and add 5rice. Reduce to simmer and serve when

rice is tender.

HAM AND CHEESE FONDUE

cans condensed cheddar cheese soup

cans deviled ham

packages instant tomato soup

tsp Italian seasoning

loaf French bread, cut into1in cubes

tbs Tobasco sauce

HAM AND TOMATO SAUCE

4 center cut ham slices, cut in halves

3 onions, chopped

green pepper, chopped

In medium pot, mix thoroughly undiluted cheese

soup, deviled ham, dry tomato soup, Italian

seasoning, and Tobasco sauce. Over medium heat,

cook 5-10 minutes until steaming hot. Spear chunks

of bread on forks and dip in fondue.

1 stalk celery, chopped

2 garlic cloves, minced

1 tbs flour

1 can tomato paste

1 can tomato sauce

hot peppers

tbs Worcestershire sauce

tbs sugar

BLACK-EYED PEAS AND

SAUSAGE JAMBALAYA

/2 cups olive oil

Sauté in Dutch oven onion, green pepper, garlic, and

celery in olive 9oil. Add flour and make a roux. Add

tomato sauce, paste, Worcestershire sauce, and 2

cans water. Add sugar. Squeeze peppers and drop

into sauce. Stir and simmer on low for 30 minutes.

Add ham and 1simmer for 1 hour. Serve over long

grain brown rice.

lb white onions, chopped

bunch green onions, chopped

green pepper, chopped

cloves garlic, minced

/2 cups parsley, chopped

1/2 lbs salt pork, boiled once, cut into small pieces

1/2 lbs. hot smoked sausage, cut into 1/2in pieces

/2 lb dried blackeyed peas, boiled until half done

c water

RED BEANS AND SMOKED

SAUSAGE

1/2 lbs rice

Sauté onions, pepper, garlic, and parsley in Dutch

oven with 2 tbs olive oil. Add salt meat, sausage,

black-eyed peas, and rice. Add water and bring to

boil. Mix well, cover, and reduce heat to low. 0Cook

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

1 lb dry red kidney beans

8 cups water

1 tbs olive oil

1 onion, chopped

5 minutes. Remove cover 5-10 minutes before

serving.

1 clove garlic, minced

Red pepper to taste

Sauté onions for 1 minutes in Dutch oven in olive oil.

Add water and washed beans. Cook over low heat 1

hour or until beans begin to soften. Remove 3 tbs of

beans and mash. Return them to oven. Continue

cooking until bean gravy becomes milky and

thickened. Add sausage and continue to cook,

covered for 15 minutes. Add salt and as much red

pepper as *desired. Serve over long grain brown

rice.

CREOLE JAMBALAYA

lb lean pork roast, cut into cub small cubes

tbs olive oil

onions, chopped

green pepper, chopped

garlic cloves, minced

qt beef stock

lb chopped ham, diced

tsp chili powder

tsp ground cloves

/8 tsp red pepper

SWEET-PUNGENT PORK LOIN

salt and pepper to taste

pork sausages, cut into 1in pieces

/4 cups parsley flakes

1/2 cups rice

4 lb boneless pork roast

3 cloves garlic, minced

6 tbs teriyaki sauce

/2 cups ketchup

In a Dutch oven, sauté pork cubes, onions, green

pepper, garlic, and parsley in olive oil until mixture is

lightly browned. Stir in chopped ham, cloves, chili

powder, red pepper, and salt. Stir well. Add pork

sausages and beef stock. Stir well. Bring to boil

1/4 cups lemon juice

1/2 tsp red pepper

2 cloves garlic, cut into 6 slivers each

18 whole cloves

2 cups apricot preserves

The Geezer Cookbook

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Dwayne Pritchett