The Geezer Cookbook · 2019. 1. 13. · The Geezer Cookbook By Dwayne Pritchett "Medicine Man"...

The Geezer CookbookBy 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 theGeezer's Cookbook.

Dwayne Pritchett (aka by his OA vigil name, the 'Medicine Man'), was a father, a Scoutmaster, a husband anda man who loved spicy foods and Dutch oven cooking among other things in life. This passion led him to compilea 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 forgood Dutch oven and great spicy recipes. So in Dwayne's eyes, a 'Geezer' was anyone that shared a penchantfor 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 anelectronic medium to put them into and once he found this, his next quest was sharing these 350+ recipes withhis 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 theheading "the final word", that were short items, inspirational in tone. Dwayne, enjoyed these and immediatelystarted up his own thread of longer inspirational messages, stories and Scoutmasters minutes under the headingof "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 effortwas a council shoulder patch to keep track of all the different councils he was communicating with. The newsspread far and wide and Dwayne was kept busy, posting his 'minutes' and shipping discs with his GeezerCookbook 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 beendiagnosed with a tumor on his esophagus and would be off-line for a time, due to chemo-therapy treatments hewould be taking, to try and rid him of the cancer. In august of 1995, I was informed that Dwayne had passedaway 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, Iresolved myself to continue to spread his recipes in the spirit of the medicine man. This on-line compilation, is theresult 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, [email protected]

Table of ContentsParagraph Title Page Paragraph Title Page

The Geezer Cookbook -- 2 -- Dwayne Pritchett

The Geezer Cookbook 1Appetizers 6

OUTDOOR GEEZER'S BEEFY ONION DIP 6EXTREME GARLIC CHICKEN WINGS 6ARMADILLO EGGS 6TEX-MEX WONTONS 6GEEZER COME AND GET IT 6CHICKEN NACHOS 7CHILI CHEESE NACHOS 7GREEN ONION DIP 7HOT MEXICAN BEAN DIP 7HONEY MUSTARD DIP 7MEXICAN DIP 7MEXICAN DUTCH OVEN DIP 7PEPPERONI PIZZA DIP 8QUESADILLAS 8TEX-MEX DUTCH OVEN DIP 8STANLEY CUP DIP 8GEEZER WINGS 8SAY "HELLO" WINGS 9OUTDOOR GEEZER'S CHILI CHEESE DIP 9

Beef Dishes 10BEEF BOURGUINON 10JAMBO BURGERS ALA TRAILS WEST 10EASTERN HORIZON SPARERIBS 10FIREBIRD CASSEROLE 10KISHKAKON STUFFED BEEF ROLLS & GRAVY

11PEPPERMINT BURGER STEAKS 11JACK BURGERS 11FIRST CLASS GRILLED STEAK 11HIGH ON LIFE HAMBURGERS 11VEGGIE BURGERS 12TASTE TINGLING ROUND STEAK 12GEEZER STEAK 12ROAD KILL STEW 12GRILLED GEEZERBOBS 13SOUTHWEST FLANK STEAK 13FLANK STEAK PINWHEELS 13MAC-A-TREAT 13TWO STEW FOR A CREW 13EASY BEEF IN THE POT 13TIN PLATE SPECIAL 14BBQ BEEF RIBS 14CHUCK WAGON STEW 14SOURDOUGH STEAK 14SKILLET HASH 15PINTO BEAN TAMALES 15MAGIC MUSHROOM BEEF ROLLS 15SMOKED COUNTRY-STYLE RIBS 15GEEZER KOLBASE KRAUTS 15GEEZER BLUE RIBBON ROAST 15SMOKED BRISKET 16GEEZER MEATLOAF 16DUTCH OVEN PIZZA 16HUNGARIAN GOULASH 16

SWISS STEAK 16FRENCH STYLE ROAST BEEF 16ROUND STEAK ORIENTAL 17FLANK STEAK TERIYAKI 17CORNED BEEF WITH DIJON GLAZE 17SALISBURY STEAKS 17ONION SWISS STEAK 17GEEZER TACO PIE 18DUTCH OVEN STUFFED PEPPERS 18DUTCH OVEN STROGANOFF 18CAMPFIRE KABOBS 18CORNED BEEF HASHBURGERS 19GRILLED STUFFED PEPPERS 19OLD FASHIONED BEEF POT ROAST 19CONEY DOGS WITH GEEZER SAUCE 19SAUSAGE BALLS 19STAR STEAK 20STEAK AND MUSHROOMS 20DOGS BODY MESS 20BEEF SAUSAGE WITH KIDNEY BEANS 20NOT JUST ANOTHER CHEESEBURGER 20CHINESE PEPPER STEAK 21GERMAN SAUERBRATEN 21HUNGARIAN GOULASH (COKE) 21RUSSIAN BEEF STROGANOFF 21BEEF CASSEROLE WITH EDAM 22HOT SAUSAGE AND SHRIMP JAMBALAYA 22SAUSAGE CREOLE 22DUTCH OVEN DELIGHT 22RED BEANS AND RICE WITH SMOKEDSAUSAGE 23PUEBLO FIRE 23SEMINOLE SQUIRREL STEW 23MEXICAN SMOKED CHILI MARINADE 23DUTCH OVEN BBQ 23

Breads 24MOUND BREAD 24MONKEY BREAD 24THUNDERBIRD CORNBREAD 24REAL CINNAMON ROLLS 24CAHOKIA SWEET BREAD 25BAKED NATIVE AMERICAN PUDDING 25RED CHILI BISCUITS 25SOURDOUGH STARTER 25DRY BAKING MIX 25WILD ONION BREAD 25CRUNCHY GRANOLA SUITE 26SALT RISING BREAD 26SPOON BREAD 26SCOTTISH OATEN BREAD 26GEEZER CORNBREAD 26CHEDDAR BISCUITS 27BLUEBERRY BRAN MUFFINS 27BANANA WALNUT MUFFINS 27BANANA-DATE MUFFINS 27BANANA NUT BREAD 27



RAISIN WALNUT BRAN MUFFINS 28COUNTRY BREAKFAST BREAD 28POTATO BREAD 28STEAMED BROWN BREAD 28HONEY ACORN BREAD 28NAVAJO FRIED BREAD 29STEAMED APRICOT NUT BREAD 29

Breakfasts 30REAL SCOUT QUICHE (BREAKFAST) 30DOWN ON THE FARM BREAKFAST 30BREAKFAST FRUIT CHIMICHANGAS 30AIN'T NO GOLDEN ARCH BURRITOS 30PIZZA QUICHE SUPREME 31CAMPER'S BREAKFAST 31HOBO BREAKFAST TREAT 31GEEZER ROCKIN' CHAIR BREAKFAST 31GEEZER SUGAR OVERDOSE OATMEAL 31HOT PEACH CRUMBLE 32SWISS SCRAMBLED EGGS 32PEANUT BUTTER FRENCH TOAST 32GEEZER CORN CAKES 32GEEZER HONEY DOUGHNUTS 32FRIED DOUGHNUTS 32SOURDOUGH PANCAKES 33OZARK CORNCOB SYRUP 33MOUNTAIN MAN BREAKFAST 33DROP CAKES 33ROLLED OATS GRIDDLE CAKES 33BAKED ASPARAGUS AND MUSHROOMOMELET 33HONEY-APPLE PANCAKES 34BACON, AVOCADO & CHEESE OMELET 34EARLY MORNING SAUSAGE RING 34EGGS ALA KING 34GRANOLA COLORADO 34FRUITY RICE 35COCONUT FRENCH TOAST 35

Chicken Dishes 36HOT STUFF CHICKEN 36SUMMER CAMP FRIED CHICKEN 36SUNNEN CHICKEN AND RICE 36DUTCH OVEN CHICKEN DINNER 36HOT STUFF STEW 36TURKEY A'LA CAHOKIA 37GEEZER CORNISH HENS 37SMOKED TURKEY 37ROAST PHEASANT 37EASY CHICKEN CASSEROLE 37APRICOT GLAZED CORNISH HENS 37FESTIVE CHICKEN BAKE 38BAKED CHICKEN WITH CHEESE 38CHICKEN GEEZER GUMBO 38GEEZER CHICKEN ORIENTAL 38CHICKEN AND DUMPLINGS 38TENDERFOOT CHICKEN CASSEROLE 39CHICKEN GEEZERTORE 39

FLY LIKE AN EAGLE CHICKEN 39CHICKEN POT PIE 39DUCK WITH SAUERKRAUT 39GRILLED CHICKEN WITH PINEAPPLE SALSA40NATIVE AMERICAN CHICKEN CURRY 40CHICKEN PIE WITH BISCUIT CRUST 40CHICKEN TETRAZZINI 41CHICKEN WITH CREAM SAUCE 41CHICKEN FRICASEE 41CHICKEN JAMBALAYA 41CHICKEN STEW 42EGG FOO CANOE 42GARLIC HONEY MARINADE 42HONEY MUSTARD MARINADE 42DUTCH OVEN LACQUERED CHICKEN 42EASY ITALIAN CHICKEN 42NATIVE AMERICAN GAME HENS 43SPICY HOT CHICKEN MARINADE 43

Chili 44PATROL CHILI 44ITALIAN CHILE 44WILD CARD CHILI 44CHILI THE GEEZER WAY 44NOW THAT'S CHILI 45NAVAJO GREEN PORK CHILI 45BEEN OUT OF WOODS TOO LONG CHILI 45BLACK BEAR CHILI 46VENISON CHILI 46BEHIND THE EIGHT BEAN CHILI 46INCH AND A HALF HOSE CHILI 46FEEL THE HEAT CHILI 47ROAST PORK AND BLACK BEAN CHILI 47OZARK WINTER CHILI 48THE CHILI OF THE CENTURY 48OZARK MOUNTAIN CHILI 48BACKDRAFT CHILI 49MELLOW CHILI 49CHUCK WAGON CHILI 49GREEN CHILI WITH PORK 49

Desserts 50PINEAPPLE UPSIDE DOWN CAKE 50OUTDOOR GEEZER APPLE CRISP 50STIR CRAZY CAKE 50DRIED APPLE CAKES 50DUTCH OVEN BAKED STUFFED APPLES 51RED EPAULET CHOCOLATE CAKE 51CHOCOLATE LOVERS UPSIDE DOWN CAKE 51GIANT CINNAMON-PECAN RING 51HAWAIIAN PIE 52MAPLE CUSTARD PIE 52BLUEBERRY MUFFINS 52HICKORY NUT CAKE 52MOLASSES CAKE 52JAM CAKE 53SAUSAGE CAKE 53CINNAMON CRISPS 53



BLACKBERRY COBBLER 53BLACKBERRY JAM CAKE WITH CARAMELICING 53JAVA COFFEE CAKE WITH ESPRESSO GLAZE

54FUDGE BROWNIES 54BLACK WALNUT BRITTLE 54

Fish & Seafood 55SMOKED TROUT 55TROUT AU BLEU 55HUSH GEEZERPUPS 55TROUT CHOWDER N TOMATOES 55BAKED TROUT IN TOMATOES 55SMOKED SHRIMP GEEZER STYLE 55BIG BAD BASS CAKES 56BASS MELT SUPREME 56CAJUN CATFISH 56GEEZER CATFISH OF THE ORIENT 56ROMA CATFISH PARMESAN 56CAMP BLACKENED CATFISH 57RAINBOW SEVICHE 57MONTAUK SPRING SEVICHE 57FRESH STUFFED CRABS 57DEVILED CRABS 57CRAWFISH PIE 58CRAWFISH JAMBALAYA 58BAKED BASS 58TUNA SPINACH AU GRATIN 58NUTTY-FRIED TROUT 58SCALLOP GUMBO 59

Gravies & Sauces 60BLACK JACK BBQ SAUCE 60BASIC WHITE SAUCE 60BURRITO SAUCE 60CHILI BEEF POTATO TOPPER 60FRESH BASIL SALSA 60JALAPENO SALSA 60ST. LOUIS BBQ SAUCE 61HA CHA SALSA 61THREE TOMATO SALSA 61

Hints & Tips 62DUTCH OVEN CHARCOAL HINTS 62DUTCH OVEN SEASONING HINTS 62DUTCH OVEN COOKING HINTS 62PEARLS OF GEEZER WISDOM 62PEARLS OF GEEZER WISDOM 62MORE PEARLS 62MORE PEARLS II 63CARD BOARD BOX OVEN 63MORE PEARLS III 63DUTCH OVEN TIPS II 63CHARCOAL COOKING TIPS II 63

