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The Geezer Cookbook


By

Dwayne Pritchett
"Medicine Man"


Welcome to the Geezer Cookbook on-line.

Whether you are just visiting, here to gather great Dutch-oven cooking recipes or just surfing the net, I would
like to extend a warm Geezer welcome to everyone!

You may be asking yourself, what is a Geezer? Well thoughts of older folks, sitting around a porch and telling
stories of yesteryear comes to my mind, so if you have a moment, III 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-eeeei!

Now as Dwayne sought to put the accumulated recipes into a format that others could enjoy, he found an
electronic medium to put them into and once he found this, his next quest was sharing these 350+ recipes with
his fellow Scouts & Scouters, so that they might enjoy and share his love of spicy cooking.

I first met up with Dwayne on the Scout board on Prodigy in 1993. I had been posting some items under the
heading "the final word", that were short items, inspirational in tone. Dwayne, enjoyed these and immediately
started up his own thread of longer inspirational messages, stories and Scoutmasters minutes under the heading
of "the Medicine Man's minute" everyone on the BSA board on Prodigy loved these and he continued to post
these as time went on.

Dwayne began to offer his compilation of recipes, to the Scouting fraternity, all he asked in return for his effort
was a council shoulder patch to keep track of all the different councils he was communicating with. The news
spread far and wide and Dwayne was kept busy, posting his 'minutes' and shipping discs with his Geezer
Cookbook on them to Scouters around the country.

In April of 1995, Dwaynes' family posted a note on the BSA board on Prodigy, that Dwayne had been
diagnosed with a tumor on his esophagus and would be off-line for a time, due to chemo-therapy treatments he
would be taking, to try and rid him of the cancer. In august of 1995, I was informed that Dwayne had passed
away due to the cancer. His death came as a shock to all of us.

As I never had a chance to say a proper good-bye to Dwayne and to thank him for his Cyber-friendship, I
resolved myself to continue to spread his recipes in the spirit of the medicine man. This on-line compilation, is the
result of that resolution. From the Medicine Man to you, in the Spirit of Friendship please enjoy this effort.

Here's to you Medicine Man!

