egg mixture. Reserve. Parmesan cheese. reduce heat and simmer over low heat 1 hour. and pepper. Add the mozzarella. Cook mostaccioli until tender. If onion and garlic are desired. Add mushrooms. Stir gently and recover the oven. and garlic in large skillet. Romano cheese. Crush tomatoes with liquid and add to meat mixture. Stir occasionally. Take off heat. Add the dry pasta to the oven and add enough water to just cover the pasta. ricotta. Drain. Serve with a tossed salad and skillet garlic toast. Top with additional Parmesan cheese. Cook until beef is crumbly and onion is tender. drained 1 cup Italian-style tomatoes 1 8oz can tomato sauce 1/4 cups parsley flakes 2 tsp dried basil 2 tsp oregano 1 lb mostaccioli Grated Parmesan cheese Heat oil and add ground beef. add now. beaten 1/4 cups grated Parmesan cheese 1/4 cups grated Romano cheese 2 tbs parsley flakes 1/2 tsp pepper Rest of can Parmesan cheese Pepper Cook spaghetti as directed. uncover. and tomato sauce directly to the oven. Cook and stir garlic and bacon in oil until bacon is crisp. Serve with rest of 6sauce on side.Pasta & Rice CAMPSITE MOSTACCIOLI 2 tbs olive oil 1 lb ground beef 1/4 cups chopped onion 2 tbs garlic powder-1 cup sliced mushrooms. Drain spaghetti and return to pan over low heat. FRONTIER SPAGHETTI 1 lb spaghetti 1 tbs garlic flakes 1 lb bacon cut into 1in pieces 1 tbs olive oil 3 eggs. Cook the mixture another 5-A6 minutes. parsley. Bring to boil. Add tomato sauce. and oregano. Serve with pepper on side to taste.95 -Dwayne Pritchett .
minced 1/4 cups celery. Turn grilled side up and spread pizza sauce. parsley. Place circles on grill 5in from medium coals and cook 8 minutes. and garlic. Cook 12-15 minutes 9longer.96 -Dwayne Pritchett . Serve over pasta. Stir in tomatoes with liquid. chopped 2 cloves garlic. Cook until veggies are tender. green pepper. until sauce bubbles and edges of dough are brown. Add water as needed for desired consistency. The Geezer Cookbook -.a Prodigy Scouter JOE'S SPAGHETTI SAUCE 2 tbs olive oil 1 lb hot Italian sausage 2 medium onions. chopped 1/4 cups parsley flakes 1 green pepper. 1/3 cups water. diced 2 cloves garlic. sliced 1 tsp salt 1 tsp sugar 1 cup water 1 tsp chili powder 1 bay leaf 1/4 tsp pepper 1/3 tsp oregano 1/4 tsp thyme Place olive oil and sausage in pre heated Dutch oven and cook until well browned. and seasonings. CAMPER'S PIZZA 1 box buttermilk biscuit mix 1/2 tsp salt 1 jar pizza sauce 8 oz pepperoni slices 8 oz shredded mozzarella cheese oregano Add salt to buttermilk biscuit mix and prepare to package directions to make stiff dough. minced 2 tbs olive oil 1 can Italian tomatoes 1 tbs oregano 1 tbs basil 1/2 tsp salt 1/4 tsp pepper Sauté onion and garlic in olive oil until soft in Dutch oven. Blend in remaining ingredients. Stir often to prevent scorching.Thanks to Richard Coyle -. chopped 1 28oz can tomatoes paste 1 12 oz can tomato paste 2 cups mushrooms. Divide dough into 4 equal parts and pat each part into an 8in circle. Reduce heat and simmer 20 minutes. Add onions. Bring to boil. Simmer over slow heat for 1 . Top with pepperoni and mozzarella cheese. celery. Serve over cooked pasta. CLASSIC MARINARA SAUCE 1 onion. Sprinkle with oregano.1 1/2 hours. Stir occasionally to keep from sticking.
Add tomatoes. and spices. Add rest of ingredients and simmer another 15 minutes. Toss to mix. halved and cut into 1/2 rings 4 cloves garlic. Drain fettucine when tender. Stir in liquid from tomatoes. green onion. Add tomatoes. sugar. Cook 1 minutes. salt. drain. add olive oil. BACON TOMATO CAPELLINI 1 lb bacon. can tomatoes 1 tsp basil 1 tsp salt 1/2 tsp pepper 1 lb pkg. The Geezer Cookbook -. tomato sauce. Return drippings to oven. minced 2 tbs olive oil 3 lb fresh tomatoes. Stir to blend well. Drain. Spoon meat sauce over each serving. garlic. capellini In Dutch oven. Smoosh each tomato in can and add to mixture. Return to oven. and red pepper. Prepare capellini according to package directions. Cook. top with lettuce and cheddar cheese. Serve. Add seasonings and simmer 5 minutes. Serve over pasta. and garlic. minced 1 lg. cut into pieces 1/2 cups sliced green onion 4 cloves garlic. Drain.TOMATO SAUCE SICILIAN 2 clove garlic. Stir frequently about 15minutes. until onions are clear.97 -- Dwayne Pritchett . reserving 1/2 cups drippings. Simmer until sauce thickens. chopped 1 tsp salt 1/2 tsp sugar 1/8 tsp red pepper 1 tube anchovy paste 1 can black olives. minced 2 can stewed tomatoes 2 can tomato sauce 2 tbs red wine vinegar 2 tbs chili powder 4 tsp cocoa 4 tsp pumpkin pie spice 1 tsp cu minutes and basil 4 cups shredded lettuce 1 cup shredded sharp cheddar cheese 2 tsp olive oil Cook fettucine according to package directions. brown ground beef. Cook over medium high heat. stirring occasionally. add bacon. and add to tomato mixture. FETTUCINE WITH A TWIST 1 lb fettucine 2 lb ground beef-3 large onions. or until sauce thickens. sliced 2 tbs parsley flakes 1 tsp oregano 1 tsp basil In a Dutch oven. sauté garlic in olive oil for 30sec. and onions. red wine vinegar. In Dutch oven. cook bacon until crisp. crushing tomatoes with back of spoon.
peeled and cut into thin slices 20 broccoli florets 1 lb fettucine 4 tbs margarine. Add remaining ingredients and cook according to package directions for rice. Add veggies and toss again. Add to rice along with rest of ingredients. drained 1 onion. minced Heat margarine and chicken broth in large pot.DIRTY RICE 4 cups cooked long grain brown rice 1 egg. GARLIC RICE 2 can chicken broth 2 cups rice. beaten 4 tsp margarine 1 lb cooked whole shrimp 2 1/2 tsp chopped pimentos 1 can mushrooms. Cook pasta according to package directions. Add small amount of water as necessary to avoid scorching. scramble egg in margarine. Serve. In a skillet. drained 3 cloves garlic. Add all ingredients except veggies. uncooked 1 1/2 stick margarine 2 cup mushrooms. The Geezer Cookbook -.98 -- Dwayne Pritchett . softened 2 tbs olive oil 1 tsp red wine vinegar 1/2 cups parmesan cheese 1/2 cups half and half 2 cloves garlic. chopped 1/4 tsp Worcestershire sauce 1/4 tsp paprika 1/4 tsp red pepper 1/4 tsp allspice 1 tsp lemon pepper 1/2 tsp Cajun seasoning Put cooked rice in large pot over low heat. minced 1 tsp basil 1/2 tsp oregano Cook broccoli and carrots in medium pot with small amount of water over low heat until tender crisp. Simmer on low heat 45 minutes. FETTUCINE ULTRAVERA 4 carrots. Toss gently until pasta is evenly coated. Drain and place in large bowl.
