The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

Pasta & Rice


2 tbs olive oil
1 lb ground beef
1/4 cups chopped onion
2 tbs garlic powder-1 cup sliced mushrooms, drained
1 cup Italian-style tomatoes
1 8oz can tomato sauce
1/4 cups parsley flakes
2 tsp dried basil
2 tsp oregano
1 lb mostaccioli
Grated Parmesan cheese

Heat oil and add ground beef, onion, and garlic in large skillet. Cook until beef is crumbly and onion is tender. Add mushrooms. Crush tomatoes with liquid and add to meat mixture. Add tomato sauce, parsley, basil, and oregano. Bring to boil, reduce heat and simmer over low heat 1 hour. Stir occasionally. Cook mostaccioli until tender. Drain. Add sauce to mostaccioli to coat lightly. Serve with rest of 6sauce on side. Sprinkle with Parmesan cheese to taste.


1 lb spaghetti
1 tbs garlic flakes
1 lb bacon cut into 1in pieces
1 tbs olive oil
3 eggs, beaten
1/4 cups grated Parmesan cheese
1/4 cups grated Romano cheese
2 tbs parsley flakes
1/2 tsp pepper
Rest of can Parmesan cheese

Cook spaghetti as directed. Cook and stir garlic and bacon in oil until bacon is crisp. Drain. Mix together eggs, Parmesan cheese, Romano cheese, parsley, and pepper. Reserve. Drain spaghetti and return to pan over low heat. Toss spaghetti quickly with egg mixture. Add bacon mixture and stir. Top with additional Parmesan cheese. Serve with pepper on side to taste.


2 lbs Rotelli (spiral) pasta
1 1/2 lbs ground beef
2 cups tomato sauce
1 lb shredded mozzarella cheese
1pint ricotta cheese
onion and garlic powder to taste

Pre heat the bottom of the oven and brown the ground meat. Add the dry pasta to the oven and add enough water to just cover the pasta. Close oven and let boil for 8-9 minutes. Add the mozzarella, ricotta, and tomato sauce directly to the oven. If onion and garlic are desired, add now. Stir gently and recover the oven. Cook the mixture another 5-A6 minutes. Take off heat, uncover, and let stand 5-6 minutes to absorb the extra moisture. Serve with a tossed salad and skillet garlic toast.

Thanks to Richard Coyle -- a Prodigy Scouter


2 tbs olive oil
1 lb hot Italian sausage
2 medium onions, chopped
1/4 cups parsley flakes
1 green pepper, diced
2 cloves garlic, minced
1/4 cups celery, chopped
1 28oz can tomatoes paste
1 12 oz can tomato paste
2 cups mushrooms, sliced
1 tsp salt
1 tsp sugar
1 cup water
1 tsp chili powder
1 bay leaf
1/4 tsp pepper
1/3 tsp oregano
1/4 tsp thyme

Place olive oil and sausage in pre heated Dutch oven and cook until well browned. Add onions, celery, parsley, green pepper, and garlic. Cook until veggies are tender. Blend in remaining ingredients. Simmer over slow heat for 1 - 1 1/2 hours. Stir often to prevent scorching. Add water as needed for desired consistency. Serve over cooked pasta.


1 box buttermilk biscuit mix
1/2 tsp salt
1 jar pizza sauce
8 oz pepperoni slices
8 oz shredded mozzarella cheese

Add salt to buttermilk biscuit mix and prepare to package directions to make stiff dough. Divide dough into 4 equal parts and pat each part into an 8in circle. Place circles on grill 5in from medium coals and cook 8 minutes. Turn grilled side up and spread pizza sauce. Top with pepperoni and mozzarella cheese. Sprinkle with oregano. Cook 12-15 minutes 9longer, until sauce bubbles and edges of dough are brown.


1 onion, chopped
2 cloves garlic, minced
2 tbs olive oil
1 can Italian tomatoes
1 tbs oregano
1 tbs basil
1/2 tsp salt
1/4 tsp pepper

Sauté onion and garlic in olive oil until soft in Dutch oven. Stir in tomatoes with liquid, 1/3 cups water, and seasonings. Bring to boil. Reduce heat and simmer 20 minutes. Stir occasionally to keep from sticking. Serve over pasta.


