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 postthese 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!

The Geezer Cookbook -- 2 -- Dwayne Pritchett

EXTREME GARLIC CHICKEN WINGS 6

ARMADILLO EGGS 6

TEX-MEX WONTONS 6

GEEZER COME AND GET IT 6

CHICKEN NACHOS 7

CHILI CHEESE NACHOS 7

GREEN ONION DIP 7

HOT MEXICAN BEAN DIP 7

HONEY MUSTARD DIP 7

MEXICAN DIP 7

MEXICAN DUTCH OVEN DIP 7

PEPPERONI PIZZA DIP 8

QUESADILLAS 8

TEX-MEX DUTCH OVEN DIP 8

STANLEY CUP DIP 8

GEEZER WINGS 8

SAY "HELLO" WINGS 9

OUTDOOR GEEZER'S CHILI CHEESE DIP 9

BEEF BOURGUINON 10

JAMBO BURGERS ALA TRAILS WEST 10

EASTERN HORIZON SPARERIBS 10

FIREBIRD CASSEROLE 10

KISHKAKON STUFFED BEEF ROLLS & GRAVY

11

PEPPERMINT BURGER STEAKS 11

JACK BURGERS 11

FIRST CLASS GRILLED STEAK 11

HIGH ON LIFE HAMBURGERS 11

VEGGIE BURGERS 12

TASTE TINGLING ROUND STEAK 12

GEEZER STEAK 12

ROAD KILL STEW 12

GRILLED GEEZERBOBS 13

SOUTHWEST FLANK STEAK 13

FLANK STEAK PINWHEELS 13

MAC-A-TREAT 13

TWO STEW FOR A CREW 13

EASY BEEF IN THE POT 13

TIN PLATE SPECIAL 14

BBQ BEEF RIBS 14

CHUCK WAGON STEW 14

SOURDOUGH STEAK 14

SKILLET HASH 15

PINTO BEAN TAMALES 15

MAGIC MUSHROOM BEEF ROLLS 15

SMOKED COUNTRY-STYLE RIBS 15

GEEZER KOLBASE KRAUTS 15

GEEZER BLUE RIBBON ROAST 15

SMOKED BRISKET 16

GEEZER MEATLOAF 16

DUTCH OVEN PIZZA 16

HUNGARIAN GOULASH 16

SWISS STEAK 16

FRENCH STYLE ROAST BEEF 16

ROUND STEAK ORIENTAL 17

FLANK STEAK TERIYAKI 17

CORNED BEEF WITH DIJON GLAZE 17

SALISBURY STEAKS 17

ONION SWISS STEAK 17

GEEZER TACO PIE 18

DUTCH OVEN STUFFED PEPPERS 18

DUTCH OVEN STROGANOFF 18

CAMPFIRE KABOBS 18

CORNED BEEF HASHBURGERS 19

GRILLED STUFFED PEPPERS 19

OLD FASHIONED BEEF POT ROAST 19

CONEY DOGS WITH GEEZER SAUCE 19

SAUSAGE BALLS 19

STAR STEAK 20

STEAK AND MUSHROOMS 20

DOGS BODY MESS 20

BEEF SAUSAGE WITH KIDNEY BEANS 20

NOT JUST ANOTHER CHEESEBURGER 20

CHINESE PEPPER STEAK 21

GERMAN SAUERBRATEN 21

HUNGARIAN GOULASH (COKE) 21

RUSSIAN BEEF STROGANOFF 21

BEEF CASSEROLE WITH EDAM 22

HOT SAUSAGE AND SHRIMP JAMBALAYA 22

SAUSAGE CREOLE 22

DUTCH OVEN DELIGHT 22

RED BEANS AND RICE WITH SMOKED

SAUSAGE 23

PUEBLO FIRE 23

SEMINOLE SQUIRREL STEW 23

MEXICAN SMOKED CHILI MARINADE 23

DUTCH OVEN BBQ 23

MOUND BREAD 24

MONKEY BREAD 24

THUNDERBIRD CORNBREAD 24

REAL CINNAMON ROLLS 24

CAHOKIA SWEET BREAD 25

BAKED NATIVE AMERICAN PUDDING 25

RED CHILI BISCUITS 25

SOURDOUGH STARTER 25

DRY BAKING MIX 25

WILD ONION BREAD 25

CRUNCHY GRANOLA SUITE 26

SALT RISING BREAD 26

SPOON BREAD 26

SCOTTISH OATEN BREAD 26

GEEZER CORNBREAD 26

CHEDDAR BISCUITS 27

BLUEBERRY BRAN MUFFINS 27

BANANA WALNUT MUFFINS 27

BANANA-DATE MUFFINS 27

BANANA NUT BREAD 27

The Geezer Cookbook -- 3 -- Dwayne Pritchett

RAISIN WALNUT BRAN MUFFINS 28

COUNTRY BREAKFAST BREAD 28

POTATO BREAD 28

STEAMED BROWN BREAD 28

HONEY ACORN BREAD 28

NAVAJO FRIED BREAD 29

STEAMED APRICOT NUT BREAD 29

REAL SCOUT QUICHE (BREAKFAST) 30

DOWN ON THE FARM BREAKFAST 30

BREAKFAST FRUIT CHIMICHANGAS 30

AIN'T NO GOLDEN ARCH BURRITOS 30

PIZZA QUICHE SUPREME 31

CAMPER'S BREAKFAST 31

HOBO BREAKFAST TREAT 31

GEEZER ROCKIN' CHAIR BREAKFAST 31

GEEZER SUGAR OVERDOSE OATMEAL 31

HOT PEACH CRUMBLE 32

SWISS SCRAMBLED EGGS 32

PEANUT BUTTER FRENCH TOAST 32

GEEZER CORN CAKES 32

GEEZER HONEY DOUGHNUTS 32

FRIED DOUGHNUTS 32

SOURDOUGH PANCAKES 33

OZARK CORNCOB SYRUP 33

MOUNTAIN MAN BREAKFAST 33

DROP CAKES 33

ROLLED OATS GRIDDLE CAKES 33

BAKED ASPARAGUS AND MUSHROOM

OMELET 33

HONEY-APPLE PANCAKES 34

BACON, AVOCADO & CHEESE OMELET 34

EARLY MORNING SAUSAGE RING 34

EGGS ALA KING 34

GRANOLA COLORADO 34

FRUITY RICE 35

COCONUT FRENCH TOAST 35

HOT STUFF CHICKEN 36

SUMMER CAMP FRIED CHICKEN 36

SUNNEN CHICKEN AND RICE 36

DUTCH OVEN CHICKEN DINNER 36

HOT STUFF STEW 36

TURKEY A'LA CAHOKIA 37

GEEZER CORNISH HENS 37

SMOKED TURKEY 37

ROAST PHEASANT 37

EASY CHICKEN CASSEROLE 37

APRICOT GLAZED CORNISH HENS 37

FESTIVE CHICKEN BAKE 38

BAKED CHICKEN WITH CHEESE 38

CHICKEN GEEZER GUMBO 38

GEEZER CHICKEN ORIENTAL 38

CHICKEN AND DUMPLINGS 38

TENDERFOOT CHICKEN CASSEROLE 39

CHICKEN GEEZERTORE 39

FLY LIKE AN EAGLE CHICKEN 39

CHICKEN POT PIE 39

DUCK WITH SAUERKRAUT 39

GRILLED CHICKEN WITH PINEAPPLE SALSA40

NATIVE AMERICAN CHICKEN CURRY 40

CHICKEN PIE WITH BISCUIT CRUST 40

CHICKEN TETRAZZINI 41

CHICKEN WITH CREAM SAUCE 41

CHICKEN FRICASEE 41

CHICKEN JAMBALAYA 41

CHICKEN STEW 42

EGG FOO CANOE 42

GARLIC HONEY MARINADE 42

HONEY MUSTARD MARINADE 42

DUTCH OVEN LACQUERED CHICKEN 42

EASY ITALIAN CHICKEN 42

NATIVE AMERICAN GAME HENS 43

SPICY HOT CHICKEN MARINADE 43

PATROL CHILI 44

ITALIAN CHILE 44

WILD CARD CHILI 44

CHILI THE GEEZER WAY 44

NOW THAT'S CHILI 45

NAVAJO GREEN PORK CHILI 45

BEEN OUT OF WOODS TOO LONG CHILI 45

BLACK BEAR CHILI 46

VENISON CHILI 46

BEHIND THE EIGHT BEAN CHILI 46

INCH AND A HALF HOSE CHILI 46

FEEL THE HEAT CHILI 47