In large skillet. chopped 2 clove garlic. and garlic until onions are clear. HERBED RICE 1/2 cups sliced scallions 1 tsp margarine 1 tsp olive oil 2 cup chicken broth 1/4 tsp thyme 1/4 tsp basil 1/4 tsp marjoram 1/4 tsp cardamom 1 cup uncooked long grain rice In large pot. In large skillet or Dutch oven. Return to skillet and add reserved drippings. apple. Add broth and spices. and garlic. sauté scallions in margarine and olive oil. chopped 1 large onion. Bring to boil. Mexicorn. add cheeses. Cover and cook over low heat 5 minutes. Remove from heat. minced 2 cup chili with beans 1 can Mexicorn. Add rice. Drain. cabbage. Add chili. onion. Stir and cook until hot. Fluff with fork. Serve. Add spaghetti. sauté onions. drained 1/2 tsp pepper 1/2 tsp sage 8oz shredded Monterey jack 8oz shredded cheddar cheese Prepare spaghetti according to package directions and drain. Stir in next four ingredients. Stir in macaroni. The Geezer Cookbook -. and spices. Stir fry until tender.HEARTY STIR FRY 1 lb pkg spaghetti 2 lb pork sausage 1 head cabbage. Top with cheese. Drain and reserve 1/4 cups drippings. sliced thin 2 onions cut into wedges 2 apples cut into wedges and halved 2 cloves garlic. TEX-MEX PASTA 1 pkg elbow macaroni 1 tbs margarine 1 tbs olive oil 1 large green pepper. minced 2 tsp salt 2 small jar pimentos. Cover and simmer 20 minutes. Serve. green pepper.99 -- Dwayne Pritchett . Toss to mix. cook sausage until no longer pink. drained 1 tsp salt 1/2 tsp red pepper 1/8 tsp dried red pepper 8oz shredded cheddar cheese Prepare elbow macaroni according to package directions. over medium high heat. Simmer 5-10 minutes.
heat olive oil and sauté onion. green pepper.ROTINI AND BRATS 2 tbs olive oil 2 onions. Combine yogurt with cottage cheese and spread over noodles. Spread on tomato paste. Reduce heat and simmer 10 minutes. Lower heat to 350 and bake for 30 minutes more. chopped 2 cloves garlic. The Geezer Cookbook -. Add tomato paste. and seasonings. Crumble raw ground beef evenly over top and sprinkle remaining seasonings. SOUTH OF THE BORDER LASAGNA 10 divided lasagna noodles 32oz plain yogurt 16oz cottage cheese 1 onion. and 1/2 of seasonings. Top with grated parmesan cheese to taste. Add cheddar cheese in single layer. garlic. Spoon sauce over each 2serving. minced 1 can stewed tomatoes 1ea red and green peppers. Remove as foil package from oven and wait 15 minutes before cutting. then slice across to make iced pieces. Add to sauce. Slice each brat Din 1/2 lengthwise. and garlic until onions are clear. Arrange five uncooked lasagna noodles in bottom of oven. minced 1 large can tomatoes 1 can tomato paste 1 cup water 1/2 tsp salt 1/2 tsp sugar 1 tsp basil and oregano 1/2 tsp pepper 1 lb pkg smoked bratwurst 1 lb pkg rotini In Dutch oven. then lengthwise again.100 -- Dwayne Pritchett . sliced 1 tsp oregano 1 tsp basil 1 tbs chili powder 1 tsp cumin 1/8 tsp dried red pepper 8 slices cheddar cheese 1 can tomato paste 1 lb ground beef 1/4 cups crushed tortilla chips 1/4 cups grated Romano cheese Line Dutch oven with heavy-duty aluminum foil and grease well. then smoosh each tomato as added. Arrange remaining noodles over yogurt mixture. water. the fifth across the top. Stir. stir and simmer 10 minutes longer. thinly sliced 1/4 cups jalapeno peppers. chopped 1 large green pepper. or until top is crispy. peppers. undrained tomatoes. Stir and bring to boil. Add onion. Four facing one way. Evenly sprinkle crushed chips and Romano cheese. thinly sliced 2 cloves garlic. Drain. Add liquid from tomatoes. Prepare rotini according to package directions. Cover and bake at 425 for 1 hour.
Serve. Reduce heat. Line a Dutch oven with heavy-duty aluminum foil. and seasonings. Add cheeses and stir again to blend well. minced 1/2 cups pitted ripe olives. cubed 8oz cheddar cheese. Add onion and cook 2 minutes or until soft. WILD RICE AND FENNEL 1/2 cups wild rice soaked for 2 hours in cold water & drained 1 1/2 cups long grain rice 4 tbs margarine 1 tsp celery seed 2 tsp fennel seeds 1 tsp cardamom 1 onion. Drain macaroni and pour into oven. sliced 1 can tomatoes 1 can diced green chilies 1/4 cups jalapenos. tomatoes. brown ground beef. Add meat mixture and stir until well blended. bouillon.101 -- Dwayne Pritchett . cover pot. Simmer 10 minutes. Stir in olives. chopped 1 tbs celery seed 2 cloves garlic. onions. and simmer 20 minutes. and celery seed until onions are clear. garlic. In large skillet. cubed Prepare elbow macaroni according to package directions. chilies. chopped 1 tsp salt 4 cups chicken broth In a medium pot. chopped 2 tsp instant beef bouillon 1/2 tsp salt 1/2 tsp cumin 1/2 tsp red pepper 1/8 tsp dried red pepper 8oz muenster cheese. The Geezer Cookbook -. Add rest of ingredients and bring to boil. Fluff with fork and serve. Bake at 350 for 20minutes.SONOMA MACARONI CASSEROLE 1 pkg elbow macaroni 1 lb ground beef 2 onions. heat the margarine until foamy. or until cheeses melt and is beginning to brown on top. jalapenos.
sliced 3 tbs tomato paste 1 tsp fennel seeds 1 tbs garlic flakes salt and red pepper to taste Heat oil in large skillet and cook sausage for 2 minutes on each side. Place in covered foil-lined Dutch oven to keep warm. oregano. finely diced 1 tsp pepper 1 tsp salt margarine 16 eggs. Cook 4 at a time. Rub completely over roast. Place pork fat side down in oven and roast 2 hours. Pour off most of fat. pepper. garlic. pressing down gently to compact hash as it cooks. Put in cooler 30 minutes. Pre-heat Dutch oven.102 -- Dwayne Pritchett . peppers. GRANDPA GEEZER'S SAUSAGE & PEPPERS 2 tbs olive oil 16 hot Italian sausages 1 medium onion. Add onions. Place 2 fried eggs on top of each patty to serve. then seal in second bag. Serve -with skillet toast to make a great breakfast. and red pepper. Serve with Delmonico Potatoes. fried Wash. Shred potatoes on fine blade of shredder. Flip patty and cook another 5 minutes. The Geezer Cookbook -. Cover and cook over low heat 25 minutes. and mix well. Cook about 4minutes. thinly sliced 1 green pepper. SPRING CAMPOREE PORK ROAST 1/4 cups sugar 1 tsp dried chili peppers 1 tsp oregano 1/2 tsp red pepper 2 lb pork boneless loin roast 2 gallon-size zip-lock bags Mix together sugar. Even better if made with venison roast instead of pork. salt. Serve. fennel. Heat 4 tbs margarine in large skillet.Pork Dishes SWEET TATER AND SPAM HASH 2 medium sweet potatoes 2 cans Spam. Divide potato and Spam mixture into 8 equal portions. salt and red pepper. Place in large pot and add cubed Spam. chili peppers. diced 2 red peppers. Seal in one zip-lock bag. but don't peel sweet potatoes.