2 clove garlic, minced
2 tbs olive oil
3 lb fresh tomatoes, chopped
1 tsp salt
1/2 tsp sugar
1/8 tsp red pepper
1 tube anchovy paste
1 can black olives, sliced
2 tbs parsley flakes
1 tsp oregano
1 tsp basil

In a Dutch oven, sauté garlic in olive oil for 30sec. Add tomatoes, salt, sugar, and red pepper. Cook over medium high heat, crushing tomatoes with back of spoon. Stir frequently about 15minutes, or until sauce thickens. Add rest of ingredients and simmer another 15 minutes. Serve over pasta.


1 lb bacon, cut into pieces
1/2 cups sliced green onion
4 cloves garlic, minced
1 lg. can tomatoes
1 tsp basil 1 tsp salt
1/2 tsp pepper
1 lb pkg. capellini

In Dutch oven, cook bacon until crisp. Drain, reserving 1/2 cups drippings. Return drippings to oven, add bacon, green onion, and garlic. Cook 1 minutes. Stir in liquid from tomatoes. Smoosh each tomato in can and add to mixture. Add seasonings and simmer 5 minutes. Prepare capellini according to package directions, drain, and add to tomato mixture. Toss to mix. Serve.


1 lb fettucine
2 lb ground beef-3 large onions, halved and cut into 1/2 rings
4 cloves garlic, minced
2 can stewed tomatoes
2 can tomato sauce
2 tbs red wine vinegar
2 tbs chili powder
4 tsp cocoa
4 tsp pumpkin pie spice
1 tsp cu minutes and basil
4 cups shredded lettuce
1 cup shredded sharp cheddar cheese
2 tsp olive oil

Cook fettucine according to package directions. In Dutch oven, brown ground beef. Drain. Return to oven, add olive oil, garlic, and onions. Cook, stirring occasionally, until onions are clear. Add tomatoes, tomato sauce, red wine vinegar, and spices. Stir to blend well. Simmer until sauce thickens. Drain fettucine when tender. Spoon meat sauce over each serving, top with lettuce and cheddar cheese.


4 cups cooked long grain brown rice
1 egg, beaten
4 tsp margarine
1 lb cooked whole shrimp
2 1/2 tsp chopped pimentos
1 can mushrooms, drained
1 onion, chopped
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/4 tsp red pepper
1/4 tsp allspice
1 tsp lemon pepper
1/2 tsp Cajun seasoning

Put cooked rice in large pot over low heat. In a skillet, scramble egg in margarine. Add to rice along with rest of ingredients. Simmer on low heat 45 minutes. Add small amount of water as necessary to avoid scorching.


4 carrots, peeled and cut into thin slices
20 broccoli florets
1 lb fettucine
4 tbs margarine, softened
2 tbs olive oil
1 tsp red wine vinegar
1/2 cups parmesan cheese
1/2 cups half and half
2 cloves garlic, minced
1 tsp basil
1/2 tsp oregano

Cook broccoli and carrots in medium pot with small amount of water over low heat until tender crisp. Cook pasta according to package directions. Drain and place in large bowl. Add all ingredients except veggies. Toss gently until pasta is evenly coated. Add veggies and toss again. Serve.


2 can chicken broth
2 cups rice, uncooked
1 1/2 stick margarine
2 cup mushrooms, drained
3 cloves garlic, minced

Heat margarine and chicken broth in large pot. Add remaining ingredients and cook according to package directions for rice.


1 lb pkg spaghetti
2 lb pork sausage
1 head cabbage, sliced thin
2 onions cut into wedges
2 apples cut into wedges and halved
2 cloves garlic, minced
2 tsp salt
2 small jar pimentos, drained
1/2 tsp pepper
1/2 tsp sage
8oz shredded Monterey jack
8oz shredded cheddar cheese

Prepare spaghetti according to package directions and drain. In large skillet, cook sausage until no longer pink. Drain and reserve 1/4 cups drippings. Return to skillet and add reserved drippings, cabbage, onion, apple, and garlic. Stir fry until tender. Stir in next four ingredients. Add spaghetti. Stir and cook until hot. Remove from heat, add cheeses. Toss to mix. Serve.


1/2 cups sliced scallions
1 tsp margarine
1 tsp olive oil
2 cup chicken broth
1/4 tsp thyme
1/4 tsp basil
1/4 tsp marjoram
1/4 tsp cardamom
1 cup uncooked long grain rice

In large pot, over medium high heat, sauté scallions in margarine and olive oil. Add broth and spices. Bring to boil. Add rice. Cover and simmer 20 minutes. Fluff with fork. Serve.