ROAST PORK AND BLACK BEAN CHILI 47

OZARK WINTER CHILI 48

THE CHILI OF THE CENTURY 48

OZARK MOUNTAIN CHILI 48

BACKDRAFT CHILI 49

MELLOW CHILI 49

CHUCK WAGON CHILI 49

GREEN CHILI WITH PORK 49

PINEAPPLE UPSIDE DOWN CAKE 50

OUTDOOR GEEZER APPLE CRISP 50

STIR CRAZY CAKE 50

DRIED APPLE CAKES 50

DUTCH OVEN BAKED STUFFED APPLES 51

RED EPAULET CHOCOLATE CAKE 51

CHOCOLATE LOVERS UPSIDE DOWN CAKE 51

GIANT CINNAMON-PECAN RING 51

HAWAIIAN PIE 52

MAPLE CUSTARD PIE 52

BLUEBERRY MUFFINS 52

HICKORY NUT CAKE 52

MOLASSES CAKE 52

JAM CAKE 53

SAUSAGE CAKE 53

CINNAMON CRISPS 53

The Geezer Cookbook -- 4 -- Dwayne Pritchett

BLACKBERRY COBBLER 53

BLACKBERRY JAM CAKE WITH CARAMEL

ICING 53

JAVA COFFEE CAKE WITH ESPRESSO GLAZE

54

FUDGE BROWNIES 54

BLACK WALNUT BRITTLE 54

SMOKED TROUT 55

TROUT AU BLEU 55

HUSH GEEZERPUPS 55

TROUT CHOWDER N TOMATOES 55

BAKED TROUT IN TOMATOES 55

SMOKED SHRIMP GEEZER STYLE 55

BIG BAD BASS CAKES 56

BASS MELT SUPREME 56

CAJUN CATFISH 56

GEEZER CATFISH OF THE ORIENT 56

ROMA CATFISH PARMESAN 56

CAMP BLACKENED CATFISH 57

RAINBOW SEVICHE 57

MONTAUK SPRING SEVICHE 57

FRESH STUFFED CRABS 57

DEVILED CRABS 57

CRAWFISH PIE 58

CRAWFISH JAMBALAYA 58

BAKED BASS 58

TUNA SPINACH AU GRATIN 58

NUTTY-FRIED TROUT 58

SCALLOP GUMBO 59

BLACK JACK BBQ SAUCE 60

BASIC WHITE SAUCE 60

BURRITO SAUCE 60

CHILI BEEF POTATO TOPPER 60

FRESH BASIL SALSA 60

JALAPENO SALSA 60

ST. LOUIS BBQ SAUCE 61

HA CHA SALSA 61

THREE TOMATO SALSA 61

DUTCH OVEN CHARCOAL HINTS 62

DUTCH OVEN SEASONING HINTS 62

DUTCH OVEN COOKING HINTS 62

PEARLS OF GEEZER WISDOM 62

PEARLS OF GEEZER WISDOM 62

MORE PEARLS 62

MORE PEARLS II 63

CARD BOARD BOX OVEN 63

MORE PEARLS III 63

DUTCH OVEN TIPS II 63

CHARCOAL COOKING TIPS II 63

CAMPSITE MOSTACCIOLI 64

FRONTIER SPAGHETTI 64

DUTCH OVEN LASAGNA 64

JOE'S SPAGHETTI SAUCE 64

CAMPER'S PIZZA 65

CLASSIC MARINARA SAUCE 65

TOMATO SAUCE SICILIAN 65

BACON TOMATO CAPELLINI 65

FETTUCINE WITH A TWIST 65

DIRTY RICE 66

FETTUCINE ULTRAVERA 66

GARLIC RICE 66

HEARTY STIR FRY 66

HERBED RICE 66

TEX-MEX PASTA 66

ROTINI AND BRATS 67

SOUTH OF THE BORDER LASAGNA 67

SONOMA MACARONI CASSEROLE 67

WILD RICE AND FENNEL 67

SWEET TATER AND SPAM HASH 68

SPRING CAMPOREE PORK ROAST 68

GRANDPA GEEZER'S SAUSAGE & PEPPERS68

SMOKED SOY SAUCE PORK CHOPS 68

SMOKED PORK ROAST 68

SMOKED APPLE PORK CHOPS 68

HULA HAM 69

PORK CHOPS & GARDEN VEGETABLES 69

NORTHSHORE JAMBALAYA 69

TEXAS PORK ROAST 69

I LOVE THE SPRITE IN THESE POTATOES 69

HAM AND CHEESE FONDUE 70

BLACK-EYED PEAS AND SAUSAGE

JAMBALAYA 70

CREOLE JAMBALAYA 70

HAM AND TOMATO SAUCE 70

RED BEANS AND SMOKED SAUSAGE 70

SWEET-PUNGENT PORK LOIN 70

CHEROKEE HAM HOCKS 71

MARINADE FOR PORK CHOPS 71

PORK TENDERLOIN MARINADE 71

BUTTER LETTUCE WITH WALNUT

VINAIGRETTE 72

WILTED SPINACH AND BACON SALAD 72

GEEZER MUSHROOM SALAD 72

TOMATO AND ONION SALAD 72

APPLE COLESLAW 72

SKILLET SLAW 73

GRILLED SZECHWAN CHICKEN SALAD 73

HOOTER SANDWICHES 74

ALL AMERICAN SANDWICHES 74

BBQ BEEF SANDWICHES 74

BEAR OF A SANDWICH 74

CREAMED CHEESE AND BACON SANDWICH74

DELI STYLE PEPPERONI ROLLS 75

DUTCH BURRITO 75

REUBEN KRISP KRAUT SANDWICH 75

The Geezer Cookbook -- 5 -- Dwayne Pritchett

PHILLY CHEESE STEAK SANDWICH 75

TAILGATE SANDWICH 75

FALL CAMPORALL BEAN SOUP 76

PECOS BEAN SOUP 76

VEGETABLE SOUP LEATHER 76

GEEZER SOUP 76

GEEZER TORTILLA SOUP 76

BEEF VEGETABLE SOUP 77

COWBOY SOUP 77

BEEFY POTATO SOUP 77

ITALIAN MINESTRONE 77

FRENCH ONION SOUP 77

LENTIL AND BROWN RICE SOUP 78

ROAD KILL SOUP 78

HEARTY BEAN AND VEGETABLE SOUP 78

DUTCH OVEN FRIED POTATOES WITH BACON

79

SUGAR BROWNED POTATOES 79

DELMONICO POTATOES 79

TWICE BAKED CAMP POTATOES 79

NATIVE AMERICAN CASSEROLE 79

BAKED POTATO SLICES 79

CAMP FRIES 80

TRAIL DRIVE BEANS 80

LAYERED DUTCH OVEN VEGGIES 80

MONTAUK LODGE MARINATED VEGETABLES

80

OZARK BAKED BEANS 80

OZARK BAKED CORN 80

GEEZER PAPRIKOSH 81

I'LL EAT THOSE VEGGIES 81

SMOKED CORN ON THE COB 81

GRECIAN GREEN BEANS 81

PARMESAN POTATO TOPPER 81

THREE SISTERS CASSEROLE 81

DUTCH OVEN GREEN BEANS 82

HAM & POTATOES AU GEEZER 82

FRIED GREEN TOMATOES 82

FRIED CUCUMBERS 82

CAHOKIA MOUNTAIN BAKED BEANS 82

I-44 ROAD KILL STEW 83

The Geezer Cookbook -- 6 -- Dwayne Pritchett

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. Stir well to blend thoroughly. Stir in

onion soup mix and then onion an Garlic powder.

Blend well. Cover and store in cooler several hours

to let soup mix re-hydrate.

3 lb.. 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.

Combine remaining ingredients and pour over wings.

Cover and bake at least 11 hour. Serve with bread

dunk in oil-garlic mixture.

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.

Stuff peppers lightly with cheese, then set aside.

Thoroughly mix sausage, biscuit mix, and remaining

cheese. Make small patties from the mixture. Place

