The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

Chicken Dishes

HOT STUFF CHICKEN

2 lb. boneless chicken breasts
2 cup flour
oil
MARINADE
2 tsp chili powder
2 tsp Tobasco
2 tsp soy sauce
2 tsp teriyaki sauce
4 tsp ground ginger
2 tbs onion flakes
2 tsp sugar
2 tsp vinegar

Cut chicken into strips 2in by 1/2in and put in gallon zip-lock bag. Blend marinade ingredients and pour into bag. Squeeze air out and seal bag. Marinate for 1 hour at room temp. Heat 1in of oil in large skillet until quite hot. Take pieces out of bag and lightly sprinkle with flour. Fry for 4 minutes. Turn once and fry for another 4 minutes. Remove and drain on paper towels. Serve while hot.

SUMMER CAMP FRIED CHICKEN

2 cup buttermilk
2 tbs pepper
4 lb. chicken pieces, skinned
1 cup flour
Oil for frying
1 gallon zip-lock bag

Combine buttermilk and pepper in large pot. Place chicken in buttermilk. Cover pot and put in cooler for 3 hours - turn each piece over once. Remove from buttermilk and pat dry. Put flour in zip-lock - shake 4 pieces at a time. Fill large skillet with 1in oil and fry until golden on both sides. Remove pieces as they are done and drain on paper towels.

SUNNEN CHICKEN AND RICE

2 medium chickens, cut up
2 tbs garlic powder
1 tsp pepper
1 tsp ground basil
1 tsp tarragon
1 tsp ground cumin
2 bay leaves, crushed
1 cup cider vinegarrr
1 bottle teriyaki sauce
Olive oil
Hot cooked brown rice

Combine dry ingredients, vinegar, and teriyaki sauce to make the marinade. Peel skin from chicken and combine with marinade in double gallon zip-lock bag. Place in cooler for 1 hour. Put chicken and cooked marinade in large pot and add 1 cup water. Cover and cook over medium heat about 40 minutes. Remove chicken and brown in large skillet with 1/4 in olive oil. Return to pot and simmer, covered for 10 minutes. Serve with hot cooked brown rice.

DUTCH OVEN CHICKEN DINNER

12 pieces of chicken of your choice of parts
Flour
Margarine
2 sliced onions
8 sliced potatoes
4 sliced carrots
1 full stalk chopped celery
1/2 cup water

Flour chicken. Melt margarine in Dutch oven and brown chicken. Add onions and continue to brown. Top with remaining ingredients. Cover and let steam until tender.

Thanks to Dennis and Ann Adcock, Cahokia Mounds District Staffers

HOT STUFF STEW

2 cups chopped onions
2 cups chopped green pepper
4 cloves garlic
4 tbs olive oil
6 cups canned cooked turkey, ham, chicken or combination
2 1 lb cans pinto beans
4 1 lb cans tomatoes
3 tsp chili powder
2 tsp cum minutes powder
1 jar Pace picante sauce
Tobasco to taste

Sauté onion, garlic, and green pepper with olive oil in large skillet. Pre heat Dutch oven. Mix meat, pinto beans, tomatoes, and onion mixture in Dutch oven and bring to slow boil. Stir frequently to keep beans from sticking. Add chili powder, cumin, and picante sauce. Simmer for 20 minutes and serve.

TURKEY A'LA CAHOKIA

4 cans turkey chunks
1/4 tsp pepper
2 tsp paprika
4 tbs margarine
1 cup cream
2 cans evaporated milk
4 small jar pimento, chopped save liquid
4 tbs flour
1 tsp salt

Melt margarine in large pot over medium heat. Blend in flour, add salt, pepper, and paprika. Add milk, cream, and liquid from pimentos, stirring constantly until thickened. Beat well. Add turkey and pimentos. Cook 15 minutes. Serve over buttered skillet toast or drop biscuits.

