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
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.
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.
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
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.
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.
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.
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.
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.
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.
2 cups mayo
1/2 cups Dijon mustard
1/4 cups honey
2 drops Tobasco.
Combine all ingredients well. Cover and chill.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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, sautŽing 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.
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 sautŽ 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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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
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.
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.
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
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)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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
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
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.
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.
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.
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
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.
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.
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. SautŽ 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.
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.
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.
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.
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.
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. SautŽ 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.
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.
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.
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.
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.
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
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
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.
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, sautŽ 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.
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.
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, sautŽ 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.
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 sautŽ 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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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._
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.
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.
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
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
SautŽ 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.
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.
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.
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.
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
SautŽ 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, sautŽed 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.
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
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.
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 sautŽ' 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.
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.
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.
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
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.
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.
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.
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.
2 cups sourdough starter (see entry)
2 cups lukewarm water
2 1/2 cups flour
1 tbs sugar
1/4 cups evaporated milk
1/2 tsp salt
1 tsp baking soda
2 tsp sugar
Combine first three ingredients in large pot, cover and let stand overnight. Add remaining ingredients, let stand 5minutes, then ladle onto
hot griddle and enjoy.
18 red corncobs, broken into pieces
3 cups sugar
1 cup brown sugar
water
Put corncobs into a large pot and add enough water to cover corncobs when pressed down. Bring to boil and boil for 1 hour. Strain liquid and bring to another boil. Discard strained corncobs. Add sugar and brown sugar. Stir frequently until mixture boils down to desired thickness.-Serve over sourdough pancakes.
1 lb bacon
1 large onion, chopped
1 32oz bag O'brian potatoes
12 eggs, beaten-1 1/2 lbs grated cheddar cheese
1/2 lb pepper cheese, grated
1 jar salsa
Pre heat Dutch oven. Cut bacon into small pieces and cook bacon and onion until clear. Remove mixture and add O'brian potatoes. Do not rain bacon drippings. Fry until golden brown. Stir bacon mixture back in, then add eggs. Cover and cook until eggs are almost solid. Sprinkle with cheese and continue cooking until eggs are set and cheese melted. Serve with salsa.
Geezer style -- add 1 tbs chili powder, 2 tsp red pepper, and 1 tsp tobasco sauce to egg mixture before cooking.
Thanks to Liz Stiles - a Prodigy Scouter
1 egg, beaten
1 tbs sugar
1 pint milk
1/8 tsp salt
2 tsp baking powder
Enough flour to make a stiff dough
Mix ingredients well and drop by teaspoons into hot oil. Roll in powdered sugar after browning.
2 cups rolled oats
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tbs hot water
1 tsp baking powder
2 1/2 cups buttermilk
2 eggs, beaten
2 tbs margarine, melted
1 cup sugar
Soak oats in buttermilk overnight. Then add rest of ingredients and stir well. Cook batter as pancakes.
2 pkg frozen asparagus
2 cups fresh mushrooms, sliced
1/2 cups green onion, chopped
2 gloves garlic, minced
1 onion, chopped
12 eggs, beaten
1 cup milk
1/2 tsp salt
1/4 tsp nutmeg
1 tsp red pepper
1/2 tsp Tobasco
2 cups shredded Swiss cheese
4 tbs parsley flakes
Cook asparagus, mushrooms, green onion, onion, and garlic in a small amount of water about 7 minutes or until tender. Drain. In a large pot, combine eggs, milk, salt, nutmeg, red pepper, pepper, and Tobasco. Beat until blended well. Stir in cooked veggies and Swiss cheese. Pour into foil lined greased Dutch oven and bake at 375 for 20-25 minutes or until set.
2 1/2 cups flour
4 tbs baking powder
1/2 tsp salt
1/2 tsp apple pie spice
1/4 tsp baking soda
2 eggs
1 1/2 cups apple juice
4 tbs honey
2 tbs cooking oil
n a large pot, mix dry ingredients well. In a medium pot, mix liquid ingredients well. Add egg mixture to dry ingredients. Stir until blended, but still slightly lumpy. For each pancake, pour 1/4 cups batter onto hot greased griddle.
