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The Geezer Cookbook
By Dwayne Pritchett -- "Medicine Man"
1 cup strong black coffee
1 cup Worcestershire sauce
1 cup catsup
1/2 cup cider vinegar
3 tbs chili powder
2 tsp salt
2 cups chopped onions
1/2 cup minced hot chili peppers
6 cloves garlic, minced
Tobasco to taste
1 bottle liquid smoke, if desired
Combine all ingredients in a medium pot and simmer 25 minutes. Puree in
a .blender or food processor. Chill between uses.
4 tbs margarine
2 tbs cornstarch
1 tsp salt
1/4 tsp pepper
2 cups milk
In medium pot, melt margarine. Blend in cornstarch, salt, and pepper. Gradually
blend in milk. Keep stirring until sauce becomes thickened and smooth. Season
to taste with tarragon, dry mustard, dillweed, or
other herbs and spices.
2 qt tomato juice
2 tbs chili powder
1 can tomato paste
1 tbs sugar
1 tsp red pepper
1 can green chilies, diced
Simmer down tomato juice for about 1 1/2 hours. Add rest of ingredients.
Serve
1/2 lb ground beef
2 can chili beef soup
1 cup water
2 tbs chili sauce
1 onion, diced
1 clove garlic, minced
1 tsp Tobasco
Brown ground beef with onions and garlic. Cook until onions are clear. Stir
in rest of ingredients. Simmer until well blended. Serve over baked potatoes.
2 cups peeled cucumbers, diced
1 1/2 cups fresh basil, finely chopped
1 tsp lemon juice
black pepper
Mix ingredients in medium pot. Serve atop grilled chicken or fish.
1 jar jalapenos, chopped
2 onions, diced
2 tomatoes, diced
1 tsp salt
1/2 cups white vinegar
1 tsp garlic powder
1 tsp red pepper
1 tsp chili powder
1 can green chilies, chopped
Place all ingredients in medium pot and cook over slow heat for 1 hour.
Serve at your own risk.
2 onions, chopped
2 cloves garlic, minced
4 tbs olive oil
3 cups ketchup
4 tbs brown sugar
4 tbs Worcestershire sauce
4 tbs cider vinegar
4 tsp prepared horseradish
2 tbs Italian dressing
1 tsp liquid smoke
1/4 tsp black pepper
1 tsp Tobasco
Sauté onion and garlic in olive oil in Dutch oven until soft. Add
remaining ingredients and bring to boil. Reduce heat and simmer about 10
minutes, or until thickened.
1 lb fresh ripe tomatoes
1/2 seedless orange, chopped
1/2 cups green onion, sliced
1 tbs parsley flakes
2 cloves garlic, minced
1 onion, chopped fine
1/4 tsp salt
1/4 tsp red pepper
1/4 cups jalapenos, chopped
1 can green chilies, chopped
1 tsp Tobasco
Core tomatoes, cut in halves crosswise. Squeeze out juice and seeds into
a small pot. Then chop tomatoes fine and add to pot. Add rest of ingredients.
Stir well. Cover and chill until ready to serve.
2 tbs olive oil
1 red onion, diced
1 cup rotel tomatoes
4 ripe tomatoes, diced
1 pint yellow cherry tomatoes, diced
1 clove garlic, minced
1/4 tsp dried red pepper
1 tsp salt
1/4 tsp pepper
1 tsp basil
Heat olive oil in skillet over medium high heat. Add onion and garlic, cook
1-2 minutes. Add rotel tomatoes and simmer 2 minutes. Remove from heat and
add rest of ingredients. Stir to blend well, but do not heat For cook. Cool
and move to medium pot. Cover and place in cooler about 2 hours before serving.
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