a pepper in the center of each patty, then wrap and

seal the dough around the pepper. Coat one or two

"eggs" at a time by shaking them in the pork

seasoning. Put the "eggs" into a lightly greased

large skillet over medium heat. Fry until brown.

Have plenty of cold drinks around when served.

Thanks to Dale Elders, Troop 491, Montgomery,

Texas

1/2 lb ground beef

1 medium onion, 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, onion, and green pepper in large

skillet and brown. rain drippings and discard. Add

beans, cheese, ketchup, chili and garlic powder. Stir

well. Place one tsp beef mixture in each wonton

skin. Fold top corner over filling, fold side corners

over, then roll up like a jelly roll. Moisten edges with

water to seal. Heat 1 1/2in oil to 375 degrees in a

large skillet or Dutch oven. Place 6 wontons at a

time in hot oil and fry 30sec on each side or until

golden brown. Serve with taco sauce or salsa.

1 lb ground beef

1 lb hot pork sausage

1 pkg hot taco seasoning mix

1 tsp cumin

1 medium onion, chopped

2 cloves garlic, minced

1 small jar jalapenos

1 can refried beans

8oz shredded Monterey jack

8oz shredded cheddar

1 jar salsa

Brown ground beef, pork sausage, onions, and garlic

in large skillet. Drain. Add cu minutes and taco

seasoning mix. Use only 1/4 cups water and simmer

until seasoning mix sets. Pour into bottom of Dutch

oven. Layer refried beans over meat mixture, then

the cheeses, then the jalapenos. Spoon salsa over

the top evenly. Bake at 325 for 1/2 hour. Use as dip

with tortilla chips.

The Geezer Cookbook -- 7 -- Dwayne Pritchett

1 16 oz jar salsa

2/3 cups sour cream

2 7 1/2oz bags tortilla chips

2 cans chunk chicken, drained

2 cups shredded cheddar cheese

In medium pot, combine salsa and sour cream.

Spread tortilla chips on a baking sheet. Layer salsa

mixture, chicken, and then cheddar cheese on chips.

Place on hot grill or in cardboard oven at 425 until

cheese melts. Serve.

1 large can chili mix

1 8oz jars Cheez Whiz

1 lb tortilla chips

1 head lettuce, shredded

4 tomatoes, chopped

1 cup sour cream

1/2 tsp dried red pepper

1/4 cups jalapenos, chopped

1 tsp Tobasco

Pour chili mix into medium pot and heat until just

simmering. Add Cheez Whiz and blend well. Add

dried red pepper, jalapenos, and Tobasco. Stir well

to blend. Layer 1/2 of chips on a baking sheet, add

1/2 of chili mixture. Layer rest of chips, then rest of

chili mixture. Top with lettuce, tomatoes, and sour

cream. Serve.

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.

Combine all ingredients in small pot and blend with

fork or whisk 3until smooth. Cover and chill until

ready to serve.

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 salt

4 tsp cider vinegar

4 tsp Worcestershire sauce

1 tsp liquid smoke

1/2 lb crisp bacon, crumbled

Pour pork and beans in large pot. Crush beans into

paste with large spoon or meat tenderizing mallet.

Heat beans until just simmering, stirring constantly.

Add remaining ingredients and blend well. Serve

0hot with tortilla chips or dip sized corn chips.

2 cups mayo

1/2 cups Dijon mustard

1/4 cups honey

2 drops Tobasco.

Combine all ingredients well. Cover and chill.

1 lb ground beef

2 onions, chopped

2 tbs chili powder

1 tbs garlic powder

1/2 tsp cumin

1 lb shredded Monterey jack

2 can hot kidney beans, mashed

1 cup ketchup

1 tsp salt

1 tsp red pepper

Brown beef with onions until onions are clear. Add

mashed beans and blend well. Add rest of

ingredients and stir well. Simmer for 5 minutes and

serve warm.

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, sliced

1 lb tortilla chips

Layer a Dutch oven with heavy-duty aluminum foil.

Spread beans in bottom of oven evenly. Combine

sour cream and mayo. Spread over bean layer.

Cover with picante sauce. Top with olives and then

top with 9cheese. Bake at 350 for 30 minutes.

Serve with tortilla chips.

The Geezer Cookbook -- 8 -- Dwayne Pritchett

2 pkg cream cheese, 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, chopped

1 green pepper, chopped

1 cup shredded mozzarella cheese

Combine with fork in medium pot cream cheese,

sour cream, oregano, garlic powder, and red pepper.

Spread evenly on a pie plate. Spread pizza sauce

over the top. Sprinkle pepperoni, green onion, and

green pepper evenly over sauce. Top with

mozzarella cheese. Bake in Dutch oven or

cardboard oven at 350 for 10 minutes. Serve with

Ritz or Waverly wafer crackers.

8 flour tortillas

olive oil

2 cups shredded Monterey jack

1/4 cups jalapenos, chopped

1 can green chilies, chopped

1 cup shredded cheddar cheese

1 cup finely chopped fresh tomato

1 onion, finely chopped

parsley flakes

salsa

Fry each tortilla in 1/4in olive oil until crisp and

golden, turn once, drain. Place tortillas on paper

towels. Combine cheeses, jalapenos, and chilies.

