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.

SPOON BREAD

cups yellow cornmeal

tsp salt

tsp baking soda

1/2 tbs margarine, melted

cups buttermilk

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

CRUNCHY GRANOLA SUITE

cups rolled oats

cups flaked wheat

cup bran

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

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.

mixture

tbs brewer's yeast

cups dry milk

cup honey

/2 cups oil

/4 tsp each ground ginger, cloves allspice

/2 tsp cinnamon

SCOTTISH OATEN BREAD

cups flour

cup rolled oats

/2 cups sugar

1/2 tsp baking powder

/2 tsp baking soda

tsp salt

egg, beaten

tbs oil

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.

/2 tsp vanilla

cup Coca-Cola

/2 cups dried prunes

/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

SALT RISING BREAD

medium potatoes, peeled and sliced meal

tbs corn meal

tsp sugar

about F1 hour.

Cook for 20 minutes before

removing from pan. Store in foil overnight before

slicing. Thanks to Coke

flour

cups boiling water

cups lukewarm milk

cup water

/8 tsp baking soda

/8 tsp salt

GEEZER CORNBREAD

cups yellow cornmeal

cup flour

tbs sugar

tsp baking powder

tsp baking soda

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.

tsp salt

cups Monterey jack, shredded

/2jar jalapenos, finely chopped

eggs, beaten

cups buttermilk

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

The Geezer Cookbook

-- 26 -- Dwayne Pritchett