The Geezer Cookbook

By

Dwayne Pritchett

"Medicine Man"

Welcome to the Geezer Cookbook on-line.

Whether you are just visiting, here to gather great Dutch-oven cooking recipes or just surfing the net, I would like to extend a warm Geezer welcome to everyone!

You may be asking yourself, what is a Geezer? Well thoughts of older folks, sitting around a porch and telling stories of yesteryear comes to my mind, so if you have a moment, Ill spin a little tale of the Medicine Man and the Geezer's Cookbook.

Dwayne Pritchett (aka by his OA vigil name, the 'Medicine Man'), was a father, a Scoutmaster, a husband and a man who loved spicy foods and Dutch oven cooking among other things in life. This passion led him to compile a collection of his favorite recipes on bits of paper, 3x5 cards, napkins and such. Over his Scouting years, whenever he would go on a camporee, summer camp, conclave or Scouting event he was always on the prowl for good Dutch oven and great spicy recipes. So in Dwayne's eyes, a 'Geezer' was anyone that shared a penchant for spicy cooking, one who truly loved the hot stuff, whooo-eeee!!

Now as Dwayne sought to put the accumulated recipes into a format that others could enjoy, he found an electronic medium to put them into and once he found this, his next quest was sharing these 350+ recipes with his fellow Scouts & Scouters, so that they might enjoy and share his love of spicy cooking.

I first met up with Dwayne on the Scout board on Prodigy in 1993. I had been posting some items under the heading "the final word", that were short items, inspirational in tone. Dwayne, enjoyed these and immediately started up his own thread of longer inspirational messages, stories and Scoutmasters minutes under the heading of "the Medicine Man's minute" everyone on the BSA board on Prodigy loved these and he continued to post these as time went on.

Dwayne began to offer his compilation of recipes, to the Scouting fraternity, all he asked in return for his effort was a council shoulder patch to keep track of all the different councils he was communicating with. The news spread far and wide and Dwayne was kept busy, posting his 'minutes' and shipping discs with his Geezer Cookbook on them to Scouters around the country.

In April of 1995, Dwaynes' family posted a note on the BSA board on Prodigy, that Dwayne had been diagnosed with a tumor on his esophagus and would be off-line for a time, due to chemo-therapy treatments he would be taking, to try and rid him of the cancer. In august of 1995, I was informed that Dwayne had passed away due to the cancer. His death came as a shock to all of us.

As I never had a chance to say a proper good-bye to Dwayne and to thank him for his Cyber-friendship, I resolved myself to continue to spread his recipes in the spirit of the medicine man. This on-line compilation, is the result of that resolution. From the Medicine Man to you, in the Spirit of Friendship please enjoy this effort.

Here's to you Medicine Man!