GEEZER CORNISH HENS

5 Cornish hens, thawed, rinsed & dried
paprika
sage
4 carrots sliced into halves, the then quartered
4 celery stalks, sliced into halves
2 ears frozen or fresh corn, cut into halves
olive oil

Sprinkle each hen with paprika, then very lightly with sage. Stuff with corn ears, carrots, and celery. Coat bottom of Dutch oven with olive oil. Place hens in oven. Cover spaces between hens with remaining corn, carrots, and celery. Bake 30-45 minutes or until corn is tender. Even better when used with quail (sorry, Bobwhites), dove, or pheasant.

SMOKED TURKEY

Brinkman or similar smoker
Charcoal pan heaping full
Water pan full
1 10-15 lb turkey-unstuffed
2 medium onions
3-3 stalks celery with leaves
1 tbs salt
rosemary leaves
marjoram
tarragon
sage

Rinse turkey inside and out with cold water. Rub inside and out after dusting with all herbs and salt. Cut onion into quarters, celery into chunks and put into cavity. Smoke cook 8-12 hours or until turkey leg 2moves easily in joint or meat thermometer reaches 180.

ROAST PHEASANT

Brinkman or similar smoker
Charcoal pan 3/4 full
Water pan full
Salt and pepper
Bay leaf
Lemon sliced thin
3-4 stalks celery with leaves
3-4 parsley sprigs
Onion sliced into quarters

Season bird inside and out with salt and pepper. Stuff cavity with bay leaf, lemon slices, celery leaves, parsley sprigs, and onion.
Cook 5-6 hours.

EASY CHICKEN CASSEROLE

1 whole chicken, cut up-1 box Stove Top chicken flavor
2 cans cream of chicken soup
1 cup mayonnaise

Combine soup and mayonnaise in large pot. Add seasoning package from stuffing mix and 3/4 stuffing crumbs. Add chicken and mix well. Place Fin Dutch oven and top with remaining crumbs. Bake at 350 for 30 minutes or "until bubbly and crumbs are brown.

Thanks to Mike Audleman -- a Prodigy Scouter

APRICOT GLAZED CORNISH HENS

6 Cornish hens
salt
paprika
garlic powder
onion powder
wild rice and sausage dressing mix
1 jar apricot preserves
1/2 cups water

Rinse hens, remove giblets, and pat dry. Sprinkle cavity with salt, paprika, onion and garlic powder. Lightly stuff each hen with dressing. Tie legs together with string. Turn large pot lid upside down in Dutch oven and place hens on pot lid. Bake hens at 350 for 1 1/2 hours. In small pot, combine preserves and water and bring to boil. During last 1/2 hour of baking, baste hens frequently with mixture. *Serve remaining mixture on side with hens.

FESTIVE CHICKEN BAKE

1/4 cups flour
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp each salt and pepper
3 lb chicken, cut up
2 tbs olive oil
1 can sliced pineapple
2/3 cups light molasses
1 tbs mustard
1 tbs cider vinegar
1 can sweet potatoes, drained

Combine flour, paprika, onion powder, garlic powder, salt and pepper in gallon zip-lock bag and shake well to mix. Add chicken pieces and shake well to coat. Brown in large skillet with olive oil. Drain pineapple, saving juice. Combine juice, molasses, mustard, and vinegar in small pot and mix well. Place chicken in Dutch oven, and arrange potatoes around chicken. Brush with 1/2 of the sauce. Cover and bake at 350 for 30 minutes. Top with pineapple, brush with remaining sauce, and cook 30 minutes more.

BAKED CHICKEN WITH CHEESE

8 chicken breasts, deboned
2 tbs lemon juice
salt
8 slices boiled ham
8 slices tomato
6 tbs olive oil
2 tbs thyme
salt & pepper
8 slices Swiss cheese
aluminum foil

Cut foil into 12in squares, place chicken in center. Combine oil, lemon juice, thyme, and mix well. Spoon over breasts. Seal foil well and place in a 350 Dutch oven for 30 minutes. Open foil and place one slice ham, cheese, and tomato over each breast. Bake open for 3-5 minutes. Serve.