Brush top of ham steaks with 1/2 juice mixture. Smoke for 3-4 hours. Cook 3-4 hours.SMOKED SOY SAUCE PORK CHOPS Brinkman or similar smoker Charcoal pan 2/3 full Water pan 2/3 full 8 3/4in thick pork chops 1 cup soy sauce 1 tbs garlic flakes dash of pepper Black Jack BBQ sauce (see entry) Combine ingredients and marinate in double gallon zip-lock for 1 hour. Combine juice with other ingredients. and sprinkle on a little Worcestershire sauce. Cook 2 hours. Place in double gallon zip-lock and store in cooler overnight. SMOKED PORK ROAST Brinkman or similar smoker Charcoal pan full Water pan full 3-4 lb pork roast 1 tbs garlic powder 1 tbs red pepper 1 tbs paprika Worcestershire sauce Score roast.103 -Dwayne Pritchett . Store in double gallon zip-lock bags in cooler. SMOKED APPLE PORK CHOPS Brinkman or similar smoker Charcoal pan full Water pan full 8 3/4in thick pork chops 16 oz apple juice or cider 1 tbs cinnamon 1 tbs ground cloves Marinate chops for 2 hours in apple juice or cider with touch of cinnamon and ground cloves. saving juice. Top steaks with pineapple slices and brush on remaining juice mixture. rub with spices. The Geezer Cookbook -. They will be done at same time as pork chops. about 1 lb each 1 cup pineapple slices in juice 1/4 cups brown sugar 1 tsp dry mustard ground cloves Drain pineapple. Place in smoker with 3 tbs Worcestershire sauce in water pan. Unskinned whole potatoes can be added to water pan prior to cooking for side dish. HULA HAM Brinkman or similar smoker Charcoal pan 1/2 full Water pan 1/2 full 3 center-cut ham steaks. Cook about 2 hours. Arrange chops on smoker grill and add rest of marinade to water pan.
water. garlic and parsley. garlic. Cover.a Prodigy Scouter The Geezer Cookbook -.104 -- Dwayne Pritchett . melted 1 1/2 cups fresh green beans. Mix well. Stir occasionally. Cook over medium heat stirring frequently.PORK CHOPS & GARDEN VEGETABLES 8 3/4in thick pork chops 3 carrots. Stir in onion. chopped 1 tbs parsley flakes 1 tsp garlic powder 1/2 tsp paprika 1/4 tsp red pepper 1/2 tsp Tobasco sauce 1/4 cups flour 1 cup chopped celery 4 cloves garlic. Place vegetables in bottom of Dutch oven and put chops on top. minced 1 tsp basil 2 cups water Brown chops in margarine in large skillet. 1/2 of green onion. Add tomato sauce and seasonings. Stir constantly until brown. reduce heat to simmer and cook 45 minutes or until chops are tender. celery. Combine dry soup mix. and basil. Add 1in cooked rice and mix well. cut 1in 2 cloves garlic. Thanks to Mike Audleman -.a Prodigy Scouter NORTHSHORE JAMBALAYA 1/2 lb pork tenderloin 1/2 lb smoked sausage cut 1/2in slices 1/4 cups olive oil 1 cup chopped onion 1 bunch green onions. Thanks to Mike Audleman -. cut 1/2in slices 3 small potatoes. Pour over chops and bring to boil. Stir in meat and remaining green onions. minced 1 can tomato sauce 1/2 tsp pepper 1/2 tsp thyme 6c uncooked rice Cook sausage and pork in large skillet until brown. Reduce heat and simmer 5 minutes. add flour to make rue. Simmer 5 minutes covered. Cook rice according to package directions and set aside. Cook until thoroughly heated. Drain well and set aside. cubed 1/2in 4 envelopes onion soup mix 3 tbs margarine. eat olive oil in Dutch oven.
Thanks to Liz Stiles . and Tobasco sauce. Baste frequently with drippings in bottom of oven. cook 5-10 minutes until steaming hot. Roast at 350 for 2 hours.105 -- Dwayne Pritchett . dry tomato soup. mix thoroughly undiluted cheese soup. sprinkle with salt and pepper. minced 1/2 lb fresh mushrooms. Cook until clear. Pour in Sprite. Add parsley and cook another 5 minutes. The Geezer Cookbook -. Combine remaining ingredients and spread evenly on roast. top with cheese and serve after cheese melts.TEXAS PORK ROAST 3 lb pork roast 1 tsp salt 1 tsp pepper 1/8 tsp allspice 1 tsp chill powder 1 tsp red pepper 1 tsp cumin 1 1/4 cups chili sauce 2 tbs lemon juice 1 cup melted apple jelly 1 tbs Worcestershire sauce Tobasco to taste Place roast in Dutch oven and sprinkle with mixture of dry spices. Cover and cook until potatoes are tender. Drain and add onion and garlic.a Prodigy Scouter I LOVE THE SPRITE IN THESE POTATOES 1 lb bacon1 large onion. Thanks to Mike Audleman -. sliced thin with skin on 2 cloves garlic. Over medium heat. Spear chunks of bread on forks and dip in fondue. sliced 1 can Sprite 1 tsp salt 1/2 tsp pepper 1/4 cups parsley flakes 1/2 lb grated cheddar cheese Cut bacon into small pieces and brown in Dutch oven. Add potatoes and mushrooms and mix well.a Prodigy Scouter HAM AND CHEESE FONDUE 2 cans condensed cheddar cheese soup 2 cans deviled ham 2 packages instant tomato soup 1 tsp Italian seasoning 2 loaf French bread. deviled ham. Italian seasoning. Just before serving. cut into1in cubes 1 tbs Tobasco sauce In medium pot.
Add ham and 1simmer for 1 hour. Stir well. CREOLE JAMBALAYA 1 lb lean pork roast. Remove cover 5-10 minutes before serving. chopped 2 cloves garlic. chopped 1 bunch green onions. Add pork sausages and beef stock. pepper. Add flour and make a roux. Stir and simmer on low for 30 minutes. Add sugar. and salt. chopped 2 garlic cloves. diced 1 tsp chili powder 1 tsp ground cloves 1/8 tsp red pepper salt and pepper to taste 6 pork sausages. Bring to boil and add 5rice. Worcestershire sauce. Squeeze peppers and drop into sauce. hot smoked sausage. cover. cut into 1/2in pieces 1/2 lb dried blackeyed peas. garlic. chopped 1 1/2 lbs salt pork. The Geezer Cookbook -.106 -Dwayne Pritchett . onions. cut into 1in pieces 1/4 cups parsley flakes 1 1/2 cups rice In a Dutch oven. Mix well. chopped 1 green pepper. sausage. HAM AND TOMATO SAUCE 4 center cut ham slices. chopped 1 green pepper. chili powder. boiled until half done 6c water 1 1/2 lbs rice Sauté onions. garlic. minced 1/2 cups parsley. green pepper. Add salt meat. red pepper. paste. minced 1 tbs flour 1 can tomato paste 1 can tomato sauce 2 hot peppers 1 tbs Worcestershire sauce 1 tbs sugar 1/2 cups olive oil Sauté in Dutch oven onion. sauté pork cubes. green pepper. chopped 1 stalk celery.BLACK-EYED PEAS AND SAUSAGE JAMBALAYA 1lb white onions. and celery in olive 9oil. garlic. cut into cub small cubes 2 tbs olive oil 3 onions. and 2 cans water. black-eyed peas. cloves. and parsley in Dutch oven with 2 tbs olive oil. boiled once. 0Cook 45 minutes. Stir well. Stir in chopped ham. cut into small pieces 1 1/2 lbs. Reduce to simmer and serve when rice is tender. and reduce heat to low. Add tomato sauce. cut in halves 3 onions. minced 2qt beef stock 1 lb chopped ham. and parsley in olive oil until mixture is lightly browned. chopped 1 green pepper. Serve over long grain brown rice. chopped 2 garlic cloves. and rice. Add water and bring to boil.