Mark Michalski, mam@ah.ds.adp.com

Appetizers 1

Outdoor Geezer's Beefy Onion Dip 1

Extreme Garlic Chicken Wings 1

Armadillo Eggs 1

Tex-Mex Wontons 2

Geezer Come And Get It 2

Chicken Nachos 2

Chili Cheese Nachos 3

Green Onion Dip 3

Hot Mexican Bean Dip 3

Honey Mustard Dip 4

Mexican Dip 4

Mexican Dutch Oven Dip 4

Pepperoni Pizza Dip 4

Quesadillas 5

Tex-Mex Dutch Oven Dip 5

Stanley Cup Dip 5

Geezer Wings 6

Say "Hello" Wings 6

Outdoor Geezer's Chili Cheese Dip 6

Beef Dishes 8

Beef Bourguinon 8

Jambo Burgers Ala Trails West 8

Eastern Horizon Spareribs 8

Firebird Casserole 9

Kishkakon Stuffed Beef Rolls & Gravy 9

Peppermint Burger Steaks 10

Jack Burgers 10

First Class Grilled Steak 10

High On Life Hamburgers 10

Veggie Burgers 11

Taste Tingling Round Steak 11

Geezer Steak 12

Road Kill Stew 12

Grilled Geezerbobs 12

Southwest Flank Steak 13

Flank Steak Pinwheels 13

Mac-A-Treat 13

Two Stew For A Crew 14

Easy Beef In The Pot 14

Tin Plate Special 14

BBQ Beef Ribs 15

Chuck Wagon Stew 15

Sourdough Steak 15

Skillet Hash 16

Pinto Bean Tamales 16

Magic Mushroom Beef Rolls 16

Smoked Country-Style Ribs 17

Geezer Kolbase Krauts 17

Geezer Blue Ribbon Roast 17

Smoked Brisket 17

Geezer Meatloaf 18

Dutch Oven Pizza 18

Hungarian Goulash 18

Swiss Steak 19

French Style Roast Beef 19

Round Steak Oriental 19

Flank Steak Teriyaki 20

Corned Beef With Dijon Glaze 20

Salisbury Steaks 20

Onion Swiss Steak 21

Geezer Taco Pie 21

Dutch Oven Stuffed Peppers 21

Dutch Oven Stroganoff 22

Campfire Kabobs 22

Corned Beef Hashburgers 22

Grilled Stuffed Peppers 23

Old Fashioned Beef Pot Roast 23

Coney Dogs With Geezer Sauce 23

Sausage Balls 24

Star Steak 24

Steak And Mushrooms 24

Dogs Body Mess 25

Beef Sausage With Kidney Beans 25

Not Just Another Cheeseburger 25

Chinese Pepper Steak 26

German Sauerbraten 26

Hungarian Goulash (Coke) 27

Russian Beef Stroganoff 27

Beef Casserole With Edam 28

Hot Sausage And Shrimp Jambalaya 28

Sausage Creole 29

Dutch Oven Delight 29

Red Beans And Rice With Smoked Sausage 29

Pueblo Fire 30

Seminole Squirrel Stew 30

Mexican Smoked Chili Marinade 30

Dutch Oven BBQ 31

Breads 32

Mound Bread 32

Monkey Bread 32

Thunderbird Cornbread 32

Real Cinnamon Rolls 33

Cahokia Sweet Bread 33

Baked Native American Pudding 34

Red Chili Biscuits 34

Sourdough Starter 34

Dry Baking Mix 34

Wild Onion Bread 35

Crunchy Granola Suite 35

Salt Rising Bread 35

Spoon Bread 36

Scottish Oaten Bread 36

Geezer Cornbread 36

Cheddar Biscuits 37

Blueberry Bran Muffins 37

Banana Walnut Muffins 37

Banana-Date Muffins 38

Banana Nut Bread 38

Raisin Walnut Bran Muffins 38

Country Breakfast Bread 39

Potato Bread 39

Steamed Brown Bread 39

Honey Acorn Bread 40

Navajo Fried Bread 40

Steamed Apricot Nut Bread 40

Breakfasts 41

Real Scout Quiche (Breakfast) 41

Down On The Farm Breakfast 41

Breakfast Fruit Chimichangas 41

Ain't No Golden Arch Burritos 42

Pizza Quiche Supreme 42

Camper's Breakfast 43

Hobo Breakfast Treat 43

Geezer Rockin' Chair Breakfast 43

Geezer Sugar Overdose Oatmeal 43

Hot Peach Crumble 44

Swiss Scrambled Eggs 44

Peanut Butter French Toast 44

Geezer Corn Cakes 44

Geezer Honey Doughnuts 45

Fried Doughnuts 45

Sourdough Pancakes 45

Ozark Corncob Syrup 45

Mountain Man Breakfast 46

Drop Cakes 46

Rolled Oats Griddle Cakes 46

Baked Asparagus And Mushroom Omelet 47

Honey-Apple Pancakes 47

Bacon, Avocado & Cheese Omelet 47

Early Morning Sausage Ring 48

Eggs Ala King 48

Granola Colorado 48

Fruity Rice 49

Coconut French Toast 49

Chicken Dishes 50

Hot Stuff Chicken 50

Summer Camp Fried Chicken 50

Sunnen Chicken And Rice 50

Dutch Oven Chicken Dinner 51

Hot Stuff Stew 51

Turkey A'la Cahokia 51

Geezer Cornish Hens 52

Smoked Turkey 52

Roast Pheasant 52

Easy Chicken Casserole 53

Apricot Glazed Cornish Hens 53

Festive Chicken Bake 53

Baked Chicken With Cheese 54

Chicken Geezer Gumbo 54

Geezer Chicken Oriental 54

Chicken And Dumplings 55

Tenderfoot Chicken Casserole 55

Chicken Geezertore 55

Fly Like An Eagle Chicken 56

Chicken Pot Pie 56

Duck With Sauerkraut 57

Grilled Chicken With Pineapple Salsa 57

Native American Chicken Curry 57

Chicken Pie With Biscuit Crust 58

Chicken Tetrazzini 58

Chicken With Cream Sauce 59

Chicken Fricasee 59

Chicken Jambalaya 60

Chicken Stew 60

Egg Foo Canoe 60

Garlic Honey Marinade 61

Honey Mustard Marinade 61

Dutch Oven Lacquered Chicken 61

Easy Italian Chicken 61

Native American Game Hens 62

Spicy Hot Chicken Marinade 62

Chili 63

Patrol Chili 63

Italian Chile 63

Wild Card Chili 63

Chili The Geezer Way 64

Now That's Chili 64

Navajo Green Pork Chili 65

Been Out Of Woods Too Long Chili 65

Black Bear Chili 66

Venison Chili 66

Behind The Eight Bean Chili 67

Inch And A Half Hose Chili 67

Feel The Heat Chili 68

Roast Pork And Black Bean Chili 68

Ozark Winter Chili 69

The Chili Of The Century 69

Ozark Mountain Chili 70

Backdraft Chili 70

Mellow Chili 71

Chuck Wagon Chili 71

Green Chili With Pork 72

Desserts 73

Pineapple Upside Down Cake 73

Outdoor Geezer Apple Crisp 73

Stir Crazy Cake 73

Dried Apple Cakes 74

Dutch Oven Baked Stuffed Apples 74

Red Epaulet Chocolate Cake 74

Chocolate Lovers Upside Down Cake 75

Giant Cinnamon-Pecan Ring 75

Hawaiian Pie 76

Maple Custard Pie 76

Blueberry Muffins 76

Hickory Nut Cake 77

Molasses Cake 77

Jam Cake 77

Sausage Cake 78

Cinnamon Crisps 78

Blackberry Cobbler 78

Blackberry Jam Cake With Caramel Icing 79

Java Coffee Cake With Espresso Glaze 79

Fudge Brownies 80

Black Walnut Brittle 80

Fish & Seafood 81

Smoked Trout 81

Trout Au Bleu 81

Hush Geezerpups 81

Trout Chowder N Tomatoes 81

Baked Trout In Tomatoes 82

Smoked Shrimp Geezer Style 82

Big Bad Bass Cakes 82

Bass Melt Supreme 83

Cajun Catfish 83

Geezer Catfish Of The Orient 83

Roma Catfish Parmesan 84

Camp Blackened Catfish 84

Rainbow Seviche 84

Montauk Spring Seviche 85

Fresh Stuffed Crabs 85

Deviled Crabs 85

Crawfish Pie 86

Crawfish Jambalaya 86

Baked Bass 87

Tuna Spinach Au Gratin 87

Nutty-Fried Trout 87

Scallop Gumbo 88

Gravies & Sauces 89

Black Jack BBQ Sauce 89

Basic White Sauce 89

Burrito Sauce 89

Chili Beef Potato Topper 89

Fresh Basil Salsa 90

Jalapeno Salsa 90

St. Louis BBQ Sauce 90

Ha Cha Salsa 90

Three Tomato Salsa 91

Hints & Tips 92

Dutch Oven Charcoal Hints 92

Dutch Oven Seasoning Hints 92

Dutch Oven Cooking Hints 92

Pearls Of Geezer Wisdom 92

Pearls Of Geezer Wisdom 92

More Pearls 93

More Pearls Ii 93

Card Board Box Oven 93

More Pearls Iii 94

Dutch Oven Tips Ii 94

Charcoal Cooking Tips Ii 94

Pasta & Rice 95

Campsite Mostaccioli 95

Frontier Spaghetti 95

Dutch Oven Lasagna 95

Joe's Spaghetti Sauce 96

Camper's Pizza 96

Classic Marinara Sauce 96

Tomato Sauce Sicilian 97

Bacon Tomato Capellini 97

Fettucine With A Twist 97

Dirty Rice 98

Fettucine Ultravera 98

Garlic Rice 98

Hearty Stir Fry 99

Herbed Rice 99

Tex-Mex Pasta 99

Rotini And Brats 100

South Of The Border Lasagna 100

Sonoma Macaroni Casserole 101

Wild Rice And Fennel 101

Pork Dishes 102

Sweet Tater And Spam Hash 102

Spring Camporee Pork Roast 102

Grandpa Geezer's Sausage & Peppers 102

Smoked Soy Sauce Pork Chops 103

Smoked Pork Roast 103

Smoked Apple Pork Chops 103

Hula Ham 103

Pork Chops & Garden Vegetables 104

Northshore Jambalaya 104

Texas Pork Roast 105

I Love The Sprite In These Potatoes 105

Ham And Cheese Fondue 105

Black-Eyed Peas And Sausage Jambalaya 106

Creole Jambalaya 106

Ham And Tomato Sauce 106

Red Beans And Smoked Sausage 107

Sweet-Pungent Pork Loin 107

Cherokee Ham Hocks 107

Marinade For Pork Chops 108

Pork Tenderloin Marinade 108

Salads 109

Butter Lettuce With Walnut Vinaigrette 109

Wilted Spinach And Bacon Salad 109

Geezer Mushroom Salad 109

Tomato And Onion Salad 110

Apple Coleslaw 110

Skillet Slaw 110

Grilled Szechwan Chicken Salad 111

Sandwiches 112

Hooter Sandwiches 112

All American Sandwiches 112

BBQ Beef Sandwiches 112

Bear Of A Sandwich 113

Creamed Cheese And Bacon Sandwich 113

Deli Style Pepperoni Rolls 113

Dutch Burrito 114

Reuben Krisp Kraut Sandwich 114

Philly Cheese Steak Sandwich 114

Tailgate Sandwich 115

Soups 116

Fall Camporall Bean Soup 116

Pecos Bean Soup 116

Vegetable Soup Leather 116

Geezer Soup 117

Geezer Tortilla Soup 117

Beef Vegetable Soup 117

Cowboy Soup 118

Beefy Potato Soup 118

Italian Minestrone 118

French Onion Soup 119

Lentil And Brown Rice Soup 119

Road Kill Soup 120

Hearty Bean And Vegetable Soup 120

Vegetables 121

Dutch Oven Fried Potatoes With Bacon 121

Sugar Browned Potatoes 121

Delmonico Potatoes 121

Twice Baked Camp Potatoes 122

Native American Casserole 122

Baked Potato Slices 122

Camp Fries 122

Trail Drive Beans 123

Layered Dutch Oven Veggies 123

Montauk Lodge Marinated Vegetables 123

Ozark Baked Beans 124

Ozark Baked Corn 124

Geezer Paprikosh 124

I'll Eat Those Veggies 125

Smoked Corn On The Cob 125

Grecian Green Beans 125

Parmesan Potato Topper 125

Three Sisters Casserole 126

Dutch Oven Green Beans 126

Ham & Potatoes Au Geezer 126

Fried Green Tomatoes 127

Fried Cucumbers 127

Cahokia Mountain Baked Beans 127

Venison 128

I-44 Road Kill Stew 128

Appetizers

OUTDOOR GEEZER'S BEEFY ONION DIP

2 packages cream cheese

2 envelopes onion soup mix

16oz French onion dip

1 tbs onion powder

1 tbs garlic powder

Mix cream cheese and French onion dip together in a small pot. Stir well to blend thoroughly. Stir in onion soup mix and then onion an Garlic powder. Blend well. Cover and store in cooler several hours to let soup mix re-hydrate.

EXTREME GARLIC CHICKEN WINGS

3 lb.. chicken wings

1/4 cups olive oil

40 cloves garlic or 2 jars chopped garlic

1/4 tsp salt

1/4 tsp pepper

1/4 tsp rosemary

1/4 tsp thyme

1/4 tsp oregano

1 loaf crusty Italian bread

Place wings in single layer in bottom of Dutch oven. Combine remaining ingredients and pour over wings. Cover and bake at least 11 hour. Serve with bread dunk in oil-garlic mixture.

ARMADILLO EGGS

24oz pickled hot jalapeno peppers

2 cup biscuit mix

12 oz shredded Mozzarella cheese

2 lb hot pork sausage

2 pkg Shake 'n Bake pork seasoning

Cut off stem ends and gut seeds from the peppers. Stuff peppers lightly with cheese, then set aside. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two "eggs" at a time by shaking them in the pork seasoning. Put the "eggs" into a lightly greased large skillet over medium heat. Fry until brown. Have plenty of cold drinks around when served.

Thanks to Dale Elders, Troop 491, Montgomery, Texas

TEX-MEX WONTONS

1/2 lb ground beef

1 medium onion, chopped

1/4 cups chopped green pepper

1 can refried beans

1/4 cups shredded cheddar cheese

1 tbs ketchup

1 1/2 tsp chili powder

1/4 tsp garlic powder

4 dozen wonton skins

cooking oil

taco sauce or salsa

Combine beef, onion, and green pepper in large skillet and brown. rain drippings and discard. Add beans, cheese, ketchup, chili and garlic powder. Stir well. Place one tsp beef mixture in each wonton skin. Fold top corner over filling, fold side corners over, then roll up like a jelly roll. Moisten edges with water to seal. Heat 1 1/2in oil to 375 degrees in a large skillet or Dutch oven. Place 6 wontons at a time in hot oil and fry 30sec on each side or until golden brown. Serve with taco sauce or salsa.

GEEZER COME AND GET IT

1 lb ground beef

1 lb hot pork sausage

1 pkg hot taco seasoning mix

1 tsp cumin

1 medium onion, chopped

2 cloves garlic, minced

1 small jar jalapenos

1 can refried beans

8oz shredded Monterey jack

8oz shredded cheddar

1 jar salsa

Brown ground beef, pork sausage, onions, and garlic in large skillet. Drain. Add cu minutes and taco seasoning mix. Use only 1/4 cups water and simmer until seasoning mix sets. Pour into bottom of Dutch oven. Layer refried beans over meat mixture, then the cheeses, then the jalapenos. Spoon salsa over the top evenly. Bake at 325 for 1/2 hour. Use as dip with tortilla chips.

CHICKEN NACHOS

1 16 oz jar salsa

2/3 cups sour cream

2 7 1/2oz bags tortilla chips

2 cans chunk chicken, drained

2 cups shredded cheddar cheese

In medium pot, combine salsa and sour cream. Spread tortilla chips on a baking sheet. Layer salsa mixture, chicken, and then cheddar cheese on chips. Place on hot grill or in cardboard oven at 425 until cheese melts. Serve.

CHILI CHEESE NACHOS

1 large can chili mix

1 8oz jars Cheez Whiz

1 lb tortilla chips

1 head lettuce, shredded

4 tomatoes, chopped

1 cup sour cream

1/2 tsp dried red pepper

1/4 cups jalapenos, chopped

1 tsp Tobasco

Pour chili mix into medium pot and heat until just simmering. Add Cheez Whiz and blend well. Add dried red pepper, jalapenos, and Tobasco. Stir well to blend. Layer 1/2 of chips on a baking sheet, add 1/2 of chili mixture. Layer rest of chips, then rest of chili mixture. Top with lettuce, tomatoes, and sour cream. Serve.

GREEN ONION DIP

2 cups mayo

1 cup yogurt

1 cup sliced green onions

1/4 cups parsley flakes

2 tsp Dijon mustard

1 tsp minced garlic

1 tsp salt.

Combine all ingredients in small pot and blend with fork or whisk 3until smooth. Cover and chill until ready to serve.

HOT MEXICAN BEAN DIP

2 can pork and beans

2 cups shredded cheddar cheese

2 tsp garlic powder

2 tsp chili powder

1 tsp red pepper

1/4 cups jalapenos, chopped

1 tsp salt

4 tsp cider vinegar

4 tsp Worcestershire sauce

1 tsp liquid smoke

1/2 lb crisp bacon, crumbled

Pour pork and beans in large pot. Crush beans into paste with large spoon or meat tenderizing mallet. Heat beans until just simmering, stirring constantly. Add remaining ingredients and blend well. Serve 0hot with tortilla chips or dip sized corn chips.

HONEY MUSTARD DIP

2 cups mayo

1/2 cups Dijon mustard

1/4 cups honey

2 drops Tobasco.

Combine all ingredients well. Cover and chill.

MEXICAN DIP

1 lb ground beef

2 onions, chopped

2 tbs chili powder

1 tbs garlic powder

1/2 tsp cumin

1 lb shredded Monterey jack

2 can hot kidney beans, mashed

1 cup ketchup

1 tsp salt

1 tsp red pepper

Brown beef with onions until onions are clear. Add mashed beans and blend well. Add rest of ingredients and stir well. Simmer for 5 minutes and serve warm.

MEXICAN DUTCH OVEN DIP

2 can refried beans

4 cups shredded cheddar cheese

1 cup mayo

1 cup sour cream

1 cup hot picante sauce

1 can pitted black olives, sliced

1 lb tortilla chips

Layer a Dutch oven with heavy-duty aluminum foil. Spread beans in bottom of oven evenly. Combine sour cream and mayo. Spread over bean layer. Cover with picante sauce. Top with olives and then top with 9cheese. Bake at 350 for 30 minutes. Serve with tortilla chips.

PEPPERONI PIZZA DIP

2 pkg cream cheese, softened

1 cup sour cream

2 tsp oregano

1/4 tsp garlic powder

1/4 tsp dried red pepper

1 cup pizza sauce

1 cup chopped pepperoni

1/2 cups green onion, chopped

1 green pepper, chopped

1 cup shredded mozzarella cheese

Combine with fork in medium pot cream cheese, sour cream, oregano, garlic powder, and red pepper. Spread evenly on a pie plate. Spread pizza sauce over the top. Sprinkle pepperoni, green onion, and green pepper evenly over sauce. Top with mozzarella cheese. Bake in Dutch oven or cardboard oven at 350 for 10 minutes. Serve with Ritz or Waverly wafer crackers.

QUESADILLAS

8 flour tortillas

olive oil

2 cups shredded Monterey jack

1/4 cups jalapenos, chopped

1 can green chilies, chopped

1 cup shredded cheddar cheese

1 cup finely chopped fresh tomato

1 onion, finely chopped

parsley flakes

salsa

Fry each tortilla in 1/4in olive oil until crisp and golden, turn once, drain. Place tortillas on paper towels. Combine cheeses, jalapenos, and chilies. Spread in even layer on each tortilla. Top with tomato and onion. Sprinkle with parsley flakes and top with small amount of salsa. Place on cookie sheet and bake in cardboard 2oven at 350 for 10 minutes. Serve with remaining salsa.

TEX-MEX DUTCH OVEN DIP

1 cup guacamole dip

1 cup refried beans

1 cup sour cream

1 pkg taco seasoning mix

1 tsp red pepper

1 tsp Tobasco sauce

1/4 cups jalapenos, chopped

1 medium tomato, chopped-

1 medium green pepper, chopped

1 lb shredded Monterey jack

1 can pitted ripe olives, sliced

1lg. bag taco chips

Mix sour cream, taco seasoning, red pepper, and Tobasco together in medium pot. Line Dutch oven with foil and layer refried beans, then guacamole dip, then sour cream mixture. Top with cheese, then jalapenos, tomato, green peppers, and olives. Bake for 10 minutes at 350. Let cool to warm and serve with taco chips.

STANLEY CUP DIP

1 can refried beans

1 can green chilies, chopped

1/4 cups jalapenos, chopped

16oz sour cream

1 pkg taco seasoning mix

1/2 tsp red pepper

1/2 tsp Tobasco

1/2 cups green onions, chopped

1 red onion, diced

1 cup guacamole dip

1 small jar green olives, drained and chopped

1 jar pimentos, chopped

1 cup grated Monterey jack

In a medium pot, combine ingredients in order and mix well. Cover pot And chill in cooler for 1 hour. Serve with taco chips or dip sized corn "chips. Guaranteed to melt the ice.

GEEZER WINGS

3oz Durkee's Red Hot Sauce

1/2 stick margarine, melted

1 tbs white vinegar

1/8 tsp celery seed

1/4 tsp red pepper

1/4 tsp dried red pepper

1/4 tsp garlic powder

1/8 tsp black pepper

1/8 tsp salt

1/4 tsp Worcestershire sauce

2 tsp Tobasco sauce

peanut oil

Mix all ingredients except peanut oil in small pot over low heat until margarine is completely melted. Stir occasionally. This makes enough for about 30 "wingettes". Pour peanut oil in Dutch oven and heat until just smoking-350 degrees. Fry wings 15 at a time for 12-15 minutes. Let drain and put into medium pot. When all wings have been cooked, pour sauce over them, cover pot and shake to completely coat wings. Enjoy.