Mark Michalski, mam@ah.ds.adp.com



Table of Contents


Appetizers 1

Outdoor Geezer's Beefy Onion Dip 1

Extreme Garlic Chicken Wings 1

Armadillo Eggs 1

Tex-Mex Wontons 2

Geezer Come And Get It 2

Chicken Nachos 2

Chili Cheese Nachos 3

Green Onion Dip 3

Hot Mexican Bean Dip 3

Honey Mustard Dip 4

Mexican Dip 4

Mexican Dutch Oven Dip 4

Pepperoni Pizza Dip 4

Quesadillas 5

Tex-Mex Dutch Oven Dip 5

Stanley Cup Dip 5

Geezer Wings 6

Say "Hello" Wings 6

Outdoor Geezer's Chili Cheese Dip 6

Beef Dishes 8

Beef Bourguinon 8

Jambo Burgers Ala Trails West 8

Eastern Horizon Spareribs 8

Firebird Casserole 9

Kishkakon Stuffed Beef Rolls & Gravy 9

Peppermint Burger Steaks 10

Jack Burgers 10

First Class Grilled Steak 10

High On Life Hamburgers 10

Veggie Burgers 11

Taste Tingling Round Steak 11

Geezer Steak 12

Road Kill Stew 12

Grilled Geezerbobs 12

Southwest Flank Steak 13

Flank Steak Pinwheels 13

Mac-A-Treat 13

Two Stew For A Crew 14

Easy Beef In The Pot 14

Tin Plate Special 14

BBQ Beef Ribs 15

Chuck Wagon Stew 15

Sourdough Steak 15

Skillet Hash 16

Pinto Bean Tamales 16

Magic Mushroom Beef Rolls 16

Smoked Country-Style Ribs 17

Geezer Kolbase Krauts 17

Geezer Blue Ribbon Roast 17

Smoked Brisket 17

Geezer Meatloaf 18

Dutch Oven Pizza 18

Hungarian Goulash 18

Swiss Steak 19

French Style Roast Beef 19

Round Steak Oriental 19

The Geezer Cookbook -- ii


Flank Steak Teriyaki 20

Corned Beef With Dijon Glaze 20

Salisbury Steaks 20

Onion Swiss Steak 21

Geezer Taco Pie 21

Dutch Oven Stuffed Peppers 21

Dutch Oven Stroganoff 22

Campfire Kabobs 22

Corned Beef Hashburgers 22

Grilled Stuffed Peppers 23

Old Fashioned Beef Pot Roast 23

Coney Dogs With Geezer Sauce 23

Sausage Balls 24

Star Steak 24

Steak And Mushrooms 24

Dogs Body Mess 25

Beef Sausage With Kidney Beans 25

Not Just Another Cheeseburger 25

Chinese Pepper Steak 26

German Sauerbraten 26

Hungarian Goulash (Coke) 27

Russian Beef Stroganoff 27

Beef Casserole With Edam 28

Hot Sausage And Shrimp Jambalaya 28

Sausage Creole 29

Dutch Oven Delight 29

Red Beans And Rice With Smoked Sausage 29

Pueblo Fire 30

Seminole Squirrel Stew 30

Mexican Smoked Chili Marinade 30

Dutch Oven BBQ 31

Breads 32

Mound Bread 32

Monkey Bread 32

Thunderbird Cornbread 32

Real Cinnamon Rolls 33

Cahokia Sweet Bread 33

Baked Native American Pudding 34

Red Chili Biscuits 34

Sourdough Starter 34

Dry Baking Mix 34

Wild Onion Bread 35

Crunchy Granola Suite 35

Salt Rising Bread 35

Spoon Bread 36

Scottish Oaten Bread 36

Geezer Cornbread 36

Cheddar Biscuits 37

Blueberry Bran Muffins 37

Banana Walnut Muffins 37

Banana-Date Muffins 38

Banana Nut Bread 38

Raisin Walnut Bran Muffins 38

Country Breakfast Bread 39

Potato Bread 39

Steamed Brown Bread 39

Honey Acorn Bread 40


Dwayne Pritchett



Table of Contents (Continued)