Thanks to Mike Audleman -- a Prodigy Scouter

CHICKEN GEEZER GUMBO

2 lb chicken breasts, cubed
2 medium onions, chopped
1/2 cups celery, chopped
3 tbs flour
2 cloves garlic, minced
2 lb fresh okra, sliced 1/4in
2 green peppers, chopped
4 tbs olive oil
3 tomatoes, cut up
1 tsp red pepper
1 tsp Tobasco sauce

Prepare a rue with olive oil and flour. Cook in skillet until brown, stirring often. Heat Dutch oven over medium heat and add rue. Add onion, pepper, and garlic. Slowly stir in 1 quart water. Add salt, pepper, red pepper, and Tobasco sauce. Add cut up tomatoes, okra, and celery. Cover and cook about 30 minutes. Add chicken and simmer about 15 minutes.

GEEZER CHICKEN ORIENTAL

2 cans condensed golden mushroom soup
4 cans chunky chicken spread
2 cans fancy mixed Chinese vegetables, drained
2 cans cut green beans, drained
2 cans chow mein noodles
2 tsp ginger
2 tsp cuminki sauce
2 tbs teriyaki sauce
soy sauce

In a medium pot, mix together mushroom soup, chicken spread, Chinese vegetables, and green beans. Cook over medium heat 10-15 minutes until bubbly hot. Stir in ginger, cumin, and teriyaki sauce. Serve over chow 4mein noodles and with teriyaki or soy sauce to taste.

CHICKEN AND DUMPLINGS

4 pkgs dry chicken noodle soup mix
4 6oz cans boned chicken
4 cups biscuit mix
8 tbs powdered milk

Put biscuit mix and powdered milk in gallon zip-lock and shake to mix thoroughly. Double bag to store. In large pot or Dutch oven, add soup mix and chicken to 12 cups boiling water and lower heat to simmer. Mix 1 1/3 cups water to dry ingredients in zip-lock to make a dough. Drop dough by spoonfuls into the soup mixture. Simmer 10 minutes uncovered, then 10 minutes covered.

Thanks to Tom Maughn -- a Prodigy Scouter

TENDERFOOT CHICKEN CASSEROLE

1 whole chicken, cooked, boned, then chopped
1 box Stove Top stuffing, chicken flavor
2 cans cream of chicken soup
1 cup mayonnaise

Cut up chicken and boil in Dutch oven for 1/2 hour. Let cool, then bone and chop. Combine soup and mayonnaise in a large pot. Add seasoning packet from stuffing mix and 3/4 cups stuffing crumbs. Add chicken and stir well. Place in Dutch oven and top with remaining crumbs. Bake at 350 for 30 minutes.

CHICKEN GEEZERTORE

3 lb frying chicken, cut up
3 tbs olive oil
2 onions, thinly sliced
2 cloves garlic, minced
1 can tomatoes
1/3 cups green pepper, minced 1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp cumin
1 tsp oregano
1/2 tsp basil
1/2 tsp celery seed
1 bay leaf

Brown chicken in large skillet. Layer onions in Dutch oven. Put :browned chicken pieces on top of onions and add remaining ingredients. Cover and cook 1-2 hours. Discard bay leaf and serve )chicken and sauce over buttered spaghetti

FLY LIKE AN EAGLE CHICKEN

3-4 lb chicken, cut up
2 onions, chopped
1 green pepper, chopped
1 jar pimento, diced
3/4 tsp chili powder
1/8 tsp dried red pepper
1 small jar stuffed green olives, drained
2 cloves garlic, minced
2 chicken bouillon cubes
1 cup diced ham
1 can tomatoes
1 cup peas
1 tsp salt
1/2 tsp red pepper
1 tsp paprika
1 cup long grain rice

Mix salt, pepper, and paprika together. Season chicken with this mixture. Put all ingredients except rice in Dutch oven. Cover and cook at 300 for about 2-3 hours. Add rice and cook at 375 for 1 hour. Water "may be needed near end of cooking.