SAY "HELLO" WINGS

2 lbs cut up chicken wings

6 whole serrano peppers

6 whole red chili peppers

10 whole jalapeno peppers

2 cups red wine vinegar

1 bottle Tobasco sauce

1/2 bottle Worcestershire sauce

10 tbs cayenne pepper

10 tbs Red Hot Pepper Sauce

1 tbs salt

3 tbs black

pepper

peanut oil

At home, carefully puree all ingredients except the wings and peanut oil in a blender. Be careful that none gets into your eyes and wash ands after handling peppers. Put wings into double gallon zip-lock and pour marinade over them. Let sit 5 days. At camp, heat peanut oil to just smoking (350 degrees) and fry in batches for 12-15 minutes. Put into medium pot and let drain. Put the left over marinade into a small pot, add 1/4 cups sugar and boil until thickened. Pour over wings and serve. Fire extinguishers are optional.

OUTDOOR GEEZER'S CHILI CHEESE DIP

2 lb loaf Velveeta cheese

2 cans chili without beans2 envelopes dry chili seasoning

2 tbs onion powder

2 tbs garlic powder

1 tbs red pepper

1 tbs dried red pepper

1 tbs coriander

1 tbs cumin

1/2 bottle Tobasco sauce

water

Heat 2 cups water in Dutch oven. Cut Velveeta into 1in squares and melt over medium heat stirring constantly. Add more water if too thick. Stir in chili without beans. Stir in dry ingredients. Add Tobasco sauce. Serve warm over nachos, tortilla chips, or dip with Fritos.

Beef Dishes

BEEF BOURGUINON

4 lb. beef roast, cubed

1 1/2 cups red sparkling grape juice

1/3 cups olive oil

1 tsp thyme

1 tsp black pepper

1 lb bacon, cut into pieces

3 cloves garlic, minced

1 onion, sliced

1 lb mushrooms, sliced

1/3 cups flour

Mix grape juice, olive oil, thyme, and pepper in small pot. Place beef in gallon zip-lock and add grape juice mixture for marinade. Double bag and place in cooler overnight. In large skillet, cook bacon until soft. Add garlic and onions, sautéing until clear. Add mushrooms and cook until slightly wilted. Drain beef saving marinade and place in bottom of Dutch oven. Sprinkle flour over beef, stir until well covered. Add mushroom mixture on top. Pour reserved marinade over all. Cover and cook at low 7-8 hours.

JAMBO BURGERS ALA TRAILS WEST

3 lb. ground beef

3-4 medium onions, diced

2 cans vegetable soup

2 cans vegetable-beef soup

1 envelope onion soup mix

2 tbs garlic powder

1 tsp red pepper

3 cups pre-cooked rice

olive oil

salt to taste

Put 2 tbs olive oil in large skillet and heat. Add onions and sauté until soft. Reserve. Mix ground beef, garlic powder, red pepper, and onion soup mix. Form into small balls and fry until done in large skillet with 1/4in olive oil. Drain and reserve. Open soup and pour into Dutch oven. Add one can of water and bring to boil. Add onions and beef meatballs. When mixture begins to simmer, add cooked rice and reduce to just below simmer. Cover and cook 10minutes, adding water when necessary.

EASTERN HORIZON SPARERIBS

2 cup water

1/2 cup soy sauce

1 tbs garlic flakes

3 lb. spareribs, cut into 2in pieces

2 tbs brown sugar, packed

1 tbs cornstarch

1 tbs sesame seeds

2 tbs chopped green onion

1/4 tsp ground ginger

Combine water,1/4 cups soy sauce, and garlic in large pot. Place ribs in liquid and bring to boil. Reduce heat, cover and simmer over low heat (1 hour). Remove cover and bring to boil and cook 20 minutes longer. Drain and reserve 1/4 cups cooking liquid. Mix remaining 1/4 cups soy sauce, brown sugar, cornstarch, sesame seeds, green onion, and ginger. Place spareribs and reserved cooking liquid in large skillet over medium heat. Pour soy sauce mixture over ribs and cook, turning ribs often and spooning sauce over ribs until sauce is thickened and 0adheres to ribs (10min). Serve from warm skillet.

Sensational if made with venison ribs instead of spareribs.

FIREBIRD CASSEROLE

3 lb. ground beef

2 small onions, diced

2 tbs olive oil

4 cans condensed cream of mushroom soup

2 soup cans milk

12 corn tortillas

2 lb. shredded Cheddar cheese

2 cans diced green chilies, drained

1 tsp Tobasco

Brown beef and onion in oil. Stir to crumble meat. Combine soup and milk in large pot. Stir over medium heat until smooth. Then add chilies and Tobasco sauce. Cut tortillas in 1in squares. Put large pot lid upside down in Dutch oven and line with foil. Make layer of tortilla squares in bottom. Spread with layer of 1/2 cooked meat, then 1/2 of soup mixture, then 1/2 of cheese. Repeat layers and top 0with remaining tortilla squares. Bake 20-30 minutes. For more fire, use 1/2 Jalapenos and 1/2 green chilies

KISHKAKON STUFFED BEEF ROLLS & GRAVY

2 large boneless round steaks

Salt & pepper

8 tbs mustard

8 slices bacon, cut into 1/2's

2 medium onions, chopped

1/2 cups parsley flakes

8 dill pickle halves

4 tbs oil

3 cups cold water

1 tsp salt

1 tsp pepper

2 tbs flour

sandwich size zip-lock bag

toothpicks

Pound beef until 1/4in thick. Cut each steak into 4 equal pieces. Lightly sprinkle with salt and pepper. Spread each piece with 1 tsp mustard. Place 1\2 strip bacon down center of each. Sprinkle with onion and parsley. Place pickle half on narrow end of each and roll up. Wrap rest of 1/2 strip of bacon around each roll. Fasten with toothpicks. Heat oil in large skillet until hot. Cook rolls over medium heat until brown. Add water, 1 tsp salt,1 tsp pepper, and heat to boiling. Reduce heat. Cover and simmer about 45 minutes. Remove rolls and keep warm. Add enough water to skillet to measure one cup. Shake 2 tbs cold water and flour in zip-lock bag until mixed well. Open bag and add to skillet. Heat to boiling and stir constantly until gravy -sets. Serve gravy over rolls.

PEPPERMINT BURGER STEAKS

3 lb. ground beef

4 tsp garlic flakes

2 eggs, beaten

1/2 cup bread crumbs

1/2 cup onion flakes

1 tsp pepper

6- tbs minced mint leaves

4 tsp salt

Combine beef, garlic, egg, onion, bread crumbs, salt, pepper, and mint. Shape into 8 oblong patties and fry 8-10 minutes on each side :in lightly greased large skillet. Serve with garlic toast.

JACK BURGERS

3 lb. ground beef

2 cans chopped green chilies, drained

1 cup Monterey Jack cheese

1 tsp red pepper

1/2 tsp salt

1 jar salsa

8 hamburger buns

Mix ingredients together except salsa. Shape into 8 patties and grill on hot coals until desired doneness. Serve on buns. Top with salsa.

FIRST CLASS GRILLED STEAK

3 lb boneless sirloin steak

1 1/2 tsp pepper

3/4 tsp caraway seeds

3/4 tsp ground turmeric

1/4 tsp cardamom

2 gallon zip-lock bags

Mix all ingredients except steak. Sprinkle on both sides of steak and lightly press into beef. Place into zip-lock bag. Squeeze out air and seal. Place in second zip-lock and seal. Put in cooler at least 1 hour. Grill over coals 25-30minutes, turning 2 or 3 times. Cut into serving pieces.

HIGH ON LIFE HAMBURGERS

2 tbs olive oil

2 small onions, minced

2 tsp pepper

1 tsp ground nutmeg

2 tsp ground coriander

4 lb. ground beef

8 buttered toasted hamburger buns

8 thin slices red onion

8 slices tomato

8 sandwich-size zip-lock bags

l gallon-size zip-lock bag

Bottle A-1 steak sauce

2 tbs garlic flakes

Combine oil, minced onion, and garlic in large skillet over medium heat until onions soften. Add pepper, nutmeg, and coriander. Cook 1mim. Scrape mixture into large pot and mix well. Form into 8 patties. seal each in sandwich zip-lock. Seal all bags into gallon zip-lock. Put in cooler for 1/2 hour. Grill on hot griddle until desired doneness. Serve on hot buttered toasted buns with a slice of onion and tomato. Top with A-1.

VEGGIE BURGERS

2 lb. ground beef

1 1/2 cup minced onions

1 1/2 cup diced green peppers

1 1/2 cup chopped fresh tomatoes

1/4 cups chopped stuffed olives

2 cups shredded Cheddar cheese

1 tsp salt

1 egg, beaten

8 toasted hamburger buns

Soft margarine

8 sandwich-sized zip-lock bags

1 gallon-sized zip-lock bag

Thoroughly mix ground beef, onions, green peppers, tomatoes, olives, cheese, salt, and egg. Shape into 8 patties and seal each in a sandwich zip-lock bag. Seal all into gallon zip-lock and put in cooler for 1 hour. Grease hot grill. Add patties and brown on each side. Turn heat to low and cook for 10 minutes on a side. Serve on hot buttered toasted buns. Use A-1 for topping instead of ketchup.

TASTE TINGLING ROUND STEAK

2 large onions, chopped

4 tbs garlic flakes

4 tsp ground ginger

4 tbs oil 3 lb beef round, cut into 1 1/2in cubes

2 1/2 cup water

4 tbs lemon juice

4 tbs soy sauce

4 tsp brown sugar, packed

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp red pepper

1/4 tsp ground nutmeg

1/4 tsp ground cloves

hot cooked rice

Cook and stir onion, garlic, and ginger in oil in large skillet over medium heat until onion is tender. Remove with slotted spoon and set aside. Add beef to skillet. Cook, stirring frequently until all liquid is evaporated and beef is brown (25min).Stir in onion mixture and remaining ingredients except rice. Heat to boiling. Reduce heat to low. Cover and simmer until sauce is thickened. Serve with rice.

GEEZER STEAK

2 large round roasts

pepper

garlic powder

onion powder

1 lb thick bacon

2 cup salt

2 tbs water

1/2 lb margarine

Season steak with pepper, garlic and onion powder. Wrap bacon around sides of steak but leave top and bottom exposed. Tie bacon to steak with string near top and bottom securely anchoring bacon to steak. Combine salt and water to make paste. Mound about 3/4 of mixture over top of steak, covering meat completely. Place steak Bon rack over hot coals, salt side down, and char-broil 8 minutes. Turn steak over and carefully remove salt crust. Turn over again and place salt crust on side not cooked, patching crust if necessary. Turn over again and broil another 8 minutes. Remove steak from grill and discard crust and bacon. Slice meat on diagonal every 2in. Heat margarine in large skillet until foaming and lightly brown. Place a few slices at a time in skillet and cook to desired doneness. 1 minutes on each side for each degree. Serve.

ROAD KILL STEW

8c water

1 pkg onion soup mix

2 tsp instant beef bouillon

1/2 tsp salt

1/4 tsp pepper

2 cloves garlic, minced

2 lb. venison, cubed

1 medium onion, quartered

4 large potatoes, not peeled, but cut up

6 carrots, cut up

biscuit mix

Start this stew in the morning just after breakfast cleanup. Combine water and next 5 ingredients in a Dutch oven. Add venison and veggies. Cover and cook at high simmer all day. About 15 to 20 minutes before serving time, prepare biscuit mix dough and drop by tablespoon onto the top of the bubbling stew.

GRILLED GEEZERBOBS

2 lb. ground beef, pork, veal mix

2 tbs parsley flakes

2 tbs basil

2 tsp salt

2 tsp pepper

2 small onions, chopped

2 tbs garlic flakes

2 eggs, beaten

2 large green peppers, cut into 1 1in squares

2 small onions, cut into quartered slices

Mix together all ingredients except pepper squares and onion quarters. Shape into 1in balls. Alternate meatballs, pepper squares, and onion quarters on 8 metal skewers. Grill bobs about 4in from coals 10 minutes until meat is done. For best results, use venison burger instead of veal.