Spread in even layer on each tortilla. Top with

tomato and onion. Sprinkle with parsley flakes and

top with small amount of salsa. Place on cookie

sheet and bake in cardboard 2oven at 350 for 10

minutes. Serve with remaining salsa.

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, chopped

1 medium tomato, chopped-

1 medium green pepper, chopped

1 lb shredded Monterey jack

1 can pitted ripe olives, sliced

1lg. bag taco chips

Mix sour cream, taco seasoning, red pepper, and

Tobasco together in medium pot. Line Dutch oven

with foil and layer refried beans, then guacamole dip,

then sour cream mixture. Top with cheese, then

jalapenos, tomato, green peppers, and olives. Bake

for 10 minutes at 350. Let cool to warm and serve

with taco chips.

1 can refried beans

1 can green chilies, chopped

1/4 cups jalapenos, 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, drained and chopped

1 jar pimentos, chopped

1 cup grated Monterey jack

In a medium pot, combine ingredients in order and

mix well. Cover pot And chill in cooler for 1 hour.

Serve with taco chips or dip sized corn "chips.

Guaranteed to melt the ice.

1/2 stick margarine, 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. Stir

occasionally. This makes enough for about 30

"wingettes". Pour peanut oil in Dutch oven and heat

until just smoking-350 degrees. Fry wings 15 at a

time for 12-15 minutes. Let drain and put into

medium pot. When all wings have been cooked,

pour sauce over them, cover pot and shake to

completely coat wings. Enjoy.

The Geezer Cookbook -- 9 -- Dwayne Pritchett

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, carefully puree all ingredients except the

wings and peanut oil in a blender. Be careful that

none gets into your eyes and wash ands after

handling peppers. Put wings into double gallon ziplock

and pour marinade over them. Let sit 5 days.

At camp, heat peanut oil to just smoking (350

degrees) and fry in batches for 12-15 minutes. Put

into medium pot and let drain. Put the left over

marinade into a small pot, add 1/4 cups sugar and

boil until thickened. Pour over wings and serve.

Fire extinguishers are optional.

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

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 -- 10 -- Dwayne Pritchett

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 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

The Geezer Cookbook -- 11 -- Dwayne Pritchett

2 large boneless round steaks

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.

3 lb. ground beef

4 tsp garlic flakes

2 eggs, beaten

1/2 cup bread crumbs

1/2 cup onion flakes

1 tsp pepper

6- tbs minced mint leaves

4 tsp salt

Combine beef, garlic, egg, onion, bread crumbs,

salt, pepper, and mint. Shape into 8 oblong patties

and fry 8-10 minutes on each side :in lightly greased

large skillet. Serve with garlic toast.

3 lb. ground beef

2 cans chopped green chilies, 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. Shape into 8

patties and grill on hot coals until desired doneness.

Serve on buns. Top with salsa.

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. Sprinkle on both

sides of steak and lightly press into beef. Place into

zip-lock bag. Squeeze out air and seal. Place in

second zip-lock and seal. Put in cooler at least 1

hour. Grill over coals 25-30minutes, turning 2 or 3

times. Cut into serving pieces.

2 tbs olive oil

2 small onions, minced

2 tsp pepper

1 tsp ground nutmeg

2 tsp ground coriander

4 lb. 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

Combine oil, minced onion, and garlic in large skillet

over medium heat until onions soften. Add pepper,

nutmeg, and coriander. Cook 1mim. Scrape

mixture into large pot and mix well. Form into 8

patties. seal each in sandwich zip-lock. Seal all

bags into gallon zip-lock. Put in cooler for 1/2 hour.

Grill on hot griddle until desired doneness. Serve on

hot buttered toasted buns with a slice of onion and

tomato. Top with A-1.

The Geezer Cookbook -- 12 -- Dwayne Pritchett

2 lb. 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, beaten

8 toasted hamburger buns

Soft margarine

8 sandwich-sized zip-lock bags

1 gallon-sized zip-lock bag

Thoroughly mix ground beef, onions, green peppers,

tomatoes, olives, cheese, salt, and egg. Shape into

8 patties and seal each in a sandwich zip-lock bag.

Seal all into gallon zip-lock and put in cooler for 1

hour. Grease hot grill. Add patties and brown on

each side. Turn heat to low and cook for 10 minutes

on a side. Serve on hot buttered toasted buns. Use

A-1 for topping instead of ketchup.

2 large onions, chopped

4 tbs garlic flakes

4 tsp ground ginger

4 tbs oil 3 lb beef round, cut into 1 1/2in cubes

2 1/2 cup water

4 tbs lemon juice

4 tbs soy sauce

4 tsp brown sugar, 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, garlic, and ginger in oil in large

skillet over medium heat until onion is tender.

Remove with slotted spoon and set aside. Add beef

to skillet. Cook, stirring frequently until all liquid is

evaporated and beef is brown (25min).Stir in onion

mixture and remaining ingredients except rice. Heat

to boiling. Reduce heat to low. Cover and simmer

until sauce is thickened. Serve with rice.

2 large round roasts

pepper

garlic powder

1 lb thick bacon

2 cup salt

2 tbs water

1/2 lb margarine

Season steak with pepper, garlic and onion powder.

Wrap bacon around sides of steak but leave top and

bottom exposed. Tie bacon to steak with string near

top and bottom securely anchoring bacon to steak.

Combine salt and water to make paste. Mound

about 3/4 of mixture over top of steak, covering meat

completely. Place steak Bon rack over hot coals,

salt side down, and char-broil 8 minutes. Turn steak

over and carefully remove salt crust. Turn over

again and place salt crust on side not cooked,

patching crust if necessary. Turn over again and

broil another 8 minutes. Remove steak from grill

and discard crust and bacon. Slice meat on

diagonal every 2in. Heat margarine in large skillet

until foaming and lightly brown. Place a few slices at

a time in skillet and cook to desired doneness. 1

minutes on each side for each degree. Serve.

8c water

1 pkg onion soup mix

2 tsp instant beef bouillon

1/2 tsp salt

1/4 tsp pepper

2 cloves garlic, minced

2 lb. venison, cubed

1 medium onion, quartered

4 large potatoes, not peeled, but cut up

6 carrots, cut up

biscuit mix

Start this stew in the morning just after breakfast

cleanup. Combine water and next 5 ingredients in a

Dutch oven. Add venison and veggies. Cover and

cook at high simmer all day. About 15 to 20 minutes

before serving time, prepare biscuit mix dough and

drop by tablespoon onto the top of the bubbling

stew.

The Geezer Cookbook -- 13 -- Dwayne Pritchett

2 lb. ground beef, pork, veal mix

2 tbs parsley flakes

2 tbs basil

2 tsp salt

2 tsp pepper

2 small onions, chopped

2 tbs garlic flakes

2 eggs, beaten

2 large green peppers, cut into 1 1in squares

2 small onions, cut into quartered slices

Mix together all ingredients except pepper squares

and onion quarters. Shape into 1in balls. Alternate

meatballs, pepper squares, and onion quarters on 8

metal skewers. Grill bobs about 4in from coals 10

minutes until meat is done. For best results, use

venison burger instead of veal.

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. Heat to boiling. Boil uncovered 5

minutes. Drain. Remove stems and chop. Mix chili

peppers and remaining ingredients except steak.