Navajo Fried Bread 40

Steamed Apricot Nut Bread 40

Breakfasts 41

Real Scout Quiche (Breakfast) 41

Down On The Farm Breakfast 41

Breakfast Fruit Chimichangas 41

Ain't No Golden Arch Burritos 42

Pizza Quiche Supreme 42

Camper's Breakfast 43

Hobo Breakfast Treat 43

Geezer Rockin' Chair Breakfast 43

Geezer Sugar Overdose Oatmeal 43

Hot Peach Crumble 44

Swiss Scrambled Eggs 44

Peanut Butter French Toast 44

Geezer Corn Cakes 44

Geezer Honey Doughnuts 45

Fried Doughnuts 45

Sourdough Pancakes 45

Ozark Corncob Syrup 45

Mountain Man Breakfast 46

Drop Cakes 46

Rolled Oats Griddle Cakes 46

Baked Asparagus And Mushroom Omelet 47

Honey-Apple Pancakes 47

Bacon, Avocado & Cheese Omelet 47

Early Morning Sausage Ring 48

Eggs Ala King 48

Granola Colorado 48

Fruity Rice 49

Coconut French Toast 49

Chicken Dishes 50

Hot Stuff Chicken 50

Summer Camp Fried Chicken 50

Sunnen Chicken And Rice 50

Dutch Oven Chicken Dinner 51

Hot Stuff Stew 51

Turkey Ala Cahokia 51

Geezer Cornish Hens 52

Smoked Turkey 52

Roast Pheasant 52

Easy Chicken Casserole 53

Apricot Glazed Cornish Hens 53

Festive Chicken Bake 53

Baked Chicken With Cheese 54

Chicken Geezer Gumbo 54

Geezer Chicken Oriental 54

Chicken And Dumplings 55

Tenderfoot Chicken Casserole 55

Chicken Geezertore 55

Fly Like An Eagle Chicken 56

Chicken Pot Pie 56

Duck With Sauerkraut 57

Grilled Chicken With Pineapple Salsa 57

Native American Chicken Curry 57

Chicken Pie With Biscuit Crust 58


Chicken Tetrazzini 58

Chicken With Cream Sauce 59

Chicken Fricasee 59

Chicken Jambalaya 60

Chicken Stew 60

Egg Foo Canoe 60

Garlic Honey Marinade 61

Honey Mustard Marinade 61

Dutch Oven Lacquered Chicken 61

Easy Italian Chicken 61

Native American Game Hens 62

Spicy Hot Chicken Marinade 62

Chili 63

Patrol Chili 63

Italian Chile 63

Wild Card Chili 63

Chili The Geezer Way 64

Now That's Chili 64

Navajo Green Pork Chili 65

Been Out Of Woods Too Long Chili 65

Black Bear Chili 66

Venison Chili 66

Behind The Eight Bean Chili 67

Inch And A Half Hose Chili 67

Feel The Heat Chili 68

Roast Pork And Black Bean Chili 68

Ozark Winter Chili 69

The Chili Of The Century 69

Ozark Mountain Chili 70

Backdraft Chili 70

Mellow Chili 71

Chuck Wagon Chili 71

Green Chili With Pork 72

Desserts 73

Pineapple Upside Down Cake 73

Outdoor Geezer Apple Crisp 73

Stir Crazy Cake 73

Dried Apple Cakes 74

Dutch Oven Baked Stuffed Apples 74

Red Epaulet Chocolate Cake 74

Chocolate Lovers Upside Down Cake 75

Giant Cinnamon-Pecan Ring 75

Hawaiian Pie 76

Maple Custard Pie 76

Blueberry Muffins 76

Hickory Nut Cake 77

Molasses Cake 77

Jam Cake 77

Sausage Cake 78

Cinnamon Crisps 78

Blackberry Cobbler 78

Blackberry Jam Cake With Caramel Icing 79

Java Coffee Cake With Espresso Glaze 79

Fudge Brownies 80

Black Walnut Brittle 80


The Geezer Cookbook


Dwayne Pritchett



Fish & Seafood

Smoked Trout
Trout Au Bleu
Hush Geezerpups
Trout Chowder N Tomatoes
Baked Trout In Tomatoes
Smoked Shrimp Geezer Style
Big Bad Bass Cakes
Bass Melt Supreme
Cajun Catfish

Geezer Catfish Of The Orient
Roma Catfish Parmesan
Camp Blackened Catfish
Rainbow Seviche
Montauk Spring Seviche
Fresh Stuffed Crabs
Deviled Crabs
Crawfish Pie
Crawfish Jambalaya
Baked Bass

Tuna Spinach Au Gratin
Nutty-Fried Trout
Scallop Gumbo

Gravies & Sauces

Black Jack BBQ Sauce
Basic White Sauce
Burrito Sauce
Chili Beef Potato Topper
Fresh Basil Salsa
Jalapeno Salsa
St. Louis BBQ Sauce
Ha Cha Salsa
Three Tomato Salsa

Hints & Tips

Dutch Oven Charcoal Hints
Dutch Oven Seasoning Hints
Dutch Oven Cooking Hints
Pearls Of Geezer Wisdom
Pearls Of Geezer Wisdom
More Pearls
More Pearls li
Card Board Box Oven
More Pearls lii
Dutch Oven Tips li
Charcoal Cooking Tips li

Pasta & Rice

Campsite Mostaccioli
Frontier Spaghetti
Dutch Oven Lasagna
Joe's Spaghetti Sauce
Camper's Pizza
Classic Marinara Sauce
Tomato Sauce Sicilian
Bacon Tomato Capellini
Fettucine With A Twist

The Geezer Cookbook


Table of Contents (Continued)