CHICKEN POT PIE

3 lb chicken breasts, cubed
2 1/2 tsp salt
1 stalk celery, chopped
1/2 tsp turmeric
chopped parsley
4 hard-boiled eggs, cut into wedges
1 onion, chopped
4 potatoes, peeled, cut
1/3 tsp pepper
Dough:
2 cups flour
1/2 tsp salt
2 eggs, beaten
4-6 tbs water

Place chicken in Dutch oven, add salt, pepper, celery, onion, and turmeric. Bring to a boil, reduce heat, cover and simmer about 1 hour. Do not overcook. Remove chicken from broth. To make dough, place flour in a medium pot. Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead 5 minutes. Cover the dough and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15in square and cut each square into 2in squares with a sharp knife. Add potatoes and celery to the broth. Simmer 25 minutes until veggies are tender. Add chicken pieces and bring to boil. Slide the squares of dough into the broth a few at a time, pushing them down gently. Cover and simmer 20 minutes. Serve with parsley.

DUCK WITH SAUERKRAUT

2 qt sauerkraut
3 tbs brown sugar
1 duck
2 onions, quartered
salt
1 cup water
Bake duck in Dutch oven at 375 for 25 minutes. Pour sauerkraut, water, onions, brown sugar, salt, and pepper over duck and stir well. Simmer for 1 1/2 hours.

GRILLED CHICKEN WITH PINEAPPLE SALSA

2 lbs boneless chicken breast
1 pkg chicken mesquite marinade
Salsa
1 can crushed pineapple
1 red bell pepper, chopped
2 green onion, sliced
1 tbs lime juice
1 tsp teriyaki sauce
1/4 tsp pepper
1/4 tsp red pepper

Marinate chicken according to package directions. Grill. Combine salsa ingredients and serve over chicken.

NATIVE AMERICAN CHICKEN CURRY

2 1/2 lbs chicken breasts, cut into 1 1/2in strips
water
salt
celery tops
3 tbs margarine
1 tart apple, peeled and diced
1 onion, thinly sliced
1 tbs curry powder
1/3 cups raisins
1 cup chicken broth
1/2 cups Coca-Cola
3 1/2 tbs flour
1 cup evaporated milk
1 tsp salt
1/4 tsp pepper
8 servings rice cooked to package directions

Cook chicken and a few celery tops in a large pot of boiling salted water. Cover, reduce heat to simmer and cook 45 minutes. In a large skillet, melt the margarine and add apple, onion, and curry powder. Sauté for 5 minutes. Stir in raisins, chicken broth, and Coke. In a medium pot, mix flour with cream. Stir until smooth. Add salt, pepper, and apple/onion mixture. Cook over low heat until thick and creamy. Add rained cooked chicken. Cool and pour into gallon double zip-lock. Store in cooler overnight. Reheat slowly and serve over cooked rice.

Thanks to Coke.

CHICKEN PIE WITH BISCUIT CRUST

Filling:
8c chicken broth
6 carrots, in 1/4in slices
1 1/2 lbs potatoes, diced
5 cups cooked chicken breast, cubed
2 onion, chopped
12 tbs margarine
12 tbs flour
1/2 tsp thyme
1/2 tsp nutmeg
1 cup fresh parsley, minced
Crust:
2 2/3 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
4 tbs margarine, softened
4 tbs shortening
2/3 cups cheddar cheese, shredded
2 large eggs, beaten
2/3 cups buttermilk
Egg Wash
2 large egg yolk
2 tbs milk

In a large pot, bring broth to a boil. Add carrots, potatoes, and parsley and simmer for 10-15 minutes. Transfer veggies to large bowl, reserving broth, and add chicken to mixture. Mix well. In a skillet, sauté onion in margarine until clear. Add flour and cook into a roux, stirring, for 3 minutes. Add 6 cups broth and stir. Bring mixture to a boil, stirring constantly. Add thyme and simmer 5 minutes. Stir in nutmeg, and salt and pepper to taste. Pour sauce over the chicken/veggie mixture. Stir gently and pour into Dutch oven. In a large pot, combine flour, baking powder, baking soda, and salt. Add margarine and shortening. Blend until it resembles meal. Add cheese and mix well. Add eggs and buttermilk, stirring until dough is formed. On a floured surface, pat dough out 1/2in thick and cut biscuits. Arrange biscuits on the chicken mixture. Mix egg wash and brush tops of the biscuits. Bake at 450 for 10-15 minutes, or until the biscuits are puffed
and golden.