Rub mixture Bon both sides of steak. Place in gallon

zip-lock. Squeeze air out and seal. Place in another

gallon zip-lock and seal. Put in cooler for 1 hour.

Grill over coals 5 minutes on a side. Cut beef

diagonally across grain into thin slices. Serve with

beef Rice-a-Roni as side dish.

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. Roll up slices and secure with toothpicks.

Place pinwheels in a medium pot and sprinkle with

chopped onion. Combine remaining ingredients,

stirring well. Pour marinade over pinwheels. Cover

and put in cooler at least 8 hours. Remove

pinwheels from marinade. Grill over medium-hot

coals 14 to16 minutes or until desired degree of

doneness, turning pinwheels frequently.

Thanks to Judy Lausch, a Prodigy Wood Badger.

2 cans Treat

2 boxes Macaroni & Cheese

2 cans stewed tomatoes

2 cans mixed vegetables

Dice and brown Treat in large skillet. Prepare mac &

cheese according to box instructions. Add stewed

tomatoes and juice. Add mixed vegetables

(drained). Reduce heat and cook until vegetables

are hot. Serve.

Thanks to Dennis Luescanheide, NC-533, Cakokia

Mounds Roundtable Staff

2 lb. ground beef

2 large onions, sliced

2 large potatoes, sliced

2 cans of mixed vegetables with 2 cans of cream of

mushroom soup

Line Dutch oven with foil. Brown ground beef and

onions in large skillet. Drain. Layer ground beef on

bottom of Dutch oven. Layer potatoes. Layer mixed

vegetables with liquid from only one. Layer cream of

mushroom soup. Place about 5 charcoal briquettes

on bottom of -oven and 10-12 on the lid. Bake for

35-40 minutes.

Thanks to Dennis and Ann Adcock, Cahokia Mounds

District Staffers

Large round steak

1 can Pepsi or Coke

3/4 cups ketchup

1 large onion, sliced

1 green pepper, sliced

2 tbs olive oil

Salt

Pepper

1 lb egg noodles, cooked

Heat Dutch oven over medium heat. Add olive oil.

cut round steak into 8 strips. Brown steak and add

onions. When onions are soft, remove meat and

onions. Drain oil from oven. Add meat, onions, and

The Geezer Cookbook -- 14 -- Dwayne Pritchett

green pepper. Add can of Pepsi and ketchup. Salt

and pepper to taste. Cover and place coals on

bottom and top of oven in 1 to 3 ratio. Cook 1 hour

or until sauce thickens. Serve over egg noodles.

Thanks to Bob Smejkal, Troop 38, Troy.

To make Geezer style, Add 4 tbs teriyaki sauce and

2 tbs garlic powder while browning. Do not drain.

Add 1/4 cups jalapeno peppers and 1 tsp red pepper

to mixture before baking.

1 lb dry pinto beans

3 lb beef rump roast

1 tsp olive oil

1 cup banana or green pepper strip

2 medium onions, 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. Cover with cold water and soak

overnight. Bring beans to boil and cook 1 hour.

Drain and discard water. Cut roast into 1in cubes.

Brown roast in hot oil in a Dutch oven. Add peppers

and Add onion and cook until tender. Add beans

and remaining ingredients. Cover and bake 3 hours

or until beans are tender and meat is done.

4-5 lbs beef short ribs

3 cups Black Jack BBQ sauce

Place ribs in a flat pan or dish. Pour sauce over ribs,

turning so as to coat both sides; pierce meat with a

large fork. Marinate 8 hours, turning once. Remove

ribs from marinate and brush off excess sauce to

avoid burning. Grill over coals for 10 minutes.

Brush with marinade and cook 4-5 minutes more.

Heat remaining sauce and serve with ribs.

Unbelievable if used with venison ribs

2 1/2 lbs beef roast, cubed

2 tbs flour

1 tbs paprika

1 tsp chili powder

2 tsp salt

3 tbs olive oil

2 onions, sliced

1 clove garlic, 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, paprika, 1 tsp chili powder, and

salt in a gallon zip-lock. Add beef cubes and shake

to coat cubes well. Brown in olive oil in Dutch oven.

Add onion and garlic and cook until soft. Then add

tomatoes, chili powder, cinnamon, cloves, and

peppers. Cover and simmer 2 hours. Add potatoes

and carrots and cook another 45 minutes. Serve

with Red Chili Biscuits. (see listing)

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, pound steak to

1/2in thick. Cut into serving pieces. Combine flour

and seasonings. Dip pounded steak in sourdough

starter, then into flour mixture. Fry in oil in large

skillet.

The Geezer Cookbook -- 15 -- Dwayne Pritchett

4 cups ground beef, cooked

2 cups chopped potatoes, cooked

1 cup chopped onion

1 tsp salt

1/4 tsp red pepper

1/4 tsp sage

1 pkg brown gravy mix, dissolved to directions

1/4 cups bacon grease or shortening

1 tbs garlic flakes

Mix meat, potatoes, onions, garlic and seasonings;

mix with brown gravy mixture. Heat bacon grease or

shortening in large skillet. Add *hash and fry slowly

until brown and crisp.

3doz green or dry corn husks

2 1 lb cans refried beans

1/3 cup corn meal

1 lb 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; drain and pat

dry. Mix refried beans and corn meal. Roll each

tamale, lay three overlapping corn husks corn husks

on a flat surface. Spread 1/3 cup bean mixture on

center of the husk. Spoon about 1 tbs beef down

center of beans. Lift sides of other two corn husks to

wrap beans around beef. Tie ends securely with

string. In a Dutch oven, combine tomato paste, and

other ingredients and bring to a boil. Place a single

layer of tamales in sauce; cover and simmer 30

minutes. Lift out cooked tamales and repeat with

remainder, adding water if needed.

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. Cut steak into

pieces about 4x6in and set aside. Cut the stems

from the mushrooms and reserve the caps. Mince

the stems coarsely, combine with margarine, bread

crumbs, onion, garlic, parsley, olive oil, and red

pepper. If mixture is too dry and crumbly, add a

dash more olive oil. Divide the mixture evenly

between the pieces of steak, roll the meat around

the filling, and old together with toothpicks. Heat 1/4

in olive oil in large skillet, add beef rolls and caps of

mushrooms. Cook 20-25 minutes. Turn until

desired doneness.

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, pineapple juice, and apple

cider. Cut ribs apart and marinate in mixture several

hours. Use double gallon zip-lock bags. Arrange on

grill in smoker and cook 3-4 hours or until tender.

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. Toss rained sauerkraut, sprinkle of

caraway seed, and 1/4 cups Black Jack sauce

together. Stuff mixture into sausages. Wrap with

bacon. Anchor with toothpicks. Cook 1-2 hours.

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. Pour excess

marinade in water pan and cook 5-6 hours.

The Geezer Cookbook -- 16 -- Dwayne Pritchett

Brinkman or similar smoker

Charcoal pan full

Water pan full

1 boneless beef brisket, 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

Combine all ingredients, stir well, and heat until

simmering. Let cool. Then marinate brisket in

double gallon zip-lock in cooler overnight. Place

brisket on smoker grill and pour remaining marinade

in water pan. Cook 8 hours.

2 lb ground beef

2 eggs

2 small potatoes, shredded

2 onions, 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 beef, potatoes, onion, eggs, and

dry ingredients and store in double gallon zip-lock

bag. At camp -- heat 2 tbs olive oil in Dutch oven.