Omelet:
16 eggs, beaten
1/2 cups water
2 sticks margarine, melted-1 lb bacon, cooked and crumbled
4 small avocado, peeled and chopped into 1/2in cubes
2 cups grated Monterey Jack cheese
Salsa:-8 fresh tomatoes, chopped fine
3 onions chopped fine
1 jar chopped jalapeno peppers
1 can green chilies
2 cloves garlic, minced
4 tbs ground coriander
4 tbs lemon juice
1/2 tsp caraway seeds
1 tsp cumin
1/2 tsp red pepper
In a large pot, combine all omelet ingredients and pour into foil lined greased Dutch oven and bake at 375 until set. In a medium pot, combine all salsa ingredients and stir well. Serve salsa as topping for each serving of omelet.
2 lbs hot pork sausage
2 eggs, beaten
1 onion, chopped fine
2 cloves garlic, minced
1 1/2 cups Italian bread crumbs
1/4 cups parsley flakes
1 tsp red pepper
1 tsp cumin
1 tsp coriander
Mix ingredients well in large pot. Place small pot in center of Dutch oven. Mold sausage mixture around inside wall of Dutch oven and pot to form ring. Bake at 350 for 20 minutes. Drain off grease. Bake 20 minutes more. Remove small pot and turn ring upside down onto plate. Fill 0with scrambled eggs or EGGS ALA KING (see entry)
12 hard-boiled eggs
2 pkg white sauce mix
2 can mushrooms
1 green pepper, chopped
1/4 cups pimentos, chopped
1 can green chilies, chopped
Peel eggs and cut into 1/4s. Make white sauce according to package directions. Add eggs and rest of ingredients. Stir and serve over toast or in center of EARLY MORNING SAUSAGE RING (see entry)
6 shredded wheat biscuits, crushed
4 cups Grape Nuts cereal
2 cups All Bran cereal
2 cups slivered almonds
1 cup toasted coconut
1 cup brown sugar
2/3 cups wheat germ
1 lb figs, cut into pieces
Combine all ingredients in gallon zip-lock bag. Seal and shake well. Serve dry out of the bag for trail mix or in bowls with milk for breakfast.
2 cups minute rice
2 can fruit cocktail, drained
1 tsp cinnamon
1 tsp salt
1/2 cups raisins
Drain liquid from fruit cocktail into measuring cup. Pour into medium pot. Add enough water to make 2 cup. Add other ingredients and bring to ,boil. Let set 5 minutes. Stir to fluff and serve.
1 loaf white bread
1 7oz pkg. flaked coconut
12 eggs, beaten
1 1/4 cups milk
1 tbs cinnamon
1 tbs sugar
In a medium pot, whisk together eggs, milk, cinnamon, and sugar. Place coconut in pie pan. Heat griddle, keeping well greased. Dip each slice bread in egg mixture, then dip in coconut. Pat each side to coat well. Fry on griddle until each side is golden brown. Serve with powdered sugar or syrup.
2 lb. boneless chicken breasts
2 cup flour
oil
MARINADE
2 tsp chili powder
2 tsp Tobasco
2 tsp soy sauce
2 tsp teriyaki sauce
4 tsp ground ginger
2 tbs onion flakes
2 tsp sugar
2 tsp vinegar
Cut chicken into strips 2in by 1/2in and put in gallon zip-lock bag. Blend marinade ingredients and pour into bag. Squeeze air out and seal bag. Marinate for 1 hour at room temp. Heat 1in of oil in large skillet until quite hot. Take pieces out of bag and lightly sprinkle with flour. Fry for 4 minutes. Turn once and fry for another 4 minutes. Remove and drain on paper towels. Serve while hot.