CHICKEN TETRAZZINI

4 lb chicken, cut up
1 lb fresh mushrooms, thinly slice
sliced
6 tbs margarine
4 tbs olive oil
3 cloves garlic, minced
1 lb spaghetti
4 tbs flour
2 cups heavy cream
1 can parmesan cheese, grated
nutmeg to taste

In a Dutch oven, combine chicken with enough salted water to cover meat by 2in. Bring to boil, simmer for 20 minutes. Let cool. Separate the meat from the sin and bones. Return the skin and bones to broth. Cut meat into strips and reserve. Simmer broth until reduced by 1/2. Strain and discard solids. Boil stock until reduced to 2 cup. In a large skillet, sauté mushrooms and garlic in 2tbls margarine and 2 tbs olive oil until soft. Add remaining margarine and olive oil. Add flour and stir well into a roux. Stir in reserved broth and cream. Add nutmeg, salt and pepper to taste. Bring sauce to boil, reduce heat and simmer C5 minutes. Cook spaghetti in large pot until soft. Drain well. Stir 1/2 mushroom sauce into spaghetti and place into Dutch oven. Add chicken meat to remaining sauce. Spoon into center of spaghetti. Sprinkle well with parmesan cheese and bake at 350 for 25-30 minutes. Serve with rest of parmesan cheese.

CHICKEN WITH CREAM SAUCE

1 chicken, cut up
1 stalk celery, sliced
1 onion, halved
4 tbs parsley flakes
2 whole cloves
1 carrot peeled and sliced
1 tsp salt
1 bay leaf, crushed
1/2 tsp thyme
water
SAUCE
1 can chicken stock
1/8 tsp pepper
1/2 cups heavy cream
1/2 cups flour
1/2 tsp salt
1 tbs parsley flakes
4 tbs margarine

Put chicken in Dutch oven and cover with water. Add celery, carrot, onion, and salt. Tie parsley flakes, bay leaf, cloves, and thyme in a small square of cheese cloth and add to pot. Cover and cook at low 7-9 hours. Melt margarine in medium pot. Stir in flour and cook over low eat, stirring often until well blended. Gradually add in stock. Simmer until smooth. Add rest of ingredients. Remove chicken from oven, place into a large pot, pour sauce over chicken and serve.

CHICKEN FRICASEE

2 frying chickens, cut up
4 onions, chopped
1 cup olive oil
1 bunch parsley, chopped
1/2 cups flour
1/2 tsp red pepper
1 tsp salt
1 tsp black pepper
1 1/2qt water

Put flour, red pepper, black pepper, and salt into gallon zip-lock. Shake each piece of chicken to coat well. Brown in large skillet with onions and olive oil. Move all to Dutch oven and add 1 1/2qt water. Cook until chicken is tender. Stir often. Liquid should turn into gravy. Ten minutes before serving, add parsley and season with more red pepper and Tobasco to taste.

CHICKEN JAMBALAYA

2 chickens, cut up
1 cup olive oil
8 onions, minced
1 can Italian tomatoes
4 cloves garlic, minced
2 1/2 cups rice, uncooked
1 tsp salt
1 tsp red pepper
1 tsp Tobasco
2stalks celery, minced
2 green peppers, minced
2 pimentos, minced
1 tsp oregano
1 tsp rosemary
1 tsp thyme

Boil chicken 1 1/2 hours in water to which onions, celery, and green pepper has been added. Then add olive oil, garlic, and salt. Allow to boil 1 hour longer. Add tomatoes, rice, pimentos, and seasonings. Simmer slowly covered for 30 minutes. Add more water if necessary. Stir occasionally.

CHICKEN STEW

2 chickens, cut up
4 onions, chopped
1 cup celery, chopped
2 green peppers, chopped
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp red pepper
1 tsp Tobasco
1 tbs parsley flakes
1/4 cups green onions, chopped
1 cup olive oil

Brown chicken in olive oil in Dutch oven. Remove chicken and add flour to make roux. Stir constantly until brown. Add onions, celery, and peppers. Cook until soft. Add chicken and 3qt water. Add seasonings and stir well. Let cook until chicken is tender. Add parsley. Cook for 5 minutes and serve.

