The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

This page contains the Salads, Sandwiches and Soups sections.

Salads

BUTTER LETTUCE WITH WALNUT VINAIGRETTE

1 head butter-leaf lettuce
2 tbs Dijon-style mustard
3 tbs red wine vinegar
1/2 cups olive oil
1/2 cups walnut pieces
1 tbs parsley flakes
salt & pepper to taste

Rinse and tear lettuce leaves into bite-sized pieces. Put into gallon double zip-lock in cooler until ready to serve. Combine mustard and vinegar in small pot until mixed well. Slowly add oil and beat until very well mixed. Then add nuts and parsley and beat again. Cover and put into cooler until ready to serve. Beat well just before pouring over salad.

WILTED SPINACH AND BACON SALAD

1 bunch fresh spinach
6 bacon strips
1/2 cups toasted sesame seeds
2 hard cooked eggs, finely chopped
DRESSING
3 tbs red wine vinegar
1/2 tsp sugar
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder

Rinse and drain spinach leaves, remove stems and break into bite-sized pieces. In small pot, combine vinegar, sugar, mustard, garlic and onion powder to make dressing and set aside. Cook bacon crisp in skillet over medium heat. Remove bacon with slotted spoon and drain on paper towels. Add half of spinach to bacon drippings and cook for about 30 SECONDS. Add rest of spinach and cook for another 30 SECONDS. Toss gently while cooking. Remove from heat, add vinegar dressing and sesame seeds. Divide into serving bowls and sprinkle crumbled bacon
and chopped eggs over top.

GEEZER MUSHROOM SALAD

1 lb fresh mushrooms, sliced
4 sweet pickles, finely diced
2 tbs onion flakes, hydrated
1 garlic clove, minced
1 tomato, finely chopped
1/2 cups olive oil
1/2 cups red wine vinegar
1 tsp sugar
1 head lettuce

Combine mushrooms, pickles, onion, garlic clove, and tomato. Toss. Add oil, vinegar, and sugar. Rinse and tear lettuce into bite-sized pieces and divide into bowls. Divide mushroom mixture into bowls and toss with lettuce. Serve.

TOMATO AND ONION SALAD

2 green onions
3 fresh tomatoes
1 small red onion
VINAIGRETTE DRESSING
1/4 cups olive oil
1 tsp red wine vinegar
1 tbs water
1 tsp dry mustard
1 tsp oregano
1 tsp basil
1 tsp black pepper

In small pot, combine dressing ingredients. Slice tomatoes and red onions very thin. Slice green onions in 3/4in pieces. Spread veggies on large pot lid, pour on dressing. Toss lightly and serve.

APPLE COLESLAW

1 cup sour cream
1 tbs cider vinegar
2 tsp mustard
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp pepper
4 cups shredded cabbage
1 cup diced apple
1 tsp celery seed

Combine first six ingredients in a medium pot and mix well. Add next three and mix again. Place in double gallon zip-lock and chill in cooler until ready to serve.

SKILLET SLAW

4 slices bacon
1/4 cups white vinegar
1 tbs sugar
1 medium onion, chopped
1 tsp salt
1 tsp dill weed
4 cups shredded cabbage
1/2 cups parsley, chopped

Fry bacon crisp, remove from skillet, cool and crumble. Save drippings in skillet. Add next five ingredients to skillet and cook until onions are clear. Put shredded cabbage and parsley in large pot, mix well, then add bacon crumbles. Mix again and add to skillet. *Mix well and remove from heat. Serve warm.

GRILLED SZECHWAN CHICKEN SALAD

2 lbs boneless chicken breast
1 can pineapple slices
6 tbs olive oil
4 tbs teriyaki sauce
1 tsp Tobasco sauce
1 tbs white vinegar
2 tbs honey
1/2 tsp ginger
leaf lettuce
1 onion, sliced
1 red bell pepper, sliced
black pepper

Sprinkle both sides of each chicken breast with pepper and grill. Slice into strips after cooking. Prepare salad dressing by combining 4 tbs. reserved pineapple juice with olive oil, teriyaki sauce, Tobasco, vinegar, honey and ginger in a small jar, shaking very well to mix. Arrange veggies and pineapple slices with chicken. Pour -dressing over. Toss and serve.

Sandwiches

HOOTER SANDWICHES

8 slices turkey lunch meat
8 slices cooked ham lunch meat
8 slices Swiss cheese
16 slices rye bread
1 1/2 cup flour
1 tbs baking powder
1 1/3 cup water
1 egg, beaten
oil
powdered sugar

Place 1 slice turkey on 8 slices of bread. Top with slice of Swiss cheese and slice of ham. Top with remaining bread. Cut each sandwich into quarters. Use toothpicks to hod together. Mix flour, baking powder, and salt well. Add water to beaten egg and add to flour mixture. Mix well. Dip each sandwich quarter into batter. Heat 1in oil in large skillet. Fry dipped sandwiches until golden brown. Remove toothpicks and sprinkle with powdered sugar. Serve warm.1A taste treat from Fuzzy and the Hooters, NC-543.

