The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

This page contains the Vegetables and Venison sections.

Vegetables

DUTCH OVEN FRIED POTATOES WITH BACON

8 medium potatoes thin sliced with skin on
8 green onions, chopped
8 slices bacon
1/2 cups water
pepper
foil

Arrange potato slices in large pot lid. Sprinkle with green onions. Pour water over potatoes and onions. Arrange bacon slices on top and sprinkle with pepper. Cover with foil and bake in pre-heated Dutch oven for 40 minutes. Uncover and cook until potatoes are tender and bacon is slightly crisp (15min) Serve.

SUGAR BROWNED POTATOES

3 lb. new potatoes
1/2 cup margarine
1/2 cups sugar
1 tsp salt
6 tbs water

Heat salted water in large pot (1 tsp salt to 1 cup water) to boiling. Add potatoes and heat to boiling. Reduce heat to simmer. Cover and cook 20-25 minutes. Cook and stir margarine, sugar, and salt in large skillet over medium heat until mixture starts to turn golden brown. Remove from heat and cool slightly. Stir in water until blended. Drain water from potatoes. Add potatoes to skillet. cook over low heat, turning potatoes to coat with sugar mixture. Serve.

DELMONICO POTATOES

1/4 cups melted margarine
7 cups thinly sliced potatoes with skin on
1/4 cups minced onions
1 tsp salt
1/2 tsp pepper
1 cup grated Swiss cheese
1 egg, beaten
1 tbs garlic flakes
1 cup milk

Pre-heat Dutch oven. Combine margarine, potatoes, garlic, onions, salt, and pepper in large pot and mix well. Place in Dutch oven and bake for 10 minutes. Scald milk in small pot, then add to potatoes. Cook another 20 minutes. Add grated Swiss cheese and egg to 1potatoes and mix well. Bake another 10 minutes. Serve.

TWICE BAKED CAMP POTATOES

4 medium potatoes
1 tbs shortening
2 tsp onion flakes
3/4 cups evaporated milk
2 tbs margarine
1/2 tsp salt
1 tbs parsley flakes
1 cup shredded Cheddar cheese
foil

Scrub potatoes well. Rub skins with shortening and pierce well with fork to allow steam to escape. Bake potatoes in coals for 1 hour, turning occasionally. While potatoes are baking, add onion to evaporated milk and let stand. When potatoes are done, cut in halves lengthwise. Scoop out insides. Reserve shells. Mash potatoes and beat in margarine, milk-onion mixture, salt, and parsley. Blend in cheese. Spoon mixture back into shells. Place in pre-heated Dutch oven about 10 minutes. Serve.

NATIVE AMERICAN CASSEROLE

2 1 lb cans whole white hominy, drained
2 1 lb cans cream style golden corn
4 tbs margarine
8 slices white bread, crust trimmed, then slices crumbled

Pre heat foil lined greased Dutch oven. In a medium pot, melt margarine, then remove from heat. Stir in bread crumbs. Mix hominy and corn in Dutch oven. Sprinkle crumb mixture over hominy and corn. Cover oven and bake about 30 minutes.

BAKED POTATO SLICES

2 large baking potatoes
2 large sweet potatoes
1/2 cups melted margarine
2 tbs Mrs. Dash no-salt seasoning
Tobasco to taste

Line Dutch oven with foil and pre heat. Cut unpeeled potatoes into 1/D4 inch thick slices. Mix potato slices, margarine, and seasoning in large pot until each potato slice is coated with mixture. Add Tobasco to margarine mixture, if desired. Spread potato slices in layers in .Dutch oven. Bake about 20 minutes. Serve warm. Variation -- after layering potatoes, top with shredded cheddar, mozzarella, co-jack, or swiss cheese, or a mixture of all of them.

CAMP FRIES

4 cups thinly sliced potatoes
2 thinly sliced onions1 cup bacon, cooked and crumbled
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper
1/4 cups bacon grease or margarine

Toss potatoes. onions, bacon, and seasonings together. Heat bacon grease or margarine in Dutch oven. Cover and cook over low heat for 415 minutes. Turn potatoes, cover and cook for 15 minutes more.

TRAIL DRIVE BEANS

12 oz package dry red beans
2 1/2 cups water
1/3 lb salt pork, diced
2 lbs beef cubes
1 cup chopped onions
1 can tomato paste
2 tbs garlic flakes
4 tsp chili powder
1 tsp each salt, cumin, and dried red pepper
1 bay leaf

Wash beans and soak overnight in cold water; drain. Put beans in Dutch oven, add 2 /12 cups water and simmer 1 hour. Render salt pork in skillet; add beef and brown. Pour off excess fat and add pork and beef to beans with remaining ingredients. Cover and simmer 2 hours adding hot water as needed.