Pasta & Rice 64CAMPSITE MOSTACCIOLI 64FRONTIER SPAGHETTI 64DUTCH OVEN LASAGNA 64

JOE'S SPAGHETTI SAUCE 64CAMPER'S PIZZA 65CLASSIC MARINARA SAUCE 65TOMATO SAUCE SICILIAN 65BACON TOMATO CAPELLINI 65FETTUCINE WITH A TWIST 65DIRTY RICE 66FETTUCINE ULTRAVERA 66GARLIC RICE 66HEARTY STIR FRY 66HERBED RICE 66TEX-MEX PASTA 66ROTINI AND BRATS 67SOUTH OF THE BORDER LASAGNA 67SONOMA MACARONI CASSEROLE 67WILD RICE AND FENNEL 67

Pork Dishes 68SWEET TATER AND SPAM HASH 68SPRING CAMPOREE PORK ROAST 68GRANDPA GEEZER'S SAUSAGE & PEPPERS68SMOKED SOY SAUCE PORK CHOPS 68SMOKED PORK ROAST 68SMOKED APPLE PORK CHOPS 68HULA HAM 69PORK CHOPS & GARDEN VEGETABLES 69NORTHSHORE JAMBALAYA 69TEXAS PORK ROAST 69I LOVE THE SPRITE IN THESE POTATOES 69HAM AND CHEESE FONDUE 70BLACK-EYED PEAS AND SAUSAGEJAMBALAYA 70CREOLE JAMBALAYA 70HAM AND TOMATO SAUCE 70RED BEANS AND SMOKED SAUSAGE 70SWEET-PUNGENT PORK LOIN 70CHEROKEE HAM HOCKS 71MARINADE FOR PORK CHOPS 71PORK TENDERLOIN MARINADE 71

Salads 72BUTTER LETTUCE WITH WALNUTVINAIGRETTE 72WILTED SPINACH AND BACON SALAD 72GEEZER MUSHROOM SALAD 72TOMATO AND ONION SALAD 72APPLE COLESLAW 72SKILLET SLAW 73GRILLED SZECHWAN CHICKEN SALAD 73

Sandwiches 74HOOTER SANDWICHES 74ALL AMERICAN SANDWICHES 74BBQ BEEF SANDWICHES 74BEAR OF A SANDWICH 74CREAMED CHEESE AND BACON SANDWICH74DELI STYLE PEPPERONI ROLLS 75DUTCH BURRITO 75REUBEN KRISP KRAUT SANDWICH 75



PHILLY CHEESE STEAK SANDWICH 75TAILGATE SANDWICH 75

Soups 76FALL CAMPORALL BEAN SOUP 76PECOS BEAN SOUP 76VEGETABLE SOUP LEATHER 76GEEZER SOUP 76GEEZER TORTILLA SOUP 76BEEF VEGETABLE SOUP 77COWBOY SOUP 77BEEFY POTATO SOUP 77ITALIAN MINESTRONE 77FRENCH ONION SOUP 77LENTIL AND BROWN RICE SOUP 78ROAD KILL SOUP 78HEARTY BEAN AND VEGETABLE SOUP 78

Vegetables 79DUTCH OVEN FRIED POTATOES WITH BACON

79SUGAR BROWNED POTATOES 79DELMONICO POTATOES 79TWICE BAKED CAMP POTATOES 79NATIVE AMERICAN CASSEROLE 79BAKED POTATO SLICES 79CAMP FRIES 80TRAIL DRIVE BEANS 80LAYERED DUTCH OVEN VEGGIES 80MONTAUK LODGE MARINATED VEGETABLES

80OZARK BAKED BEANS 80OZARK BAKED CORN 80GEEZER PAPRIKOSH 81I'LL EAT THOSE VEGGIES 81SMOKED CORN ON THE COB 81GRECIAN GREEN BEANS 81PARMESAN POTATO TOPPER 81THREE SISTERS CASSEROLE 81DUTCH OVEN GREEN BEANS 82HAM & POTATOES AU GEEZER 82FRIED GREEN TOMATOES 82FRIED CUCUMBERS 82CAHOKIA MOUNTAIN BAKED BEANS 82

Venison 83I-44 ROAD KILL STEW 83


AppetizersOUTDOOR GEEZER'S BEEFY

ONION DIP

2 packages cream cheese2 envelopes onion soup mix16oz French onion dip1 tbs onion powder1 tbs garlic powder

Mix cream cheese and French onion dip together ina small pot. Stir well to blend thoroughly. Stir inonion soup mix and then onion an Garlic powder.Blend well. Cover and store in cooler several hoursto let soup mix re-hydrate.

EXTREME GARLIC CHICKEN WINGS

3 lb.. chicken wings1/4 cups olive oil40 cloves garlic or 2 jars chopped garlic1/4 tsp salt1/4 tsp pepper1/4 tsp rosemary1/4 tsp thyme1/4 tsp oregano1 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 breaddunk in oil-garlic mixture.

ARMADILLO EGGS

24oz pickled hot jalapeno peppers2 cup biscuit mix12 oz shredded Mozzarella cheese2 lb hot pork sausage2 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 remainingcheese. Make small patties from the mixture. Placea pepper in the center of each patty, then wrap andseal the dough around the pepper. Coat one or two"eggs" at a time by shaking them in the porkseasoning. Put the "eggs" into a lightly greasedlarge skillet over medium heat. Fry until brown.Have plenty of cold drinks around when served.

Thanks to Dale Elders, Troop 491, Montgomery,Texas

TEX-MEX WONTONS

1/2 lb ground beef1 medium onion, chopped1/4 cups chopped green pepper1 can refried beans1/4 cups shredded cheddar cheese1 tbs ketchup1 1/2 tsp chili powder1/4 tsp garlic powder4 dozen wonton skinscooking oiltaco sauce or salsa

Combine beef, onion, and green pepper in largeskillet and brown. rain drippings and discard. Addbeans, cheese, ketchup, chili and garlic powder. Stirwell. Place one tsp beef mixture in each wontonskin. Fold top corner over filling, fold side cornersover, then roll up like a jelly roll. Moisten edges withwater to seal. Heat 1 1/2in oil to 375 degrees in alarge skillet or Dutch oven. Place 6 wontons at atime in hot oil and fry 30sec on each side or untilgolden brown. Serve with taco sauce or salsa.

GEEZER COME AND GET IT

1 lb ground beef1 lb hot pork sausage1 pkg hot taco seasoning mix1 tsp cumin1 medium onion, chopped2 cloves garlic, minced1 small jar jalapenos1 can refried beans8oz shredded Monterey jack8oz shredded cheddar1 jar salsa

Brown ground beef, pork sausage, onions, and garlicin large skillet. Drain. Add cu minutes and tacoseasoning mix. Use only 1/4 cups water and simmeruntil seasoning mix sets. Pour into bottom of Dutchoven. Layer refried beans over meat mixture, thenthe cheeses, then the jalapenos. Spoon salsa overthe top evenly. Bake at 325 for 1/2 hour. Use as dipwith tortilla chips.


CHICKEN NACHOS

1 16 oz jar salsa2/3 cups sour cream2 7 1/2oz bags tortilla chips2 cans chunk chicken, drained2 cups shredded cheddar cheese

In medium pot, combine salsa and sour cream.Spread tortilla chips on a baking sheet. Layer salsamixture, chicken, and then cheddar cheese on chips.Place on hot grill or in cardboard oven at 425 untilcheese melts. Serve.

CHILI CHEESE NACHOS

1 large can chili mix1 8oz jars Cheez Whiz1 lb tortilla chips1 head lettuce, shredded4 tomatoes, chopped1 cup sour cream1/2 tsp dried red pepper1/4 cups jalapenos, chopped1 tsp Tobasco

Pour chili mix into medium pot and heat until justsimmering. Add Cheez Whiz and blend well. Adddried red pepper, jalapenos, and Tobasco. Stir wellto blend. Layer 1/2 of chips on a baking sheet, add1/2 of chili mixture. Layer rest of chips, then rest ofchili mixture. Top with lettuce, tomatoes, and sourcream. Serve.

GREEN ONION DIP

2 cups mayo1 cup yogurt1 cup sliced green onions1/4 cups parsley flakes2 tsp Dijon mustard1 tsp minced garlic1 tsp salt.

Combine all ingredients in small pot and blend withfork or whisk 3until smooth. Cover and chill untilready to serve.

HOT MEXICAN BEAN DIP

2 can pork and beans2 cups shredded cheddar cheese2 tsp garlic powder2 tsp chili powder1 tsp red pepper1/4 cups jalapenos, chopped1 tsp salt4 tsp cider vinegar

4 tsp Worcestershire sauce1 tsp liquid smoke1/2 lb crisp bacon, crumbled

Pour pork and beans in large pot. Crush beans intopaste with large spoon or meat tenderizing mallet.Heat beans until just simmering, stirring constantly.Add remaining ingredients and blend well. Serve0hot with tortilla chips or dip sized corn chips.

HONEY MUSTARD DIP

2 cups mayo1/2 cups Dijon mustard1/4 cups honey2 drops Tobasco.

Combine all ingredients well. Cover and chill.

MEXICAN DIP

1 lb ground beef2 onions, chopped2 tbs chili powder1 tbs garlic powder1/2 tsp cumin1 lb shredded Monterey jack2 can hot kidney beans, mashed1 cup ketchup1 tsp salt1 tsp red pepper

Brown beef with onions until onions are clear. Addmashed beans and blend well. Add rest ofingredients and stir well. Simmer for 5 minutes andserve warm.

MEXICAN DUTCH OVEN DIP

2 can refried beans4 cups shredded cheddar cheese1 cup mayo1 cup sour cream1 cup hot picante sauce1 can pitted black olives, sliced1 lb tortilla chips

Layer a Dutch oven with heavy-duty aluminum foil.Spread beans in bottom of oven evenly. Combinesour cream and mayo. Spread over bean layer.Cover with picante sauce. Top with olives and thentop with 9cheese. Bake at 350 for 30 minutes.Serve with tortilla chips.


PEPPERONI PIZZA DIP

2 pkg cream cheese, softened1 cup sour cream2 tsp oregano1/4 tsp garlic powder1/4 tsp dried red pepper1 cup pizza sauce1 cup chopped pepperoni1/2 cups green onion, chopped1 green pepper, chopped1 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 sauceover the top. Sprinkle pepperoni, green onion, andgreen pepper evenly over sauce. Top withmozzarella cheese. Bake in Dutch oven orcardboard oven at 350 for 10 minutes. Serve withRitz or Waverly wafer crackers.

QUESADILLAS

8 flour tortillasolive oil2 cups shredded Monterey jack1/4 cups jalapenos, chopped1 can green chilies, chopped1 cup shredded cheddar cheese1 cup finely chopped fresh tomato1 onion, finely choppedparsley flakessalsa

Fry each tortilla in 1/4in olive oil until crisp andgolden, turn once, drain. Place tortillas on papertowels. Combine cheeses, jalapenos, and chilies.Spread in even layer on each tortilla. Top withtomato and onion. Sprinkle with parsley flakes andtop with small amount of salsa. Place on cookiesheet and bake in cardboard 2oven at 350 for 10minutes. Serve with remaining salsa.

TEX-MEX DUTCH OVEN DIP

1 cup guacamole dip1 cup refried beans1 cup sour cream1 pkg taco seasoning mix1 tsp red pepper1 tsp Tobasco sauce1/4 cups jalapenos, chopped1 medium tomato, chopped-1 medium green pepper, chopped1 lb shredded Monterey jack1 can pitted ripe olives, sliced1lg. bag taco chips

Mix sour cream, taco seasoning, red pepper, andTobasco together in medium pot. Line Dutch oven

with foil and layer refried beans, then guacamole dip,then sour cream mixture. Top with cheese, thenjalapenos, tomato, green peppers, and olives. Bakefor 10 minutes at 350. Let cool to warm and servewith taco chips.