Shape beef mixture into loaf and brown on all sides.

Pour tomato sauce onto loaf and bake 1/2 hour.

2 pkg. 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, drain. Line Dutch oven with 1

pkg. crescent rolls. Spread pizza sauce on dough.

Add ground beef, pepperoni, and sprinkle oregano,

garlic powder, and onion powder on top. Add

cheeses and use second pkg. crescent rolls to form

top crust. Bake 30 minutes at 350 degrees. Other

ingredients such as chopped green pepper, chopped

onion, cooked bacon, and/or mushrooms can be

added to make a "garbage can" pizza.

2 lb beef tips, cubed

1 small onion, 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, add tomatoes,

mushrooms, and seasonings. Cover and simmer.

Stir occasionally until meat is tender, about 1 1/2

hours. Blend flour and sour cream. Gradually stir

into meat mixture. Serve.

Thanks to Mike Audleman, a Prodigy Scouter

3 lb round steak sliced

3 tbs margarine

1 tsp salt

1 large onion, sliced

3 stalks celery, chopped fine

1/2 cups ketchup

1 tbs parsley flakes

1 tbs garlic flakes

1 tsp oregano

Heat Dutch oven and add margarine. Brown steak.

Add rest of ingredients, cover, and simmer 2 - 2 1/2

hours. 1/2 cups water may be added if mixture

thickens too much.

3 lb boneless chuck or rolled rump roast

6 whole cloves

1 bay leaf

4 cups water

2 medium onions, quartered

2 stalks celery, cut 1in pieces

5 peppercorns

1 tsp salt

1 tsp thyme

1 large clove garlic

4 med. carrots, quartered

Place roast, salt, thyme, clove, peppercorns, bay

leaf, and garlic in Dutch oven and add water. Heat

to boiling, reduce heat and simmer covered 2 1/2

hours. Add remaining ingredients, cover and

The Geezer Cookbook -- 17 -- Dwayne Pritchett

simmer another 30 minutes. Remove roast, cut into

1/4in slices. Strain broth from 6vegetables and

serve. Retain broth to spoon over beef.

1/3 cups olive oil

1 1/2 lb round steak

1 green pepper cut into strips

1 lb fresh mushrooms, sliced

1 can water chestnuts, drained

1 jar homestyle beef gravy

1 large can chow mein noodles

1/2 tsp salt

1 large onion, sliced

2 cloves garlic

1 pkg. long grain brown rice

soy sauce

Cut steak into 1/4in strips. Heat oil in Dutch oven

over medium-high heat and add steak, onion, garlic,

green pepper, mushrooms, and salt. Cook until

meat is brown, stirring constantly. Add water

chestnuts and gravy. Reduce heat, cover and

simmer 1 hour. Stir occasionally. Serve over

cooked long grain brown rice and sprinkle with chow

mein noodles. Use soy sauce to taste.

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, diced

1 tsp cumin

1/2 tsp red pepper

1/2 tsp lemon pepper

Combine all ingredients except steaks and pineapple

to make marinade. Mix well and pour over steaks.

Marinate 1 - 1 1/2 hours. Fry steaks in large skillet

and brush with rest of marinade while cooking.

Brown, and add pineapple during last few minutes.

3 lb corned beef brisket

1/4 cups white vinegar

2 bay leaves

3 cloves garlic, 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. Add water, vinegar,

bay leaves, garlic, cloves, and 2 tbs Worcestershire

sauce. Bring to a boil. Cover, reduce heat and

simmer 2 1/2 to 3 hours or until tender. In a small

pot, combine Dijon mustard, marmalade,

horseradish, and 1/34 cups Worcestershire sauce.

Cook over medium heat, stirring constantly, until

bubbly. Remove brisket and drain. Discard liquid.

Return brisket to oven and spread with glaze. Bake

at 350 degrees for 20 minutes.

2 lb ground beef

1 tsp salt

2 eggs, beaten

2 cans condensed beef broth

4 tsp cornstarch

2/3 cups Italian bread crumbs

1/2 tsp pepper

2 large onions, sliced

2 cloves garlic, minced

2 cans mushrooms, drained

1/4 cups water

Mix ground beef, bread crumbs, salt, pepper, and

eggs. Shape into 8 oval patties, each about 3/4in

thick. Cook patties in large skillet over medium heat

until brown and drain. Add onions, garlic, broth and

mushrooms. Heat to boiling, then reduce heat to

simmer. Cook another 10 minutes.

Thanks to Mike Audleman -- a Prodigy Scouter

3 lb round steak, cut into 3/4in strips

1 1/2 tsp salt

1/4 tsp pepper

2 pkg dry onion soup mix

2 cloves garlic, minced

1 large can tomatoes

1 tsp oregano

Season steak with salt and pepper and place into

Dutch oven. Sprinkle onion soup mix over top. Add

garlic, oregano, and tomatoes. Cover and 6cook

over slow fire for 2 - 3 hours until meat is tender.

The Geezer Cookbook -- 18 -- Dwayne Pritchett

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, chopped

1/4 tsp red pepper

1/4 tsp cumin

8oz shredded Monterey jack cheese

Brown ground beef with onions and drain. Combine

taco sauce, tomato puree, red pepper, cumin, and

green chilies. Line Dutch oven with aluminum foil.

Place 2 tortillas in oven. Pour 1/2 of ground beef,

then 1/2 sauce mixture on top of tortillas. Place 2

more tortillas on Atop and pour in rest of beef and

sauce mixture. Top with cheese. Cover and bake

until cheese is melted.

8 large green peppers

2 lb ground beef

3 tbs olive oil

2 medium onions, 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, chopped fine

1 cup uncooked rice

2 cup tomato soup

1 cup water

Cut stem from green peppers, remove stem, seeds,

and veins. Wash and blanch in boiling water for two

minutes. Remove, drain, and cool. Heat olive oil in

large skillet. Add meat, onion, and celery. When

meat is browned, drain, put back in skillet and add

spices and Worcestershire sauce. Stir until mixed

well then remove from heat. Prepare rice according

to package directions. When done, add to meat

mixture, stir to mix well, then heap mixture into

peppers. Arrange in Dutch oven and cover with

soup and water mixture. Bake at 350 for 1 hour.

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, sliced

2 cloves garlic, 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, sliced

2 packages brown gravy mix

Mix flour, salt, and pepper in small pot. Coat meat

with mixture and brown in Dutch oven in olive oil.

Stir in broth, Worcestershire, water, bay leaves, and

paprika. Bring to simmer. Cook for 1 -1 1/2 hours or

until meat is almost tender. Add mushrooms.

Thicken with gravy 6mix. Serve over cooked egg

noodles or mashed potatoes.

Thanks to Liz Stiles - a Prodigy Scouter

4 cans pineapple chunks

2 can condensed tomato soup

1/2 cups olive oil

2 tbs chili powder

2 lbs bologna, folded in quarters

2 green peppers, cut into 1in squares

1 pkg frankfurter buns, split

8 large wooden skewers

Drain pineapple. Reserve 1/2 cups juice. In

medium pot, combine soup, reserved pineapple

juice, olive oil, and chili powder. Heat, stirring

occasionally. On skewers, arrange alternately

bologna, green pepper, and pineapple. Grill 4in

above coals. Brush with sauce. Cook 8 minutes or

until hot, brushing with sauce frequently. Serve on

buns with

remaining sauce.