LAYERED DUTCH OVEN VEGGIES

6 potatoes, unpeeled but sliced
2 large onions, sliced
2 carrots, sliced
1 green pepper, sliced
1 zucchini, sliced
1 can corn
1 can peas,
1/2 lb mushrooms, sliced
SAUCE
5 cans tomato sauce
1 tsp thyme
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 tbs parsley flakes
2 cloves garlic, minced

Layer veggies in order given in Dutch oven. Mix ingredients of sauce in large pot and pour over veggies. Cook 4-6 hours at medium.

MONTAUK LODGE MARINATED VEGETABLES

1 pkg frozen stir-fry veggies
3/4 cups vinegar
1 cup sugar
1/2 cups oil
1 cup celery cut thin diagonally
1 cup onion sliced very thin
1 cup chopped red & green peppers
1 pkg Italian seasoning

Cook vegetables about 7 minutes in small amount of water until crisp tender. Do not over cook. Boil vinegar, sugar, and oil 5 minutes and pour over hot vegetables. Add celery, onion, and peppers. Mix well. Add Italian seasoning and mix again. Store in double zip-lock bags in cooler until ready to serve.

OZARK BAKED BEANS

2 cups dried white beans
1 1/2qt water
1 tsp salt
1/3 cups brown sugar
1 tsp dry mustard
1 tsp dry hot mustard
1/4 cups molasses or sorghum
1/4 lb sliced salt pork
1 large onion sliced
Tobasco to taste

Place beans in water in Dutch oven and soak overnight. Add salt and cook 1 hour or until tender. Drain liquid into a separate pan. Add other ingredients and 2 cups drained liquid to beans. Mix well, cover and bake 4-5 hours. Check occasionally, adding small amounts of saved liquid if necessary.

OZARK BAKED CORN

1 cup cream style corn
1 cup whole kernel corn
1/2 cups corn meal
1 tsp garlic salt
2 cups grated cheddar cheese
1 tsp baking powder
1/4 cups oil
2eggs beaten
1 4oz can green chilies
1/2 cups chopped bell peppers

Combine corn, corn meal, garlic salt, cheese, baking powder, and oil in medium pot. Beat eggs and add to mixture. Add chilies and peppers. Place mixture in large pot lid and bake in Dutch oven 40-50 minutes.

GEEZER PAPRIKOSH

2 lb beef cubes
5 large carrots, cubed
8 large potatoes, cubed
2 large onions, sliced
2 cans whole corn
3 tbs paprika

Put all ingredients into a Dutch oven and cook at medium for 4 hours.

I'LL EAT THOSE VEGGIES

olive oil
2 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
2 large cans tomatoes
1 tbs cumin
1 tsp cayenne pepper
2 cans mexicorn
2 cans black beans
1 jar picante sauce
2 large onions, diced

Sauté onions in olive oil in Dutch oven. Add garlic when onions are clear and continue to sauté until golden brown. Add spices and mix well. Add peppers and sauté for 2-3 minutes. Add rest of ingredients and "stir well. Cook at medium for 1 hour.

SMOKED CORN ON THE COB

Brinkman or similar smoker
Charcoal pan 1/2 full
Water pan 3/4 full
8 ears fresh corn in the husk
margarine
salt

Carefully peel back husks and remove silk. Brush corn with melted margarine and lightly salt. Fold husks back in place and tie with string. Put on smoker grill and cook 1-1 1/2 hours or until tender.

GRECIAN GREEN BEANS

2 cans green beans, drained2 onions, thinly sliced, then separated into rings
2 cloves garlic, minced
1/4 cups fresh parsley, chopped
2 tbs sugar
2 tsp oregano
2 tsp prepared mustard
1/2 tsp salt
1/2 cups Coca-Cola
1/4 cups olive oil
2 tbs white vinegar

In a large pot, combine the garlic, parsley, sugar, oregano, mustard, salt, Coke, olive oil, and vinegar. Stir until the sugar is dissolved. Add green beans and onions. Toss lightly. Pour into double gallon zip-lock bag and store in cooler overnight. Serve chilled or as hot veggie.

