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The Geezer
Cookbook
By Dwayne
Pritchett -- "Medicine Man"
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.
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.
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
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.
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.
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.
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.
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.
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.
2 cups mayo
1/2 cups Dijon mustard
1/4 cups honey
2 drops Tobasco.
Combine all ingredients well. Cover and chill.
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.
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.
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.
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.
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.
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.
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.
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.
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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