The Geezer Cookbook -- 19 -- Dwayne Pritchett

2 cans corned beef hash, 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

In large skillet, brown hash in olive oil. Pour off

grease. Add soup and water, top with onion. Heat,

and stir soup occasionally. Serve on 8buns. Top

with tomato and lettuce. Serve with A-1 sauce.

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, minced

2 cloves garlic, minced

8 medium green peppers

heavy duty aluminum foil

In a medium pot, mix together tomatoes, rice, roast

beef spread, catsup, water, salt, and pepper. Sauté

onions and garlic in olive oil and add to mixture. Cut

thin slice from stem end of each green pepper.

Remove all seeds and membranes. Wash inside

and outside. Lightly stuff each pepper with rice

mixture and place on square of heavy duty

aluminum foil. Wrap securely and cook over

medium hot coals 30 minutes. Turn once.

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, sliced

1/2 cups water3 medium carrots, cut in sixths

1 lb carrots, cut in chunks

1 lb small potatoes, cut in 1/2s

Sprinkle roast lightly with flour, rub in. In Dutch

oven, brown meat slowly on all sides in hot oil.

Season with dry ingredients. Add sliced onion and

water. Cover and roast about 2 hours. Add rest of

veggies and another 1/2 cups water. Cover.

Continue cooking for another 1-1 1/2 hours. To

make gravy, skim fat from oven. Add water to juices

to make 1 1/2 cup. Heat large skillet and add juice

mixture. Combine 1/2 cup cold water and 1/4 cups

flour. Stir well and add to skillet. Cook and stir until

thickened and bubbly. Season with salt and pepper

to taste.

1 can tomato soup

1/4 tsp dry mustard

1 tbs Worcestershire sauce

1 1/2 lb ground beef

1 onion, minced

1 clove garlic, minced

2 bay leaves

1/2 tsp paprika

1/4 tsp ground cloves

1 onion, chopped

1/2 tsp sugar

1 tsp chili powder

Brown ground beef, minced onion, and garlic in large

skillet. Drain. Add rest of ingredients and simmer

until thick. Serve with cooked wieners on a bun. To

make ultra Geezer style, increase chili powder to 2

tsp. Add 1/2 tsp Tobasco sauce, and sprinkle of

caraway seeds and fennel seeds.

2 lbs sausage

12 oz shredded cheddar cheese

2 eggs, 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.

AFTER WASHING. Pinch off small pieces and form

into balls. Cook 10-15 minutes in Dutch oven.

The Geezer Cookbook -- 20 -- Dwayne Pritchett

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. Put into double

gallon zip-lock and place in cooler overnight. Form

into loaf and cut into slices and brown in olive oil.

Mix soup with water and pour over meat placed in

Dutch oven. Bake at 350 for 1 1/2 hours.

1 lb mushrooms, sliced

2 cups onions, 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, cut into 1/4s

flour

Mix salt, pepper, onion and garlic powder with flour

and put into a gallon zip-lock. Put one 1/4 steak at a

time into bag, shake and coat thoroughly. Sauté in

large skillet in margarine for 5 minutes. Add onion

and mushrooms. Cook another 5 minutes. Add

remaining ingredients and stir well. Simmer 45

minutes.

1 1/2 lb ground beef

1 can tomato soup

1 can mushrooms

1 can green beans

1 onion, chopped

1 clove garlic, minced

In Dutch oven, brown ground beef, onion, and garlic

until onion is clear. Drain and add other ingredients.

Heat until simmering. Serve over egg noodles.

2 lbs beef sausage, cut into 2in lengths

2 slices bacon, chopped

2 onions, 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.

Remove and reserve bacon. Saute onions in bacon

fat until light brown. Add tomato sauce into which 1

tsp flour has been added. Cook until slightly

thickened, stirring constantly. Add kidney beans and

liquid. Add rest of ingredients except sausage and

bacon and stir well. Cover and simmer 915 minutes.

Add sausage and bacon. Cook 8 minutes longer

and serve.

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, chili powder, pepper, and

garlic powder. Mix well. Use 1/2 of mixture and mix

well into ground beef. Form 8 patties and grill.

Baste with remainder of sauce. Top each patty with

cheddar cheese just before serving, keeping on grill

until cheese is melted.

The Geezer Cookbook -- 21 -- Dwayne Pritchett

2 lbs round steak, cut into thin strips 2 in long

4 tbs olive oil

2 clove garlic, minced

2 tsp salt

2 cups beef broth

2 green peppers, sliced into thin strips

2 cups celery, thinly sliced

2 onions, thinly sliced

1 can Coca-Cola-

3 tomatoes, 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.

Add beef broth, over and simmer 15 minutes. Stir in

green pepper, celery, onions, and Coke. Cover and

simmer for 5 minutes. Do not over cook veggies.

Gently stir tomatoes into mixture. Blend cornstarch

into 1/2 cups Coke and teriyaki sauce. Stir into meat

mixture until sauce is thickened. Serve over hot rice.

4 lbs beef rump roast

1 1/2 cups vinegar

1 cup Coca-Cola

3/4 cups water

3 onions, sliced

2 stalks celery, sliced

2 carrots, 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, combine vinegar, Coke,

water, onions, celery, carrots, pepper, cloves, bay

leaves, sugar, and salt to make marinade. Place

meat into a gallon zip-lock, pour in marinade, double

bag and place in cooler. Turn occasionally. When

ready to cook, heat olive oil in Dutch oven. Remove

meat from bag, saving marinade, rub with flour and

brown. Add 1 cup of marinade plus veggies and bay

leaves. Cover and simmer 2 hours. Remove.

Strain drippings and make gravy. Slice meat into

serving pieces and serve with gravy over top.

Thanks to Coke

3 lbs beef chuck, cut into 1in cubes

2 tbs olive oil

3 onions, chopped

2 cloves garlic, minced

1 tbs paprika

2 1/2 tsp salt

1/2 tsp caraway seeds

1/2 cups Coca-Cola

1 large can tomatoes, chopped

3 tbs flour

water

Heat olive oil in Dutch oven and brown meat.

Remove meat when browned. Saute onion and

garlic in drippings until soft. Stir in paprika, salt, and

caraway seeds. Cook for 1 minutes. Stir in meat,

Coke, and tomatoes. Cover and simmer about 1 1/2

hours. Blend flour with a little water to make a

smooth paste and add to meat mixture. Stir well.

When thickened, serve over noodles.

Thanks to Coke

1 1/2 lbs chuck steak, cut into 1 1/2in strips

3 tbs flour

1 tsp salt

2 tbs olive oil

2 onions, finely chopped

2 cloves garlic, 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, salt, and beef into a gallon zip-lock bag

and shake to coat each piece. In a Dutch oven, heat

olive oil, add meat and brown slowly. Add onion,

garlic, Coke, and 1/4 cups water. Mix well. Cover

and simmer 30 minutes. In a small pot, mix 2 tbs

flour with 1/2 cups water. Stir until smooth and add

to meat mixture along with undrained mushrooms.

Stir and cook until thickened. Stir in sour cream and

heat gently 0until gravy simmers. Serve over

mashed potatoes.