SOUTHWEST FLANK STEAK

6 fresh chili peppers

2 tbs garlic flakes

1 tbs brown sugar

1 tsp thyme

1/4 tsp salt

1/4 tsp red pepper

2 lb beef flank steak

2 gallon-size zip-lock bags

Place chili peppers and enough water to cover in medium pot. Heat to boiling. Boil uncovered 5 minutes. Drain. Remove stems and chop. Mix chili peppers and remaining ingredients except steak. Rub mixture Bon both sides of steak. Place in gallon zip-lock. Squeeze air out and seal. Place in another gallon zip-lock and seal. Put in cooler for 1 hour. Grill over coals 5 minutes on a side. Cut beef diagonally across grain into thin slices. Serve with beef Rice-a-Roni as side dish.

FLANK STEAK PINWHEELS

2 1-1 1/2 lb flank steaks

2 cup onions, chopped

4 tbs garlic flakes

1 cup oil

2/3 cup vinegar

2 tsp salt

1/2 tsp thyme

1/2 tsp marjoram

1/8 tsp red pepper

Diagonally slice steaks across grain into 1/4in thick slices. Roll up slices and secure with toothpicks. Place pinwheels in a medium pot and sprinkle with chopped onion. Combine remaining ingredients, stirring well. Pour marinade over pinwheels. Cover and put in cooler at least 8 hours. Remove pinwheels from marinade. Grill over medium-hot coals 14 to16 minutes or until desired degree of doneness, turning pinwheels frequently.

Thanks to Judy Lausch, a Prodigy Wood Badger.

MAC-A-TREAT

2 cans Treat

2 boxes Macaroni & Cheese

2 cans stewed tomatoes

2 cans mixed vegetables

Dice and brown Treat in large skillet. Prepare mac & cheese according to box instructions. Add stewed tomatoes and juice. Add mixed vegetables (drained). Reduce heat and cook until vegetables are hot. Serve.

Thanks to Dennis Luescanheide, NC-533, Cakokia Mounds Roundtable Staff

TWO STEW FOR A CREW

2 lb. ground beef

2 large onions, sliced

2 large potatoes, sliced

2 cans of mixed vegetables with 2 cans of cream of mushroom soup

Line Dutch oven with foil. Brown ground beef and onions in large skillet. Drain. Layer ground beef on bottom of Dutch oven. Layer potatoes. Layer mixed vegetables with liquid from only one. Layer cream of mushroom soup. Place about 5 charcoal briquettes on bottom of -oven and 10-12 on the lid. Bake for 35-40 minutes.

Thanks to Dennis and Ann Adcock, Cahokia Mounds District Staffers

EASY BEEF IN THE POT

Large round steak

1 can Pepsi or Coke

3/4 cups ketchup

1 large onion, sliced

1 green pepper, sliced

2 tbs olive oil

Salt

Pepper

1 lb egg noodles, cooked

Heat Dutch oven over medium heat. Add olive oil. cut round steak into 8 strips. Brown steak and add onions. When onions are soft, remove meat and onions. Drain oil from oven. Add meat, onions, and green pepper. Add can of Pepsi and ketchup. Salt and pepper to taste. Cover and place coals on bottom and top of oven in 1 to 3 ratio. Cook 1 hour or until sauce thickens. Serve over egg noodles.

Thanks to Bob Smejkal, Troop 38, Troy.

To make Geezer style, Add 4 tbs teriyaki sauce and 2 tbs garlic powder while browning. Do not drain. Add 1/4 cups jalapeno peppers and 1 tsp red pepper to mixture before baking.

TIN PLATE SPECIAL

1 lb dry pinto beans

3 lb beef rump roast

1 tsp olive oil

1 cup banana or green pepper strip

2 medium onions, sliced

2 cups tomato juice

1 can tomato sauce

1/2 cups water

2 tsp cider vinegar

2 tsp brown sugar

2 tsp salt

1 tsp each dry mustard & thyme

Wash beans. Cover with cold water and soak overnight. Bring beans to boil and cook 1 hour. Drain and discard water. Cut roast into 1in cubes. Brown roast in hot oil in a Dutch oven. Add peppers and Add onion and cook until tender. Add beans and remaining ingredients. Cover and bake 3 hours or until beans are tender and meat is done.

BBQ BEEF RIBS

4-5 lbs beef short ribs

3 cups Black Jack BBQ sauce

Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hours, turning once. Remove ribs from marinate and brush off excess sauce to avoid burning. Grill over coals for 10 minutes. Brush with marinade and cook 4-5 minutes more. Heat remaining sauce and serve with ribs. Unbelievable if used with venison ribs

CHUCK WAGON STEW

2 1/2 lbs beef roast, cubed

2 tbs flour

1 tbs paprika

1 tsp chili powder

2 tsp salt

3 tbs olive oil

2 onions, sliced

1 clove garlic, minced

1 large can tomatoes

3 tbs chili powder

1 tbs cinnamon

1 tsp ground cloves

1/2 tsp dry crushed red peppers

2 cups chopped potatoes

2 cups chopped carrots

Put mixture of flour, paprika, 1 tsp chili powder, and salt in a gallon zip-lock. Add beef cubes and shake to coat cubes well. Brown in olive oil in Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves, and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook another 45 minutes. Serve with Red Chili Biscuits. (see listing)

SOURDOUGH STEAK

3-4 lb round steak

1 cup flour

2 tsp onion powder

2 tsp paprika

1 tsp red pepper

1 cup sourdough starter

3/4 cups oil

Using a meat-tenderizing mallet, pound steak to 1/2in thick. Cut into serving pieces. Combine flour and seasonings. Dip pounded steak in sourdough starter, then into flour mixture. Fry in oil in large skillet.

SKILLET HASH

4 cups ground beef, cooked

2 cups chopped potatoes, cooked

1 cup chopped onion

1 tsp salt

1/4 tsp red pepper

1/4 tsp sage

1 pkg brown gravy mix, dissolved to directions

1/4 cups bacon grease or shortening

1 tbs garlic flakes

Mix meat, potatoes, onions, garlic and seasonings; mix with brown gravy mixture. Heat bacon grease or shortening in large skillet. Add *hash and fry slowly until brown and crisp.

PINTO BEAN TAMALES

3doz green or dry corn husks

2 1 lb cans refried beans

1/3 cup corn meal

1 lb ground beef, cooked

1 6oz can tomato paste

2 tsp chili powder

2 tsp red pepper

1 tsp dried peppers

1/2 tsp salt

2-21/2 cup water

Boil corn husks in hot water to soften; drain and pat dry. Mix refried beans and corn meal. Roll each tamale, lay three overlapping corn husks corn husks on a flat surface. Spread 1/3 cup bean mixture on center of the husk. Spoon about 1 tbs beef down center of beans. Lift sides of other two corn husks to wrap beans around beef. Tie ends securely with string. In a Dutch oven, combine tomato paste, and other ingredients and bring to a boil. Place a single layer of tamales in sauce; cover and simmer 30 minutes. Lift out cooked tamales and repeat with remainder, adding water if needed.

MAGIC MUSHROOM BEEF ROLLS

2-2 1/4 lbs round steak

8-10 large mushrooms

1/2 cups melted margarine

4 cups Italian bread crumbs

1/2 cups minced onion

1/2 cups parsley flakes

1 tsp garlic flakes

1 tsp salt

1/4 tsp red pepper

1/2 cups olive oil

Pound the steak to thinness of 1/8in. Cut steak into pieces about 4x6in and set aside. Cut the stems from the mushrooms and reserve the caps. Mince the stems coarsely, combine with margarine, bread crumbs, onion, garlic, parsley, olive oil, and red pepper. If mixture is too dry and crumbly, add a dash more olive oil. Divide the mixture evenly between the pieces of steak, roll the meat around the filling, and old together with toothpicks. Heat 1/4 in olive oil in large skillet, add beef rolls and caps of mushrooms. Cook 20-25 minutes. Turn until desired doneness.

SMOKED COUNTRY-STYLE RIBS

Brinkman or similar smoker

Charcoal pan full

Water pan full

6 lbs country-style ribs

1 cup Black Jack BBQ sauce (see entry)

1 cup pineapple juice

1 cup apple cider

Combine BBQ sauce, pineapple juice, and apple cider. Cut ribs apart and marinate in mixture several hours. Use double gallon zip-lock bags. Arrange on grill in smoker and cook 3-4 hours or until tender.

GEEZER KOLBASE KRAUTS

Brinkman or similar smoker

Charcoal pan 1/2 full

Water pan 1/2 full

3 lbs Polish sausage

1 cup sauerkraut

1 cup Black Jack BBQ sauce (see entry)

caraway seed

1 lb bacon

Split Polish sausages lengthwise to about 1/2in from each end. Toss rained sauerkraut, sprinkle of caraway seed, and 1/4 cups Black Jack sauce together. Stuff mixture into sausages. Wrap with bacon. Anchor with toothpicks. Cook 1-2 hours.

GEEZER BLUE RIBBON ROAST

Brinkman or similar smoker

Charcoal pan 3/4 full

Water pan full

5-6 lb boneless chuck or rump roast

3 tbs brown sugar

1 tbs Worcestershire sauce

1 cup A-1 sauce

1 cup Black Jack BBQ sauce (see entry)

Combine ingredients and marinate roast in double gallon zip-lock in cooler overnight. Pour excess marinade in water pan and cook 5-6 hours.

SMOKED BRISKET

Brinkman or similar smoker

Charcoal pan full

Water pan full

1 boneless beef brisket, about 8-10 lbs

1 tbs garlic salt

1 tsp pepper

1 tsp onion salt

1 tsp red pepper

1/2 cups vinegar

1/3 cups Black Jack BBQ sauce (see entry)

1/2 cups Worcestershire sauce

1/2 cups teriyaki sauce

Combine all ingredients, stir well, and heat until simmering. Let cool. Then marinate brisket in double gallon zip-lock in cooler overnight. Place brisket on smoker grill and pour remaining marinade in water pan. Cook 8 hours.

GEEZER MEATLOAF

2 lb ground beef

2 eggs

2 small potatoes, shredded

2 onions, shredded

2 tsp oregano

2 tbs instant beef bouillon

1 tbs onion powder

1 tbs garlic powder

2 cup tomato sauce

olive oil

At home, combine beef, potatoes, onion, eggs, and dry ingredients and store in double gallon zip-lock bag. At camp -- heat 2 tbs olive oil in Dutch oven. Shape beef mixture into loaf and brown on all sides. Pour tomato sauce onto loaf and bake 1/2 hour.

DUTCH OVEN PIZZA

2 pkg. crescent rolls

1 jar pizza sauce

1 1/2 lb ground beef

8oz shredded cheddar cheese

8oz shredded mozzarella cheese

4oz pepperoni

2 tsp oregano

1 tsp garlic powder

1 tsp onion powder

Brown ground beef, drain. Line Dutch oven with 1 pkg. crescent rolls. Spread pizza sauce on dough. Add ground beef, pepperoni, and sprinkle oregano, garlic powder, and onion powder on top. Add cheeses and use second pkg. crescent rolls to form top crust. Bake 30 minutes at 350 degrees. Other ingredients such as chopped green pepper, chopped onion, cooked bacon, and/or mushrooms can be added to make a "garbage can" pizza.

HUNGARIAN GOULASH

2 lb beef tips, cubed

1 small onion, chopped

3 tbs olive oil

1 large can tomatoes

1 can mushrooms

2 tsp paprika

1 1/2 tsp salt

1/4 tsp pepper

1 cup sour cream

2 tbs flour

Brown beef tips and onion in olive oil, add tomatoes, mushrooms, and seasonings. Cover and simmer. Stir occasionally until meat is tender, about 1 1/2 hours. Blend flour and sour cream. Gradually stir into meat mixture. Serve.

Thanks to Mike Audleman, a Prodigy Scouter

SWISS STEAK

3 lb round steak sliced

3 tbs margarine

1 tsp salt

1 large onion, sliced

3 stalks celery, chopped fine

1/2 cups ketchup

1 tbs parsley flakes

1 tbs garlic flakes

1 tsp oregano

Heat Dutch oven and add margarine. Brown steak. Add rest of ingredients, cover, and simmer 2 - 2 1/2 hours. 1/2 cups water may be added if mixture thickens too much.

FRENCH STYLE ROAST BEEF

3 lb boneless chuck or rolled rump roast

6 whole cloves

1 bay leaf

4 cups water

2 medium onions, quartered

2 stalks celery, cut 1in pieces

5 peppercorns

1 tsp salt

1 tsp thyme

1 large clove garlic

4 med. carrots, quartered

Place roast, salt, thyme, clove, peppercorns, bay leaf, and garlic in Dutch oven and add water. Heat to boiling, reduce heat and simmer covered 2 1/2 hours. Add remaining ingredients, cover and simmer another 30 minutes. Remove roast, cut into 1/4in slices. Strain broth from 6vegetables and serve. Retain broth to spoon over beef.