make 12 small cuts 1/2in deep in fat surface of roast. With a sharp knife. cut into 6 slivers each 18 whole cloves 2 cups apricot preserves Combine minced garlic. minced Red pepper to taste Sauté onions for 1 minutes in Dutch oven in olive oil. Cook over low heat 1 hour or until beans begin to soften. Place roast on pie pan fat side up and put into oven.RED BEANS AND SMOKED SAUSAGE 2 lbs smoked sausage. Salt and pepper to taste. SWEET-PUNGENT PORK LOIN 4 lb boneless pork roast 3 cloves garlic. The Geezer Cookbook -. Add 1/2 of marinade and brush roast every 10 minutes for 30 minutes. Serve over long grain brown rice. ketchup. Insert slivers of garlic into cuts. Bring 3qts water to boil in large pot and then add soaked beans.107 -- Dwayne Pritchett . Cook at moderate boil for 10 minutes then add corn. Add water and washed beans. covered for 15 minutes. CHEROKEE HAM HOCKS 2 lbs dry lima beans 2 cans whole corn 4 onions. quartered 2 tbs melted bacon grease 2 pieces smoked ham hocks 3 qt water Soak beans in water in large pot 3-4 hours. Return them to oven. Double bag and place in cooler overnight. Remove from oven and serve. teriyaki sauce. Stud remaining surface with whole cloves. chopped 1 clove garlic. and onions. ham hocks. Put roast into gallon zip-lock and pour in marinade. Add sausage and continue to cook. cut into 1 1/2in pieces 1 lb dry red kidney beans 8 cups water 1 tbs olive oil 1 onion. Drain and reserve. Add salt and as much red pepper as *desired. Heat apricot preserves until melted in small pot. Preheat Dutch oven to 325. lemon juice and red pepper to make marinade. minced 6 tbs teriyaki sauce 1/2 cups ketchup 1/4 cups lemon juice 1/2 tsp red pepper 2 cloves garlic. Remove 3 tbs of beans and mash. Continue cooking until bean gravy becomes milky and thickened. Reduce heat and cook for 1 hour on a low heat. Cook 1 1/2 hours.
108 -- Dwayne Pritchett . Grill chops on coals. Cook slowly over grill 9or cook in smoker adding left over marinade to water pan. Place meat and marinade in double gallon zip-lock and put in cooler overnight.MARINADE FOR PORK CHOPS 5oz serrano chilies 2 tbs rosemary 2 tbs basil 2 tbs thyme 2 tbs parsley flakes 2 tbs mustard seed 1/4 cups lime juice 2 tbs orange juice 2 tsp salt 2 tbs white vinegar At home. The Geezer Cookbook -. place chops in double gallon zip-lock with marinade and let set in cooler overnight. PORK TENDERLOIN MARINADE 1/2 cups teriyaki sauce 1/4 cups olive oil 2 tbs light Karo syrup 2 tsp ginger 1 tsp hot mustard Mix ingredients well in small pot. puree all ingredients in blender. At camp.
and sugar. Remove bacon with slotted spoon and drain on paper towels. Add rest of spinach and cook for another 30 SECONDS. mustard. Slowly add oil and beat until very well mixed. pickles. The Geezer Cookbook -. GEEZER MUSHROOM SALAD 1 lb fresh mushrooms. add vinegar dressing and sesame seeds. sliced 4 sweet pickles. Divide into serving bowls and sprinkle crumbled bacon and chopped eggs over top. Toss gently while cooking.Salads BUTTER LETTUCE WITH WALNUT VINAIGRETTE 1 head butter-leaf lettuce 2 tbs Dijon-style mustard 3 tbs red wine vinegar 1/2 cups olive oil 1/2 cups walnut pieces 1 tbs parsley flakes salt & pepper to taste Rinse and tear lettuce leaves into bite-sized pieces. Divide mushroom mixture into bowls and toss with lettuce. Combine mustard and vinegar in small pot until mixed well. and tomato. WILTED SPINACH AND BACON SALAD 1 bunch fresh spinach 6 bacon strips 1/2 cups toasted sesame seeds 2 hard cooked eggs. Toss. Add oil. finely chopped DRESSING 3 tbs red wine vinegar 1/2 tsp sugar 1 tsp Dijon mustard 1 tsp garlic powder 1 tsp onion powder Rinse and drain spinach leaves. sugar. Beat well just before pouring over salad. Rinse and tear lettuce into bite-sized pieces and divide into bowls. Then add nuts and parsley and beat again. garlic clove. Put into gallon double zip-lock in cooler until ready to serve. Remove from heat. onion. remove stems and break into bite-sized pieces. Serve. finely chopped 1/2 cups olive oil 1/2 cups red wine vinegar 1 tsp sugar 1 head lettuce Combine mushrooms. In small pot. Add half of spinach to bacon drippings and cook for about 30 SECONDS. hydrated 1 garlic clove. vinegar. minced 1 tomato. garlic and onion powder to make dressing and set aside.109 -- Dwayne Pritchett . Cover and put into cooler until ready to serve. combine vinegar. finely diced 2 tbs onion flakes. Cook bacon crisp in skillet over medium heat.
SKILLET SLAW 4 slices bacon 1/4 cups white vinegar 1 tbs sugar 1 medium onion. combine dressing ingredients. Add next three and mix again. chopped Fry bacon crisp. *Mix well and remove from heat. remove from skillet. pour on dressing. Slice green onions in 3/4in pieces. mix well. Put shredded cabbage and parsley in large pot. chopped 1 tsp salt 1 tsp dill weed 4 cups shredded cabbage 1/2 cups parsley. Serve warm. then add bacon crumbles. Place in double gallon zip-lock and chill in cooler until ready to serve. Slice tomatoes and red onions very thin. The Geezer Cookbook -. cool and crumble. APPLE COLESLAW 1 cup sour cream 1 tbs cider vinegar 2 tsp mustard 1/2 tsp onion powder 1/2 tsp salt 1/8 tsp pepper 4 cups shredded cabbage 1 cup diced apple 1 tsp celery seed Combine first six ingredients in a medium pot and mix well. Spread veggies on large pot lid. Add next five ingredients to skillet and cook until onions are clear. Toss lightly and serve.110 -- Dwayne Pritchett .TOMATO AND ONION SALAD 2 green onions 3 fresh tomatoes 1 small red onion VINAIGRETTE DRESSING 1/4 cups olive oil 1 tsp red wine vinegar 1 tbs water 1 tsp dry mustard 1 tsp oregano 1 tsp basil 1 tsp black pepper In small pot. Save drippings in skillet. Mix again and add to skillet.
honey and ginger in a small jar. sliced 1 red bell pepper.GRILLED SZECHWAN CHICKEN SALAD 2 lbs boneless chicken breast 1 can pineapple slices 6 tbs olive oil 4 tbs teriyaki sauce 1 tsp Tobasco sauce 1 tbs white vinegar 2 tbs honey 1/2 tsp ginger leaf lettuce 1 onion. teriyaki sauce. Prepare salad dressing by combining 4 tbs. Pour -dressing over. Toss and serve. The Geezer Cookbook -. sliced black pepper Sprinkle both sides of each chicken breast with pepper and grill. Slice into strips after cooking. vinegar. Arrange veggies and pineapple slices with chicken. reserved pineapple juice with olive oil. Tobasco.111 -- Dwayne Pritchett . shaking very well to mix.
