The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

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

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.

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 0hot with tortilla chips or dip sized corn chips.

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.

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
1lg. bag taco chips

Mix sour cream, taco seasoning, red pepper, and Tobasco together in medium pot. Line Dutch oven with foil and layer refried beans, then guacamole dip, then sour cream mixture. Top with cheese, then jalapenos, tomato, green peppers, and olives. Bake for 10 minutes at 350. Let cool to warm and serve with taco chips.

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.

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

Heat 2 cups water in Dutch oven. Cut Velveeta into 1in squares and melt over medium heat stirring constantly. Add more water if too thick. Stir in chili without beans. Stir in dry ingredients. Add Tobasco sauce. Serve warm over nachos, tortilla chips, or dip with Fritos.

 


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