The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

Pork Dishes

Apple Dutch Stuffed Chops 

I was a friend of Dwayne and contributed several receipts to the old geezers cookbook. Dwayne was our Roundtable Commissioner and was always picking our brains for new receipts and we were always very glad to add new ones to his cookbook. I thought you would like another one.

Thick cut Pork Chops ( cut a pocket in the chop )
1 slice Canadian Bacon per chop
can of mushrooms ( sliced )
diced apple ( grannie smith works best )
1 cup apple juice
1 box of seasoned croutons

Mix croutons, diced apple and mushrooms. Add apple juice. Stir till fully mixed. Take slice of Canadian bacon and insert inside of the pocket on the pork chop folding to line the pocket. Stuff the pocket with the crouton, apple and mushroom mix. Arrange the chops in a circle in a Dutch oven so that the pocket is elevated and resting on the next chop. Pour about a 1/4 cup of apple juice over the chops and cover. Arrange coals 2 on top for every 1 on the bottom and bake for 1 1/2 hrs or until chops are browned.

-- Thanks to Bob Smejkal, District Commissioner, Trails West Council, Wood River Il.

SWEET TATER AND SPAM HASH

2 medium sweet potatoes
2 cans Spam, finely diced
1 tsp pepper
1 tsp salt
margarine
16 eggs, fried

Wash, but don't peel sweet potatoes. Shred potatoes on fine blade of shredder. Place in large pot and add cubed Spam, salt, pepper, and mix well. Heat 4 tbs margarine in large skillet. Divide potato and Spam mixture into 8 equal portions. Cook 4 at a time. Cook about 4minutes, pressing down gently to compact hash as it cooks. Flip patty and cook another 5 minutes. Place in covered foil-lined Dutch oven to keep warm. Place 2 fried eggs on top of each patty to serve. Serve -with skillet toast to make a great breakfast.

SPRING CAMPOREE PORK ROAST

1/4 cups sugar
1 tsp dried chili peppers
1 tsp oregano
1/2 tsp red pepper
2 lb pork boneless loin roast
2 gallon-size zip-lock bags

Mix together sugar, chili peppers, oregano, and red pepper. Rub completely over roast. Seal in one zip-lock bag, then seal in second bag. Put in cooler 30 minutes. Pre-heat Dutch oven. Place pork fat side down in oven and roast 2 hours. Serve with Delmonico Potatoes. Even better if made with venison roast instead of pork.

GRANDPA GEEZER'S SAUSAGE & PEPPERS

2 tbs olive oil
16 hot Italian sausages
1 medium onion, thinly sliced
1 green pepper, diced
2 red peppers, sliced
3 tbs tomato paste
1 tsp fennel seeds
1 tbs garlic flakes
salt and red pepper to taste

Heat oil in large skillet and cook sausage for 2 minutes on each side. Pour off most of fat. Add onions, garlic, peppers, fennel, salt and red pepper. Cover and cook over low heat 25 minutes. Serve.

SMOKED SOY SAUCE PORK CHOPS

Brinkman or similar smoker
Charcoal pan 2/3 full
Water pan 2/3 full
8 3/4in thick pork chops
1 cup soy sauce
1 tbs garlic flakes
dash of pepper
Black Jack BBQ sauce (see entry)

Combine ingredients and marinate in double gallon zip-lock for 1 hour. Cook 3-4 hours. Unskinned whole potatoes can be added to water pan prior to cooking for side dish. They will be done at same time as pork chops.

SMOKED PORK ROAST

Brinkman or similar smoker
Charcoal pan full
Water pan full
3-4 lb pork roast
1 tbs garlic powder
1 tbs red pepper
1 tbs paprika
Worcestershire sauce

Score roast, rub with spices, and sprinkle on a little Worcestershire sauce. Place in double gallon zip-lock and store in cooler overnight. Place in smoker with 3 tbs Worcestershire sauce in water pan. Smoke for 3-4 hours.

SMOKED APPLE PORK CHOPS

Brinkman or similar smoker
Charcoal pan full
Water pan full
8 3/4in thick pork chops
16 oz apple juice or cider
1 tbs cinnamon
1 tbs ground cloves

Marinate chops for 2 hours in apple juice or cider with touch of cinnamon and ground cloves. Store in double gallon zip-lock bags in cooler. Arrange chops on smoker grill and add rest of marinade to water pan. Cook 2 hours.

HULA HAM

Brinkman or similar smoker
Charcoal pan 1/2 full
Water pan 1/2 full
3 center-cut ham steaks, about 1 lb each
1 cup pineapple slices in juice
1/4 cups brown sugar
1 tsp dry mustard
ground cloves

Drain pineapple, saving juice. Combine juice with other ingredients. Brush top of ham steaks with 1/2 juice mixture. Top steaks with pineapple slices and brush on remaining juice mixture. Cook about 2 hours.