Remove meat. Remove toothpicks and sprinkle with powdered sugar. covered 1/2 hour. beaten oil powdered sugar Place 1 slice turkey on 8 slices of bread. Fry dipped sandwiches until golden brown. Mix well. chopped 2 tbs cider vinegar 1 tbs brown sugar 1 tsp celery seeds 1 cup ketchup 1 tbs Worcestershire sauce 1/2 cups hot water 1 tsp dry mustard 1 tsp salt 1 tsp red pepper Roast meat in Dutch oven for 2 hours. Add water to beaten egg and add to flour mixture. Mix flour. Shred roast and add to sauce. Stir in rest of ingredients. diced 8 deli rolls. Cut each sandwich into quarters. baking powder. Serve warm.1A taste treat from Fuzzy and the Hooters. and salt well.Sandwiches HOOTER SANDWICHES 8 slices turkey lunch meat 8 slices cooked ham lunch meat 8 slices Swiss cheese 16 slices rye bread 1 1/2 cup flour 1 tbs baking powder 1 1/3 cup water 1 egg. split Sliced tomato sliced onion Prepare cheese sauce as package directions with milk. diced 1/2 lb deli ham. The Geezer Cookbook -. Heat 1in oil in large skillet. Dip each sandwich quarter into batter. Mix well. Serve spooned into buns. but keep drippings in oven. Top with slice of Swiss cheese and slice of ham. Sauté onion in drippings and olive oil until clear. Use toothpicks to hod together. Add rest of Ingredients and simmer. Let cool and chill in cooler. diced 1/4 cups chopped walnuts 1 green pepper. Top with remaining bread. 7Cover and cook. ALL AMERICAN SANDWICHES 1 pkg cheddar cheese sauce 1 cup milk 1/4 cups mayo 2 tbs mustard 1/2 lb deli turkey. Spread on rolls when chilled with tomato and onion slices. NC-543.112 -Dwayne Pritchett . BBQ BEEF SANDWICHES 3 lb top round roast 2 tbs olive oil 2 onions.
radishes. cooked and crumbled 8oz pkg cream cheese 1bs salad dressing 1/2 tsp red pepper 1/2 tsp Tobasco Stir bacon crumbs into softened cream cheese. cheese. Arrange shredded lettuce on bottom halves of bread. Add rest of ingredients -and mix well. Serve. Reserve crumbs. and seasonings. CREAMED CHEESE AND BACON SANDWICH 1 lb bacon. shredded 4 lb assorted cold cuts and cheeses 4 sliced tomatoes In quart jar with lid. Arrange cold cuts and cheese for next layer. mustard. combine dressing. Add sliced onions and pepperoni if desired. Close lid tight and shake very well to blend. The Geezer Cookbook -. cut in 1/2 lengthwise 4 cups lettuce. onion rings. Top with other half of bread. Combine pepperoni. Pour over pepperoni mixture and mix well. shredded 1 1/3 cups shredded carrots 2/3 cups radishes. cut in 1/2 1/2 cups red wine and vinegar dressing 3 tsp Dijon mustard Cut pepperoni slices in 1/2. sliced thin-1 red onion. Hollow out leaving a 1/2in shell. Cut a slice off the top of each deli roll. pepper sauce. Blend dressing and mustard well. carrot. Use crumbs to finish stuffing rolls and put tops back on. spinach. DELI STYLE PEPPERONI ROLLS 1 lb thin sliced sandwich style pepperoni 1 lb each provolone and mozzarella cut into thin strips 3 cups fresh spinach. sliced into rings 12 cheery tomatoes. Top with sliced tomatoes. Drizzle with dressing mixture. and tomatoes in large pot. Divide pepperoni mixture between rolls. Spread over hot toast to serve.113 -- Dwayne Pritchett . Cut into serving slices.BEAR OF A SANDWICH 1 cup red wine vinegar and oil dressing 4 tbs mustard 3 tsp cayenne pepper sauce 2 tsp Italian seasoning 2 tsp garlic powder 2 12in loaf Italian bread.
Place slices of beef rolls followed by onions. diced 1 green pepper. Combine lettuce. Remove burritos from oven. chopped fine 2 tomatoes. Spread Russian dressing on other slice. REUBEN KRISP KRAUT SANDWICH For each sandwich 2 slices rye bread 1 tbs melted margarine 1 tbs Russian dressing 3oz thinly sliced corned beef 2 slices Swiss cheese 2 tbs krisp kraut Brush one side of bread with melted margarine.DUTCH BURRITO 8 flour tortillas 48 slices shaved ham 8oz shredded Swiss cheese 4 cups lettuce. diced 3 green onions. When onions are clear. tomato. Toss until blended. open tortillas 1/2way and spoon salad mixture evenly along center of each. Blend until well mixed. Cover with other slice of bread and place in skillet until cheese melts. arrange 6 slices ham on each tortilla. Bake in cardboard oven at 350 for 10 minutes or until cheese is melted. Heat cheese whiz and pour at least 3 tbs cheese on each sandwich. Spoon dressing mixture on top. sliced thin 4 tbs margarine 1 lb thin sliced roast beef 2 jars cheese whiz 8 steak rolls. Top with kraut.114 -- Dwayne Pritchett . chopped 1 cup salad dressing 1 1/2 tsp mustard 3 tsp sugar 1 tsp celery seed 4 tbs milk For each burrito. celery seed. Roll and secure with toothpicks. Combine salad dressing. almost split Sauté onions in margarine in large skillet. add roast beef and cook until steak steams. and green onions in large pot. Roll up and serve. sugar. The Geezer Cookbook -. mustard. and milk in small pot. Place corned beef on dressing. Sprinkle with Swiss cheese. green pepper. PHILLY CHEESE STEAK SANDWICH 3 onions. then cheese.
Wrap in aluminum foil and grill for 5 minutes to a )side. then onions. Place top half of bread on sandwich. then tomato.115 -- Dwayne Pritchett . cut lengthwise 2 green peppers.TAILGATE SANDWICH 2 loaves French bread. Unwrap. Repeat with leaf lettuce. then ham. The Geezer Cookbook -. and serve. On the bottom half. sliced pepper 8 slices smoked ham Brush insides of bread with olive oil then vinegar. sliced thin 2 tbs olive oil 2 tbs red wine vinegar6 thin slices mozzarella cheese 1/2 lb leaf lettuce 8 slices tomato 2 onions. lay the mozzarella in a layer. cut into slices. Season with pepper.