STANLEY CUP DIP

1 can refried beans1 can green chilies, chopped1/4 cups jalapenos, chopped16oz sour cream1 pkg taco seasoning mix1/2 tsp red pepper1/2 tsp Tobasco1/2 cups green onions, chopped1 red onion, diced1 cup guacamole dip1 small jar green olives, drained and chopped1 jar pimentos, chopped1 cup grated Monterey jack

In a medium pot, combine ingredients in order andmix well. Cover pot And chill in cooler for 1 hour.Serve with taco chips or dip sized corn "chips.Guaranteed to melt the ice.

GEEZER WINGS3oz Durkee's Red Hot Sauce1/2 stick margarine, melted1 tbs white vinegar1/8 tsp celery seed1/4 tsp red pepper1/4 tsp dried red pepper1/4 tsp garlic powder1/8 tsp black pepper1/8 tsp salt1/4 tsp Worcestershire sauce2 tsp Tobasco saucepeanut oil

Mix all ingredients except peanut oil in small pot overlow heat until margarine is completely melted. Stiroccasionally. This makes enough for about 30"wingettes". Pour peanut oil in Dutch oven and heatuntil just smoking-350 degrees. Fry wings 15 at atime for 12-15 minutes. Let drain and put intomedium pot. When all wings have been cooked,pour sauce over them, cover pot and shake tocompletely coat wings. Enjoy.


SAY "HELLO" WINGS2 lbs cut up chicken wings6 whole serrano peppers6 whole red chili peppers10 whole jalapeno peppers2 cups red wine vinegar1 bottle Tobasco sauce1/2 bottle Worcestershire sauce10 tbs cayenne pepper10 tbs Red Hot Pepper Sauce1 tbs salt3 tbs blackpepperpeanut oil

At home, carefully puree all ingredients except thewings and peanut oil in a blender. Be careful thatnone gets into your eyes and wash ands afterhandling peppers. Put wings into double gallon zip-lock and pour marinade over them. Let sit 5 days.At camp, heat peanut oil to just smoking (350degrees) and fry in batches for 12-15 minutes. Putinto medium pot and let drain. Put the left overmarinade into a small pot, add 1/4 cups sugar andboil until thickened. Pour over wings and serve.Fire extinguishers are optional.

OUTDOOR GEEZER'S CHILICHEESE DIP

2 lb loaf Velveeta cheese2 cans chili without beans2 envelopes dry chiliseasoning2 tbs onion powder2 tbs garlic powder1 tbs red pepper1 tbs dried red pepper1 tbs coriander1 tbs cumin1/2 bottle Tobasco saucewater

Heat 2 cups water in Dutch oven. Cut Velveeta into1in squares and melt over medium heat stirringconstantly. Add more water if too thick. Stir in chiliwithout beans. Stir in dry ingredients. Add Tobascosauce. Serve warm over nachos, tortilla chips, ordip with Fritos.


Beef Dishes

BEEF BOURGUINON

4 lb. beef roast, cubed1 1/2 cups red sparkling grape juice1/3 cups olive oil1 tsp thyme1 tsp black pepper1 lb bacon, cut into pieces3 cloves garlic, minced1 onion, sliced1 lb mushrooms, sliced1/3 cups flour

Mix grape juice, olive oil, thyme, and pepper in smallpot. Place beef in gallon zip-lock and add grapejuice mixture for marinade. Double bag and place incooler overnight. In large skillet, cook bacon untilsoft. Add garlic and onions, sautéing until clear.Add mushrooms and cook until slightly wilted. Drainbeef saving marinade and place in bottom of Dutchoven. Sprinkle flour over beef, stir until well covered.Add mushroom mixture on top. Pour reservedmarinade over all. Cover and cook at low 7-8 hours.

JAMBO BURGERS ALA TRAILSWEST

3 lb. ground beef3-4 medium onions, diced2 cans vegetable soup2 cans vegetable-beef soup1 envelope onion soup mix2 tbs garlic powder1 tsp red pepper3 cups pre-cooked riceolive oilsalt to taste

Put 2 tbs olive oil in large skillet and heat. Addonions and sauté until soft. Reserve. Mix groundbeef, garlic powder, red pepper, and onion soup mix.Form into small balls and fry until done in largeskillet with 1/4in olive oil. Drain and reserve. Opensoup and pour into Dutch oven. Add one can ofwater and bring to boil. Add onions and beefmeatballs. When mixture begins to simmer, addcooked rice and reduce to just below simmer. Coverand cook 10minutes, adding water when necessary.

EASTERN HORIZON SPARERIBS

2 cup water1/2 cup soy sauce1 tbs garlic flakes3 lb. spareribs, cut into 2in pieces2 tbs brown sugar, packed1 tbs cornstarch1 tbs sesame seeds2 tbs chopped green onion1/4 tsp ground ginger

Combine water,1/4 cups soy sauce, and garlic inlarge pot. Place ribs in liquid and bring to boil.Reduce heat, cover and simmer over low heat (1hour). Remove cover and bring to boil and cook 20minutes longer. Drain and reserve 1/4 cups cookingliquid. Mix remaining 1/4 cups soy sauce, brownsugar, cornstarch, sesame seeds, green onion, andginger. Place spareribs and reserved cooking liquidin large skillet over medium heat. Pour soy saucemixture over ribs and cook, turning ribs often andspooning sauce over ribs until sauce is thickenedand 0adheres to ribs (10min). Serve from warmskillet.

Sensational if made with venison ribs instead ofspareribs.

FIREBIRD CASSEROLE

3 lb. ground beef2 small onions, diced2 tbs olive oil4 cans condensed cream of mushroom soup2 soup cans milk12 corn tortillas2 lb. shredded Cheddar cheese2 cans diced green chilies, drained1 tsp Tobasco

Brown beef and onion in oil. Stir to crumble meat.Combine soup and milk in large pot. Stir overmedium heat until smooth. Then add chilies andTobasco sauce. Cut tortillas in 1in squares. Putlarge pot lid upside down in Dutch oven and line withfoil. Make layer of tortilla squares in bottom. Spreadwith layer of 1/2 cooked meat, then 1/2 of soupmixture, then 1/2 of cheese. Repeat layers and top0with remaining tortilla squares. Bake 20-30minutes. For more fire, use 1/2 Jalapenos and 1/2green chilies


KISHKAKON STUFFED BEEFROLLS & GRAVY

2 large boneless round steaksSalt & pepper8 tbs mustard8 slices bacon, cut into 1/2's2 medium onions, chopped1/2 cups parsley flakes8 dill pickle halves4 tbs oil3 cups cold water1 tsp salt1 tsp pepper2 tbs floursandwich size zip-lock bagtoothpicks

Pound beef until 1/4in thick. Cut each steak into 4equal pieces. Lightly sprinkle with salt and pepper.Spread each piece with 1 tsp mustard. Place 1\2strip bacon down center of each. Sprinkle with onionand parsley. Place pickle half on narrow end ofeach and roll up. Wrap rest of 1/2 strip of baconaround each roll. Fasten with toothpicks. Heat oil inlarge skillet until hot. Cook rolls over medium heatuntil brown. Add water, 1 tsp salt,1 tsp pepper, andheat to boiling. Reduce heat. Cover and simmerabout 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 untilmixed well. Open bag and add to skillet. Heat toboiling and stir constantly until gravy -sets. Servegravy over rolls.

PEPPERMINT BURGER STEAKS

3 lb. ground beef4 tsp garlic flakes2 eggs, beaten1/2 cup bread crumbs1/2 cup onion flakes1 tsp pepper6- tbs minced mint leaves4 tsp salt

Combine beef, garlic, egg, onion, bread crumbs,salt, pepper, and mint. Shape into 8 oblong pattiesand fry 8-10 minutes on each side :in lightly greasedlarge skillet. Serve with garlic toast.

JACK BURGERS

3 lb. ground beef2 cans chopped green chilies, drained1 cup Monterey Jack cheese1 tsp red pepper1/2 tsp salt1 jar salsa8 hamburger buns

Mix ingredients together except salsa. Shape into 8patties and grill on hot coals until desired doneness.Serve on buns. Top with salsa.

FIRST CLASS GRILLED STEAK

3 lb boneless sirloin steak1 1/2 tsp pepper3/4 tsp caraway seeds3/4 tsp ground turmeric1/4 tsp cardamom2 gallon zip-lock bags

Mix all ingredients except steak. Sprinkle on bothsides of steak and lightly press into beef. Place intozip-lock bag. Squeeze out air and seal. Place insecond zip-lock and seal. Put in cooler at least 1hour. Grill over coals 25-30minutes, turning 2 or 3times. Cut into serving pieces.

HIGH ON LIFE HAMBURGERS

2 tbs olive oil2 small onions, minced2 tsp pepper1 tsp ground nutmeg2 tsp ground coriander4 lb. ground beef8 buttered toasted hamburger buns8 thin slices red onion8 slices tomato8 sandwich-size zip-lock bagsl gallon-size zip-lock bagBottle A-1 steak sauce2 tbs garlic flakes

Combine oil, minced onion, and garlic in large skilletover medium heat until onions soften. Add pepper,nutmeg, and coriander. Cook 1mim. Scrapemixture into large pot and mix well. Form into 8patties. seal each in sandwich zip-lock. Seal allbags into gallon zip-lock. Put in cooler for 1/2 hour.Grill on hot griddle until desired doneness. Serve onhot buttered toasted buns with a slice of onion andtomato. Top with A-1.


VEGGIE BURGERS

2 lb. ground beef1 1/2 cup minced onions1 1/2 cup diced green peppers1 1/2 cup chopped fresh tomatoes1/4 cups chopped stuffed olives2 cups shredded Cheddar cheese1 tsp salt1 egg, beaten8 toasted hamburger bunsSoft margarine8 sandwich-sized zip-lock bags1 gallon-sized zip-lock bag

Thoroughly mix ground beef, onions, green peppers,tomatoes, olives, cheese, salt, and egg. Shape into8 patties and seal each in a sandwich zip-lock bag.Seal all into gallon zip-lock and put in cooler for 1hour. Grease hot grill. Add patties and brown oneach side. Turn heat to low and cook for 10 minuteson a side. Serve on hot buttered toasted buns. UseA-1 for topping instead of ketchup.

TASTE TINGLING ROUND STEAK

2 large onions, chopped4 tbs garlic flakes4 tsp ground ginger4 tbs oil 3 lb beef round, cut into 1 1/2in cubes2 1/2 cup water4 tbs lemon juice4 tbs soy sauce4 tsp brown sugar, packed1/2 tsp ground cardamom1/2 tsp ground cinnamon1/2 tsp red pepper1/4 tsp ground nutmeg1/4 tsp ground cloveshot cooked rice

Cook and stir onion, garlic, and ginger in oil in largeskillet over medium heat until onion is tender.Remove with slotted spoon and set aside. Add beefto skillet. Cook, stirring frequently until all liquid isevaporated and beef is brown (25min).Stir in onionmixture and remaining ingredients except rice. Heatto boiling. Reduce heat to low. Cover and simmeruntil sauce is thickened. Serve with rice.

GEEZER STEAK

2 large round roastspeppergarlic powderonion powder1 lb thick bacon2 cup salt2 tbs water1/2 lb margarine

Season steak with pepper, garlic and onion powder.Wrap bacon around sides of steak but leave top andbottom exposed. Tie bacon to steak with string neartop and bottom securely anchoring bacon to steak.Combine salt and water to make paste. Moundabout 3/4 of mixture over top of steak, covering meatcompletely. Place steak Bon rack over hot coals,salt side down, and char-broil 8 minutes. Turn steakover and carefully remove salt crust. Turn overagain and place salt crust on side not cooked,patching crust if necessary. Turn over again andbroil another 8 minutes. Remove steak from grilland discard crust and bacon. Slice meat ondiagonal every 2in. Heat margarine in large skilletuntil foaming and lightly brown. Place a few slices ata time in skillet and cook to desired doneness. 1minutes on each side for each degree. Serve.

ROAD KILL STEW

8c water1 pkg onion soup mix2 tsp instant beef bouillon1/2 tsp salt1/4 tsp pepper2 cloves garlic, minced2 lb. venison, cubed1 medium onion, quartered4 large potatoes, not peeled, but cut up6 carrots, cut upbiscuit mix

Start this stew in the morning just after breakfastcleanup. Combine water and next 5 ingredients in aDutch oven. Add venison and veggies. Cover andcook at high simmer all day. About 15 to 20 minutesbefore serving time, prepare biscuit mix dough anddrop by tablespoon onto the top of the bubblingstew.