ALL AMERICAN SANDWICHES

1 pkg cheddar cheese sauce
1 cup milk 1/4 cups mayo
2 tbs mustard
1/2 lb deli turkey, diced
1/2 lb deli ham, diced
1/4 cups chopped walnuts
1 green pepper, diced
8 deli rolls, split
Sliced tomato
sliced onion

Prepare cheese sauce as package directions with milk. Stir in rest of ingredients. Let cool and chill in cooler. Spread on rolls when chilled with tomato and onion slices.

BBQ BEEF SANDWICHES

3 lb top round roast
2 tbs olive oil
2 onions, chopped
2 tbs cider vinegar
1 tbs brown sugar
1 tsp celery seeds
1 cup ketchup
1 tbs Worcestershire sauce
1/2 cups hot water
1 tsp dry mustard
1 tsp salt
1 tsp red pepper

Roast meat in Dutch oven for 2 hours. Remove meat, but keep drippings in oven. Sauté onion in drippings and olive oil until clear. Add rest of Ingredients and simmer. Shred roast and add to sauce. Mix well. 7Cover and cook, covered 1/2 hour. Serve spooned into buns.

BEAR OF A SANDWICH

1 cup red wine vinegar and oil dressing
4 tbs mustard
3 tsp cayenne pepper sauce
2 tsp Italian seasoning
2 tsp garlic powder
2 12in loaf Italian bread, cut in 1/2 lengthwise
4 cups lettuce, shredded
4 lb assorted cold cuts and cheeses
4 sliced tomatoes

In quart jar with lid, combine dressing, mustard, pepper sauce, and seasonings. Close lid tight and shake very well to blend. Arrange shredded lettuce on bottom halves of bread. Drizzle with dressing mixture. Arrange cold cuts and cheese for next layer. Top with sliced tomatoes. Add sliced onions and pepperoni if desired. Top with other half of bread. Cut into serving slices.

CREAMED CHEESE AND BACON SANDWICH

1 lb bacon, cooked and crumbled
8oz pkg cream cheese
1bs salad dressing
1/2 tsp red pepper
1/2 tsp Tobasco

Stir bacon crumbs into softened cream cheese. Add rest of ingredients -and mix well. Spread over hot toast to serve.

DELI STYLE PEPPERONI ROLLS

1 lb thin sliced sandwich style pepperoni
1 lb each provolone and mozzarella cut into thin strips
3 cups fresh spinach, shredded
1 1/3 cups shredded carrots
2/3 cups radishes, sliced thin-1 red onion, sliced into rings
12 cheery tomatoes, cut in 1/2
1/2 cups red wine and vinegar dressing
3 tsp Dijon mustard

Cut pepperoni slices in 1/2. Combine pepperoni, cheese, spinach, carrot, radishes, onion rings, and tomatoes in large pot. Blend dressing and mustard well. Pour over pepperoni mixture and mix well. Cut a slice off the top of each deli roll. Hollow out leaving a 1/2in shell. Reserve crumbs. Divide pepperoni mixture between rolls. Use crumbs to finish stuffing rolls and put tops back on. Serve.

DUTCH BURRITO

8 flour tortillas
48 slices shaved ham
8oz shredded Swiss cheese
4 cups lettuce, chopped fine
2 tomatoes, diced
1 green pepper, diced
3 green onions, chopped
1 cup salad dressing
1 1/2 tsp mustard
3 tsp sugar
1 tsp celery seed
4 tbs milk

For each burrito, arrange 6 slices ham on each tortilla. Sprinkle with Swiss cheese. Roll and secure with toothpicks. Bake in cardboard oven at 350 for 10 minutes or until cheese is melted. Combine lettuce, tomato, green pepper, and green onions in large pot. Toss until blended. Combine salad dressing, mustard, sugar, celery seed, and milk in small pot. Blend until well mixed. Remove burritos from oven, open tortillas 1/2way and spoon salad mixture evenly along center of each. Spoon dressing mixture on top. Roll up and serve.

REUBEN KRISP KRAUT SANDWICH

For each sandwich
2 slices rye bread
1 tbs melted margarine
1 tbs Russian dressing
3oz thinly sliced corned beef
2 slices Swiss cheese
2 tbs krisp kraut

Brush one side of bread with melted margarine. Spread Russian dressing on other slice. Place corned beef on dressing. Top with kraut, then cheese. Cover with other slice of bread and place in skillet until cheese melts.