PORK CHOPS & GARDEN VEGETABLES

8 3/4in thick pork chops
3 carrots, cut 1/2in slices
3 small potatoes, cubed 1/2in
4 envelopes onion soup mix
3 tbs margarine, melted
1 1/2 cups fresh green beans, cut 1in
2 cloves garlic, minced
1 tsp basil
2 cups water

Brown chops in margarine in large skillet. Place vegetables in bottom of Dutch oven and put chops on top. Combine dry soup mix, water, garlic, and basil. Mix well. Pour over chops and bring to boil. Cover, reduce heat to simmer and cook 45 minutes or until chops are tender.

Thanks to Mike Audleman -- a Prodigy Scouter

NORTHSHORE JAMBALAYA

1/2 lb pork tenderloin
1/2 lb smoked sausage cut 1/2in slices
1/4 cups olive oil
1 cup chopped onion
1 bunch green onions, chopped
1 tbs parsley flakes
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp red pepper
1/2 tsp Tobasco sauce
1/4 cups flour
1 cup chopped celery
4 cloves garlic, minced
1 can tomato sauce
1/2 tsp pepper
1/2 tsp thyme
6c uncooked rice

Cook sausage and pork in large skillet until brown. Drain well and set aside. Cook rice according to package directions and set aside. eat olive oil in Dutch oven, add flour to make rue. Stir constantly until brown. Stir in onion, celery, 1/2 of green onion, garlic and parsley. Cook over medium heat stirring frequently. Add tomato sauce and seasonings. Reduce heat and simmer 5 minutes. Stir occasionally. Stir in meat and remaining green onions. Cook until thoroughly heated. Add 1in cooked rice and mix well. Simmer 5 minutes covered.

Thanks to Mike Audleman -- a Prodigy Scouter

TEXAS PORK ROAST

3 lb pork roast
1 tsp salt
1 tsp pepper
1/8 tsp allspice
1 tsp chill powder
1 tsp red pepper
1 tsp cumin
1 1/4 cups chili sauce
2 tbs lemon juice
1 cup melted apple jelly
1 tbs Worcestershire sauce
Tobasco to taste

Place roast in Dutch oven and sprinkle with mixture of dry spices. Combine remaining ingredients and spread evenly on roast. Roast at 350 for 2 hours. Baste frequently with drippings in bottom of oven.

Thanks to Mike Audleman -- a Prodigy Scouter

I LOVE THE SPRITE IN THESE POTATOES

1 lb bacon1 large onion, sliced thin with skin on
2 cloves garlic, minced
1/2 lb fresh mushrooms, sliced
1 can Sprite
1 tsp salt
1/2 tsp pepper
1/4 cups parsley flakes
1/2 lb grated cheddar cheese

Cut bacon into small pieces and brown in Dutch oven. Drain and add onion and garlic. Cook until clear. Add potatoes and mushrooms and mix well. Pour in Sprite, sprinkle with salt and pepper. Cover and cook until potatoes are tender. Add parsley and cook another 5 minutes. Just before serving, top with cheese and serve after cheese melts.

Thanks to Liz Stiles - a Prodigy Scouter

HAM AND CHEESE FONDUE

2 cans condensed cheddar cheese soup
2 cans deviled ham
2 packages instant tomato soup
1 tsp Italian seasoning
2 loaf French bread, cut into1in cubes
1 tbs Tobasco sauce

In medium pot, mix thoroughly undiluted cheese soup, deviled ham, dry tomato soup, Italian seasoning, and Tobasco sauce. Over medium heat, cook 5-10 minutes until steaming hot. Spear chunks of bread on forks and dip in fondue.

BLACK-EYED PEAS AND SAUSAGE JAMBALAYA

1lb white onions, chopped
1 bunch green onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 cups parsley, chopped
1 1/2 lbs salt pork, boiled once, cut into small pieces
1 1/2 lbs. hot smoked sausage, cut into 1/2in pieces
1/2 lb dried blackeyed peas, boiled until half done
6c water
1 1/2 lbs rice

Sauté onions, pepper, garlic, and parsley in Dutch oven with 2 tbs olive oil. Add salt meat, sausage, black-eyed peas, and rice. Add water and bring to boil. Mix well, cover, and reduce heat to low. 0Cook 45 minutes. Remove cover 5-10 minutes before serving.

CREOLE JAMBALAYA

1 lb lean pork roast, cut into cub small cubes
2 tbs olive oil
3 onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2qt beef stock
1 lb chopped ham, diced
1 tsp chili powder
1 tsp ground cloves
1/8 tsp red pepper
salt and pepper to taste
6 pork sausages, cut into 1in pieces
1/4 cups parsley flakes
1 1/2 cups rice

In a Dutch oven, sauté pork cubes, onions, green pepper, garlic, and parsley in olive oil until mixture is lightly browned. Stir in chopped ham, cloves, chili powder, red pepper, and salt. Stir well. Add pork sausages and beef stock. Stir well. Bring to boil and add 5rice. Reduce to simmer and serve when rice is tender.

