The Geezer Cookbook
By Dwayne Pritchett -- "Medicine Man"
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.
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.
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.
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.
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.
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.
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.
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.
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
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
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
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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