ROUND STEAK ORIENTAL

1/3 cups olive oil

1 1/2 lb round steak

1 green pepper cut into strips

1 lb fresh mushrooms, sliced

1 can water chestnuts, drained

1 jar homestyle beef gravy

1 large can chow mein noodles

1/2 tsp salt

1 large onion, sliced

2 cloves garlic

1 pkg. long grain brown rice

soy sauce

Cut steak into 1/4in strips. Heat oil in Dutch oven over medium-high heat and add steak, onion, garlic, green pepper, mushrooms, and salt. Cook until meat is brown, stirring constantly. Add water chestnuts and gravy. Reduce heat, cover and simmer 1 hour. Stir occasionally. Serve over cooked long grain brown rice and sprinkle with chow mein noodles. Use soy sauce to taste.

FLANK STEAK TERIYAKI

4-6 flank steaks

1 tbs olive oil

1/4 cups sugar

1 tsp ginger

4-6 pineapple slices

1/4 cups soy sauce

1/4 cups teriyaki sauce

1 clove garlic, diced

1 tsp cumin

1/2 tsp red pepper

1/2 tsp lemon pepper

Combine all ingredients except steaks and pineapple to make marinade. Mix well and pour over steaks. Marinate 1 - 1 1/2 hours. Fry steaks in large skillet and brush with rest of marinade while cooking. Brown, and add pineapple during last few minutes.

CORNED BEEF WITH DIJON GLAZE

3 lb corned beef brisket

1/4 cups white vinegar

2 bay leaves

3 cloves garlic, minced

1/2 cups orange marmalade

2 tbs Worcestershire sauce

4 cups water

1/4 cups Worcestershire sauce

8 whole cloves

1/2 cups Dijon mustard

2 tsp horseradish

Place brisket in Dutch oven. Add water, vinegar, bay leaves, garlic, cloves, and 2 tbs Worcestershire sauce. Bring to a boil. Cover, reduce heat and simmer 2 1/2 to 3 hours or until tender. In a small pot, combine Dijon mustard, marmalade, horseradish, and 1/34 cups Worcestershire sauce. Cook over medium heat, stirring constantly, until bubbly. Remove brisket and drain. Discard liquid. Return brisket to oven and spread with glaze. Bake at 350 degrees for 20 minutes.

Thanks to Mike Audleman -- a Prodigy Scouter

SALISBURY STEAKS

2 lb ground beef

1 tsp salt

2 eggs, beaten

2 cans condensed beef broth

4 tsp cornstarch

2/3 cups Italian bread crumbs

1/2 tsp pepper

2 large onions, sliced

2 cloves garlic, minced

2 cans mushrooms, drained

1/4 cups water

Mix ground beef, bread crumbs, salt, pepper, and eggs. Shape into 8 oval patties, each about 3/4in thick. Cook patties in large skillet over medium heat until brown and drain. Add onions, garlic, broth and mushrooms. Heat to boiling, then reduce heat to simmer. Cook another 10 minutes.

Thanks to Mike Audleman -- a Prodigy Scouter

ONION SWISS STEAK

3 lb round steak, cut into 3/4in strips

1 1/2 tsp salt

1/4 tsp pepper

2 pkg dry onion soup mix

2 cloves garlic, minced

1 large can tomatoes

1 tsp oregano

Season steak with salt and pepper and place into Dutch oven. Sprinkle onion soup mix over top. Add garlic, oregano, and tomatoes. Cover and 6cook over slow fire for 2 - 3 hours until meat is tender.

GEEZER TACO PIE

1 1/2 lbs ground beef

4 large corn tortillas

1 can tomato puree

1 jar taco sauce

1 can green chilies

1 medium onion, chopped

1/4 tsp red pepper

1/4 tsp cumin

8oz shredded Monterey jack cheese

Brown ground beef with onions and drain. Combine taco sauce, tomato puree, red pepper, cumin, and green chilies. Line Dutch oven with aluminum foil. Place 2 tortillas in oven. Pour 1/2 of ground beef, then 1/2 sauce mixture on top of tortillas. Place 2 more tortillas on Atop and pour in rest of beef and sauce mixture. Top with cheese. Cover and bake until cheese is melted.

DUTCH OVEN STUFFED PEPPERS

8 large green peppers

2 lb ground beef

3 tbs olive oil

2 medium onions, chopped

2 tsp salt

1/2 tsp pepper

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp basil

1/2 tsp oregano

1/2 tsp garlic powder

2 tbs Worcestershire sauce

1 cup celery, chopped fine

1 cup uncooked rice

2 cup tomato soup

1 cup water

Cut stem from green peppers, remove stem, seeds, and veins. Wash and blanch in boiling water for two minutes. Remove, drain, and cool. Heat olive oil in large skillet. Add meat, onion, and celery. When meat is browned, drain, put back in skillet and add spices and Worcestershire sauce. Stir until mixed well then remove from heat. Prepare rice according to package directions. When done, add to meat mixture, stir to mix well, then heap mixture into peppers. Arrange in Dutch oven and cover with soup and water mixture. Bake at 350 for 1 hour.

DUTCH OVEN STROGANOFF

2 lbs boneless sirloin, cut into 2 x 1/2in strips

1 cup flour

1/2 tsp salt

1/4 tsp pepper

1 can beef broth

1 large onion, sliced

2 cloves garlic, minced

1 tbs Worcestershire sauce

1 1/4 cups water

2 bay leaves

1/4 tsp paprika

1/2 cups olive oil

1/2 lb fresh mushrooms, sliced

2 packages brown gravy mix

Mix flour, salt, and pepper in small pot. Coat meat with mixture and brown in Dutch oven in olive oil. Stir in broth, Worcestershire, water, bay leaves, and paprika. Bring to simmer. Cook for 1 -1 1/2 hours or until meat is almost tender. Add mushrooms. Thicken with gravy 6mix. Serve over cooked egg noodles or mashed potatoes.

Thanks to Liz Stiles - a Prodigy Scouter

CAMPFIRE KABOBS

4 cans pineapple chunks

2 can condensed tomato soup

1/2 cups olive oil

2 tbs chili powder

2 lbs bologna, folded in quarters

2 green peppers, cut into 1in squares

1 pkg frankfurter buns, split

8 large wooden skewers

Drain pineapple. Reserve 1/2 cups juice. In medium pot, combine soup, reserved pineapple juice, olive oil, and chili powder. Heat, stirring occasionally. On skewers, arrange alternately bologna, green pepper, and pineapple. Grill 4in above coals. Brush with sauce. Cook 8 minutes or until hot, brushing with sauce frequently. Serve on buns with

remaining sauce.

CORNED BEEF HASHBURGERS

2 cans corned beef hash, cut into 4 slices each can

2 tbs olive oil

2 cans condensed golden mushroom soup

1 cup water

8 slices onion

8 slices tomato

8 pieces lettuce

8 hamburger buns

8 oz shredded cheddar cheese

In large skillet, brown hash in olive oil. Pour off grease. Add soup and water, top with onion. Heat, and stir soup occasionally. Serve on 8buns. Top with tomato and lettuce. Serve with A-1 sauce.

GRILLED STUFFED PEPPERS

2 cans stewed tomatoes

2 cups pre-cooked rice

4 cans roast beef spread

1 cup catsup

1/2 cups water

1 tsp salt

1/2 tsp pepper

1 medium onion, minced

2 cloves garlic, minced

8 medium green peppers

heavy duty aluminum foil

In a medium pot, mix together tomatoes, rice, roast beef spread, catsup, water, salt, and pepper. Sauté onions and garlic in olive oil and add to mixture. Cut thin slice from stem end of each green pepper. Remove all seeds and membranes. Wash inside and outside. Lightly stuff each pepper with rice mixture and place on square of heavy duty aluminum foil. Wrap securely and cook over medium hot coals 30 minutes. Turn once.

OLD FASHIONED BEEF POT ROAST

1 4 lb beef chuck roast

2 tbs flour

1 tbs olive oil

2 tsp salt

1/2 tsp marjoram

1/4 tsp thyme

1/4 tsp pepper

1/2 onion, sliced

1/2 cups water3 medium carrots, cut in sixths

1 lb carrots, cut in chunks

1 lb small potatoes, cut in 1/2s

Sprinkle roast lightly with flour, rub in. In Dutch oven, brown meat slowly on all sides in hot oil. Season with dry ingredients. Add sliced onion and water. Cover and roast about 2 hours. Add rest of veggies and another 1/2 cups water. Cover. Continue cooking for another 1-1 1/2 hours. To make gravy, skim fat from oven. Add water to juices to make 1 1/2 cup. Heat large skillet and add juice mixture. Combine 1/2 cup cold water and 1/4 cups flour. Stir well and add to skillet. Cook and stir until thickened and bubbly. Season with salt and pepper to taste.

CONEY DOGS WITH GEEZER SAUCE

1 can tomato soup

1/4 tsp dry mustard

1 tbs Worcestershire sauce

1 1/2 lb ground beef

1 onion, minced

1 clove garlic, minced

2 bay leaves

1/2 tsp paprika

1/4 tsp ground cloves

1 onion, chopped

1/2 tsp sugar

1 tsp chili powder

Brown ground beef, minced onion, and garlic in large skillet. Drain. Add rest of ingredients and simmer until thick. Serve with cooked wieners on a bun. To make ultra Geezer style, increase chili powder to 2 tsp. Add 1/2 tsp Tobasco sauce, and sprinkle of caraway seeds and fennel seeds.

SAUSAGE BALLS

2 lbs sausage

12 oz shredded cheddar cheese

2 eggs, beaten

6c biscuit mix

2 tsp cumin

2 tsp red pepper

1 tsp dried red pepper

1 tsp garlic powder

1 tsp onion powder

Mix all ingredients together - don't be afraid to use your hands.

AFTER WASHING. Pinch off small pieces and form into balls. Cook 10-15 minutes in Dutch oven.

STAR STEAK

2 lbs ground beef

2 tsp salt

1/2 tsp pepper

2 cups Italian bread crumbs

1 1/3 cups milk

2 tsp onion powder

2 tsp garlic powder

olive oil

2 cans mushroom soup

1 cup water

Mix first seven ingredients together. Put into double gallon zip-lock and place in cooler overnight. Form into loaf and cut into slices and brown in olive oil. Mix soup with water and pour over meat placed in Dutch oven. Bake at 350 for 1 1/2 hours.

STEAK AND MUSHROOMS

1 lb mushrooms, sliced

2 cups onions, diced

1/4 cups margarine

8oz can tomato sauce

1 tbs Worcestershire sauce

1/2 tsp salt

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1 round steak, cut into 1/4s

flour

Mix salt, pepper, onion and garlic powder with flour and put into a gallon zip-lock. Put one 1/4 steak at a time into bag, shake and coat thoroughly. Sauté in large skillet in margarine for 5 minutes. Add onion and mushrooms. Cook another 5 minutes. Add remaining ingredients and stir well. Simmer 45 minutes.

DOGS BODY MESS

1 1/2 lb ground beef

1 can tomato soup

1 can mushrooms

1 can green beans

1 onion, chopped

1 clove garlic, minced

In Dutch oven, brown ground beef, onion, and garlic until onion is clear. Drain and add other ingredients. Heat until simmering. Serve over egg noodles.

BEEF SAUSAGE WITH KIDNEY BEANS

2 lbs beef sausage, cut into 2in lengths

2 slices bacon, chopped

2 onions, chopped

1 can tomato sauce

1/4 cups ketchup

1 tbs lemon juice

1 tbs Worcestershire sauce

1 tbs brown sugar

1 tsp salt

1 tbs garlic powder

1 tsp chili powder

1/2 tsp red pepper

Fry chopped bacon in Dutch oven until crisp. Remove and reserve bacon. Saute onions in bacon fat until light brown. Add tomato sauce into which 1 tsp flour has been added. Cook until slightly thickened, stirring constantly. Add kidney beans and liquid. Add rest of ingredients except sausage and bacon and stir well. Cover and simmer 915 minutes. Add sausage and bacon. Cook 8 minutes longer and serve.