1 pkg elbow macaroni
1 tbs margarine
1 tbs olive oil
1 large green pepper, chopped
1 large onion, chopped
2 clove garlic, minced
2 cup chili with beans
1 can Mexicorn, drained
1 tsp salt
1/2 tsp red pepper
1/8 tsp dried red pepper
8oz shredded cheddar cheese

Prepare elbow macaroni according to package directions. Drain. In large skillet or Dutch oven, sauté onions, green pepper, and garlic until onions are clear. Add chili, Mexicorn, and spices. Simmer 5-10 minutes. Stir in macaroni. Top with cheese. Cover and cook over low
heat 5 minutes.


2 tbs olive oil
2 onions, chopped
1 large green pepper, chopped
2 cloves garlic, minced
1 large can tomatoes
1 can tomato paste
1 cup water
1/2 tsp salt
1/2 tsp sugar
1 tsp basil and oregano
1/2 tsp pepper
1 lb pkg smoked bratwurst
1 lb pkg rotini

In Dutch oven, heat olive oil and sauté onion, green pepper, and garlic until onions are clear. Add liquid from tomatoes, then smoosh each tomato as added. Stir. Add tomato paste, water, and seasonings. Stir and bring to boil. Reduce heat and simmer 10 minutes. Slice each brat Din 1/2 lengthwise, then lengthwise again, then slice across to make iced pieces. Add to sauce, stir and simmer 10 minutes longer. Prepare rotini according to package directions. Drain. Spoon sauce over each 2serving. Top with grated parmesan cheese to taste.


10 divided lasagna noodles
32oz plain yogurt
16oz cottage cheese
1 onion, thinly sliced
2 cloves garlic, minced
1 can stewed tomatoes
1ea red and green peppers, thinly sliced
1/4 cups jalapeno peppers, sliced
1 tsp oregano
1 tsp basil
1 tbs chili powder
1 tsp cumin
1/8 tsp dried red pepper
8 slices cheddar cheese
1 can tomato paste
1 lb ground beef
1/4 cups crushed tortilla chips
1/4 cups grated Romano cheese

Line Dutch oven with heavy-duty aluminum foil and grease well. Arrange five uncooked lasagna noodles in bottom of oven. Four facing one way, the fifth across the top. Combine yogurt with cottage cheese and spread over noodles. Arrange remaining noodles over yogurt mixture. Add onion, garlic, undrained tomatoes, peppers, and 1/2 of seasonings. Add cheddar cheese in single layer. Spread on tomato paste. Crumble raw ground beef evenly over top and sprinkle remaining seasonings. Evenly sprinkle crushed chips and Romano cheese. Cover and bake at 425 for 1 hour. Lower heat to 350 and bake for 30 minutes more, or until top is crispy. Remove as foil package from oven and wait 15 minutes before cutting.


1 pkg elbow macaroni
1 lb ground beef
2 onions, chopped
1 tbs celery seed
2 cloves garlic, minced
1/2 cups pitted ripe olives, sliced
1 can tomatoes
1 can diced green chilies
1/4 cups jalapenos, chopped
2 tsp instant beef bouillon
1/2 tsp salt
1/2 tsp cumin
1/2 tsp red pepper
1/8 tsp dried red pepper
8oz muenster cheese, cubed
8oz cheddar cheese, cubed

Prepare elbow macaroni according to package directions. In large skillet, brown ground beef, onions, garlic, and celery seed until onions are clear. Stir in olives, tomatoes, chilies, jalapenos, bouillon, and seasonings. Simmer 10 minutes. Line a Dutch oven with heavy-duty aluminum foil. Drain macaroni and pour into oven. Add meat mixture and stir until well blended. Add cheeses and stir again to blend well. Bake at 350 for 20minutes, or until cheeses melt and is beginning to brown on top. Serve.


1/2 cups wild rice soaked for 2 hours in cold water & drained
1 1/2 cups long grain rice
4 tbs margarine
1 tsp celery seed
2 tsp fennel seeds
1 tsp cardamom
1 onion, chopped
1 tsp salt
4 cups chicken broth

In a medium pot, heat the margarine until foamy. Add onion and cook 2 minutes or until soft. Add rest of ingredients and bring to boil. Reduce heat, cover pot, and simmer 20 minutes. Fluff with fork and serve.

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