EGG FOO CANOE

2 can bean sprouts, drained
2 can chicken, diced
1 onion, diced
1 clove garlic, minced
6 eggs, beaten
1 tsp salt
1 tsp red pepper
1 tbs teriyaki sauce
2 tbs olive oil
2 pkg chicken gravy mix

Chop bean sprouts, add onions, garlic, chicken, and seasonings. Blend well. Add eggs. Fry by spoonfuls in large skillet in olive oil. Make chicken gravy according to package directions and serve as toping for patties.

GARLIC HONEY MARINADE

1 small onion, minced
1/4 cups lemon juice
1/4 cups olive oil
2 tbs soy sauce
2 cloves garlic, minced
1 tbs ginger
2 tbs honey
2 tsp parsley flakes

Mix together in small pot. Let chicken marinate in cooler in double 4gallon zip-lock overnight. Grill chicken over coals.

HONEY MUSTARD MARINADE

1 cup Dijon mustard
1 cup red wine vinegar
3/4 cups olive oil
1/4 cups honey
1 clove garlic, minced
2 tbs soy sauce

Mix in small pot. Marinate chicken overnight in cooler in double /gallon zip-lock bags. Grill chicken over coals.

DUTCH OVEN LACQUERED CHICKEN

1 whole chicken cut up
3 large onions, chopped
1 large can tomatoes
1 orange, unpeeled, seeded and chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cups water
1 tsp instant chicken bouillon
3 heaping tbs grape jelly
olive oil

In a large skillet, heat olive oil and sauté chicken until browned. Remove chicken and sauté onions until golden. Place into Dutch oven. Add tomatoes, orange, sugar, salt and pepper. Set chicken pieces on top. Rinse skillet with the water and scrape into Dutch oven. Sprinkle instant bouillon on top. Cover and cook slow 5-7 hours. Before serving, remove chicken and wrap in foil to keep warm. Change heat to high and simmer until thick enough to mound on a spoon. Stir in the jelly until the sauce just boils. Add chicken, making sure to cover 2each piece with sauce. Remove from heat and serve.

EASY ITALIAN CHICKEN

1-2 chickens, cut up
1 large jar spaghetti sauce
oregano
basil
minced garlic

Place chicken pieces in bottom of Dutch oven. Add spaghetti sauce and stir to coat each piece. Add oregano, basil, and minced garlic to taste. Cook at low 5-7 hours. Serve with Wild Onion Bread (see listing)

NATIVE AMERICAN GAME HENS

4 Cornish game hens, split in 1/2
2 onions, quartered
2 bay leaves
12 peppercorns
2 small carrots, sliced
2 stalks celery, sliced
2 tsp salt
8 tbs margarine
1 tsp thyme
1/2 tsp rosemary
1/2 cups chopped mushrooms
4 tbs flour
4 tbs black walnut meats, finely chopped

Place hens in a large pot and barely cover with water. Add bay leaf, onion, carrot, celery, salt, and peppercorns. Bring to rolling boil, turn down heat and simmer for about 30 minutes. Remove birds from broth and reserve broth. Using a large skillet, sauté the birds in 4 tbs of margarine until golden. Place birds into Dutch oven, sprinkle with thyme and rosemary and bake slow for 30 minutes. Bring broth to rolling boil and cook down to 4 cups. Sauté mushrooms in large skillet with remaining margarine. Add broth and flour. Stir well. Add chopped 1walnuts. Serve with birds over cooked brown rice.

SPICY HOT CHICKEN MARINADE

4 green onions
2 jalapenos
1/3 cups lemon juice
1/4 cups honey
2 tbs olive oil
2 tbs thyme
1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg

At home, place all ingredients in blender and blend until smooth. At camp. put chicken (best for boneless chicken breasts) in double gallon zip-lock, add marinade and let set 2-6 hours. Grill chicken and baste with marinade.

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