NOT JUST ANOTHER CHEESEBURGER

2 lb ground beef

4 tbs teriyaki sauce

4 tsp chili powder

1 tsp pepper

1 tsp garlic powder

shredded cheddar cheese

Combine teriyaki sauce, chili powder, pepper, and garlic powder. Mix well. Use 1/2 of mixture and mix well into ground beef. Form 8 patties and grill. Baste with remainder of sauce. Top each patty with cheddar cheese just before serving, keeping on grill until cheese is melted.

CHINESE PEPPER STEAK

2 lbs round steak, cut into thin strips 2 in long

4 tbs olive oil

2 clove garlic, minced

2 tsp salt

2 cups beef broth

2 green peppers, sliced into thin strips

2 cups celery, thinly sliced

2 onions, thinly sliced

1 can Coca-Cola-

3 tomatoes, cut into 8 wedges each

1/2 can Coca-Cola

4 tbs cornstarch

2 tbs teriyaki sauce

8 servings rice cooked to package directions

Heat oil in Dutch oven and brown meat and garlic. Add beef broth, over and simmer 15 minutes. Stir in green pepper, celery, onions, and Coke. Cover and simmer for 5 minutes. Do not over cook veggies. Gently stir tomatoes into mixture. Blend cornstarch into 1/2 cups Coke and teriyaki sauce. Stir into meat mixture until sauce is thickened. Serve over hot rice.

GERMAN SAUERBRATEN

4 lbs beef rump roast

1 1/2 cups vinegar

1 cup Coca-Cola

3/4 cups water

3 onions, sliced

2 stalks celery, sliced

2 carrots, sliced

10 peppercorns

10 whole cloves

3 bay leaves

2 tbs sugar

1 1/2 tsp salt

3 tbs olive oil

Gravy

3 cups drippings plus strained marinade

5 tbs flour

5 tsp ginger snap crumbs

2 to 3 days before serving, combine vinegar, Coke, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt to make marinade. Place meat into a gallon zip-lock, pour in marinade, double bag and place in cooler. Turn occasionally. When ready to cook, heat olive oil in Dutch oven. Remove meat from bag, saving marinade, rub with flour and brown. Add 1 cup of marinade plus veggies and bay leaves. Cover and simmer 2 hours. Remove. Strain drippings and make gravy. Slice meat into serving pieces and serve with gravy over top. Thanks to Coke

HUNGARIAN GOULASH (COKE)

3 lbs beef chuck, cut into 1in cubes

2 tbs olive oil

3 onions, chopped

2 cloves garlic, minced

1 tbs paprika

2 1/2 tsp salt

1/2 tsp caraway seeds

1/2 cups Coca-Cola

1 large can tomatoes, chopped

3 tbs flour

water

Heat olive oil in Dutch oven and brown meat. Remove meat when browned. Saute onion and garlic in drippings until soft. Stir in paprika, salt, and caraway seeds. Cook for 1 minutes. Stir in meat, Coke, and tomatoes. Cover and simmer about 1 1/2 hours. Blend flour with a little water to make a smooth paste and add to meat mixture. Stir well. When thickened, serve over noodles.

Thanks to Coke

RUSSIAN BEEF STROGANOFF

1 1/2 lbs chuck steak, cut into 1 1/2in strips

3 tbs flour

1 tsp salt

2 tbs olive oil

2 onions, finely chopped

2 cloves garlic, minced

1/2 cups Coca-Cola

1/4 cups water

2 tbs flour

1/2 cups water

1 tbs Worcestershire sauce

2 can mushrooms with liquid

1 cup sour cream

2 tbs parsley flakes

Enough mashed potatoes to make 8 servings

Put flour, salt, and beef into a gallon zip-lock bag and shake to coat each piece. In a Dutch oven, heat olive oil, add meat and brown slowly. Add onion, garlic, Coke, and 1/4 cups water. Mix well. Cover and simmer 30 minutes. In a small pot, mix 2 tbs flour with 1/2 cups water. Stir until smooth and add to meat mixture along with undrained mushrooms. Stir and cook until thickened. Stir in sour cream and heat gently 0until gravy simmers. Serve over mashed potatoes.

BEEF CASSEROLE WITH EDAM

2 onion, chopped

1/2 cups margarine

2 lbs sirloin steak, sliced thin

1 can tomatoes

2 red bell peppers, diced

1 green pepper, diced

2 eggs, hard-boiled, chopped

1/2 cups raisins

1/2 cups black olives, pitted and halved

1/2 cups sweet gherkin pickles, chopped

2 cans mushrooms

5 tsp flour

1 cup beef broth

1/2 tsp oriental chili paste

1 tsp chili sauce

1 tsp ketchup

1 tsp Tobasco

1 lb edam cheese, sliced 1/4in slices

In a large skillet, sauté onion in margarine until golden. Add steak, tomatoes, and peppers. Cook, stirring, until veggies are softened. Add egg, raisins, olives, gherkins, and mushrooms. Cook, stirring for 1 minutes. Stir in flour and cook for 2minutes, stirring constantly. Stir in broth, chili paste, chili sauce, ketchup, Tobasco, and salt and pepper to taste. Simmer, stirring constantly for 5 minutes. Line the sides of a medium pot with some of the cheese slices. Pour the beef mixture into the pot and cover it with remaining cheese slices. Put a pie pan upside down in a pre-heated Dutch oven. Place the pot on the pie pan. Cover the pot and the Dutch oven. Bake at 325 for 15 minutes. Serve.

HOT SAUSAGE AND SHRIMP JAMBALAYA

1 lb hot link sausage, cut in 1/2 in pieces

2 onions, chopped

1 cup parsley

4 cloves garlic, chopped

2 cups water

1 can tomatoes

1 tsp thyme

salt to taste

2 cups rice

1 lb frozen peeled shrimp

Cook sausage and onions in large skillet until onions are clear. Add garlic and parsley. Cook until parsley is limp. Transfer to Dutch oven, add water, tomatoes, thyme and salt. Bring to boil. add rice and shrimp. Stir once, lower heat, cover, and simmer. Cook until rice is tender. Add more water if necessary.

SAUSAGE CREOLE

2 lb smoked sausage links, sliced in 1/2in pieces

1/2 cups chopped onion

2/3 cups chopped celery

1 1/2 cups water

2 can stewed tomatoes with pepper peppers

4 tbs olive oil

1 red bell pepper, diced

1/2 cups sliced green olives

2 pkg. Spanish rice Mix

1/4 tsp cayenne pepper

In Dutch oven, sauté onion, pepper, and celery in olive oil. Combine all ingredients in oven and bring to boil. Cover, reduce heat, and 'simmer until liquid is absorbed. Serve.

DUTCH OVEN DELIGHT

2 lbs ground beef

3 tbs olive oil

8ox elbow macaroni

12 onion, chopped

1 green pepper, diced

1/4 cups celery, chopped

1/4 cups green onion, chopped

1 can stewed tomatoes

1 can tomato sauce

2 cups water

2 tbs Worcestershire sauce

8 drops Tobasco sauce

1 tsp salt

1/2 tsp lemon pepper

1/2 tsp celery salt

2 cans kidney beans

In Dutch oven brown meat in olive oil. Drain and retain drippings. Return 3 tbs of drippings to oven and sauté macaroni, onion, green pepper, celery, and green onion for 5minutes, stirring constantly. Return meat to oven, add tomato sauce, stewed tomatoes, and water. Mix well. Add remainder, except kidney beans, and mix well. Cover and simmer or 25 minutes. If ingredients are dry, add more water. Add kidney beans and simmer for another 10 minutes. Serve.

RED BEANS AND RICE WITH SMOKED SAUSAGE

1 lb dried red beans

1 1/2 lbs smoked sausage, cut into1 1/2in pieces

8oz ham shanks

2 onions, chopped

2 cloves garlic, minced

1 tsp thyme

1 tsp black pepper

1 tsp red pepper

1/2 tsp sage

2 cups cooked rice

Place beans in Dutch oven and cover with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer 2 1/2 hours. Add water if necessary. Add salt to taste. Discard ham bones. Remove 4 tbs of beans from mixture and mash. Return to oven and 1stir. Simmer 15 more minutes. Add rice and serve.

PUEBLO FIRE

20 red chili pods

6c water-1 lb round steak cut into small pieces

2 tbs oil

1/2 cups black jack BBQ sauce (see entry)

2 tsp garlic powder

Rinse chili pods in cold water after removing stems and seeds. Tear pods into pieces. Brown meat in oil in Dutch oven. Add chili pod mixture, garlic powder, and BBQ sauce. Cook over low heat for 1 hour. Can be served as soup.

SEMINOLE SQUIRREL STEW

4 squirrels, cleaned and cut into serving pieces

2 cups flour

4 cups water

12 tbs bacon grease

Salt and pepper to taste

4 potatoes, cut into chunks

Mix flour, salt and pepper in a gallon zip-lock. Add squirrel pieces and coat well. Heat bacon grease in Dutch oven and fry squirrel until golden brown. Pour off 1/2 of bacon grease and add water. Bring to boil. Return squirrel to oven, cover and reduce heat to simmer. Add potatoes and simmer 1 1/2 hours. Serve with corn bread.

MEXICAN SMOKED CHILI MARINADE

1 cup orange juice

1/4 cups lime juice

1/2 jar jalapenos, minced

1/4 cups juice from jalapenos

4 cloves garlic, minced

1 tsp grated orange rind

2 tsp oregano

1 tsp cumin

2 tbs red wine vinegar

1/2 tsp each salt & pepper

Combine orange and lime juice in small pot and boil until reduced to 1/2 cup. Add remaining ingredients and blend very well. Let cool and spread on beef (preferably steaks). Place in double gallon zip-lock and let set for 1 hour. Grill on coals.

DUTCH OVEN BBQ

3 lb chuck steak, cut into 1in wide pieces

2 clove garlic, minced

1/2 cups red wine vinegar

2 tbs brown sugar

2 tsp paprika

4 tbs Worcestershire sauce

1 cup ketchup

2 tsp salt

2 tsp dry mustard

1/2 tsp black pepper

Place beef in Dutch oven. In a medium pot, combine all other ingredients and pour over beef. Mix well. Cover and cook over very low heat for 3-5 hours. Mash meat with fork. Heat to steaming and serve on buns.

Breads

MOUND BREAD

2 cups whole wheat flour

1/4 cup sugar

1/4 cup shortening

2 tsp salt

2 pkg dry yeast

2 cups very warm water

3 to 4 cup flour

Mix whole wheat flour, sugar, shortening, salt, and yeast in large pot. Stir in warm water. Whisk slow for 1minutes, then rapid for 1 minutes. Stir in flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface and knead until smooth. Place in greased medium pot. Lightly oil top of dough. Cover and let rise until double (1 hour). Punch down dough and divide into 1/2's. Let rest 5 minutes. Shape each 1/2 into round, slightly flat loaf. Place on lid of large pot cover and let rise again (45min). Make 1/2in slashes in top of loaf. Sprinkle with 1 tsp flour. Bake in Dutch oven or cardboard oven until loaves are golden brown --30 to 45 minutes.

MONKEY BREAD

2 cups milk

2 tbs sugar

2 to 3 tsp salt

1 tbs shortening

2 packages dry yeast

1/2 cups hot water

6 to 7 cup flour

Melted margarine

Scald milk and add sugar, salt, and shortening. Cool mixture to lukewarm. Sprinkle yeast into hot water and stir until dissolved. Stir yeast into milk mixture. Gradually add flour to milk mixture, mixing well. Add enough flour to make dough stiff enough to be handled easily. Turn onto lightly floured surface and knead until smooth. Shape dough into a 18x3in loaf. Oil surface lightly. Cover and let rise until doubled (1 hour). Place large pot lid on bottom of Dutch oven, then line with foil. Cut loaf crosswise into 32 slices and dip slices into melted margarine. Place 8 slices to each layer in oven. Let rise again until doubled (1 hour). Bake until golden and crusty

THUNDERBIRD CORNBREAD

1 1/2 cups boiling water

1 cup cornmeal

2 tbs softened margarine

3 eggs, separated

1/2 cups milk

1/2 cups cottage cheese

1 tsp salt

1 tsp baking powder

1/4 t tsp ground cumin

1/8 tsp ground allspice

1/8 tsp red pepper

1 can whole corn, drained

1 cup shredded Monterey Jack cheese

1 small onion, chopped

1/8 tsp Tobasco

Stir boiling water into cornmeal in large pot and continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites. Beat egg whites just until soft peaks form. Fold into batter. Pour into greased large pot lid. 'Bake in pre-heated Dutch oven 45-50 minutes.