Bring stock to boil and stir in marrow and meat. Vegetables are done when completely dry. drain. VEGETABLE SOUP LEATHER 1 soup bone with a good amount of meat on it 4 medium potatoes. Put beans in Dutch oven. peeled and cut into rounds 2 large onions. peeled and cubed 6 large carrots. drain. remove marrow and meat from bone and setaside. thyme. Cook for 5 minutes. PECOS BEAN SOUP 1 lb dry pinto beans 2 1/2 quarts water 1/2 cup chopped onion 1 tbs garlic flakes 1 large piece bacon rind 1 tbs chili powder 1 tsp red pepper 1/2 tsp oregano 1 4oz can diced green chili peppers 2 tsp salt Wash beans and soak overnight in cold water. Place oil in Dutch oven over medium heat and add onions. The next day. Stir frequently until liquid is reduced to thick paste. salt and pepper. Turn oven to warm and place cookie sheets onto top rack. Store in separate zip lock bags. When thick. put it and vegetables into Dutch oven. Replenish water as needed. The Geezer Cookbook -. add tomato paste. cover with water and simmer. Bring stock to boil and let boil until reduced to thick liquid. chopped coarsely 2 cups shredded cabbage 2 cans tomato paste Boil soupbone in lightly salted water about 1 hour. stirring occasionally. carrots. Store in cool place until ready to use. Add lemon juice and serve. Add vegetables and simmer until potatoes are beginning to soften. Spread paste onto greased cookie sheet. Stock leather is done when firm but flexible. cut leather into chunks. Scrape sides and bottom frequently to prevent scorching. Drain bone from pot. Strain vegetables from stock and let cool on paper towels. Reduce heat to low and simmer 2 hours. Cover.116 -- Dwayne Pritchett . add 2 1/2 qts water and simmer 1 hour. Add other ingredients and simmer 2 hours. Spread vegetable mixture onto another cookie sheet. Open oven door slightly. beans. and celery.Soups FALL CAMPORALL BEAN SOUP 1 pkg dry navy beans 1 tbs olive oil 3/4 cups diced onions 1/4 cups diced carrot 1/4 cups diced celery 5 cups canned chicken broth 1/2 tsp thyme salt and pepper to taste 3 tbs lemon juice Place beans in a large pot with cold water and soak overnight. and discard water. To reconstitute. Add broth.
GEEZER TORTILLA SOUP 1 onion. cubed 2 can tomato sauce 1/2 head cabbage. Cook 7until potatoes are done. chicken broth. Add seasonings and cook 30 minutes.117 -Dwayne Pritchett . chopped 1 hot red pepper. cut in 1 1/2in strips 1/4 cups shredded cheddar cheese Sauté first three ingredients in olive oil in skillet until soft. cubed 1 medium onion. BEEF VEGETABLE SOUP 2 beef soup bones 1 1/2 lb stew beef. Add all ingredients except seasonings. chopped 1 can whole kernel corn 7 cups water 1 1/2 tsp salt 4 potatoes. combine tomato. and sauces.GEEZER SOUP 1 lb ground beef 2 potatoes. chopped 1 can green chilies. In Dutch oven or large pot. Do not drain cans before adding. 1in cubed 1 tsp pepper 4 carrots. chopped 1 can whole corn 1 can green beans 1 can peas 1 can baked beans 1 can tomato soup 1 can tomatoes 2 tbs chili powder 1 tsp cu minutes and nutmeg 1 bay leaf Brown ground beef and onions together in Dutch oven. minced 1 tbs olive oil 1 large tomato. chopped 2 cloves garlic. spices. chopped 1 can beef bouillon 1 can chicken broth 1 1/2 cups water 1 1/2 cups tomato juice 1 tsp cumin 1 tsp chili powder 1/8 tsp red pepper 2 tsp Worcestershire sauce 1 tbs A-1 sauce 3 flour tortillas. Add sautéed mixture and bring to boil. Add tortilla strips and simmer 10 minutes more. tomato juice. water. chopped 1 can peas The Geezer Cookbook -. Serve in bowls topped with a sprinkle of cheddar cheese. beef bouillon. Lower heat and simmer 1 hour.
ITALIAN MINESTRONE 2 1/2 lbs blade chuck roast. Add corn and peas.118 -- Dwayne Pritchett . diced 1/4 cups parsley flakes The Geezer Cookbook -. Cook until potatoes are done. Add beef cubes. peeled and chunked 1bl ground beef 1 onion. -Simmer uncovered 30 minutes. diced 1/2 can green peas 1/2 cups zucchini. and bones in Dutch oven and bring to boil.Drain corn and peas reserving liquid. Stir well until dissolved. cut into 1in chunks 2 1/2qt water 2 tsp salt 1 onion. water. Add all except corn and peas. chunked 6 beef bouillon cubes 6c water 1 clove garlic. thinly sliced 1/2 cups carrots. reduce heat and simmer 1 hour. Do not drain veggies. Cover and simmer 40 minutes. then *add seasonings and cook for another 30 minutes. Add liquid. Add all except seasonings. Cover. unpeeled. chopped 1 can kidney beans 1/2 can green beans 1/2 cups celery. salt and pepper. minced 1 tbs onion powder Heat water to boiling and add cubes. BEEFY POTATO SOUP 2 lb potatoes. thinly sliced 1 onion. Drain. Serve. cover and simmer 1 hour more. chopped 1/2 cups celery leaves 1 bay leaf 2 slices bacon. Add rest of ingredients and simmer 45 minutes. COWBOY SOUP 2 potatoes. chopped 2 tbs chili powder 1 can corn bay leaf 1 can peas 1 can green beans 1 can baked beans 1 can tomato soup 1 can tomatoes 1/4 tsp nutmeg Brown ground beef and onions together.
reduce heat. place first six ingredients. not brown. rice. Coca-Cola. tomatoes. chopped 3 garlic cloves. thinly sliced 2 can beef broth 3/4 cups Coca-Cola 1 tsp salt 1/2 tsp vinegar 1/8 tsp pepper French bread. and bay leaf. minced 1/2 cups elbow macaroni 1 can tomato paste 1 cup Coca-Cola 1 tbs olive oil 1 tbs Worcestershire sauce 1 tbs Italian seasoning 1 tsp each salt. cover and simmer for 45-55 minutes. salt. When lentils and rice is tender. Serve with grated Parmesan cheese and Italian croutons.119 -- Dwayne Pritchett . basil. lentils. Cover and simmer 20 to 25 minutes. cut into thick slices Parmesan cheese.2 cloves garlic. garlic. Move to Dutch oven and add beef broth. vinegar. 3 cups water. stir in parsley. Cook until golden. minced 1/2 tsp basil 1/2 tsp oregano 1/4 tsp thyme 1 bay leaf 1/2 cups parsley flakes 2 tbs cider vinegar In a Dutch oven combine broth. chopped 2 stalk celery. Stir occasionally. Bring to boil. The soup will be thick and will thicken more as it stands. Serve. and pepper. salt and pepper to taste. onion. melt the margarine and add olive oil and onions. Fry bacon in skillet until crisp and add to Dutch oven. Move to Dutch oven. celery. vinegar. carrots. Cover and simmer about 30 minutes or until macaroni is tender. Add remaining ingredients. oregano. thin to desired consistency with more chicken stock. pepper In a large pot. grated In a large skillet. The Geezer Cookbook -. Thanks to Coca-Cola FRENCH ONION SOUP 1/4 cups margarine 1/4 cups olive oil 6 onions. Thanks to Coca-Cola LENTIL AND BROWN RICE SOUP 5 cups chicken broth 1 1/2 cups lentils 1 cup brown rice 2 can tomatoes 1 can carrots 2 onion. cover and simmer about 2 E1/2 hours. thyme.