2 cup buttermilk
2 tbs pepper
4 lb. chicken pieces, skinned
1 cup flour
Oil for frying
1 gallon zip-lock bag
Combine buttermilk and pepper in large pot. Place chicken in buttermilk. Cover pot and put in cooler for 3 hours - turn each piece over once. Remove from buttermilk and pat dry. Put flour in zip-lock - shake 4 pieces at a time. Fill large skillet with 1in oil and fry until golden on both sides. Remove pieces as they are done and drain on paper towels.
2 medium chickens, cut up
2 tbs garlic powder
1 tsp pepper
1 tsp ground basil
1 tsp tarragon
1 tsp ground cumin
2 bay leaves, crushed
1 cup cider vinegarrr
1 bottle teriyaki sauce
Olive oil
Hot cooked brown rice
Combine dry ingredients, vinegar, and teriyaki sauce to make the marinade. Peel skin from chicken and combine with marinade in double gallon zip-lock bag. Place in cooler for 1 hour. Put chicken and cooked marinade in large pot and add 1 cup water. Cover and cook over medium heat about 40 minutes. Remove chicken and brown in large skillet with 1/4 in olive oil. Return to pot and simmer, covered for 10 minutes. Serve with hot cooked brown rice.
12 pieces of chicken of your choice of parts
Flour
Margarine
2 sliced onions
8 sliced potatoes
4 sliced carrots
1 full stalk chopped celery
1/2 cup water
Flour chicken. Melt margarine in Dutch oven and brown chicken. Add onions and continue to brown. Top with remaining ingredients. Cover and let steam until tender.
Thanks to Dennis and Ann Adcock, Cahokia Mounds District Staffers
2 cups chopped onions
2 cups chopped green pepper
4 cloves garlic
4 tbs olive oil
6 cups canned cooked turkey, ham, chicken or combination
2 1 lb cans pinto beans
4 1 lb cans tomatoes
3 tsp chili powder
2 tsp cum minutes powder
1 jar Pace picante sauce
Tobasco to taste
SautŽ onion, garlic, and green pepper with olive oil in large skillet. Pre heat Dutch oven. Mix meat, pinto beans, tomatoes, and onion mixture in Dutch oven and bring to slow boil. Stir frequently to keep beans from sticking. Add chili powder, cumin, and picante sauce. Simmer for 20 minutes and serve.
4 cans turkey chunks
1/4 tsp pepper
2 tsp paprika
4 tbs margarine
1 cup cream
2 cans evaporated milk
4 small jar pimento, chopped save liquid
4 tbs flour
1 tsp salt
Melt margarine in large pot over medium heat. Blend in flour, add salt, pepper, and paprika. Add milk, cream, and liquid from pimentos, stirring constantly until thickened. Beat well. Add turkey and pimentos. Cook 15 minutes. Serve over buttered skillet toast or drop biscuits.
5 Cornish hens, thawed, rinsed & dried
paprika
sage
4 carrots sliced into halves, the then quartered
4 celery stalks, sliced into halves
2 ears frozen or fresh corn, cut into halves
olive oil
Sprinkle each hen with paprika, then very lightly with sage. Stuff with corn ears, carrots, and celery. Coat bottom of Dutch oven with olive oil. Place hens in oven. Cover spaces between hens with remaining corn, carrots, and celery. Bake 30-45 minutes or until corn is tender. Even better when used with quail (sorry, Bobwhites), dove, or pheasant.
Brinkman or similar smoker
Charcoal pan heaping full
Water pan full
1 10-15 lb turkey-unstuffed
2 medium onions
3-3 stalks celery with leaves
1 tbs salt
rosemary leaves
marjoram
tarragon
sage
Rinse turkey inside and out with cold water. Rub inside and out after dusting with all herbs and salt. Cut onion into quarters, celery into chunks and put into cavity. Smoke cook 8-12 hours or until turkey leg 2moves easily in joint or meat thermometer reaches 180.
Brinkman or similar smoker
Charcoal pan 3/4 full
Water pan full
Salt and pepper
Bay leaf
Lemon sliced thin
3-4 stalks celery with leaves
3-4 parsley sprigs
Onion sliced into quarters
Season bird inside and out with salt and pepper. Stuff cavity with bay leaf, lemon slices, celery leaves, parsley sprigs, and onion.