81

Dirty Rice

98

81

Fettucine Ultravera

98

81

Garlic Rice

98

81

Hearty Stir Fry

99

81

Herbed Rice

99

82

Tex-Mex Pasta

99

82

Rotini And Brats

100

82

South Of The Border Lasagna

100

83

Sonoma Macaroni Casserole

101

83

Wild Rice And Fennel

101

83



84

Pork Dishes

102

84

Sweet Tater And Spam Hash

102

84

Spring Camporee Pork Roast

102

85

Grandpa Geezer's Sausage & Peppers

102

85

Smoked Soy Sauce Pork Chops

103

85

Smoked Pork Roast

103

86

Smoked Apple Pork Chops

103

86

Hula Ham

103

87

Pork Chops & Garden Vegetables

104

87

Northshore Jambalaya

104

87

Texas Pork Roast

105

88

1 Love The Sprite In These Potatoes

105


Ham And Cheese Fondue

105

89

Black-Eyed Peas And Sausage Jambalaya

106

89

Creole Jambalaya

106

89

Ham And Tomato Sauce

106

89

Red Beans And Smoked Sausage

107

89

Sweet-Pungent Pork Loin

107

90

Cherokee Ham Hocks

107

90

Marinade For Pork Chops

108

90

Pork Tenderloin Marinade

108

90



91

Salads

109


Butter Lettuce With Walnut Vinaigrette

109

92

Wilted Spinach And Bacon Salad

109

92

Geezer Mushroom Salad

109

92

Tomato And Onion Salad

110

92

Apple Coleslaw

110

92

Skillet Slaw

110

92

Grilled Szechwan Chicken Salad

111

93



93

Sandwiches

112

93

Hooter Sandwiches

112

94

All American Sandwiches

112

94

BBQ Beef Sandwiches

112

94

Bear Of A Sandwich

113


Creamed Cheese And Bacon Sandwich

113

95

Deli Style Pepperoni Rolls

113

95

Dutch Burrito

114

95

Reuben Krisp Kraut Sandwich

114

95

Philly Cheese Steak Sandwich

114

96

Tailgate Sandwich

115

96



96

Soups

116

97

Fall Camporall Bean Soup

116

97

Pecos Bean Soup

116

97

Vegetable Soup Leather

116


IV ■


Dwayne Pritchett



Table of Contents (Continued)


Geezer Soup 117

Geezer Tortilla Soup 117

Beef Vegetable Soup 117

Cowboy Soup 118

Beefy Potato Soup 118

Italian Minestrone 118

French Onion Soup 119

Lentil And Brown Rice Soup 119

Road Kill Soup 120

Hearty Bean And Vegetable Soup 120

Vegetables 121

Dutch Oven Fried Potatoes With Bacon 121

Sugar Browned Potatoes 121

Delmonico Potatoes 121

Twice Baked Camp Potatoes 122

Native American Casserole 122

Baked Potato Slices 122

Camp Fries 122

Trail Drive Beans 123

Layered Dutch Oven Veggies 123

Montauk Lodge Marinated Vegetables 123

Ozark Baked Beans 124

Ozark Baked Corn 124

Geezer Paprikosh 124

I'll Eat Those Veggies 125

Smoked Corn On The Cob 125

Grecian Green Beans 125

Parmesan Potato Topper 125

Three Sisters Casserole 126

Dutch Oven Green Beans 126

Ham & Potatoes Au Geezer 126

Fried Green Tomatoes 127

Fried Cucumbers 127

Cahokia Mountain Baked Beans 127

Venison 128

1-44 Road Kill Stew 128


The Geezer Cookbook


- v -


Dwayne Pritchett



Appetizers

OUTDOOR GEEZER'S BEEFY ONION DIP

2 packages cream cheese
2 envelopes onion soup mix
16oz French onion dip
1 tbs onion powder
1 tbs garlic powder

Mix cream cheese and French onion dip together in a small pot. 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.


EXTREME GARLIC CHICKEN WINGS


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.


ARMADILLO EGGS


24oz pickled hot jalapeno peppers
2 cup biscuit mix

12 oz shredded Mozzarella cheese
2 lb hot pork sausage
2 pkg Shake 'n Bake pork seasoning

Cut off stem ends and gut seeds from the peppers. 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


The Geezer Cookbook


- -| ..


Dwayne Pritchett



TEX-MEX WONTONS


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.


GEEZER COME AND GET IT


1 lb ground beef
1 lb hot pork sausage
1 pkg hot taco seasoning mix
1 tsp cumin

1 medium onion, 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.


CHICKEN NACHOS


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.


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Dwayne Pritchett



CHILI CHEESE NACHOS


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.


GREEN ONION DIP


2 cups mayo
1 cup yogurt

1 cup sliced green onions
1/4 cups parsley flakes

2 tsp Dijon mustard
1 tsp minced garlic
1 tsp salt.