PHILLY CHEESE STEAK SANDWICH

3 onions, sliced thin
4 tbs margarine
1 lb thin sliced roast beef
2 jars cheese whiz
8 steak rolls, almost split

Sauté onions in margarine in large skillet. When onions are clear, add roast beef and cook until steak steams. Place slices of beef rolls followed by onions. Heat cheese whiz and pour at least 3 tbs cheese on each sandwich.

TAILGATE SANDWICH

2 loaves French bread, cut lengthwise
2 green peppers, sliced thin
2 tbs olive oil
2 tbs red wine vinegar6 thin slices mozzarella cheese
1/2 lb leaf lettuce
8 slices tomato
2 onions, sliced
pepper
8 slices smoked ham

Brush insides of bread with olive oil then vinegar. On the bottom half, lay the mozzarella in a layer. Repeat with leaf lettuce, then tomato, then onions, then ham. Season with pepper. Place top half of bread on sandwich. Wrap in aluminum foil and grill for 5 minutes to a )side. Unwrap, cut into slices, and serve.

Soups

FALL CAMPORALL BEAN SOUP

1 pkg dry navy beans
1 tbs olive oil
3/4 cups diced onions
1/4 cups diced carrot
1/4 cups diced celery
5 cups canned chicken broth
1/2 tsp thyme
salt and pepper to taste
3 tbs lemon juice

Place beans in a large pot with cold water and soak overnight. The next day, drain, and discard water. Place oil in Dutch oven over medium heat and add onions, carrots, and celery. Cook for 5 minutes. Add broth, beans, thyme, salt and pepper. Cover. Reduce heat to low and simmer 2 hours. Add lemon juice and serve.

PECOS BEAN SOUP

1 lb dry pinto beans
2 1/2 quarts water
1/2 cup chopped onion
1 tbs garlic flakes
1 large piece bacon rind
1 tbs chili powder
1 tsp red pepper
1/2 tsp oregano
1 4oz can diced green chili peppers
2 tsp salt

Wash beans and soak overnight in cold water; drain. Put beans in Dutch oven, add 2 1/2 qts water and simmer 1 hour. Add other ingredients and simmer 2 hours.

VEGETABLE SOUP LEATHER

1 soup bone with a good amount of meat on it
4 medium potatoes, peeled and cubed
6 large carrots, peeled and cut into rounds
2 large onions, chopped coarsely
2 cups shredded cabbage
2 cans tomato paste

Boil soupbone in lightly salted water about 1 hour. Replenish water as needed. Drain bone from pot, remove marrow and meat from bone and setaside. Bring stock to boil and stir in marrow and meat. Add vegetables and simmer until potatoes are beginning to soften. Strain vegetables from stock and let cool on paper towels. Bring stock to boil and let boil until reduced to thick liquid. Scrape sides and bottom frequently to prevent scorching. When thick, add tomato paste. Stir frequently until liquid is reduced to thick paste. Spread paste onto greased cookie sheet. Spread vegetable mixture onto another cookie sheet. Turn oven to warm and place cookie sheets onto top rack. Open oven door slightly. Stock leather is done when firm but flexible. Vegetables are done when completely dry. Store in separate zip lock bags. Store in cool place until ready to use. To reconstitute, cut leather into chunks, put it and vegetables into Dutch oven, cover with water and simmer, stirring occasionally.

GEEZER SOUP

1 lb ground beef
2 potatoes, cubed
1 medium onion, chopped
1 can whole corn
1 can green beans
1 can peas
1 can baked beans
1 can tomato soup
1 can tomatoes
2 tbs chili powder
1 tsp cu minutes and nutmeg
1 bay leaf

Brown ground beef and onions together in Dutch oven. Add all ingredients except seasonings. Do not drain cans before adding. Cook 7until potatoes are done. Add seasonings and cook 30 minutes.

GEEZER TORTILLA SOUP

1 onion, chopped
1 can green chilies, chopped
2 cloves garlic, minced
1 tbs olive oil
1 large tomato, chopped
1 can beef bouillon
1 can chicken broth
1 1/2 cups water
1 1/2 cups tomato juice
1 tsp cumin
1 tsp chili powder
1/8 tsp red pepper
2 tsp Worcestershire sauce
1 tbs A-1 sauce
3 flour tortillas, cut in 1 1/2in strips
1/4 cups shredded cheddar cheese

Sauté first three ingredients in olive oil in skillet until soft. In Dutch oven or large pot, combine tomato, beef bouillon, chicken broth, water, tomato juice, spices, and sauces. Add sautéed mixture and bring to boil. Lower heat and simmer 1 hour. Add tortilla strips and simmer 10 minutes more. Serve in bowls topped with a sprinkle of cheddar cheese.