PARMESAN POTATO TOPPER

1 cup salad dressing
1/4 cups grated parmesan cheese
2 tbs chopped chives
2 tbs dried red peppers, ground
1/2 tsp black pepper

Combine all ingredients, mix well. Chill. Serve as topping for baked potatoes or potato skins.

THREE SISTERS CASSEROLE

1 can pinto beans
1 can kidney beans
1 tsp chili powder
1 tsp cayenne pepper
2 cloves garlic, minced
2 onions, diced
6c squash, diced
3 cans whole corn
1 red pepper, diced
1 green pepper, diced
1 tsp salt
1/4 cups olive oil
2 tsp cumin

Heat olive oil in large skillet and sauté onion, garlic, peppers, cumin, and 1/2 tsp cayenne until onions are soft. Stir beans together in Dutch oven. Add onion mixture and stir well. Cook at medium heat. When at simmer, add squash and cook for 15-20 minutes. Add corn and cook another 10 minutes. Add salt and mix together well. Serve over warm tortillas.

DUTCH OVEN GREEN BEANS

1gallon can green beans
1 lb bacon
4 onions, sliced
4 cloves garlic, minced

Drain 1/2 of liquid off of green beans and pour into Dutch oven. Cut bacon into 1in strips and stir into beans. Add onions and garlic and stir. Cover and cook 1-2 hours or until bacon is clear and onions are soft.


HAM & POTATOES AU GEEZER

1 1/2 cups cooked ham, diced
3 cups potatoes, diced
4 tbs margarine
1 onion, minced
3 tbs flour
2 cups milk
salt & pepper
1 tbs parsley flakes
1 tsp garlic flakes
1/2 cups shredded sharp cheddar cheese
2 tbs Italian bread crumbs

Melt margarine in skillet and sauté onions. Blend in flour and stir until light brown. Gradually add milk and cook, stirring until thickened. Pour over ham and potato mixture in Dutch oven. Add garlic and parsley flakes. Sprinkle cheese and bread crumbs on top. Bake at 400 for 20 minutes.

FRIED GREEN TOMATOES

4 medium green tomatoes, sliced into 1/4in slices
1 can Italian bread crumbs
1 egg, beaten
1/4 cups milk
1/4 cups olive oil
salt & pepper to taste
sugar

Dust each tomato slice with salt and pepper and sprinkle with sugar. Pour Italian bread crumbs into large pot lid and roll each slice to coat well. Combine egg and milk in small pot and mix well. Dip each slice into batter and coat again with bread crumbs. Heat olive oil in large skillet over medium heat. Fry slices until coating is brown. Drain on paper towels and serve hot.

Geezer style -- add 1 tsp red pepper, 1 tsp chili powder, and 1 tsp cu minutes to bread crumbs before coating slices. Add 1/4 tsp Tobasco to batter.

FRIED CUCUMBERS

4 cucumbers, peeled and sliced in into 1/4in slices
1 can Italian bread crumbs
1 egg 1/4 cups milk
1/4 cups olive oil
salt & pepper
sugar

Dust each slice with salt and pepper and sprinkle with sugar. Pour bread crumbs into a large pot lid and roll each slice to coat. Combine egg and milk in small pot and dip each slice. Roll again in bread crumbs. Heat olive oil in large skillet over medium heat and fry slices until coating is brown. Drain on paper towels and serve hot.

CAHOKIA MOUNTAIN BAKED BEANS

2 cans pork and beans
1 lb bacon, cut into pieces
2 medium onions, cut in chunks
2 large green peppers, cut in chunks
2 tsp Worcestershire sauce
1 cup catsup
1 cup brown sugar
2 cloves garlic, minced
1 tsp oregano
1 tsp basil
1 tsp cumin

Combine all ingredients in Dutch oven. Stir well. Cover and bake for 3 hours, stirring occasionally. Uncover last 3o minutes of cooking. Add small -amount of water, if necessary.

Venison

I-44 ROAD KILL STEW

2 lbs venison, cubed
5 carrots, cut up
2 large onions, diced
6 medium potatoes, not peeled, but diced large
1 cup mushroom soup
1/2 cups teriyaki sauce
2 cups water
2 tbs lemon juice
3 cloves garlic, minced

Start this stew in the morning just after breakfast cleanup. Put all ingredients except soup and lemon juice in Dutch oven and keep heated to slow simmer. Add water during day if needed. About 30 minutes before serving, add soup and lemon juice. Thicken with 2 tbs cornstarch in 2 tbs water if too thin. Serve with red chili biscuits.

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