Combine all ingredients in small pot and blend with fork or whisk 3until smooth. Cover and chill until ready to
serve.


HOT MEXICAN BEAN DIP


2 can pork and beans

2 cups shredded Cheddar cheese

2 tsp garlic powder

2 tsp chili powder

1 tsp red pepper

1/4 cups jalapenos, chopped

1 tsp 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 Ohot with tortilla
chips or dip sized corn chips.


The Geezer Cookbook


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Dwayne Pritchett



HONEY MUSTARD DIP


2 cups mayo
1/2 cups Dijon mustard
1/4 cups honey
2 drops Tobasco.

Combine all ingredients well. Cover and chill.


MEXICAN DIP


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.


MEXICAN DUTCH OVEN DIP


2 can refried beans
4 cups shredded Cheddar cheese
1 cup mayo
1 cup sour cream
1 cup hot picante sauce
1 can pitted black olives, 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.


PEPPERONI PIZZA DIP


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.

The Geezer Cookbook -- 4 -


Dwayne Pritchett



QUESADILLAS


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.


TEX-MEX DUTCH OVEN DIP


1 cup guacamole dip
1 cup refried beans
1 cup sour cream
1 pkg taco seasoning mix
1 tsp red pepper
1 tsp Tobasco sauce
1/4 cups jalapenos, chopped
1 medium tomato, chopped-
1 medium green pepper, chopped
1 lb shredded Monterey jack
1 can pitted ripe olives, sliced
11g. 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.


STANLEY CUP DIP


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.


The Geezer Cookbook


- 5 -


Dwayne Pritchett



GEEZER WINGS


3oz Durkee's Red Hot Sauce
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.


SAY "HELLO" WINGS


2 lbs cut up chicken wings
6 whole serrano peppers
6 whole red chili peppers
10 whole jalapeno peppers

2 cups red wine vinegar
1 bottle Tobasco sauce

1/2 bottle Worcestershire sauce
10 tbs cayenne pepper
10 tbs Red Hot Pepper Sauce
1 tbs salt

3 tbs black
pepper
peanut oil

At home, 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 zip-lock 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.


OUTDOOR GEEZER'S CHILI CHEESE DIP


2 lb loaf Velveeta cheese

2 cans chili without beans2 envelopes dry chili seasoning
2 tbs onion powder
2 tbs garlic powder
1 tbs red pepper
1 tbs dried red pepper
1 tbs coriander
1 tbs cumin

1/2 bottle Tobasco sauce
water


The Geezer Cookbook


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Dwayne Pritchett



Heat 2 cups water in Dutch oven. Cut Velveeta into 1 in 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


..7..


Dwayne Pritchett



Beef Dishes


BEEF BOURGUINON


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, sauteing 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.


JAMBO BURGERS ALA TRAILS WEST


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 saute 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.


EASTERN HORIZON SPARERIBS


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


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sauce mixture over ribs and cook, turning ribs often and spooning sauce over ribs until sauce is thickened and
Oadheres to ribs (lOmin). Serve from warm skillet.

Sensational if made with venison ribs instead of spareribs.


FIREBIRD CASSEROLE


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 1 in 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 Owith remaining tortilla squares. Bake 20-30
minutes. For more fire, use 1/2 Jalapenos and 1/2 green chilies


KISHKAKON STUFFED BEEF ROLLS & GRAVY

2 large boneless round steaks
Salt & pepper
8 tbs mustard

8 slices bacon, cut into 1/2's

2 medium onions, chopped
1/2 cups parsley flakes

8 dill pickle halves
4 tbs oil

3 cups cold water
1 tsp salt

1 tsp pepper

2 tbs flour

sandwich size zip-lock bag
toothpicks

Pound beef until 1/4in thick. Cut each steak into 4 equal pieces. Lightly sprinkle with salt and pepper. Spread
each piece with 1 tsp mustard. Place 1\2 strip bacon down center of each. Sprinkle with onion and parsley.
Place pickle half on narrow end of each and roll up. Wrap rest of 1/2 strip of bacon around each roll. Fasten with
toothpicks. Heat oil in large skillet until hot. Cook rolls over medium heat until brown. Add water, 1 tsp salt,1 tsp
pepper, and heat to boiling. Reduce heat. Cover and simmer about 45 minutes. Remove rolls and keep warm.
Add enough water to skillet to measure one cup. Shake 2 tbs cold water and flour in zip-lock bag until mixed well.
Open bag and add to skillet. Heat to boiling and stir constantly until gravy -sets. Serve gravy over rolls.