GRILLED GEEZERBOBS

2 lb. ground beef, pork, veal mix2 tbs parsley flakes2 tbs basil2 tsp salt2 tsp pepper2 small onions, chopped2 tbs garlic flakes2 eggs, beaten2 large green peppers, cut into 1 1in squares2 small onions, cut into quartered slices

Mix together all ingredients except pepper squaresand onion quarters. Shape into 1in balls. Alternatemeatballs, pepper squares, and onion quarters on 8metal skewers. Grill bobs about 4in from coals 10minutes until meat is done. For best results, usevenison burger instead of veal.

SOUTHWEST FLANK STEAK

6 fresh chili peppers2 tbs garlic flakes1 tbs brown sugar1 tsp thyme1/4 tsp salt1/4 tsp red pepper2 lb beef flank steak2 gallon-size zip-lock bags

Place chili peppers and enough water to cover inmedium pot. Heat to boiling. Boil uncovered 5minutes. Drain. Remove stems and chop. Mix chilipeppers and remaining ingredients except steak.Rub mixture Bon both sides of steak. Place in gallonzip-lock. Squeeze air out and seal. Place in anothergallon zip-lock and seal. Put in cooler for 1 hour.Grill over coals 5 minutes on a side. Cut beefdiagonally across grain into thin slices. Serve withbeef Rice-a-Roni as side dish.

FLANK STEAK PINWHEELS

2 1-1 1/2 lb flank steaks2 cup onions, chopped4 tbs garlic flakes1 cup oil2/3 cup vinegar2 tsp salt1/2 tsp thyme1/2 tsp marjoram1/8 tsp red pepper

Diagonally slice steaks across grain into 1/4in thickslices. Roll up slices and secure with toothpicks.Place pinwheels in a medium pot and sprinkle withchopped onion. Combine remaining ingredients,stirring well. Pour marinade over pinwheels. Cover

and put in cooler at least 8 hours. Removepinwheels from marinade. Grill over medium-hotcoals 14 to16 minutes or until desired degree ofdoneness, turning pinwheels frequently.

Thanks to Judy Lausch, a Prodigy Wood Badger.

MAC-A-TREAT

2 cans Treat2 boxes Macaroni & Cheese2 cans stewed tomatoes2 cans mixed vegetables

Dice and brown Treat in large skillet. Prepare mac &cheese according to box instructions. Add stewedtomatoes and juice. Add mixed vegetables(drained). Reduce heat and cook until vegetablesare hot. Serve.

Thanks to Dennis Luescanheide, NC-533, CakokiaMounds Roundtable Staff

TWO STEW FOR A CREW

2 lb. ground beef2 large onions, sliced2 large potatoes, sliced2 cans of mixed vegetables with 2 cans of cream ofmushroom soup

Line Dutch oven with foil. Brown ground beef andonions in large skillet. Drain. Layer ground beef onbottom of Dutch oven. Layer potatoes. Layer mixedvegetables with liquid from only one. Layer cream ofmushroom soup. Place about 5 charcoal briquetteson bottom of -oven and 10-12 on the lid. Bake for35-40 minutes.

Thanks to Dennis and Ann Adcock, Cahokia MoundsDistrict Staffers

EASY BEEF IN THE POT

Large round steak1 can Pepsi or Coke3/4 cups ketchup1 large onion, sliced1 green pepper, sliced2 tbs olive oilSaltPepper1 lb egg noodles, cooked

Heat Dutch oven over medium heat. Add olive oil.cut round steak into 8 strips. Brown steak and addonions. When onions are soft, remove meat andonions. Drain oil from oven. Add meat, onions, and


green pepper. Add can of Pepsi and ketchup. Saltand pepper to taste. Cover and place coals onbottom and top of oven in 1 to 3 ratio. Cook 1 houror until sauce thickens. Serve over egg noodles.

Thanks to Bob Smejkal, Troop 38, Troy.

To make Geezer style, Add 4 tbs teriyaki sauce and2 tbs garlic powder while browning. Do not drain.Add 1/4 cups jalapeno peppers and 1 tsp red pepperto mixture before baking.

TIN PLATE SPECIAL

1 lb dry pinto beans3 lb beef rump roast1 tsp olive oil1 cup banana or green pepper strip2 medium onions, sliced2 cups tomato juice1 can tomato sauce1/2 cups water2 tsp cider vinegar2 tsp brown sugar2 tsp salt1 tsp each dry mustard & thyme

Wash beans. Cover with cold water and soakovernight. 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 peppersand Add onion and cook until tender. Add beansand remaining ingredients. Cover and bake 3 hoursor until beans are tender and meat is done.

BBQ BEEF RIBS

4-5 lbs beef short ribs3 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 alarge fork. Marinate 8 hours, turning once. Removeribs from marinate and brush off excess sauce toavoid 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

CHUCK WAGON STEW

2 1/2 lbs beef roast, cubed2 tbs flour1 tbs paprika1 tsp chili powder2 tsp salt3 tbs olive oil2 onions, sliced1 clove garlic, minced1 large can tomatoes3 tbs chili powder1 tbs cinnamon1 tsp ground cloves1/2 tsp dry crushed red peppers2 cups chopped potatoes2 cups chopped carrots

Put mixture of flour, paprika, 1 tsp chili powder, andsalt in a gallon zip-lock. Add beef cubes and shaketo coat cubes well. Brown in olive oil in Dutch oven.Add onion and garlic and cook until soft. Then addtomatoes, chili powder, cinnamon, cloves, andpeppers. Cover and simmer 2 hours. Add potatoesand carrots and cook another 45 minutes. Servewith Red Chili Biscuits. (see listing)

SOURDOUGH STEAK

3-4 lb round steak1 cup flour2 tsp onion powder2 tsp paprika1 tsp red pepper1 cup sourdough starter3/4 cups oil

Using a meat-tenderizing mallet, pound steak to1/2in thick. Cut into serving pieces. Combine flourand seasonings. Dip pounded steak in sourdoughstarter, then into flour mixture. Fry in oil in largeskillet.


SKILLET HASH

4 cups ground beef, cooked2 cups chopped potatoes, cooked1 cup chopped onion1 tsp salt1/4 tsp red pepper1/4 tsp sage1 pkg brown gravy mix, dissolved to directions1/4 cups bacon grease or shortening1 tbs garlic flakes

Mix meat, potatoes, onions, garlic and seasonings;mix with brown gravy mixture. Heat bacon grease orshortening in large skillet. Add *hash and fry slowlyuntil brown and crisp.

PINTO BEAN TAMALES

3doz green or dry corn husks2 1 lb cans refried beans1/3 cup corn meal1 lb ground beef, cooked1 6oz can tomato paste2 tsp chili powder2 tsp red pepper1 tsp dried peppers1/2 tsp salt2-21/2 cup water

Boil corn husks in hot water to soften; drain and patdry. Mix refried beans and corn meal. Roll eachtamale, lay three overlapping corn husks corn huskson a flat surface. Spread 1/3 cup bean mixture oncenter of the husk. Spoon about 1 tbs beef downcenter of beans. Lift sides of other two corn husks towrap beans around beef. Tie ends securely withstring. In a Dutch oven, combine tomato paste, andother ingredients and bring to a boil. Place a singlelayer of tamales in sauce; cover and simmer 30minutes. Lift out cooked tamales and repeat withremainder, adding water if needed.

MAGIC MUSHROOM BEEF ROLLS

2-2 1/4 lbs round steak8-10 large mushrooms1/2 cups melted margarine4 cups Italian bread crumbs1/2 cups minced onion1/2 cups parsley flakes1 tsp garlic flakes1 tsp salt1/4 tsp red pepper1/2 cups olive oil

Pound the steak to thinness of 1/8in. Cut steak intopieces about 4x6in and set aside. Cut the stemsfrom the mushrooms and reserve the caps. Mince

the stems coarsely, combine with margarine, breadcrumbs, onion, garlic, parsley, olive oil, and redpepper. If mixture is too dry and crumbly, add adash more olive oil. Divide the mixture evenlybetween the pieces of steak, roll the meat aroundthe filling, and old together with toothpicks. Heat 1/4in olive oil in large skillet, add beef rolls and caps ofmushrooms. Cook 20-25 minutes. Turn untildesired doneness.

SMOKED COUNTRY-STYLE RIBS

Brinkman or similar smokerCharcoal pan fullWater pan full6 lbs country-style ribs1 cup Black Jack BBQ sauce (see entry)1 cup pineapple juice1 cup apple cider

Combine BBQ sauce, pineapple juice, and applecider. Cut ribs apart and marinate in mixture severalhours. Use double gallon zip-lock bags. Arrange ongrill in smoker and cook 3-4 hours or until tender.

GEEZER KOLBASE KRAUTS

Brinkman or similar smokerCharcoal pan 1/2 fullWater pan 1/2 full3 lbs Polish sausage1 cup sauerkraut1 cup Black Jack BBQ sauce (see entry)caraway seed1 lb baconSplit Polish sausages lengthwise to about 1/2in fromeach end. Toss rained sauerkraut, sprinkle ofcaraway seed, and 1/4 cups Black Jack saucetogether. Stuff mixture into sausages. Wrap withbacon. Anchor with toothpicks. Cook 1-2 hours.

GEEZER BLUE RIBBON ROAST

Brinkman or similar smokerCharcoal pan 3/4 fullWater pan full5-6 lb boneless chuck or rump roast3 tbs brown sugar1 tbs Worcestershire sauce1 cup A-1 sauce1 cup Black Jack BBQ sauce (see entry)

Combine ingredients and marinate roast in doublegallon zip-lock in cooler overnight. Pour excessmarinade in water pan and cook 5-6 hours.


SMOKED BRISKET

Brinkman or similar smokerCharcoal pan fullWater pan full1 boneless beef brisket, about 8-10 lbs1 tbs garlic salt1 tsp pepper1 tsp onion salt1 tsp red pepper1/2 cups vinegar1/3 cups Black Jack BBQ sauce (see entry)1/2 cups Worcestershire sauce1/2 cups teriyaki sauce

Combine all ingredients, stir well, and heat untilsimmering. Let cool. Then marinate brisket indouble gallon zip-lock in cooler overnight. Placebrisket on smoker grill and pour remaining marinadein water pan. Cook 8 hours.

GEEZER MEATLOAF

2 lb ground beef2 eggs2 small potatoes, shredded2 onions, shredded2 tsp oregano2 tbs instant beef bouillon1 tbs onion powder1 tbs garlic powder2 cup tomato sauceolive oil

At home, combine beef, potatoes, onion, eggs, anddry ingredients and store in double gallon zip-lockbag. 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.

DUTCH OVEN PIZZA

2 pkg. crescent rolls1 jar pizza sauce1 1/2 lb ground beef8oz shredded cheddar cheese8oz shredded mozzarella cheese4oz pepperoni2 tsp oregano1 tsp garlic powder1 tsp onion powder

Brown ground beef, drain. Line Dutch oven with 1pkg. crescent rolls. Spread pizza sauce on dough.Add ground beef, pepperoni, and sprinkle oregano,garlic powder, and onion powder on top. Addcheeses and use second pkg. crescent rolls to formtop crust. Bake 30 minutes at 350 degrees. Otheringredients such as chopped green pepper, chopped

onion, cooked bacon, and/or mushrooms can beadded to make a "garbage can" pizza.

HUNGARIAN GOULASH

2 lb beef tips, cubed1 small onion, chopped3 tbs olive oil1 large can tomatoes1 can mushrooms2 tsp paprika1 1/2 tsp salt1/4 tsp pepper1 cup sour cream2 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 1/2hours. Blend flour and sour cream. Gradually stirinto meat mixture. Serve.

Thanks to Mike Audleman, a Prodigy Scouter

SWISS STEAK

3 lb round steak sliced3 tbs margarine1 tsp salt1 large onion, sliced3 stalks celery, chopped fine1/2 cups ketchup1 tbs parsley flakes1 tbs garlic flakes1 tsp oregano

Heat Dutch oven and add margarine. Brown steak.Add rest of ingredients, cover, and simmer 2 - 2 1/2hours. 1/2 cups water may be added if mixturethickens too much.