The Geezer Cookbook -- 22 -- Dwayne Pritchett

2 onion, chopped

1/2 cups margarine

2 lbs sirloin steak, sliced thin

1 can tomatoes

2 red bell peppers, diced

1 green pepper, diced

2 eggs, hard-boiled, chopped

1/2 cups raisins

1/2 cups black olives, pitted and halved

1/2 cups sweet gherkin pickles, 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, sliced 1/4in slices

In a large skillet, sauté onion in margarine until

golden. Add steak, tomatoes, and peppers. Cook,

stirring, until veggies are softened. Add egg, raisins,

olives, gherkins, and mushrooms. Cook, stirring for

1 minutes. Stir in flour and cook for 2minutes,

stirring constantly. Stir in broth, chili paste, chili

sauce, ketchup, Tobasco, and salt and pepper to

taste. Simmer, stirring constantly for 5 minutes.

Line the sides of a medium pot with some of the

cheese slices. Pour the beef mixture into the pot

and cover it with remaining cheese slices. Put a pie

pan upside down in a pre-heated Dutch oven. Place

the pot on the pie pan. Cover the pot and the Dutch

oven. Bake at 325 for 15 minutes. Serve.

1 lb hot link sausage, cut in 1/2 in pieces

2 onions, chopped

1 cup parsley

4 cloves garlic, 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. Add garlic and parsley. Cook until parsley

is limp. Transfer to Dutch oven, add water,

tomatoes, thyme and salt. Bring to boil. add rice

and shrimp. Stir once, lower heat, cover, and

simmer. Cook until rice is tender. Add more water if

necessary.

2 lb smoked sausage links, 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, diced

1/2 cups sliced green olives

2 pkg. Spanish rice Mix

1/4 tsp cayenne pepper

In Dutch oven, sauté onion, pepper, and celery in

olive oil. Combine all ingredients in oven and bring

to boil. Cover, reduce heat, and 'simmer until liquid

is absorbed. Serve.

2 lbs ground beef

3 tbs olive oil

12 onion, chopped

1 green pepper, diced

1/4 cups celery, chopped

1/4 cups green onion, 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. Drain and

retain drippings. Return 3 tbs of drippings to oven

and sauté macaroni, onion, green pepper, celery,

and green onion for 5minutes, stirring constantly.

Return meat to oven, add tomato sauce, stewed

tomatoes, and water. Mix well. Add remainder,

except kidney beans, and mix well. Cover and

simmer or 25 minutes. If ingredients are dry, add

more water. Add kidney beans and simmer for

another 10 minutes. Serve.

The Geezer Cookbook -- 23 -- Dwayne Pritchett

1 lb dried red beans

1 1/2 lbs smoked sausage, cut into1 1/2in pieces

8oz ham shanks

2 onions, chopped

2 cloves garlic, 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.

Let soak 30 minutes. Add remaining ingredients to

beans except salt and rice. Bring to boil over

medium high heat. Reduce heat to medium low,

cover and simmer 2 1/2 hours. Add water if

necessary. Add salt to taste. Discard ham bones.

Remove 4 tbs of beans from mixture and mash.

Return to oven and 1stir. Simmer 15 more minutes.

Add rice and serve.

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. Tear pods into pieces. Brown meat in

oil in Dutch oven. Add chili pod mixture, garlic

powder, and BBQ sauce. Cook over low heat for 1

hour. Can be served as soup.

4 squirrels, cleaned and cut into serving pieces

2 cups flour

4 cups water

12 tbs bacon grease

Salt and pepper to taste

4 potatoes, cut into chunks

Mix flour, salt and pepper in a gallon zip-lock. Add

squirrel pieces and coat well. Heat bacon grease in

Dutch oven and fry squirrel until golden brown. Pour

off 1/2 of bacon grease and add water. Bring to boil.

Return squirrel to oven, cover and reduce heat to

simmer. Add potatoes and simmer 1 1/2 hours.

Serve with corn bread.

1 cup orange juice

1/4 cups lime juice

1/2 jar jalapenos, 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. Add remaining ingredients

and blend very well. Let cool and spread on beef

(preferably steaks). Place in double gallon zip-lock

and let set for 1 hour. Grill on coals.

3 lb chuck steak, cut into 1in wide pieces

2 clove garlic, 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. In a medium pot,

combine all other ingredients and pour over beef.

Mix well. Cover and cook over very low heat for 3-5

hours. Mash meat with fork. Heat to steaming and

serve on buns.

The Geezer Cookbook -- 24 -- Dwayne Pritchett

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

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.

The Geezer Cookbook -- 25 -- Dwayne Pritchett

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.

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

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; let stand until

lukewarm. In a separate container, soften yeast and

sugar with 2 tbs warm water. Beat soup mixture and

yeast mixture together with egg, 1 cup dry baking

The Geezer Cookbook -- 26 -- Dwayne Pritchett

mix, and sourdough starter. Stir in remaining dry

baking mix to make a stiff dough. Place on a floured

surface; knead until smooth and elastic. Place in a

greased pot, turning to grease top. Cover and let

rise for 2 hours. Shape into a round loaf. Line a

Dutch oven with foil and grease. Place loaf in oven,

cover and let rise 45 minutes. Bake for 35 minutes

or until loaf is brown.

2 cups rolled oats

2 cups flaked wheat

1 cup bran

1 1/2 cups chopped nutmeats -- your choice -- or

mixture

2 tbs brewer's yeast

2 cups dry milk

1 cup honey

1/2 cups oil

1/4 tsp each ground ginger, cloves allspice

1/2 tsp cinnamon

Combine the dry ingredients. Over low heat

combine dry ingredients with honey and oil. Mix until

ingredients are warm and sticky. 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. Let cool slightly, then cover with wax paper

and press into solid cake. Let cool and cut into bars

or squares. Wrap in waxed paper and store in ziplock

bags until ready to eat.

3 medium potatoes, 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. Remove from heat

and add potatoes, corn meal, salt, and sugar. Cover

pot with cloth and keep in a warm place overnight.

Take out potatoes, add milk, soda, second salt, and

shortening. Add enough flour to make dough stiff

when kneading on a floured surface. Form into four

loaves and let dough rise to double. Place on cookie

sheet and bake in cardboard oven at 400 until top is

slightly browned.

2 cups yellow cornmeal

2 tsp salt

1 tsp baking soda

1 1/2 tbs margarine, melted

3 cups buttermilk

2 eggs, beaten

Put cornmeal in medium pot and add 1 1/2 cups hot

water. Mix well to be mush-like. Add margarine and

salt. Stir in milk and baking soda. Add eggs,

whipping slightly. Pre heat Dutch oven. Pour batter

in greased large pot lid. Make sure to have

aluminum foil balls in bottom of oven to keep an air

space underneath pot lid. Bake for 20 minutes.

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

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, stir together flour, oats, sugar, baking

powder, baking soda, and salt. In a small pot, blend

egg, oil, and vanilla. Add to flour mixture. Add

Coke, prunes, and nuts. Blend well. Pour into a well

greased loaf pan. Bake in cardboard oven at 350 for

about F1 hour. Cook for 20 minutes before

removing from pan. Store in foil overnight before

slicing. Thanks to Coke

3 cups yellow cornmeal

1 cup flour

2 tbs sugar

4 tsp baking powder