BEEF VEGETABLE SOUP

2 beef soup bones
1 1/2 lb stew beef, 1in cubed
1 tsp pepper
4 carrots, chopped
1 hot red pepper, chopped
1 can whole kernel corn
7 cups water
1 1/2 tsp salt
4 potatoes, cubed
2 can tomato sauce
1/2 head cabbage, chopped
1 can peas

Drain corn and peas reserving liquid. Add liquid, water, and bones in Dutch oven and bring to boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more. Add all except corn and peas. Cover and simmer 40 minutes. Add corn and peas. -Simmer uncovered 30 minutes. Serve.

COWBOY SOUP

2 potatoes, peeled and chunked
1bl ground beef
1 onion, chopped
2 tbs chili powder
1 can corn
bay leaf
1 can peas
1 can green beans
1 can baked beans
1 can tomato soup
1 can tomatoes
1/4 tsp nutmeg

Brown ground beef and onions together. Drain. Add all except seasonings. Do not drain veggies. Cook until potatoes are done, then *add seasonings and cook for another 30 minutes.

BEEFY POTATO SOUP

2 lb potatoes, unpeeled, chunked
6 beef bouillon cubes
6c water
1 clove garlic, minced
1 tbs onion powder

Heat water to boiling and add cubes. Stir well until dissolved. Add rest of ingredients and simmer 45 minutes.

ITALIAN MINESTRONE

2 1/2 lbs blade chuck roast, cut into 1in chunks
2 1/2qt water
2 tsp salt
1 onion, chopped
1/2 cups celery leaves
1 bay leaf
2 slices bacon, chopped
1 can kidney beans
1/2 can green beans
1/2 cups celery, diced
1/2 can green peas
1/2 cups zucchini, thinly sliced
1/2 cups carrots, thinly sliced
1 onion, diced
1/4 cups parsley flakes
2 cloves garlic, minced
1/2 cups elbow macaroni
1 can tomato paste
1 cup Coca-Cola
1 tbs olive oil
1 tbs Worcestershire sauce
1 tbs Italian seasoning
1 tsp each salt, pepper

In a large pot, place first six ingredients, cover and simmer about 2 E1/2 hours. Move to Dutch oven. Fry bacon in skillet until crisp and add to Dutch oven. Add remaining ingredients. Cover and simmer about 30 minutes or until macaroni is tender. Serve with grated Parmesan cheese and Italian croutons. Thanks to Coca-Cola

FRENCH ONION SOUP

1/4 cups margarine
1/4 cups olive oil
6 onions, thinly sliced
2 can beef broth
3/4 cups Coca-Cola
1 tsp salt
1/2 tsp vinegar
1/8 tsp pepper
French bread, cut into thick slices
Parmesan cheese, grated

In a large skillet, melt the margarine and add olive oil and onions. Cook until golden, not brown. Move to Dutch oven and add beef broth, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. Serve.

Thanks to Coca-Cola

LENTIL AND BROWN RICE SOUP

5 cups chicken broth
1 1/2 cups lentils
1 cup brown rice
2 can tomatoes
1 can carrots
2 onion, chopped
2 stalk celery, chopped
3 garlic cloves, minced
1/2 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1 bay leaf
1/2 cups parsley flakes
2 tbs cider vinegar

In a Dutch oven combine broth, 3 cups water, lentils, rice, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring to boil, reduce heat, cover and simmer for 45-55 minutes. Stir occasionally. When lentils and rice is tender, stir in parsley, vinegar, salt and pepper to taste. The soup will be thick and will thicken more as it stands. thin to desired consistency with more chicken stock.

ROAD KILL SOUP

1 lb ground venison
2 cup rotel tomatoes
1 tsp sugar
2 tsp salt
1 tsp instant beef bouillon
2 medium onions, chopped
1/2 lb carrots, cut up
4 large potatoes, not peeled, but diced
1/2 bunch celery, sliced
2 cloves garlic, minced

Brown venison in Dutch oven. Do not drain. Add 1/4 cups olive oil if too dry. Add rest of ingredients, cover and cook at low simmer for 4 hours.
Add water if necessary.

HEARTY BEAN AND VEGETABLE SOUP

1 lb assorted dry beans
2 cups V-8 vegetable juice
1/2 cups white sparking grape juice
1/3 cups teriyaki sauce
1/3 cups apple or pineapple juice
1 bunch celery, diced
1 large parsnip, diced
1 lb carrots, diced
1/2 lb mushrooms, sliced thin
2 onion, diced
1 tsp basil
1 tsp dried parsley
2 bay leaves, crumbled
3 cloves garlic, minced
2 tsp black pepper
1 cup cooked long grain brown rice

Rinse beans, then soak overnight in water. Drain beans and place in Dutch oven. Add V-8, grape juice, teriyaki sauce, and apple or pineapple juice. Add 1/2 cups water, cover and bring to boil for 2 hours. Add more water as needed. Add rest of ingredients and lower heat to below simmer. Cook until carrots and parsnips are tender. Add cooked rice, bring to simmer and serve.

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