REAL CINNAMON ROLLS

2 cup lukewarm water

1 package dry yeast

2 tbs sugar

1 tsp salt

4-5 cups flour

tub soft margarine

1 cup sugar

2 tbs cinnamon

8oz pecan pieces

Mix lukewarm water, yeast, 2 tbs sugar, and salt in medium pot. After yeast mixture is bubbly, add 2 cups flour and mix well. Add rest of flour slowly to make dough. Place on floured surface and knead until smooth. Oil surface well. Place in large pot, cover, and let rise (1 hour). Knead second time and roll into a thin sheet on a floured surface. Spread soft margarine, sprinkle on sugar, cinnamon, and pecan pieces. Roll into a log and pinch ends shut. Spiral log onto greased large pot lid and press down until log covers bottom of lid. Spread more margarine on top. Bake in pre-heated Dutch oven 30-45 minutes. Slice while warm but not hot.

CAHOKIA SWEET BREAD

1/2 cup margarine, softened

1/2 cup sugar

3 egg yolks

1 pkg dry yeast

1/4 cups warm water

2 tsp grated orange peel

1 tsp grated lemon peel

1 tsp cinnamon

1/2 tsp salt

4 cups flour

1 cup lukewarm milk (scalded then cooled

1 cup raisins

powdered sugar

Beat together margarine and sugar in medium pot until blended. Beat in egg yolks until well blended. Dissolve yeast in warm water. Stir yeast mixture, orange peel, lemon peel, cinnamon, and salt into margarine mixture. Stir in flour alternating with milk, beating well after each addition until dough forms. Stir in raisins. Cover and let rise until double (1 hour). Stir down dough. Spoon into greased and floured large pot. Cover and let rise until double (1 hour). Place pot in pre-heated Dutch oven and bake for 30-45 minutes. Cool 5 minutes. Remove from 6pot. Cool completely and sprinkle with powdered sugar.

BAKED NATIVE AMERICAN PUDDING

1/4 cups sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1/4 tsp nutmeg

4 cups milk

1/2 cup yellow cornmeal

1/2 cup raisins

1/2 cup pancake syrup

2 tbs margarine, softened

2 eggs, beaten

Pre-heat Dutch oven. Mix together sugar, cinnamon, ginger, salt, and nutmeg. Blend well and set aside. Heat milk in medium pot. Stir in cornmeal. Cook over low heat, stirring constantly, until very thick (20min). Remove form heat. Stir in sugar mixture and remaining ingredients. Pour into large greased pot and bake in Dutch oven 1 hour or until knife inserted in center comes out clean. Serve warm.

RED CHILI BISCUITS

1 recipe dry baking mix (see listing)

1 tbs chili powder

1 tsp red pepper

1/2 tsp dried red pepper-1/2 cup shredded cheddar cheese

1 1/2 cups sourdough starter (see listing)

Stir together dry baking mix, chili powder, red pepper, dried chili peppers, and cheese. Add sourdough starter and mix until moistened. Place mixture on a floured surface. Knead lightly and pat to 1/2in thick. Cut with a 2 1/2in cutter. Put biscuits in a greased pan and 'bake in cardboard oven for 20 to 25 minutes.

SOURDOUGH STARTER

1qt lukewarm water

1 pkg dry yeast

2 tsp sugar

4 cups flour

Put water in 1/2 gal jar, add yeast and sugar to soften, stir in flour. Cover with a clean cloth. Let rise until mixture is light and slightly aged, about 2 days. Mixture will thin as it stands; add flour as needed. As you use starter, replace with equal amounts of flour and water.

DRY BAKING MIX

2 cups flour

1 tbs sugar

1 tbs baking powder

1 tsp salt

1/3 cup shortening

Sift or mix dry ingredients. Cut in shortening until mixture resembles fine meal.9Even better flavor if Butter Crisco is used as shortening

WILD ONION BREAD

1 1/2oz package onion soup mix

3/4 cups hot water

1 pkg dry yeast

2 tbs sugar

2 tbs warm water

1 egg

2 recipes dry baking mix (see listing)

1 cup sourdough starter (see listing)

Add soup mix to 3/4 cups hot water; let stand until lukewarm. In a separate container, soften yeast and sugar with 2 tbs warm water. Beat soup mixture and yeast mixture together with egg, 1 cup dry baking mix, and sourdough starter. Stir in remaining dry baking mix to make a stiff dough. Place on a floured surface; knead until smooth and elastic. Place in a greased pot, turning to grease top. Cover and let rise for 2 hours. Shape into a round loaf. Line a Dutch oven with foil and grease. Place loaf in oven, cover and let rise 45 minutes. Bake for 35 minutes or until loaf is brown.

CRUNCHY GRANOLA SUITE

2 cups rolled oats

2 cups flaked wheat

1 cup bran

1 1/2 cups chopped nutmeats -- your choice -- or mixture

2 tbs brewer's yeast

2 cups dry milk

1 cup honey

1/2 cups oil

1/4 tsp each ground ginger, cloves allspice

1/2 tsp cinnamon

Combine the dry ingredients. Over low heat combine dry ingredients with honey and oil. Mix until ingredients are warm and sticky. Spread in a thin layer in a large pot lid and bake in a Dutch oven at low heat for 45-60 minutes or until brown but not burned. Let cool slightly, then cover with wax paper and press into solid cake. Let cool and cut into bars or squares. Wrap in waxed paper and store in zip-lock bags until ready to eat.

SALT RISING BREAD

3 medium potatoes, peeled and sliced meal

3 tbs corn meal

1 tsp sugar

flour

4 cups boiling water

2 cups lukewarm milk

1 cup water

1/8 tsp baking soda

1/8 tsp salt

2 tbs melted shortening

Boil 4 cups water in medium pot. Remove from heat and add potatoes, corn meal, salt, and sugar. Cover pot with cloth and keep in a warm place overnight. Take out potatoes, add milk, soda, second salt, and shortening. Add enough flour to make dough stiff when kneading on a floured surface. Form into four loaves and let dough rise to double. Place on cookie sheet and bake in cardboard oven at 400 until top is slightly browned.

SPOON BREAD

2 cups yellow cornmeal

2 tsp salt

1 tsp baking soda

1 1/2 tbs margarine, melted

3 cups buttermilk

2 eggs, beaten

Put cornmeal in medium pot and add 1 1/2 cups hot water. Mix well to be mush-like. Add margarine and salt. Stir in milk and baking soda. Add eggs, whipping slightly. Pre heat Dutch oven. Pour batter in greased large pot lid. Make sure to have aluminum foil balls in bottom of oven to keep an air space underneath pot lid. Bake for 20 minutes.

SCOTTISH OATEN BREAD

2 cups flour

1 cup rolled oats

1/2 cups sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 egg, beaten

3 tbs oil

1/2 tsp vanilla

1 cup Coca-Cola

1/2 cups dried prunes

1/2 cups chopped walnuts

In a large pot, stir together flour, oats, sugar, baking powder, baking soda, and salt. In a small pot, blend egg, oil, and vanilla. Add to flour mixture. Add Coke, prunes, and nuts. Blend well. Pour into a well greased loaf pan. Bake in cardboard oven at 350 for about F1 hour. Cook for 20 minutes before removing from pan. Store in foil overnight before slicing. Thanks to Coke

GEEZER CORNBREAD

3 cups yellow cornmeal

1 cup flour

2 tbs sugar

4 tsp baking powder

2 tsp baking soda

2 tsp salt

2 cups Monterey jack, shredded

1/2jar jalapenos, finely chopped

4 eggs, beaten

3 cups buttermilk

6 tbs margarine, melted

In a large pot, combine dry ingredients and mix well. Add cheese and jalapenos. Toss well. Add buttermilk and melted margarine. Add eggs and mix well to make batter. Pour into well greased Dutch oven and bake at 400 for 25-30 minutes.

CHEDDAR BISCUITS

1 3/4 cups flour

2 tsp baking powder

1 tsp sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp dry mustard

1/3 cups shredded cheddar cheese

3/4 cups buttermilk

1/4 cups margarine, softened

In medium pot, combine flour, baking powder, sugar, baking soda, salt, dry mustard. Cut in margarine with pastry cutter until mixture resembles coarse meal. Stir in cheese and buttermilk. On lightly floured surface, roll dough to 1/2in thick. Use 2in biscuit cutter and cut into rounds. Keep rolling and cutting until all dough is used. Place on greased cookie sheet and bake in cardboard oven at 450 until tops are light brown.

BLUEBERRY BRAN MUFFINS

1 1/4 cups flour

3 tsp baking powder

1/2 tsp salt

1 1/2 cups bran cereal

1 1/4 cups milk

1 egg, beaten

1/3 cups salad oil

2 cups blueberries

1 tsp sugar

Stir together flour, baking powder, salt, and sugar. Combine milk and bran cereal in small pot. Let stand until cereal is soft. Add egg and oil. Mix well, add blueberries. Add dry ingredients to cereal mixture. Stir well. Pour into greased muffing pans. Bake in cardboard oven at 400 for 20 minutes or until brown.

BANANA WALNUT MUFFINS

3 cups oat bran cereal

3 medium bananas, mashed

3 egg whites

2 tbs corn oil

1 cup flour-2 tbs firmly packed brown sugar

1 tbs baking powder

1/4 cups chopped walnuts

In medium pot, combine cereal, bananas, egg whites, milk, and oil. Blend well and let stand 5 minutes. In large pot, combine flour, sugar, and baking powder. Add cereal mixture to flour mixture, stir well. Spoon into muffin cups. Sprinkle with nuts. Bake in cardboard oven at 400 for 20 minutes. Serve warm.

BANANA-DATE MUFFINS

2 cups plus 1 tbs flour

2 tbs baking powder

3/4 tsp cinnamon

1/2 tsp salt

1/2 cups sugar

1/2 cups margarine, softened

1 egg, beaten

1 tsp vanilla extract

3 medium bananas, mashed

3/4 cups Wheaties, crushed

12 diced pitted dates

In small pot place flour, baking powder, cinnamon, and salt. Mix well with fork. Set aside. In medium pot, combine sugar, margarine, egg, and vanilla. Mix with fork, then whisk until light and fluffy. Add bananas and stir to combine. Add flour mixture slowly, mixing well. Add dates and Wheaties. Mix well. Spoon into muffin cups. Bake in cardboard oven at 400 for 20 minutes or until brown. Serve warm.

BANANA NUT BREAD

1/3 cups vegetable oil

4 bananas, mashed

3 eggs, beaten

2 1/3 cups biscuit mix

1 cup sugar

1 cup chopped walnuts

1/2 tsp vanilla

Mix all ingredients in large pot. Beat vigorously with fork for 1 minutes. Pour 1/2 mix into greased loaf pan, then other 1/2 into another greased loaf pan. Bake in cardboard oven at 350 for 1 hour. Cool 5 minutes. 3Run knife around sides of loaf and remove from pan.

RAISIN WALNUT BRAN MUFFINS

2 1/4 cups oat bran

1/3 cups raisins

1/3 cups chopped walnuts

2 tsp baking powder

1/2 tsp salt 3/4 cups milk

2 eggs, beaten

1/4 cups honey

2 tbs vegetable oil

In a large pot, combine bran, raisins, walnuts, baking powder, and salt. Mix well with fork. Add remaining ingredients and mix only until dry ingredients are moistened. Do not over mix. Spoon into muffin cups. Bake in cardboard oven at 425 for 15 minutes or until muffins are golden brown on top. Serve warm.

COUNTRY BREAKFAST BREAD

4 cups flour

3 1/2 cups whole wheat flour

1 cup chopped walnuts

2 pkg rapid rise yeast

1 tbs grated orange peel

1 1/2 tsp salt

2 1/2 cups non dairy creamer

1/3 cups honey

1/4 cups vegetable oil

Set aside 1 cup flour. In large pot, combine remaining flour, whole wheat flour, nuts, undissolved yeast, orange peel, and salt. Heat honey and oil until very warm - do not boil. Stir into dry mixture. Stir in enough reserved flour to make soft dough. Knead on lightly floured surface until smooth. Cover, let rest 10 minutes. Divide and form dough into 6 balls. Place three in each of two greased pie pans. Cover - let rise in warm place until doubled, about 30-45 minutes. Bake in cardboard oven at 375 for 45 minutes. Cover with foil during last 15 minutes. Cool, slice and serve.