Add V-8. chopped 1/2 lb carrots. Cook until carrots and parsnips are tender. and apple or pineapple juice. teriyaki sauce. minced Brown venison in Dutch oven. sliced 2 cloves garlic.ROAD KILL SOUP 1 lb ground venison 2 cup rotel tomatoes 1 tsp sugar 2 tsp salt 1 tsp instant beef bouillon 2 medium onions. Add more water as needed. but diced 1/2 bunch celery. cut up 4 large potatoes. grape juice. crumbled 3 cloves garlic. Add 1/2 cups water. diced 1 lb carrots. cover and bring to boil for 2 hours.120 -- Dwayne Pritchett . HEARTY BEAN AND VEGETABLE SOUP 1 lb assorted dry beans 2 cups V-8 vegetable juice 1/2 cups white sparking grape juice 1/3 cups teriyaki sauce 1/3 cups apple or pineapple juice 1 bunch celery. diced 1/2 lb mushrooms. Add cooked rice. Do not drain. bring to simmer and serve. cover and cook at low simmer for 4 hours. Drain beans and place in Dutch oven. diced 1 tsp basil 1 tsp dried parsley 2 bay leaves. Add rest of ingredients. Add 1/4 cups olive oil if too dry. Add rest of ingredients and lower heat to below simmer. The Geezer Cookbook -. then soak overnight in water. not peeled. diced 1 large parsnip. Add water if necessary. sliced thin 2 onion. minced 2 tsp black pepper 1 cup cooked long grain brown rice Rinse beans.
Scald milk in small pot. Serve. new potatoes 1/2 cup margarine 1/2 cups sugar 1 tsp salt 6 tbs water Heat salted water in large pot (1 tsp salt to 1 cup water) to boiling. turning potatoes to coat with sugar mixture. beaten 1 tbs garlic flakes 1 cup milk Pre-heat Dutch oven. onions. Combine margarine.121 -- Dwayne Pritchett . Place in Dutch oven and bake for 10 minutes. Remove from heat and cool slightly. Reduce heat to simmer. cook over low heat. potatoes. DELMONICO POTATOES 1/4 cups melted margarine 7 cups thinly sliced potatoes with skin on 1/4 cups minced onions 1 tsp salt 1/2 tsp pepper 1 cup grated Swiss cheese 1 egg. salt. Arrange bacon slices on top and sprinkle with pepper. Cover and cook 20-25 minutes. The Geezer Cookbook -. Serve. Drain water from potatoes. chopped 8 slices bacon 1/2 cups water pepper foil Arrange potato slices in large pot lid. then add to potatoes. Stir in water until blended. Add grated Swiss cheese and egg to 1potatoes and mix well. and salt in large skillet over medium heat until mixture starts to turn golden brown.Vegetables DUTCH OVEN FRIED POTATOES WITH BACON 8 medium potatoes thin sliced with skin on 8 green onions. Uncover and cook until potatoes are tender and bacon is slightly crisp (15min) Serve. Add potatoes to skillet. SUGAR BROWNED POTATOES 3 lb. Sprinkle with green onions. Add potatoes and heat to boiling. Pour water over potatoes and onions. sugar. Bake another 10 minutes. Cook another 20 minutes. garlic. and pepper in large pot and mix well. Cook and stir margarine. Cover with foil and bake in pre-heated Dutch oven for 40 minutes.
then remove from heat. Place in pre-heated Dutch oven about 10 minutes. In a medium pot. Stir in bread crumbs. Variation -. bacon. then slices crumbled Pre heat foil lined greased Dutch oven. cooked and crumbled 1 tsp salt 1/2 tsp pepper 1/2 tsp red pepper 1/4 cups bacon grease or margarine Toss potatoes. Mix potato slices. Add Tobasco to margarine mixture.122 -Dwayne Pritchett . salt. Cover and cook over low heat for 415 minutes. NATIVE AMERICAN CASSEROLE 2 1 lb cans whole white hominy. or a mixture of all of them. Reserve shells. While potatoes are baking. When potatoes are done. BAKED POTATO SLICES 2 large baking potatoes 2 large sweet potatoes 1/2 cups melted margarine 2 tbs Mrs. onions. add onion to evaporated milk and let stand. Scoop out insides. Dash no-salt seasoning Tobasco to taste Line Dutch oven with foil and pre heat. cut in halves lengthwise. margarine. Spoon mixture back into shells. Cut unpeeled potatoes into 1/D4 inch thick slices. turning occasionally. crust trimmed. Heat bacon grease or margarine in Dutch oven. Mash potatoes and beat in margarine. Rub skins with shortening and pierce well with fork to allow steam to escape.TWICE BAKED CAMP POTATOES 4 medium potatoes 1 tbs shortening 2 tsp onion flakes 3/4 cups evaporated milk 2 tbs margarine 1/2 tsp salt 1 tbs parsley flakes 1 cup shredded Cheddar cheese foil Scrub potatoes well. milk-onion mixture. drained 2 1 lb cans cream style golden corn 4 tbs margarine 8 slices white bread. Turn potatoes. CAMP FRIES 4 cups thinly sliced potatoes 2 thinly sliced onions1 cup bacon. The Geezer Cookbook -.after layering potatoes. cover and cook for 15 minutes more.Dutch oven. Serve. mozzarella. and parsley. or swiss cheese. Blend in cheese. and seasonings together. Cover oven and bake about 30 minutes. co-jack. melt margarine. Serve warm. Mix hominy and corn in Dutch oven. Spread potato slices in layers in . Sprinkle crumb mixture over hominy and corn. top with shredded cheddar. Bake potatoes in coals for 1 hour. Bake about 20 minutes. and seasoning in large pot until each potato slice is coated with mixture. if desired.
Add Italian seasoning and mix again. Add celery. Do not over cook. Mix ingredients of sauce in large pot and pour over veggies. sliced SAUCE 5 cans tomato sauce 1 tsp thyme 1 tsp dry mustard 1 tsp basil 2 tsp chili powder 1/2 tsp cinnamon 1/8 tsp sage 2 tbs parsley flakes 2 cloves garlic. Mix well. add 2 /12 cups water and simmer 1 hour. 1/2 lb mushrooms. Render salt pork in skillet. diced 2 lbs beef cubes 1 cup chopped onions 1 can tomato paste 2 tbs garlic flakes 4 tsp chili powder 1 tsp each salt. LAYERED DUTCH OVEN VEGGIES 6 potatoes. and dried red pepper 1 bay leaf Wash beans and soak overnight in cold water. Cook 46 hours at medium. unpeeled but sliced 2 large onions. Store in double zip-lock bags in cooler until ready to serve. Boil vinegar. sliced 1 can corn 1 can peas. sliced 1 zucchini.TRAIL DRIVE BEANS 12 oz package dry red beans 2 1/2 cups water 1/3 lb salt pork. and oil 5 minutes and pour over hot vegetables.123 -- Dwayne Pritchett . MONTAUK LODGE MARINATED VEGETABLES 1 pkg frozen stir-fry veggies 3/4 cups vinegar 1 cup sugar 1/2 cups oil 1 cup celery cut thin diagonally 1 cup onion sliced very thin 1 cup chopped red & green peppers 1 pkg Italian seasoning Cook vegetables about 7 minutes in small amount of water until crisp tender. sliced 2 carrots. minced Layer veggies in order given in Dutch oven. Cover and simmer 2 hours adding hot water as needed. cumin. Pour off excess fat and add pork and beef to beans with remaining ingredients. sliced 1 green pepper. drain. add beef and brown. and peppers. sugar. The Geezer Cookbook -. Put beans in Dutch oven. onion.