FRENCH STYLE ROAST BEEF

3 lb boneless chuck or rolled rump roast6 whole cloves1 bay leaf4 cups water2 medium onions, quartered2 stalks celery, cut 1in pieces5 peppercorns1 tsp salt1 tsp thyme1 large clove garlic4 med. carrots, quartered

Place roast, salt, thyme, clove, peppercorns, bayleaf, and garlic in Dutch oven and add water. Heatto boiling, reduce heat and simmer covered 2 1/2hours. Add remaining ingredients, cover and


simmer another 30 minutes. Remove roast, cut into1/4in slices. Strain broth from 6vegetables andserve. Retain broth to spoon over beef.

ROUND STEAK ORIENTAL

1/3 cups olive oil1 1/2 lb round steak1 green pepper cut into strips1 lb fresh mushrooms, sliced1 can water chestnuts, drained1 jar homestyle beef gravy1 large can chow mein noodles1/2 tsp salt1 large onion, sliced2 cloves garlic1 pkg. long grain brown ricesoy sauce

Cut steak into 1/4in strips. Heat oil in Dutch ovenover medium-high heat and add steak, onion, garlic,green pepper, mushrooms, and salt. Cook untilmeat is brown, stirring constantly. Add waterchestnuts and gravy. Reduce heat, cover andsimmer 1 hour. Stir occasionally. Serve overcooked long grain brown rice and sprinkle with chowmein noodles. Use soy sauce to taste.

FLANK STEAK TERIYAKI

4-6 flank steaks1 tbs olive oil1/4 cups sugar1 tsp ginger4-6 pineapple slices1/4 cups soy sauce1/4 cups teriyaki sauce1 clove garlic, diced1 tsp cumin1/2 tsp red pepper1/2 tsp lemon pepper

Combine all ingredients except steaks and pineappleto make marinade. Mix well and pour over steaks.Marinate 1 - 1 1/2 hours. Fry steaks in large skilletand brush with rest of marinade while cooking.Brown, and add pineapple during last few minutes.

CORNED BEEF WITH DIJONGLAZE

3 lb corned beef brisket1/4 cups white vinegar2 bay leaves3 cloves garlic, minced1/2 cups orange marmalade2 tbs Worcestershire sauce4 cups water

1/4 cups Worcestershire sauce8 whole cloves1/2 cups Dijon mustard2 tsp horseradish

Place brisket in Dutch oven. Add water, vinegar,bay leaves, garlic, cloves, and 2 tbs Worcestershiresauce. Bring to a boil. Cover, reduce heat andsimmer 2 1/2 to 3 hours or until tender. In a smallpot, combine Dijon mustard, marmalade,horseradish, and 1/34 cups Worcestershire sauce.Cook over medium heat, stirring constantly, untilbubbly. Remove brisket and drain. Discard liquid.Return brisket to oven and spread with glaze. Bakeat 350 degrees for 20 minutes.

Thanks to Mike Audleman -- a ProdigyScouter

SALISBURY STEAKS

2 lb ground beef1 tsp salt2 eggs, beaten2 cans condensed beef broth4 tsp cornstarch2/3 cups Italian bread crumbs1/2 tsp pepper2 large onions, sliced2 cloves garlic, minced2 cans mushrooms, drained1/4 cups water

Mix ground beef, bread crumbs, salt, pepper, andeggs. Shape into 8 oval patties, each about 3/4inthick. Cook patties in large skillet over medium heatuntil brown and drain. Add onions, garlic, broth andmushrooms. Heat to boiling, then reduce heat tosimmer. Cook another 10 minutes.

Thanks to Mike Audleman -- a Prodigy Scouter

ONION SWISS STEAK

3 lb round steak, cut into 3/4in strips1 1/2 tsp salt1/4 tsp pepper2 pkg dry onion soup mix2 cloves garlic, minced1 large can tomatoes1 tsp oregano

Season steak with salt and pepper and place intoDutch oven. Sprinkle onion soup mix over top. Addgarlic, oregano, and tomatoes. Cover and 6cookover slow fire for 2 - 3 hours until meat is tender.


GEEZER TACO PIE

1 1/2 lbs ground beef4 large corn tortillas1 can tomato puree1 jar taco sauce1 can green chilies1 medium onion, chopped1/4 tsp red pepper1/4 tsp cumin8oz shredded Monterey jack cheese

Brown ground beef with onions and drain. Combinetaco sauce, tomato puree, red pepper, cumin, andgreen 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 2more tortillas on Atop and pour in rest of beef andsauce mixture. Top with cheese. Cover and bakeuntil cheese is melted.

DUTCH OVEN STUFFED PEPPERS

8 large green peppers2 lb ground beef3 tbs olive oil2 medium onions, chopped2 tsp salt1/2 tsp pepper1/2 tsp cumin1/2 tsp coriander1/2 tsp basil1/2 tsp oregano1/2 tsp garlic powder2 tbs Worcestershire sauce1 cup celery, chopped fine1 cup uncooked rice2 cup tomato soup1 cup water

Cut stem from green peppers, remove stem, seeds,and veins. Wash and blanch in boiling water for twominutes. Remove, drain, and cool. Heat olive oil inlarge skillet. Add meat, onion, and celery. Whenmeat is browned, drain, put back in skillet and addspices and Worcestershire sauce. Stir until mixedwell then remove from heat. Prepare rice accordingto package directions. When done, add to meatmixture, stir to mix well, then heap mixture intopeppers. Arrange in Dutch oven and cover withsoup and water mixture. Bake at 350 for 1 hour.

DUTCH OVEN STROGANOFF

2 lbs boneless sirloin, cut into 2 x 1/2in strips1 cup flour1/2 tsp salt1/4 tsp pepper1 can beef broth1 large onion, sliced2 cloves garlic, minced1 tbs Worcestershire sauce1 1/4 cups water2 bay leaves1/4 tsp paprika1/2 cups olive oil1/2 lb fresh mushrooms, sliced2 packages brown gravy mix

Mix flour, salt, and pepper in small pot. Coat meatwith mixture and brown in Dutch oven in olive oil.Stir in broth, Worcestershire, water, bay leaves, andpaprika. Bring to simmer. Cook for 1 -1 1/2 hours oruntil meat is almost tender. Add mushrooms.Thicken with gravy 6mix. Serve over cooked eggnoodles or mashed potatoes.

Thanks to Liz Stiles - a Prodigy Scouter

CAMPFIRE KABOBS

4 cans pineapple chunks2 can condensed tomato soup1/2 cups olive oil2 tbs chili powder2 lbs bologna, folded in quarters2 green peppers, cut into 1in squares1 pkg frankfurter buns, split8 large wooden skewers

Drain pineapple. Reserve 1/2 cups juice. Inmedium pot, combine soup, reserved pineapplejuice, olive oil, and chili powder. Heat, stirringoccasionally. On skewers, arrange alternatelybologna, green pepper, and pineapple. Grill 4inabove coals. Brush with sauce. Cook 8 minutes oruntil hot, brushing with sauce frequently. Serve onbuns withremaining sauce.


CORNED BEEF HASHBURGERS

2 cans corned beef hash, cut into 4 slices each can2 tbs olive oil2 cans condensed golden mushroom soup1 cup water8 slices onion8 slices tomato8 pieces lettuce8 hamburger buns8 oz shredded cheddar cheese

In large skillet, brown hash in olive oil. Pour offgrease. Add soup and water, top with onion. Heat,and stir soup occasionally. Serve on 8buns. Topwith tomato and lettuce. Serve with A-1 sauce.

GRILLED STUFFED PEPPERS

2 cans stewed tomatoes2 cups pre-cooked rice4 cans roast beef spread1 cup catsup1/2 cups water1 tsp salt1/2 tsp pepper1 medium onion, minced2 cloves garlic, minced8 medium green peppersheavy duty aluminum foil

In a medium pot, mix together tomatoes, rice, roastbeef spread, catsup, water, salt, and pepper. Sautéonions and garlic in olive oil and add to mixture. Cutthin slice from stem end of each green pepper.Remove all seeds and membranes. Wash insideand outside. Lightly stuff each pepper with ricemixture and place on square of heavy dutyaluminum foil. Wrap securely and cook overmedium hot coals 30 minutes. Turn once.

OLD FASHIONED BEEF POTROAST

1 4 lb beef chuck roast2 tbs flour1 tbs olive oil2 tsp salt1/2 tsp marjoram1/4 tsp thyme1/4 tsp pepper1/2 onion, sliced1/2 cups water3 medium carrots, cut in sixths1 lb carrots, cut in chunks1 lb small potatoes, cut in 1/2s

Sprinkle roast lightly with flour, rub in. In Dutchoven, 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 ofveggies and another 1/2 cups water. Cover.Continue cooking for another 1-1 1/2 hours. Tomake gravy, skim fat from oven. Add water to juicesto make 1 1/2 cup. Heat large skillet and add juicemixture. Combine 1/2 cup cold water and 1/4 cupsflour. Stir well and add to skillet. Cook and stir untilthickened and bubbly. Season with salt and pepperto taste.

CONEY DOGS WITH GEEZERSAUCE

1 can tomato soup1/4 tsp dry mustard1 tbs Worcestershire sauce1 1/2 lb ground beef1 onion, minced1 clove garlic, minced2 bay leaves1/2 tsp paprika1/4 tsp ground cloves1 onion, chopped1/2 tsp sugar1 tsp chili powder

Brown ground beef, minced onion, and garlic in largeskillet. Drain. Add rest of ingredients and simmeruntil thick. Serve with cooked wieners on a bun. Tomake ultra Geezer style, increase chili powder to 2tsp. Add 1/2 tsp Tobasco sauce, and sprinkle ofcaraway seeds and fennel seeds.

SAUSAGE BALLS

2 lbs sausage12 oz shredded cheddar cheese2 eggs, beaten6c biscuit mix2 tsp cumin2 tsp red pepper1 tsp dried red pepper1 tsp garlic powder1 tsp onion powder

Mix all ingredients together - don't be afraid to useyour hands.

AFTER WASHING. Pinch off small pieces and forminto balls. Cook 10-15 minutes in Dutch oven.


STAR STEAK

2 lbs ground beef2 tsp salt1/2 tsp pepper2 cups Italian bread crumbs1 1/3 cups milk2 tsp onion powder2 tsp garlic powderolive oil2 cans mushroom soup1 cup water

Mix first seven ingredients together. Put into doublegallon zip-lock and place in cooler overnight. Forminto loaf and cut into slices and brown in olive oil.Mix soup with water and pour over meat placed inDutch oven. Bake at 350 for 1 1/2 hours.

STEAK AND MUSHROOMS

1 lb mushrooms, sliced2 cups onions, diced1/4 cups margarine8oz can tomato sauce1 tbs Worcestershire sauce1/2 tsp salt1/2 tsp pepper1/2 tsp onion powder1/2 tsp garlic powder1 round steak, cut into 1/4sflour

Mix salt, pepper, onion and garlic powder with flourand put into a gallon zip-lock. Put one 1/4 steak at atime into bag, shake and coat thoroughly. Sauté inlarge skillet in margarine for 5 minutes. Add onionand mushrooms. Cook another 5 minutes. Addremaining ingredients and stir well. Simmer 45minutes.

DOGS BODY MESS

1 1/2 lb ground beef1 can tomato soup1 can mushrooms1 can green beans1 onion, chopped1 clove garlic, minced

In Dutch oven, brown ground beef, onion, and garlicuntil onion is clear. Drain and add other ingredients.Heat until simmering. Serve over egg noodles.

BEEF SAUSAGE WITH KIDNEYBEANS

2 lbs beef sausage, cut into 2in lengths2 slices bacon, chopped2 onions, chopped1 can tomato sauce1/4 cups ketchup1 tbs lemon juice1 tbs Worcestershire sauce1 tbs brown sugar1 tsp salt1 tbs garlic powder1 tsp chili powder1/2 tsp red pepper

Fry chopped bacon in Dutch oven until crisp.Remove and reserve bacon. Saute onions in baconfat until light brown. Add tomato sauce into which 1tsp flour has been added. Cook until slightlythickened, stirring constantly. Add kidney beans andliquid. Add rest of ingredients except sausage andbacon and stir well. Cover and simmer 915 minutes.Add sausage and bacon. Cook 8 minutes longerand serve.