Cook 5-6 hours.
1 whole chicken, cut up-1 box Stove Top chicken flavor
2 cans cream of chicken soup
1 cup mayonnaise
Combine soup and mayonnaise in large pot. Add seasoning package from stuffing mix and 3/4 stuffing crumbs. Add chicken and mix well. Place Fin Dutch oven and top with remaining crumbs. Bake at 350 for 30 minutes or "until bubbly and crumbs are brown.
Thanks to Mike Audleman -- a Prodigy Scouter
6 Cornish hens
salt
paprika
garlic powder
onion powder
wild rice and sausage dressing mix
1 jar apricot preserves
1/2 cups water
Rinse hens, remove giblets, and pat dry. Sprinkle cavity with salt, paprika, onion and garlic powder. Lightly stuff each hen with dressing. Tie legs together with string. Turn large pot lid upside down in Dutch oven and place hens on pot lid. Bake hens at 350 for 1 1/2 hours. In small pot, combine preserves and water and bring to boil. During last 1/2 hour of baking, baste hens frequently with mixture. *Serve remaining mixture on side with hens.
1/4 cups flour
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp each salt and pepper
3 lb chicken, cut up
2 tbs olive oil
1 can sliced pineapple
2/3 cups light molasses
1 tbs mustard
1 tbs cider vinegar
1 can sweet potatoes, drained
Combine flour, paprika, onion powder, garlic powder, salt and pepper in gallon zip-lock bag and shake well to mix. Add chicken pieces and shake well to coat. Brown in large skillet with olive oil. Drain pineapple, saving juice. Combine juice, molasses, mustard, and vinegar in small pot and mix well. Place chicken in Dutch oven, and arrange potatoes around chicken. Brush with 1/2 of the sauce. Cover and bake at 350 for 30 minutes. Top with pineapple, brush with remaining sauce, and cook 30 minutes more.
8 chicken breasts, deboned
2 tbs lemon juice
salt
8 slices boiled ham
8 slices tomato
6 tbs olive oil
2 tbs thyme
salt & pepper
8 slices Swiss cheese
aluminum foil
Cut foil into 12in squares, place chicken in center. Combine oil, lemon juice, thyme, and mix well. Spoon over breasts. Seal foil well and place in a 350 Dutch oven for 30 minutes. Open foil and place one slice ham, cheese, and tomato over each breast. Bake open for 3-5 minutes. Serve.
Thanks to Mike Audleman -- a Prodigy Scouter
2 lb chicken breasts, cubed
2 medium onions, chopped
1/2 cups celery, chopped
3 tbs flour
2 cloves garlic, minced
2 lb fresh okra, sliced 1/4in
2 green peppers, chopped
4 tbs olive oil
3 tomatoes, cut up
1 tsp red pepper
1 tsp Tobasco sauce
Prepare a rue with olive oil and flour. Cook in skillet until brown, stirring often. Heat Dutch oven over medium heat and add rue. Add onion, pepper, and garlic. Slowly stir in 1 quart water. Add salt, pepper, red pepper, and Tobasco sauce. Add cut up tomatoes, okra, and celery. Cover and cook about 30 minutes. Add chicken and simmer about 15 minutes.
2 cans condensed golden mushroom soup
4 cans chunky chicken spread
2 cans fancy mixed Chinese vegetables, drained
2 cans cut green beans, drained
2 cans chow mein noodles
2 tsp ginger
2 tsp cuminki sauce
2 tbs teriyaki sauce
soy sauce
In a medium pot, mix together mushroom soup, chicken spread, Chinese vegetables, and green beans. Cook over medium heat 10-15 minutes until bubbly hot. Stir in ginger, cumin, and teriyaki sauce. Serve over chow 4mein noodles and with teriyaki or soy sauce to taste.