POTATO BREAD

1 large peeled and cubed potato

2 1/2 cups water

3 tbs yeast4 tbs pancake syrup at room temp

1 tbs margarine, melted

6c whole wheat flour

2 tbs margarine, softened

1/2 cups shredded Monterey jack

In a small pot, boil potato in water for about 10 minutes. Mash potato in water. In a large pot, combine yeast and pancake syrup. Stir melted margarine into potato mixture. Add 1/2 cups flour to yeast mixture. Pour potato mixture into yeast mixture. Mix well. Add rest of flour to make dough. Turn onto lightly floured surface and knead until smooth. Put dough in a lightly oiled large pot. Make sure all of dough is oiled. Cover with towel and let rise 1 hour. Punch down and knead 10 times. Divide into halves, shape into loaves, and place into two loaf pans. Split tops with sharp knife and insert softened margarine and Monterey jack. Bake in cardboard oven at 350 for 20-30 minutes. Bread is 2done if it sounds hollow when tapped with knuckle.

STEAMED BROWN BREAD

1 cup flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup white corn meal

1 cup graham flour

3/4 cups dark molasses

2 cups buttermilk

1 cup seedless raisins

In a large pot, mix well with fork, flour, baking powder, baking soda, and salt. Add corn meal and graham flour. Mix well with fork. Add remaining ingredients. Beat well. Half fill 3 greased 1 lb coffee cans. Cover tightly with foil. Steam 3 hours in a covered pot, using small amount of boiling water. Uncover cans. Place in cardboard oven (at 450 for 5 minutes. Remove bread from cans.

HONEY ACORN BREAD

4 cups flour

2 eggs, beaten

2 tsp baking powder

2 tsp ginger

1 cup honey

2 cups milk 2 tsp salt

1 cup chopped acorns

margarine

2 tsp baking soda

1 tsp cinnamon:

Grease two loaf pans with margarine. Mix together all dry ingredients, thoroughly. Beat eggs, gradually adding milk. Add egg mixture alternately with honey to dry ingredients. Beat well. Stir in acorns and pour evenly into loaf pans. Bake in cardboard oven at 350 for 45 minutes or until golden. If bread is done, it will come out of pan easily when pan is turned over and tapped gently. If not, bake for another 10-15 minutes. Remove bread from pan immediately when done and cool. This spicy bread always tastes better the second day when its .flavors have had a chance to mellow and blend.

NAVAJO FRIED BREAD

4 cups flour

1 tbs baking powder

1 tsp salt

2 tbs powdered milk

1 1/2 cups warm water

1 cup shortening

In large pot, mix flour with baking powder, salt, and powdered milk. Pour in warm water and mix to from dough. Knead by hand until it is soft but not sticky. Cover and let stand 15 minutes. Shape into balls about 2in across, then flatten by patting and stretching dough with hands and fingers until it is flat and round. Heat shortening in /large skillet and fry bread until golden brown.

STEAMED APRICOT NUT BREAD

1 1/2 cups dried apricots

2 cups flour

4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup sugar

1 1/2 cups milk

2 eggs, slightly beaten

2 tbs grated orange peel

2 tbs olive oil

1 cup whole wheat flour

2 cups chopped walnuts

Place the apricots on a chopping block and chop finely. Mix flour, baking powder, baking soda, salt, and sugar together in large pot. combine milk, eggs, orange peel, and oil in a medium pot. Add to flour mixture and add whole wheat flour. Mix well. Add apricots and walnuts. Mix well. Divide mixture evenly into two well greased and floured 1 lb coffee cans, cover tightly with foil. Place into large clean pot, add 3 cups water, cover with lid and steam for 2-3 hours.

Breakfasts

REAL SCOUT QUICHE (BREAKFAST)

Pre-made pastry shell

1 onion, chopped

1 tbs margarine

1/8 tsp ground thyme

1 bay leaf

1/2 lb bacon, cut into pieces

5 eggs

2 egg yolks

1 cup half & half

1/8 tsp ground nutmeg

1/3 lb shredded Swiss cheese

Sauté onion in 1 tbs margarine. Add thyme and bay leaf. Remove bay leaf after onion is transparent. Cook bacon in separate skillet until crisp, then drain. Blend eggs, extra yolks, half & half, and nutmeg. Place bacon, onion, and cheese in pastry shell. Cover with egg mixture. Place large pot lid upside down and pre-heat Dutch oven. Bake in Dutch oven until knife inserted near center comes out clean.

DOWN ON THE FARM BREAKFAST

1 lb bacon cooked

2 cans new potatoes

2 medium onions, diced

1 green pepper, diced

18 eggs, beaten

1 cup milk

1 tbs garlic powder

Tobasco to taste

Cook bacon and reserve grease. Drain potatoes and slice not more than E1/4in thick. Brown potatoes in reserved bacon grease. Add onions and Green peppers. Beat eggs and add milk. Break cooked bacon into small chunks and add to mixture. Add garlic powder and Tobasco to taste. Add to potatoes and onions. Stir often until set. Great with Red Chili Biscuits.

BREAKFAST FRUIT CHIMICHANGAS

2 pkg (8oz) cream cheese, softened

1 cup ricotta cheese

1/2 cup sugar

2 tsp grated orange peel

16 flour tortillas

1 large jar apricot preserves

1 can sliced apricots, drained

2 eggs beaten

4 tbs margarine, softened

Pre-heat Dutch oven with large pot lid on bottom and line with foil. Thoroughly mix together cream cheese, ricotta cheese, sugar, and orange peel. Spoon about 1/4 cups mixture onto center of each tortilla. Top with 1/4 cups mixture of apricot preserves and sliced apricots. Roll tortilla. Brush both ends with eggs and fold to seal. Brush each with melted margarine. Place layer in Dutch oven and sprinkle with sugar. Continue layering until all are in oven. Bake 8-10 minutes. Strawberry preserves and 2 pkgs. defrosted frozen strawberries can be substituted for the apricots.

AIN'T NO GOLDEN ARCH BURRITOS

2 lb. hot pork sausage

2 tbs garlic powder

2 tbs onion powder

2 tbs chili powder

2 large onions, chopped

2 medium green peppers cubed

2 tbs margarine

2 dozen eggs, beaten

16 flour tortillas

3 cups shredded Jack cheese

4 tbs melted margarine

1 jar salsa, warmed in pan

Cook and stir sausage, onion, and green pepper in large skillet Dover medium heat. Drain and set aside in a pot. Heat 2 tbs margarine in skillet over medium heat until bubbly. Mix garlic powder, onion powder, and chili powder into eggs. Pour eggs into skillet, stir and cook until set. Pre-heat Dutch oven with large pot lid at bottom and lined with foil. Spoon about 1/4 cup sausage mixture onto each tortilla. Top with 1/4 cup eggs and 2 tbs cheese. Roll tortilla and fold ends. Brush each with melted margarine and arrange in layers in Dutch oven. Bake 10 minutes or until golden brown. Serve with warmed salsa.

PIZZA QUICHE SUPREME

2 Pre-made deep dish pastry shell

3oz pepperoni quarter sliced

1 cup shredded mozzarella cheese

1/2 cup sliced black olives

1 cup grated parmesan cheese

1 cup chopped onion

1 tbs garlic flakes

3 eggs, beaten

1 cup mushrooms, chopped

1 cup tomato sauce

1/2 lb pork sausage

1 cup milk

1 tsp dried basil

1 tsp oregano

1 green pepper, diced

Sauté onion and garlic in margarine. Brown and shred pork sausage. Bake pastry shell 5 minutes in pre-heated Dutch oven. Remove shell and sprinkle 1/3 cups mozzarella over bottom evenly. Top with olives, green pepper, and layer of pepperoni. Beat eggs until smooth. Add milk, pork sausage, mushrooms, sautéed onion and garlic, 1/3 cups mozzarella, 1/2 cup parmesan, several pieces of pepperoni, basil, oregano, and tomato sauce. Stir until well blended. Pour mixture into pastry shell. Top with remaining mozzarella cheese and pepperoni. Sprinkle with parmesan cheese. Bake in Dutch oven 20-30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Any combination of pizza ingredients can be used in filling. This is for the supreme "garbage can" quiche.

CAMPER'S BREAKFAST

4 medium potatoes, sliced

2 onions, sliced

2 cans Spam

12 eggs, beaten

1/4 cups milk

oil

salt and pepper to taste

Heat 1in oil in large skillet. Cook potatoes and onions until potatoes are soft. Drain oil. Add eggs, milk, and Spam. Stir constantly until eggs are set. Serve.

Thanks to Randy Wright - the Inside Geezer

HOBO BREAKFAST TREAT

2 lb. hot pork sausage

2 pkgs Ore-Ida O'Brien frozen potatoes, defrosted

12 eggs, beaten

Brown pork sausage in large skillet. Drain grease, but leave enough to brown potatoes. Add O'Brien potatoes (these already have onion and green pepper added) Brown potatoes. Add eggs. Stir until "eggs are set. Serve with biscuits.

Thanks to Bob Smejkal, Troop 38, Troy.

GEEZER ROCKIN' CHAIR BREAKFAST

1/2 cup margarine

2 tbs onion flakes

2 tbs garlic flakes

6 medium potatoes, boiled, cooled then cut into cubes

2 cups Spam or Treet, cubed

12 eggs

1 tsp salt

1 tsp red pepper

1/2 cup shredded sharp cheddar cheese

Tobasco to taste

Melt margarine in large skillet and sauté' onion, garlic, potatoes, and Spam. Beat eggs with salt and pepper and Tobasco and pour over potatoes. Lift edges as it cooks to let egg flow underneath. When eggs are set, top with cheese to serve.

GEEZER SUGAR OVERDOSE OATMEAL

8c water

1 tbs salt

3 cups quick oatmeal

2 cups brown sugar

2 sticks margarine

Bring water and salt to boil. Add brown sugar and margarine. When at rolling boil, add oatmeal. Cook 5minutes, stirring constantly. Guaranteed to get you going and keep you going on a cold weather campout.

HOT PEACH CRUMBLE

12 shredded wheat biscuits

2 cups sliced peaches, drained

1 cup brown sugar, packed

1/2 cup margarine, melted

1/2 cup chopped nuts

2 tbs lemon juice

1 tsp cinnamon

Melt margarine in large skillet. Combine brown sugar, nuts, lemon juice, and cinnamon and add to margarine. Place biscuits in layers in lined Dutch oven and arrange peach slices on top. Spoon margarine mixture over the top. Heat until hot. Add peach juice if too dry.

SWISS SCRAMBLED EGGS

4 tbs margarine

2 tbs onion flakes

1/2 cups water

4 tbs dry milk

1 cup shredded Swiss cheese

2 tsp Worcestershire sauce

12 eggs, beaten

salt and pepper to taste

Tobasco to taste

Melt margarine in large skillet. Add onion flakes. Combine water, dry milk, Worcestershire sauce, and cheese, and add to eggs. Pour into skillet and cook over low heat, stirring until set. Season with salt,

pepper, and Tobasco to taste. Great with Red Pepper Biscuits.

PEANUT BUTTER FRENCH TOAST

peanut butter

jelly of choice, if desired

1doz eggs

1 cup milk

Make peanut butter sandwiches (or peanut butter & jelly) to fit size of patrol. Beat eggs and milk to make batter. Dip in beaten egg and fry as you would French toast. Serve with hot brown sugar syrup or hot pancake syrup.

GEEZER CORN CAKES

6 slices of bacon, cooked and broken up into pieces

2 cup creamed corn

6 eggs

1 cup flour

1 tsp salt

1 tbs baking powder

Combine all ingredients and drop by spoonfuls onto hot greased 9griddle. Serve with hot sugar syrup or hot pancake syrup.

GEEZER HONEY DOUGHNUTS

1 envelope dry yeast

1/2 cups warm water

3 cups flour

1 egg, beaten

1/2 tsp salt

1 tbs oil

1 tsp sugar

cooking oil

cinnamon

honey

Dissolve yeast in warm water, mix with other dry ingredients. Knead or several minutes and set aside in warm place until dough doubles, about 2 hours. Roll flat, cut into 1 1/2in squares and allow to rise 1 hour. Heat 4in of oil in Dutch oven. Drop squares into oil and cook to Ca golden brown. Drain and dredge in sugar & cinnamon mixture. Heat honey and drizzle over doughnuts and serve.

FRIED DOUGHNUTS

3 cans buttermilk biscuits

cooking oil

sugar

cinnamon

Heat 1 in cooking oil in large skillet. Fry biscuits in oil until olden brown. Mix sugar & cinnamon together and dredge doughnuts in mixture. Serve warm.

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