NOT JUST ANOTHERCHEESEBURGER

2 lb ground beef4 tbs teriyaki sauce4 tsp chili powder1 tsp pepper1 tsp garlic powdershredded cheddar cheese

Combine teriyaki sauce, chili powder, pepper, andgarlic powder. Mix well. Use 1/2 of mixture and mixwell into ground beef. Form 8 patties and grill.Baste with remainder of sauce. Top each patty withcheddar cheese just before serving, keeping on grilluntil cheese is melted.


CHINESE PEPPER STEAK

2 lbs round steak, cut into thin strips 2 in long4 tbs olive oil2 clove garlic, minced2 tsp salt2 cups beef broth2 green peppers, sliced into thin strips2 cups celery, thinly sliced2 onions, thinly sliced1 can Coca-Cola-3 tomatoes, cut into 8 wedges each1/2 can Coca-Cola4 tbs cornstarch2 tbs teriyaki sauce8 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 ingreen pepper, celery, onions, and Coke. Cover andsimmer for 5 minutes. Do not over cook veggies.Gently stir tomatoes into mixture. Blend cornstarchinto 1/2 cups Coke and teriyaki sauce. Stir into meatmixture until sauce is thickened. Serve over hot rice.

GERMAN SAUERBRATEN

4 lbs beef rump roast1 1/2 cups vinegar1 cup Coca-Cola3/4 cups water3 onions, sliced2 stalks celery, sliced2 carrots, sliced10 peppercorns10 whole cloves3 bay leaves2 tbs sugar1 1/2 tsp salt3 tbs olive oilGravy3 cups drippings plus strained marinade5 tbs flour5 tsp ginger snap crumbs

2 to 3 days before serving, combine vinegar, Coke,water, onions, celery, carrots, pepper, cloves, bayleaves, sugar, and salt to make marinade. Placemeat into a gallon zip-lock, pour in marinade, doublebag and place in cooler. Turn occasionally. Whenready to cook, heat olive oil in Dutch oven. Removemeat from bag, saving marinade, rub with flour andbrown. Add 1 cup of marinade plus veggies and bayleaves. Cover and simmer 2 hours. Remove.Strain drippings and make gravy. Slice meat intoserving pieces and serve with gravy over top.Thanks to Coke

HUNGARIAN GOULASH (COKE)

3 lbs beef chuck, cut into 1in cubes2 tbs olive oil3 onions, chopped2 cloves garlic, minced1 tbs paprika2 1/2 tsp salt1/2 tsp caraway seeds1/2 cups Coca-Cola1 large can tomatoes, chopped3 tbs flourwater

Heat olive oil in Dutch oven and brown meat.Remove meat when browned. Saute onion andgarlic in drippings until soft. Stir in paprika, salt, andcaraway seeds. Cook for 1 minutes. Stir in meat,Coke, and tomatoes. Cover and simmer about 1 1/2hours. Blend flour with a little water to make asmooth paste and add to meat mixture. Stir well.When thickened, serve over noodles.

Thanks to Coke

RUSSIAN BEEF STROGANOFF

1 1/2 lbs chuck steak, cut into 1 1/2in strips3 tbs flour1 tsp salt2 tbs olive oil2 onions, finely chopped2 cloves garlic, minced1/2 cups Coca-Cola1/4 cups water2 tbs flour1/2 cups water1 tbs Worcestershire sauce2 can mushrooms with liquid1 cup sour cream2 tbs parsley flakesEnough mashed potatoes to make 8 servings

Put flour, salt, and beef into a gallon zip-lock bagand shake to coat each piece. In a Dutch oven, heatolive oil, add meat and brown slowly. Add onion,garlic, Coke, and 1/4 cups water. Mix well. Coverand simmer 30 minutes. In a small pot, mix 2 tbsflour with 1/2 cups water. Stir until smooth and addto meat mixture along with undrained mushrooms.Stir and cook until thickened. Stir in sour cream andheat gently 0until gravy simmers. Serve overmashed potatoes.


BEEF CASSEROLE WITH EDAM

2 onion, chopped1/2 cups margarine2 lbs sirloin steak, sliced thin1 can tomatoes2 red bell peppers, diced1 green pepper, diced2 eggs, hard-boiled, chopped1/2 cups raisins1/2 cups black olives, pitted and halved1/2 cups sweet gherkin pickles, chopped2 cans mushrooms5 tsp flour1 cup beef broth1/2 tsp oriental chili paste1 tsp chili sauce1 tsp ketchup1 tsp Tobasco1 lb edam cheese, sliced 1/4in slices

In a large skillet, sauté onion in margarine untilgolden. Add steak, tomatoes, and peppers. Cook,stirring, until veggies are softened. Add egg, raisins,olives, gherkins, and mushrooms. Cook, stirring for1 minutes. Stir in flour and cook for 2minutes,stirring constantly. Stir in broth, chili paste, chilisauce, ketchup, Tobasco, and salt and pepper totaste. Simmer, stirring constantly for 5 minutes.Line the sides of a medium pot with some of thecheese slices. Pour the beef mixture into the potand cover it with remaining cheese slices. Put a piepan upside down in a pre-heated Dutch oven. Placethe pot on the pie pan. Cover the pot and the Dutchoven. Bake at 325 for 15 minutes. Serve.

HOT SAUSAGE AND SHRIMPJAMBALAYA

1 lb hot link sausage, cut in 1/2 in pieces2 onions, chopped1 cup parsley4 cloves garlic, chopped2 cups water1 can tomatoes1 tsp thymesalt to taste2 cups rice1 lb frozen peeled shrimp

Cook sausage and onions in large skillet until onionsare clear. Add garlic and parsley. Cook until parsleyis limp. Transfer to Dutch oven, add water,tomatoes, thyme and salt. Bring to boil. add riceand shrimp. Stir once, lower heat, cover, andsimmer. Cook until rice is tender. Add more water ifnecessary.

SAUSAGE CREOLE

2 lb smoked sausage links, sliced in 1/2in pieces1/2 cups chopped onion2/3 cups chopped celery1 1/2 cups water2 can stewed tomatoes with pepper peppers4 tbs olive oil1 red bell pepper, diced1/2 cups sliced green olives2 pkg. Spanish rice Mix1/4 tsp cayenne pepper

In Dutch oven, sauté onion, pepper, and celery inolive oil. Combine all ingredients in oven and bringto boil. Cover, reduce heat, and 'simmer until liquidis absorbed. Serve.

DUTCH OVEN DELIGHT

2 lbs ground beef3 tbs olive oil8oz elbow macaroni12 onion, chopped1 green pepper, diced1/4 cups celery, chopped1/4 cups green onion, chopped1 can stewed tomatoes1 can tomato sauce2 cups water2 tbs Worcestershire sauce8 drops Tobasco sauce1 tsp salt1/2 tsp lemon pepper1/2 tsp celery salt2 cans kidney beans

In Dutch oven brown meat in olive oil. Drain andretain drippings. Return 3 tbs of drippings to ovenand sauté macaroni, onion, green pepper, celery,and green onion for 5minutes, stirring constantly.Return meat to oven, add tomato sauce, stewedtomatoes, and water. Mix well. Add remainder,except kidney beans, and mix well. Cover andsimmer or 25 minutes. If ingredients are dry, addmore water. Add kidney beans and simmer foranother 10 minutes. Serve.


RED BEANS AND RICE WITHSMOKED SAUSAGE

1 lb dried red beans1 1/2 lbs smoked sausage, cut into1 1/2in pieces8oz ham shanks2 onions, chopped2 cloves garlic, minced1 tsp thyme1 tsp black pepper1 tsp red pepper1/2 tsp sage2 cups cooked rice

Place beans in Dutch oven and cover with water.Let soak 30 minutes. Add remaining ingredients tobeans except salt and rice. Bring to boil overmedium high heat. Reduce heat to medium low,cover and simmer 2 1/2 hours. Add water ifnecessary. 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.

PUEBLO FIRE

20 red chili pods6c water-1 lb round steak cut into small pieces2 tbs oil1/2 cups black jack BBQ sauce (see entry)2 tsp garlic powder

Rinse chili pods in cold water after removing stemsand seeds. Tear pods into pieces. Brown meat inoil in Dutch oven. Add chili pod mixture, garlicpowder, and BBQ sauce. Cook over low heat for 1hour. Can be served as soup.

SEMINOLE SQUIRREL STEW

4 squirrels, cleaned and cut into serving pieces2 cups flour4 cups water12 tbs bacon greaseSalt and pepper to taste4 potatoes, cut into chunks

Mix flour, salt and pepper in a gallon zip-lock. Addsquirrel pieces and coat well. Heat bacon grease inDutch oven and fry squirrel until golden brown. Pouroff 1/2 of bacon grease and add water. Bring to boil.Return squirrel to oven, cover and reduce heat tosimmer. Add potatoes and simmer 1 1/2 hours.Serve with corn bread.

MEXICAN SMOKED CHILIMARINADE

1 cup orange juice1/4 cups lime juice1/2 jar jalapenos, minced1/4 cups juice from jalapenos4 cloves garlic, minced1 tsp grated orange rind2 tsp oregano1 tsp cumin2 tbs red wine vinegar1/2 tsp each salt & pepper

Combine orange and lime juice in small pot and boiluntil reduced to 1/2 cup. Add remaining ingredientsand blend very well. Let cool and spread on beef(preferably steaks). Place in double gallon zip-lockand let set for 1 hour. Grill on coals.

DUTCH OVEN BBQ

3 lb chuck steak, cut into 1in wide pieces2 clove garlic, minced1/2 cups red wine vinegar2 tbs brown sugar2 tsp paprika4 tbs Worcestershire sauce1 cup ketchup2 tsp salt2 tsp dry mustard1/2 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 3-5hours. Mash meat with fork. Heat to steaming andserve on buns.


Breads

MOUND BREAD

2 cups whole wheat flour1/4 cup sugar1/4 cup shortening2 tsp salt2 pkg dry yeast2 cups very warm water3 to 4 cup flour

Mix whole wheat flour, sugar, shortening, salt, andyeast in large pot. Stir in warm water. Whisk slowfor 1minutes, then rapid for 1 minutes. Stir in flour, 1cup at a time, to make dough easy to handle. Turndough onto lightly floured surface and knead untilsmooth. Place in greased medium pot. Lightly oiltop of dough. Cover and let rise until double (1hour). Punch down dough and divide into 1/2's. Letrest 5 minutes. Shape each 1/2 into round, slightlyflat loaf. Place on lid of large pot cover and let riseagain (45min). Make 1/2in slashes in top of loaf.Sprinkle with 1 tsp flour. Bake in Dutch oven orcardboard oven until loaves are golden brown --30 to45 minutes.

MONKEY BREAD

2 cups milk2 tbs sugar2 to 3 tsp salt1 tbs shortening2 packages dry yeast1/2 cups hot water6 to 7 cup flourMelted margarine

Scald milk and add sugar, salt, and shortening. Coolmixture to lukewarm. Sprinkle yeast into hot waterand stir until dissolved. Stir yeast into milk mixture.Gradually add flour to milk mixture, mixing well. Addenough flour to make dough stiff enough to behandled easily. Turn onto lightly floured surface andknead until smooth. Shape dough into a 18x3in loaf.Oil surface lightly. Cover and let rise until doubled (1hour). Place large pot lid on bottom of Dutch oven,then line with foil. Cut loaf crosswise into 32 slicesand dip slices into melted margarine. Place 8 slicesto each layer in oven. Let rise again until doubled (1hour). Bake until golden and crusty

THUNDERBIRD CORNBREAD

1 1/2 cups boiling water1 cup cornmeal2 tbs softened margarine3 eggs, separated

1/2 cups milk1/2 cups cottage cheese1 tsp salt1 tsp baking powder1/4 t tsp ground cumin1/8 tsp ground allspice1/8 tsp red pepper1 can whole corn, drained1 cup shredded Monterey Jack cheese1 small onion, chopped1/8 tsp Tobasco

Stir boiling water into cornmeal in large pot andcontinue stirring until smooth. Blend in margarineand egg yolks. Stir in remaining ingredients exceptegg whites. Beat egg whites just until soft peaksform. Fold into batter. Pour into greased large potlid. 'Bake in pre-heated Dutch oven 45-50 minutes.