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PEPPERMINT BURGER STEAKS


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.


JACK BURGERS


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.


FIRST CLASS GRILLED STEAK


3 lb boneless sirloin steak

1 1/2 tsp pepper

3/4 tsp caraway seeds
3/4 tsp ground turmeric
1/4 tsp cardamom

2 gallon zip-lock bags

Mix all ingredients except steak. 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.


HIGH ON LIFE HAMBURGERS


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

1 gallon-size zip-lock bag
Bottle A-1 steak sauce

2 tbs garlic flakes


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Combine oil, minced onion, and garlic in large skillet over medium heat until onions soften. Add pepper, nutmeg,
and coriander. Cook Imim. 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.


VEGGIE BURGERS


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.


TASTE TINGLING ROUND STEAK


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.


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GEEZER STEAK


2 large round roasts
pepper
garlic powder
onion powder

1 lb thick bacon

2 cup salt
2 tbs water

1/2 lb margarine

Season steak with pepper, 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.


ROAD KILL STEW


8c water

1 pkg onion soup mix

2 tsp instant beef bouillon
1/2 tsp salt

1/4 tsp pepper

2 cloves garlic, 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.


GRILLED GEEZERBOBS


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 1 in squares
2 small onions, cut into quartered slices

Mix together all ingredients except pepper squares and onion quarters. Shape into 1 in 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.


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Dwayne Pritchett



SOUTHWEST FLANK STEAK


6 fresh chili peppers
2 tbs garlic flakes
1 tbs brown sugar

1 tsp thyme
1/4 tsp salt

1/4 tsp red pepper

2 lb beef flank steak

2 gallon-size zip-lock bags

Place chili peppers and enough water to cover in medium pot. 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.


FLANK STEAK PINWHEELS


2 1-1 1/2 lb flank steaks
2 cup onions, chopped
4 tbs garlic flakes

1 cup oil

2/3 cup vinegar

2 tsp salt

1/2 tsp thyme
1/2 tsp marjoram
1/8 tsp red pepper

Diagonally slice steaks across grain into 1/4in thick slices. 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.


MAC-A-TREAT


2 cans Treat

2 boxes Macaroni & Cheese
2 cans stewed tomatoes
2 cans mixed vegetables

Dice and brown Treat in large skillet. 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


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Dwayne Pritchett



TWO STEW FOR A CREW


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


EASY BEEF IN THE POT


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 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.


TIN PLATE SPECIAL


1 lb dry pinto beans
3 lb beef rump roast
1 tsp olive oil

1 cup banana or green pepper strip

2 medium onions, 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 1 in 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.


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Dwayne Pritchett



BBQ BEEF RIBS


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


CHUCK WAGON STEW


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)


SOURDOUGH STEAK


3-4 lb round steak

1 cup flour

2 tsp onion powder
2 tsp paprika

1 tsp red pepper
1 cup sourdough starter
3/4 cups oil

Using a meat-tenderizing mallet, 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.


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SKILLET HASH


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.


PINTO BEAN TAMALES


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.


MAGIC MUSHROOM BEEF ROLLS


2-2 1/4 lbs round steak
8-10 large mushrooms
1/2 cups melted margarine
4 cups Italian bread crumbs
1/2 cups minced onion
1/2 cups parsley flakes
1 tsp garlic flakes
1 tsp salt

1/4 tsp red pepper
1/2 cups olive oil

Pound the steak to thinness of 1/8in. 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.


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Dwayne Pritchett



SMOKED COUNTRY-STYLE RIBS


Brinkman or similar smoker

Charcoal pan full

Water pan full

6 lbs country-style ribs

1 cup Black Jack BBQ sauce (see entry)

1 cup pineapple juice
1 cup apple cider

Combine BBQ sauce, pineapple juice, and apple cider. Cut ribs apart and marinate in mixture several hours. Use
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