The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

Gravies & Sauces

BLACK JACK BBQ SAUCE

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.

BASIC WHITE SAUCE

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.

BURRITO SAUCE

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

CHILI BEEF POTATO TOPPER

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.

FRESH BASIL SALSA

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.

JALAPENO SALSA

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.

ST. LOUIS BBQ SAUCE

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.

HA CHA SALSA

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.

THREE TOMATO SALSA

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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