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.

PEPPERONI PIZZA DIP

pkg cream cheese, softened

cup sour cream

tsp oregano

/4 tsp garlic powder

/4 tsp dried red pepper

cup pizza sauce

cup chopped pepperoni

/2 cups green onion, chopped

green pepper, chopped

cup shredded mozzarella cheese

STANLEY CUP DIP

1 can refried beans

1 can green chilies, chopped

1/4 cups jalapenos, chopped

1 pkg taco seasoning mix

1/2 tsp red pepper

1/2 tsp Tobasco

1/2 cups green onions, chopped

1 red onion, diced

6oz sour cream

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.

1 cup guacamole dip

1 small jar green olives, drained and chopped

1 jar pimentos, chopped

cup grated Monterey jack

QUESADILLAS

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.

olive oil

flour tortillas

cups shredded Monterey jack

/4 cups jalapenos, chopped

can green chilies, chopped

cup shredded cheddar cheese

cup finely chopped fresh tomato

onion, finely chopped

GEEZER WINGS

3oz Durkee's Red Hot Sauce

1/2 stick margarine, melted

parsley flakes

salsa

1 tbs white vinegar

/8 tsp celery seed

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.

1/4 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

TEX-MEX DUTCH OVEN DIP

wingettes". Pour peanut oil in Dutch oven and heat

cup guacamole dip

cup refried beans

cup sour cream

pkg taco seasoning mix

tsp red pepper

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.

tsp Tobasco sauce

/4 cups jalapenos, chopped

medium tomato, chopped-

medium green pepper, chopped

lb shredded Monterey jack

can pitted ripe olives, sliced

lg. bag taco chips

Mix sour cream, taco seasoning, red pepper, and

Tobasco together in medium pot. Line Dutch oven

The Geezer Cookbook

-- 8 --

Dwayne Pritchett