HAM AND TOMATO SAUCE

4 center cut ham slices, cut in halves
3 onions, chopped
1 green pepper, chopped
1 stalk celery, chopped
2 garlic cloves, minced
1 tbs flour
1 can tomato paste
1 can tomato sauce
2 hot peppers
1 tbs Worcestershire sauce
1 tbs sugar
1/2 cups olive oil

Sauté in Dutch oven onion, green pepper, garlic, and celery in olive 9oil. Add flour and make a roux. Add tomato sauce, paste, Worcestershire sauce, and 2 cans water. Add sugar. Squeeze peppers and drop into sauce. Stir and simmer on low for 30 minutes. Add ham and 1simmer for 1 hour. Serve over long grain brown rice.

RED BEANS AND SMOKED SAUSAGE

2 lbs smoked sausage, cut into 1 1/2in pieces
1 lb dry red kidney beans
8 cups water
1 tbs olive oil
1 onion, chopped
1 clove garlic, minced
Red pepper to taste

Sauté onions for 1 minutes in Dutch oven in olive oil. Add water and washed beans. Cook over low heat 1 hour or until beans begin to soften. Remove 3 tbs of beans and mash. Return them to oven. Continue cooking until bean gravy becomes milky and thickened. Add sausage and continue to cook, covered for 15 minutes. Add salt and as much red pepper as *desired. Serve over long grain brown rice.

SWEET-PUNGENT PORK LOIN

4 lb boneless pork roast
3 cloves garlic, minced
6 tbs teriyaki sauce
1/2 cups ketchup
1/4 cups lemon juice
1/2 tsp red pepper
2 cloves garlic, cut into 6 slivers each
18 whole cloves
2 cups apricot preserves

Combine minced garlic, teriyaki sauce, ketchup, lemon juice and red pepper to make marinade. With a sharp knife, make 12 small cuts 1/2in deep in fat surface of roast. Insert slivers of garlic into cuts. Stud remaining surface with whole cloves. Put roast into gallon zip-lock and pour in marinade. Double bag and place in cooler overnight. Preheat Dutch oven to 325. Place roast on pie pan fat side up and put into oven. Cook 1 1/2 hours. Heat apricot preserves until melted in small pot. Add 1/2 of marinade and brush roast every 10 minutes for 30 minutes. Remove from oven and serve.

CHEROKEE HAM HOCKS

2 lbs dry lima beans
2 cans whole corn
4 onions, quartered
2 tbs melted bacon grease
2 pieces smoked ham hocks
3 qt water

Soak beans in water in large pot 3-4 hours. Drain and reserve. Bring 3qts water to boil in large pot and then add soaked beans. Cook at moderate boil for 10 minutes then add corn, ham hocks, and onions. Salt and pepper to taste. Reduce heat and cook for 1 hour on a low heat.


MARINADE FOR PORK CHOPS

5oz serrano chilies
2 tbs rosemary
2 tbs basil
2 tbs thyme
2 tbs parsley flakes
2 tbs mustard seed
1/4 cups lime juice
2 tbs orange juice
2 tsp salt
2 tbs white vinegar

At home, puree all ingredients in blender. At camp, place chops in double gallon zip-lock with marinade and let set in cooler overnight. Grill chops on coals.

PORK TENDERLOIN MARINADE

1/2 cups teriyaki sauce
1/4 cups olive oil
2 tbs light Karo syrup
2 tsp ginger
1 tsp hot mustard

Mix ingredients well in small pot. Place meat and marinade in double gallon zip-lock and put in cooler overnight. Cook slowly over grill 9or cook in smoker adding left over marinade to water pan.

Scouts Using the Internet Cartoon - Courtesy of Richard Diesslin - Click to See More Cartoons
© 1994-2014 - MacScouter | Site Map | Disclaimer | Project Team | Web Stats | Contact Us | Privacy Policy

The MacScouter Scouting Rersources Online website is provided by R. Gary Hendra, Tindeuchen Chapter adviser OA and ASM Troop 92, Milipitas, CA; President, U.S. Scouting Service Project. E-mail the MacScouter

Made on a Mac

Materials found at The MacScouter website may be reproduced and used locally by Scouting volunteers for training purposes consistent with the programs of the Boy Scouts of America (BSA) [Links to BSA Sites], the World Organization of the Scout Movement (WOSM) or other Scouting and Guiding Organizations. No material found here may be used or reproduced for electronic redistribution or for commercial or other non-Scouting purposes without the express permission of the U. S. Scouting Service Project, Inc. (USSSP) or other copyright holders. USSSP is not affiliated with BSA or WOSM and does not speak on behalf of BSA or WOSM. Opinions expressed on these web pages are those of the web authors. You can support this website in two ways: Visit Our Trading Post at www.ScoutingBooks.com or make a donation by clicking the button below.

(U.S. Scouting Service Project Donation)


(Ruth Lyons Memorial Donations)