4 pkgs dry chicken noodle soup mix
4 6oz cans boned chicken
4 cups biscuit mix
8 tbs powdered milk
Put biscuit mix and powdered milk in gallon zip-lock and shake to mix thoroughly. Double bag to store. In large pot or Dutch oven, add soup mix and chicken to 12 cups boiling water and lower heat to simmer. Mix 1 1/3 cups water to dry ingredients in zip-lock to make a dough. Drop dough by spoonfuls into the soup mixture. Simmer 10 minutes uncovered, then 10 minutes covered.
Thanks to Tom Maughn -- a Prodigy Scouter
1 whole chicken, cooked, boned, then chopped
1 box Stove Top stuffing, chicken flavor
2 cans cream of chicken soup
1 cup mayonnaise
Cut up chicken and boil in Dutch oven for 1/2 hour. Let cool, then bone and chop. Combine soup and mayonnaise in a large pot. Add seasoning packet from stuffing mix and 3/4 cups stuffing crumbs. Add chicken and stir well. Place in Dutch oven and top with remaining crumbs. Bake at 350 for 30 minutes.
3 lb frying chicken, cut up
3 tbs olive oil
2 onions, thinly sliced
2 cloves garlic, minced
1 can tomatoes
1/3 cups green pepper, minced 1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp cumin
1 tsp oregano
1/2 tsp basil
1/2 tsp celery seed
1 bay leaf
Brown chicken in large skillet. Layer onions in Dutch oven. Put :browned chicken pieces on top of onions and add remaining ingredients. Cover and cook 1-2 hours. Discard bay leaf and serve )chicken and sauce over buttered spaghetti
3-4 lb chicken, cut up
2 onions, chopped
1 green pepper, chopped
1 jar pimento, diced
3/4 tsp chili powder
1/8 tsp dried red pepper
1 small jar stuffed green olives, drained
2 cloves garlic, minced
2 chicken bouillon cubes
1 cup diced ham
1 can tomatoes
1 cup peas
1 tsp salt
1/2 tsp red pepper
1 tsp paprika
1 cup long grain rice
Mix salt, pepper, and paprika together. Season chicken with this mixture. Put all ingredients except rice in Dutch oven. Cover and cook at 300 for about 2-3 hours. Add rice and cook at 375 for 1 hour. Water "may be needed near end of cooking.
3 lb chicken breasts, cubed
2 1/2 tsp salt
1 stalk celery, chopped
1/2 tsp turmeric
chopped parsley
4 hard-boiled eggs, cut into wedges
1 onion, chopped
4 potatoes, peeled, cut
1/3 tsp pepper
Dough:
2 cups flour
1/2 tsp salt
2 eggs, beaten
4-6 tbs water
Place chicken in Dutch oven, add salt, pepper, celery, onion, and turmeric. Bring to a boil, reduce heat, cover and simmer about 1 hour. Do not overcook. Remove chicken from broth. To make dough, place flour in a medium pot. Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead 5 minutes. Cover the dough and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15in square and cut each square into 2in squares with a sharp knife. Add potatoes and celery to the broth. Simmer 25 minutes until veggies are tender. Add chicken pieces and bring to boil. Slide the squares of dough into the broth a few at a time, pushing them down gently. Cover and simmer 20 minutes. Serve with parsley.
2 qt sauerkraut
3 tbs brown sugar
1 duck
2 onions, quartered
salt
1 cup water
Bake duck in Dutch oven at 375 for 25 minutes. Pour sauerkraut, water, onions, brown sugar, salt, and pepper over duck and stir well. Simmer for 1 1/2 hours.
2 lbs boneless chicken breast
1 pkg chicken mesquite marinade
Salsa
1 can crushed pineapple
1 red bell pepper, chopped
2 green onion, sliced
1 tbs lime juice
1 tsp teriyaki sauce
1/4 tsp pepper
1/4 tsp red pepper
Marinate chicken according to package directions. Grill. Combine salsa ingredients and serve over chicken.
2 1/2 lbs chicken breasts, cut into 1 1/2in strips
water
salt
celery tops
3 tbs margarine
1 tart apple, peeled and diced
1 onion, thinly sliced
1 tbs curry powder
1/3 cups raisins
1 cup chicken broth
1/2 c