Add salt and cook 1 hour or until tender. cheese. Add other ingredients and 2 cups drained liquid to beans. Mix well. The Geezer Cookbook -. Check occasionally. Drain liquid into a separate pan. sliced 2 cans whole corn 3 tbs paprika Put all ingredients into a Dutch oven and cook at medium for 4 hours. and oil in medium pot. Beat eggs and add to mixture.124 -- Dwayne Pritchett . Add chilies and peppers.OZARK BAKED BEANS 2 cups dried white beans 1 1/2qt water 1 tsp salt 1/3 cups brown sugar 1 tsp dry mustard 1 tsp dry hot mustard 1/4 cups molasses or sorghum 1/4 lb sliced salt pork 1 large onion sliced Tobasco to taste Place beans in water in Dutch oven and soak overnight. corn meal. cover and bake 4-5 hours. baking powder. garlic salt. cubed 2 large onions. GEEZER PAPRIKOSH 2 lb beef cubes 5 large carrots. adding small amounts of saved liquid if necessary. OZARK BAKED CORN 1 cup cream style corn 1 cup whole kernel corn 1/2 cups corn meal 1 tsp garlic salt 2 cups grated cheddar cheese 1 tsp baking powder 1/4 cups oil 2eggs beaten 1 4oz can green chilies 1/2 cups chopped bell peppers Combine corn. Place mixture in large pot lid and bake in Dutch oven 40-50 minutes. cubed 8 large potatoes.
Fold husks back in place and tie with string. Toss lightly.125 -Dwayne Pritchett . minced 1 red pepper. then separated into rings 2 cloves garlic. minced 1/4 cups fresh parsley. Brush corn with melted margarine and lightly salt. chopped 2 tbs sugar 2 tsp oregano 2 tsp prepared mustard 1/2 tsp salt 1/2 cups Coca-Cola 1/4 cups olive oil 2 tbs white vinegar In a large pot. sugar. thinly sliced. Add spices and mix well. diced 1 green pepper. parsley. diced 2 large cans tomatoes 1 tbs cumin 1 tsp cayenne pepper 2 cans mexicorn 2 cans black beans 1 jar picante sauce 2 large onions. Add rest of ingredients and "stir well. Cook at medium for 1 hour. oregano.I'LL EAT THOSE VEGGIES olive oil 2 cloves garlic. Add peppers and sauté for 2-3 minutes. ground 1/2 tsp black pepper Combine all ingredients. combine the garlic. Chill. olive oil. drained2 onions. GRECIAN GREEN BEANS 2 cans green beans. Add green beans and onions. diced Sauté onions in olive oil in Dutch oven. mix well. Put on smoker grill and cook 1-1 1/2 hours or until tender. SMOKED CORN ON THE COB Brinkman or similar smoker Charcoal pan 1/2 full Water pan 3/4 full 8 ears fresh corn in the husk margarine salt Carefully peel back husks and remove silk. salt. mustard. Coke. Serve chilled or as hot veggie. Stir until the sugar is dissolved. Pour into double gallon zip-lock bag and store in cooler overnight. Add garlic when onions are clear and continue to sauté until golden brown. and vinegar. Serve as topping for baked potatoes or potato skins. PARMESAN POTATO TOPPER 1 cup salad dressing 1/4 cups grated parmesan cheese 2 tbs chopped chives 2 tbs dried red peppers. The Geezer Cookbook -.
sliced 4 cloves garlic. Cover and cook 1-2 hours or until bacon is clear and onions are soft. cumin. Cook at medium heat. minced Drain 1/2 of liquid off of green beans and pour into Dutch oven. Blend in flour and stir until light brown. Add garlic and parsley flakes. Gradually add milk and cook. garlic. and 1/2 tsp cayenne until onions are soft. Add onions and garlic and stir. DUTCH OVEN GREEN BEANS 1gallon can green beans 1 lb bacon 4 onions. Bake at 400 for 20 minutes. The Geezer Cookbook -. Add corn and cook another 10 minutes. diced 1 tsp salt 1/4 cups olive oil 2 tsp cumin Heat olive oil in large skillet and sauté onion. diced 3 cups potatoes. diced 1 green pepper. Serve over warm tortillas. stirring until thickened. diced 3 cans whole corn 1 red pepper. minced 2 onions. Add onion mixture and stir well. peppers. When at simmer. minced 3 tbs flour 2 cups milk salt & pepper 1 tbs parsley flakes 1 tsp garlic flakes 1/2 cups shredded sharp cheddar cheese 2 tbs Italian bread crumbs Melt margarine in skillet and sauté onions. Pour over ham and potato mixture in Dutch oven. Add salt and mix together well. diced 4 tbs margarine 1 onion. Sprinkle cheese and bread crumbs on top. diced 6c squash. add squash and cook for 15-20 minutes. Stir beans together in Dutch oven.THREE SISTERS CASSEROLE 1 can pinto beans 1 can kidney beans 1 tsp chili powder 1 tsp cayenne pepper 2 cloves garlic. Cut bacon into 1in strips and stir into beans. HAM & POTATOES AU GEEZER 1 1/2 cups cooked ham.126 -- Dwayne Pritchett .
and 1 tsp cu minutes to bread crumbs before coating slices. Fry slices until coating is brown. Dip each slice into batter and coat again with bread crumbs. Drain on paper towels and serve hot. cut in chunks 2 large green peppers. Heat olive oil in large skillet over medium heat and fry slices until coating is brown.127 -- Dwayne Pritchett . FRIED CUCUMBERS 4 cucumbers. Add 1/4 tsp Tobasco to batter. cut into pieces 2 medium onions. peeled and sliced in into 1/4in slices 1 can Italian bread crumbs 1 egg 1/4 cups milk 1/4 cups olive oil salt & pepper sugar Dust each slice with salt and pepper and sprinkle with sugar. Drain on paper towels and serve hot. cut in chunks 2 tsp Worcestershire sauce 1 cup catsup 1 cup brown sugar 2 cloves garlic. Cover and bake for 3 hours. beaten 1/4 cups milk 1/4 cups olive oil salt & pepper to taste sugar Dust each tomato slice with salt and pepper and sprinkle with sugar. Stir well. if necessary. sliced into 1/4in slices 1 can Italian bread crumbs 1 egg. 1 tsp chili powder. minced 1 tsp oregano 1 tsp basil 1 tsp cumin Combine all ingredients in Dutch oven. Roll again in bread crumbs.FRIED GREEN TOMATOES 4 medium green tomatoes. Combine egg and milk in small pot and dip each slice.add 1 tsp red pepper. Pour Italian bread crumbs into large pot lid and roll each slice to coat well. Heat olive oil in large skillet over medium heat. Pour bread crumbs into a large pot lid and roll each slice to coat. Geezer style -. Combine egg and milk in small pot and mix well. Uncover last 3o minutes of cooking. Add small -amount of water. CAHOKIA MOUNTAIN BAKED BEANS 2 cans pork and beans 1 lb bacon. The Geezer Cookbook -. stirring occasionally.
Thicken with 2 tbs cornstarch in 2 tbs water if too thin. Serve with red chili biscuits. Add water during day if needed. cut up 2 large onions. cubed 5 carrots.128 -- Dwayne Pritchett . The Geezer Cookbook -. but diced large 1 cup mushroom soup 1/2 cups teriyaki sauce 2 cups water 2 tbs lemon juice 3 cloves garlic. diced 6 medium potatoes. Put all ingredients except soup and lemon juice in Dutch oven and keep heated to slow simmer. not peeled. add soup and lemon juice. About 30 minutes before serving.Venison I-44 ROAD KILL STEW 2 lbs venison. minced Start this stew in the morning just after breakfast cleanup.
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