REAL CINNAMON ROLLS

2 cup lukewarm water1 package dry yeast2 tbs sugar1 tsp salt4-5 cups flourtub soft margarine1 cup sugar2 tbs cinnamon8oz pecan pieces

Mix lukewarm water, yeast, 2 tbs sugar, and salt inmedium pot. After yeast mixture is bubbly, add 2cups flour and mix well. Add rest of flour slowly tomake dough. Place on floured surface and kneaduntil smooth. Oil surface well. Place in large pot,cover, and let rise (1 hour). Knead second time androll into a thin sheet on a floured surface. Spreadsoft margarine, sprinkle on sugar, cinnamon, andpecan pieces. Roll into a log and pinch ends shut.Spiral log onto greased large pot lid and press downuntil log covers bottom of lid. Spread moremargarine on top. Bake in pre-heated Dutch oven30-45 minutes. Slice while warm but not hot.


CAHOKIA SWEET BREAD

1/2 cup margarine, softened1/2 cup sugar3 egg yolks1 pkg dry yeast1/4 cups warm water2 tsp grated orange peel1 tsp grated lemon peel1 tsp cinnamon1/2 tsp salt4 cups flour1 cup lukewarm milk (scalded then cooled1 cup raisinspowdered sugar

Beat together margarine and sugar in medium potuntil blended. Beat in egg yolks until well blended.Dissolve yeast in warm water. Stir yeast mixture,orange peel, lemon peel, cinnamon, and salt intomargarine mixture. Stir in flour alternating with milk,beating well after each addition until dough forms.Stir in raisins. Cover and let rise until double (1hour). Stir down dough. Spoon into greased andfloured large pot. Cover and let rise until double (1hour). Place pot in pre-heated Dutch oven and bakefor 30-45 minutes. Cool 5 minutes. Remove from6pot. Cool completely and sprinkle with powderedsugar.

BAKED NATIVE AMERICANPUDDING

1/4 cups sugar1 tsp cinnamon1/2 tsp ground ginger1/4 tsp salt1/4 tsp nutmeg4 cups milk1/2 cup yellow cornmeal1/2 cup raisins1/2 cup pancake syrup2 tbs margarine, softened2 eggs, beaten

Pre-heat Dutch oven. Mix together sugar,cinnamon, ginger, salt, and nutmeg. Blend well andset aside. Heat milk in medium pot. Stir incornmeal. Cook over low heat, stirring constantly,until very thick (20min). Remove form heat. Stir insugar mixture and remaining ingredients. Pour intolarge greased pot and bake in Dutch oven 1 hour oruntil knife inserted in center comes out clean. Servewarm.

RED CHILI BISCUITS

1 recipe dry baking mix (see listing)1 tbs chili powder1 tsp red pepper1/2 tsp dried red pepper-1/2 cup shredded cheddarcheese1 1/2 cups sourdough starter (see listing)

Stir together dry baking mix, chili powder, redpepper, dried chili peppers, and cheese. Addsourdough starter and mix until moistened. Placemixture on a floured surface. Knead lightly and patto 1/2in thick. Cut with a 2 1/2in cutter. Put biscuitsin a greased pan and 'bake in cardboard oven for 20to 25 minutes.

SOURDOUGH STARTER

1qt lukewarm water1 pkg dry yeast2 tsp sugar4 cups flour

Put water in 1/2 gal jar, add yeast and sugar tosoften, stir in flour. Cover with a clean cloth. Letrise until mixture is light and slightly aged, about 2days. Mixture will thin as it stands; add flour asneeded. As you use starter, replace with equalamounts of flour and water.

DRY BAKING MIX

2 cups flour1 tbs sugar1 tbs baking powder1 tsp salt1/3 cup shortening

Sift or mix dry ingredients. Cut in shortening untilmixture resembles fine meal.9Even better flavor ifButter Crisco is used as shortening

WILD ONION BREAD

1 1/2oz package onion soup mix3/4 cups hot water1 pkg dry yeast2 tbs sugar2 tbs warm water1 egg2 recipes dry baking mix (see listing)1 cup sourdough starter (see listing)

Add soup mix to 3/4 cups hot water; let stand untillukewarm. In a separate container, soften yeast andsugar with 2 tbs warm water. Beat soup mixture andyeast mixture together with egg, 1 cup dry baking


mix, and sourdough starter. Stir in remaining drybaking mix to make a stiff dough. Place on a flouredsurface; knead until smooth and elastic. Place in agreased pot, turning to grease top. Cover and letrise for 2 hours. Shape into a round loaf. Line aDutch oven with foil and grease. Place loaf in oven,cover and let rise 45 minutes. Bake for 35 minutesor until loaf is brown.

CRUNCHY GRANOLA SUITE

2 cups rolled oats2 cups flaked wheat1 cup bran1 1/2 cups chopped nutmeats -- your choice -- ormixture2 tbs brewer's yeast2 cups dry milk1 cup honey1/2 cups oil1/4 tsp each ground ginger, cloves allspice1/2 tsp cinnamon

Combine the dry ingredients. Over low heatcombine dry ingredients with honey and oil. Mix untilingredients are warm and sticky. Spread in a thinlayer in a large pot lid and bake in a Dutch oven atlow heat for 45-60 minutes or until brown but notburned. Let cool slightly, then cover with wax paperand press into solid cake. Let cool and cut into barsor squares. Wrap in waxed paper and store in zip-lock bags until ready to eat.

SALT RISING BREAD

3 medium potatoes, peeled and sliced meal3 tbs corn meal1 tsp sugarflour4 cups boiling water2 cups lukewarm milk1 cup water1/8 tsp baking soda1/8 tsp salt2 tbs melted shortening

Boil 4 cups water in medium pot. Remove from heatand add potatoes, corn meal, salt, and sugar. Coverpot with cloth and keep in a warm place overnight.Take out potatoes, add milk, soda, second salt, andshortening. Add enough flour to make dough stiffwhen kneading on a floured surface. Form into fourloaves and let dough rise to double. Place on cookiesheet and bake in cardboard oven at 400 until top isslightly browned.

SPOON BREAD

2 cups yellow cornmeal2 tsp salt1 tsp baking soda1 1/2 tbs margarine, melted3 cups buttermilk2 eggs, beaten

Put cornmeal in medium pot and add 1 1/2 cups hotwater. Mix well to be mush-like. Add margarine andsalt. Stir in milk and baking soda. Add eggs,whipping slightly. Pre heat Dutch oven. Pour batterin greased large pot lid. Make sure to havealuminum foil balls in bottom of oven to keep an airspace underneath pot lid. Bake for 20 minutes.

SCOTTISH OATEN BREAD

2 cups flour1 cup rolled oats1/2 cups sugar2 1/2 tsp baking powder1/2 tsp baking soda1 tsp salt1 egg, beaten3 tbs oil1/2 tsp vanilla1 cup Coca-Cola1/2 cups dried prunes1/2 cups chopped walnuts

In a large pot, stir together flour, oats, sugar, bakingpowder, baking soda, and salt. In a small pot, blendegg, oil, and vanilla. Add to flour mixture. AddCoke, prunes, and nuts. Blend well. Pour into a wellgreased loaf pan. Bake in cardboard oven at 350 forabout F1 hour. Cook for 20 minutes beforeremoving from pan. Store in foil overnight beforeslicing. Thanks to Coke

GEEZER CORNBREAD

3 cups yellow cornmeal1 cup flour2 tbs sugar4 tsp baking powder2 tsp baking soda2 tsp salt2 cups Monterey jack, shredded1/2jar jalapenos, finely chopped4 eggs, beaten3 cups buttermilk6 tbs margarine, melted

In a large pot, combine dry ingredients and mix well.Add cheese and jalapenos. Toss well. Addbuttermilk and melted margarine. Add eggs and mix


well to make batter. Pour into well greased Dutchoven and bake at 400 for 25-30 minutes.

CHEDDAR BISCUITS

1 3/4 cups flour2 tsp baking powder1 tsp sugar1/2 tsp baking soda1/2 tsp salt1/4 tsp dry mustard1/3 cups shredded cheddar cheese3/4 cups buttermilk1/4 cups margarine, softened

In medium pot, combine flour, baking powder, sugar,baking soda, salt, dry mustard. Cut in margarinewith pastry cutter until mixture resembles coarsemeal. Stir in cheese and buttermilk. On lightlyfloured surface, roll dough to 1/2in thick. Use 2inbiscuit cutter and cut into rounds. Keep rolling andcutting until all dough is used. Place on greasedcookie sheet and bake in cardboard oven at 450until tops are light brown.

BLUEBERRY BRAN MUFFINS

1 1/4 cups flour3 tsp baking powder1/2 tsp salt1 1/2 cups bran cereal1 1/4 cups milk1 egg, beaten1/3 cups salad oil2 cups blueberries1 tsp sugar

Stir together flour, baking powder, salt, and sugar.Combine milk and bran cereal in small pot. Letstand until cereal is soft. Add egg and oil. Mix well,add blueberries. Add dry ingredients to cerealmixture. Stir well. Pour into greased muffing pans.Bake in cardboard oven at 400 for 20 minutes oruntil brown.

BANANA WALNUT MUFFINS

3 cups oat bran cereal3 medium bananas, mashed3 egg whites2 tbs corn oil1 cup flour-2 tbs firmly packed brown sugar1 tbs baking powder1/4 cups chopped walnuts

In medium pot, combine cereal, bananas, eggwhites, milk, and oil. Blend well and let stand 5minutes. In large pot, combine flour, sugar, and

baking powder. Add cereal mixture to flour mixture,stir well. Spoon into muffin cups. Sprinkle with nuts.Bake in cardboard oven at 400 for 20 minutes.Serve warm.

BANANA-DATE MUFFINS

2 cups plus 1 tbs flour2 tbs baking powder3/4 tsp cinnamon1/2 tsp salt1/2 cups sugar1/2 cups margarine, softened1 egg, beaten1 tsp vanilla extract3 medium bananas, mashed3/4 cups Wheaties, crushed12 diced pitted dates

In small pot place flour, baking powder, cinnamon,and salt. Mix well with fork. Set aside. In mediumpot, combine sugar, margarine, egg, and vanilla.Mix with fork, then whisk until light and fluffy. Addbananas and stir to combine. Add flour mixtureslowly, mixing well. Add dates and Wheaties. Mixwell. Spoon into muffin cups. Bake in cardboardoven at 400 for 20 minutes or until brown. Servewarm.

BANANA NUT BREAD

1/3 cups vegetable oil4 bananas, mashed3 eggs, beaten2 1/3 cups biscuit mix1 cup sugar1 cup chopped walnuts1/2 tsp vanilla

Mix all ingredients in large pot. Beat vigorously withfork for 1 minutes. Pour 1/2 mix into greased loafpan, then other 1/2 into another greased loaf pan.Bake in cardboard oven at 350 for 1 hour. Cool 5minutes. 3Run knife around sides of loaf andremove from pan.


RAISIN WALNUT BRAN MUFFINS

2 1/4 cups oat bran1/3 cups raisins1/3 cups chopped walnuts2 tsp baking powder1/2 tsp salt 3/4 cups milk2 eggs, beaten1/4 cups honey2 tbs vegetable oil

In a large pot, combine bran, raisins, walnuts, bakingpowder, and salt. Mix well with fork. Add remainingingredients and mix only until dry ingredients aremoistened. Do not over mix. Spoon into muffincups. Bake in cardboard oven at 425 for 15 minutesor until muffins are golden brown on top. Servewarm.

COUNTRY BREAKFAST BREAD

4 cups flour3 1/2 cups whole wheat flour1 cup chopped walnuts2 pkg rapid rise yeast1 tbs grated orange peel1 1/2 tsp salt2 1/2 cups non dairy creamer1/3 cups honey1/4 cups vegetable oil

Set aside 1 cup flour. In large pot, combineremaining flour, whole wheat flour, nuts, undissolvedyeast, orange peel, and salt. Heat honey and oiluntil very warm - do not boil. Stir into dry mixture.Stir in enough reserved flour to make soft dough.Knead on lightly floured surface until smooth.Cover, let rest 10 minutes. Divide and form doughinto 6 balls. Place three in each of two greased piepans. Cover - let rise in warm place until doubled,about 30-45 minutes. Bake in cardboard oven at375 for 45 minutes. Cover with foil during last 15minutes. Cool, slice and serve.

POTATO BREAD

1 large peeled and cubed potato2 1/2 cups water3 tbs yeast4 tbs pancake syrup at room temp1 tbs margarine, melted6c whole wheat flour2 tbs margarine, softened1/2 cups shredded Monterey jack

In a small pot, boil potato in water for about 10minutes. Mash potato in water. In a large pot,combine yeast and pancake syrup. Stir meltedmargarine into potato mixture. Add 1/2 cups flour toyeast mixture. Pour potato mixture into yeast

mixture. Mix well. Add rest of flour to make dough.Turn onto lightly floured surface and knead untilsmooth. Put dough in a lightly oiled large pot. Makesure all of dough is oiled. Cover with towel and letrise 1 hour. Punch down and knead 10 times.Divide into halves, shape into loaves, and place intotwo loaf pans. Split tops with sharp knife and insertsoftened margarine and Monterey jack. Bake incardboard oven at 350 for 20-30 minutes. Bread is2done if it sounds hollow when tapped with knuckle.

STEAMED BROWN BREAD

1 cup flour1 tsp baking powder1 tsp baking soda1 tsp salt1 cup white corn meal1 cup graham flour3/4 cups dark molasses2 cups buttermilk1 cup seedless raisins

In a large pot, mix well with fork, flour, bakingpowder, baking soda, and salt. Add corn meal andgraham flour. Mix well with fork. Add remainingingredients. Beat well. Half fill 3 greased 1 lb coffeecans. Cover tightly with foil. Steam 3 hours in acovered pot, using small amount of boiling water.Uncover cans. Place in cardboard oven (at 450 for 5minutes. Remove bread from cans.

HONEY ACORN BREAD

4 cups flour2 eggs, beaten2 tsp baking powder2 tsp ginger1 cup honey2 cups milk 2 tsp salt1 cup chopped acornsmargarine2 tsp baking soda1 tsp cinnamon:

Grease two loaf pans with margarine. Mix togetherall dry ingredients, thoroughly. Beat eggs, graduallyadding milk. Add egg mixture alternately with honeyto dry ingredients. Beat well. Stir in acorns andpour evenly into loaf pans. Bake in cardboard ovenat 350 for 45 minutes or until golden. If bread isdone, it will come out of pan easily when pan isturned over and tapped gently. If not, bake foranother 10-15 minutes. Remove bread from panimmediately when done and cool. This spicy breadalways tastes better the second day when its .flavorshave had a chance to mellow and blend.


NAVAJO FRIED BREAD

4 cups flour1 tbs baking powder1 tsp salt2 tbs powdered milk1 1/2 cups warm water1 cup shortening

In large pot, mix flour with baking powder, salt, andpowdered milk. Pour in warm water and mix to fromdough. Knead by hand until it is soft but not sticky.Cover and let stand 15 minutes. Shape into ballsabout 2in across, then flatten by patting andstretching dough with hands and fingers until it is flatand round. Heat shortening in /large skillet and frybread until golden brown.

STEAMED APRICOT NUT BREAD

1 1/2 cups dried apricots2 cups flour4 tsp baking powder1/2 tsp baking soda1 tsp salt1 cup sugar1 1/2 cups milk2 eggs, slightly beaten2 tbs grated orange peel2 tbs olive oil1 cup whole wheat flour2 cups chopped walnuts

Place the apricots on a chopping block and chopfinely. Mix flour, baking powder, baking soda, salt,and sugar together in large pot. combine milk, eggs,orange peel, and oil in a medium pot. Add to flourmixture and add whole wheat flour. Mix well. Addapricots and walnuts. Mix well. Divide mixtureevenly into two well greased and floured 1 lb coffeecans, cover tightly with foil. Place into large cleanpot, add 3 cups water, cover with lid and steam for2-3 hours.


BreakfastsREAL SCOUT QUICHE

(BREAKFAST)

Pre-made pastry shell1 onion, chopped1 tbs margarine1/8 tsp ground thyme1 bay leaf1/2 lb bacon, cut into pieces5 eggs2 egg yolks1 cup half & half1/8 tsp ground nutmeg1/3 lb shredded Swiss cheese

Sauté onion in 1 tbs margarine. Add thyme and bayleaf. Remove bay leaf after onion is transparent.Cook bacon in separate skillet until crisp, then drain.Blend eggs, extra yolks, half & half, and nutmeg.Place bacon, onion, and cheese in pastry shell.Cover with egg mixture. Place large pot lid upsidedown and pre-heat Dutch oven. Bake in Dutch ovenuntil knife inserted near center comes out clean.

DOWN ON THE FARMBREAKFAST

1 lb bacon cooked2 cans new potatoes2 medium onions, diced1 green pepper, diced18 eggs, beaten1 cup milk1 tbs garlic powderTobasco to taste

Cook bacon and reserve grease. Drain potatoesand slice not more than E1/4in thick. Brownpotatoes in reserved bacon grease. Add onions andGreen peppers. Beat eggs and add milk. Breakcooked bacon into small chunks and add to mixture.Add garlic powder and Tobasco to taste. Add topotatoes and onions. Stir often until set. Great withRed Chili Biscuits.

BREAKFAST FRUITCHIMICHANGAS

2 pkg (8oz) cream cheese, softened1 cup ricotta cheese1/2 cup sugar2 tsp grated orange peel16 flour tortillas1 large jar apricot preserves1 can sliced apricots, drained2 eggs beaten4 tbs margarine, softened

Pre-heat Dutch oven with large pot lid on bottom andline with foil. Thoroughly mix together creamcheese, ricotta cheese, sugar, and orange peel.Spoon about 1/4 cups mixture onto center of eachtortilla. Top with 1/4 cups mixture of apricotpreserves and sliced apricots. Roll tortilla. Brushboth ends with eggs and fold to seal. Brush eachwith melted margarine. Place layer in Dutch ovenand sprinkle with sugar. Continue layering until allare in oven. Bake 8-10 minutes. Strawberrypreserves and 2 pkgs. defrosted frozen strawberriescan be substituted for the apricots.

AIN'T NO GOLDEN ARCHBURRITOS

2 lb. hot pork sausage2 tbs garlic powder2 tbs onion powder2 tbs chili powder2 large onions, chopped2 medium green peppers cubed2 tbs margarine2 dozen eggs, beaten16 flour tortillas3 cups shredded Jack cheese4 tbs melted margarine1 jar salsa, warmed in pan

Cook and stir sausage, onion, and green pepper inlarge skillet Dover medium heat. Drain and setaside in a pot. Heat 2 tbs margarine in skillet overmedium heat until bubbly. Mix garlic powder, onionpowder, and chili powder into eggs. Pour eggs intoskillet, stir and cook until set. Pre-heat Dutch ovenwith large pot lid at bottom and lined with foil. Spoonabout 1/4 cup sausage mixture onto each tortilla.Top with 1/4 cup eggs and 2 tbs cheese. Roll tortillaand fold ends. Brush each with melted margarineand arrange in layers in Dutch oven. Bake 10minutes or until golden brown. Serve with warmedsalsa.


PIZZA QUICHE SUPREME

2 Pre-made deep dish pastry shell3oz pepperoni quarter sliced1 cup shredded mozzarella cheese1/2 cup sliced black olives1 cup grated parmesan cheese1 cup chopped onion1 tbs garlic flakes3 eggs, beaten1 cup mushrooms, chopped1 cup tomato sauce1/2 lb pork sausage1 cup milk1 tsp dried basil1 tsp oregano1 green pepper, diced

Sauté onion and garlic in margarine. Brown andshred pork sausage. Bake pastry shell 5 minutes inpre-heated Dutch oven. Remove shell and sprinkle1/3 cups mozzarella over bottom evenly. Top witholives, green pepper, and layer of pepperoni. Beateggs until smooth. Add milk, pork sausage,mushrooms, sautéed onion and garlic, 1/3 cupsmozzarella, 1/2 cup parmesan, several pieces ofpepperoni, basil, oregano, and tomato sauce. Stiruntil well blended. Pour mixture into pastry shell.Top with remaining mozzarella cheese andpepperoni. Sprinkle with parmesan cheese. Bake inDutch oven 20-30 minutes or until knife inserted incenter comes out clean. Let stand 10 minutesbefore cutting. Any combination of pizza ingredientscan be used in filling. This is for the supreme"garbage can" quiche.

CAMPER'S BREAKFAST

4 medium potatoes, sliced2 onions, sliced2 cans Spam12 eggs, beaten1/4 cups milkoilsalt and pepper to taste

Heat 1in oil in large skillet. Cook potatoes andonions until potatoes are soft. Drain oil. Add eggs,milk, and Spam. Stir constantly until eggs are set.Serve.

Thanks to Randy Wright - the Inside Geezer

HOBO BREAKFAST TREAT

2 lb. hot pork sausage2 pkgs Ore-Ida O'Brien frozen potatoes, defrosted12 eggs, beaten

Brown pork sausage in large skillet. Drain grease,but leave enough to brown potatoes. Add O'Brienpotatoes (these already have onion and greenpepper added) Brown potatoes. Add eggs. Stir until"eggs are set. Serve with biscuits.

Thanks to Bob Smejkal, Troop 38, Troy.

GEEZER ROCKIN' CHAIRBREAKFAST

1/2 cup margarine2 tbs onion flakes2 tbs garlic flakes6 medium potatoes, boiled, cooled then cut intocubes2 cups Spam or Treet, cubed12 eggs1 tsp salt1 tsp red pepper1/2 cup shredded sharp cheddar cheeseTobasco to taste

Melt margarine in large skillet and sauté' onion,garlic, potatoes, and Spam. Beat eggs with salt andpepper and Tobasco and pour over potatoes. Liftedges as it cooks to let egg flow underneath. Wheneggs are set, top with cheese to serve.

GEEZER SUGAR OVERDOSEOATMEAL

8c water1 tbs salt3 cups quick oatmeal2 cups brown sugar2 sticks margarine

Bring water and salt to boil. Add brown sugar andmargarine. When at rolling boil, add oatmeal. Cook5minutes, stirring constantly. Guaranteed to get yougoing and keep you going on a cold weathercampout.


HOT PEACH CRUMBLE

12 shredded wheat biscuits2 cups sliced peaches, drained1 cup brown sugar, packed1/2 cup margarine, melted1/2 cup chopped nuts2 tbs lemon juice1 tsp cinnamon

Melt margarine in large skillet. Combine brownsugar, nuts, lemon juice, and cinnamon and add tomargarine. Place biscuits in layers in lined Dutchoven and arrange peach slices on top. Spoonmargarine mixture over the top. Heat until hot. Addpeach juice if too dry.

SWISS SCRAMBLED EGGS

4 tbs margarine2 tbs onion flakes1/2 cups water4 tbs dry milk1 cup shredded Swiss cheese2 tsp Worcestershire sauce12 eggs, beatensalt and pepper to tasteTobasco to taste

Melt margarine in large skillet. Add onion flakes.Combine water, dry milk, Worcestershire sauce, andcheese, and add to eggs. Pour into skillet and cookover low heat, stirring until set. Season with salt,pepper, and Tobasco to taste. Great with RedPepper Biscuits.

PEANUT BUTTER FRENCH TOAST

peanut butterjelly of choice, if desired1doz eggs1 cup milk

Make peanut butter sandwiches (or peanut butter &jelly) to fit size of patrol. Beat eggs and milk to makebatter. Dip in beaten egg and fry as you wouldFrench toast. Serve with hot brown sugar syrup orhot pancake syrup.

GEEZER CORN CAKES

6 slices of bacon, cooked and broken up into pieces2 cup creamed corn6 eggs1 cup flour1 tsp salt1 tbs baking powder

Combine all ingredients and drop by spoonfuls ontohot greased 9griddle. Serve with hot sugar syrup orhot pancake syrup.

GEEZER HONEY DOUGHNUTS

1 envelope dry yeast1/2 cups warm water3 cups flour1 egg, beaten1/2 tsp salt1 tbs oil1 tsp sugarcooking oilcinnamonhoney

Dissolve yeast in warm water, mix with other dryingredients. Knead or several minutes and set asidein warm place until dough doubles, about 2 hours.Roll flat, cut into 1 1/2in squares and allow to rise 1hour. Heat 4in of oil in Dutch oven. Drop squaresinto oil and cook to Ca golden brown. Drain anddredge in sugar & cinnamon mixture. Heat hon

Date post:	09-Feb-2021
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The Geezer Cookbook · 2019. 1. 13. · The Geezer Cookbook By Dwayne Pritchett "Medicine Man"...

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