to mixture. Add chilies and peppers. Place mixture

in large pot lid and bake in Dutch oven 40-50

minutes.

GRECIAN GREEN BEANS

cans green beans, drained2 onions, thinly sliced,

then separated into rings

cloves garlic, minced

1/4 cups fresh parsley, chopped

tbs sugar

2 tsp oregano

2 tsp prepared mustard

1/2 tsp salt

1/2 cups Coca-Cola

1/4 cups olive oil

2 tbs white vinegar

GEEZER PAPRIKOSH

lb beef cubes

large carrots, cubed

large potatoes, cubed

large onions, sliced

cans whole corn

tbs paprika

Put all ingredients into a Dutch oven and cook at

medium for 4 hours.

In a large pot, combine the garlic, parsley, sugar,

oregano, mustard, salt, Coke, olive oil, and vinegar.

Stir until the sugar is dissolved. Add green beans

and onions. Toss lightly. Pour into double gallon

zip-lock bag and store in cooler overnight. Serve

chilled or as hot veggie.

I'LL EAT THOSE VEGGIES

olive oil

cloves garlic, minced

red pepper, diced

green pepper, diced

large cans tomatoes

tbs cumin

tsp cayenne pepper

cans mexicorn

cans black beans

jar picante sauce

large onions, diced

PARMESAN POTATO TOPPER

1 cup salad dressing

1/4 cups grated parmesan cheese

2 tbs chopped chives

2 tbs dried red peppers, ground

1/2 tsp black pepper

Combine all ingredients, mix well. Chill. Serve as

topping for baked potatoes or potato skins.

Sauté onions in olive oil in Dutch oven. Add garlic

when onions are clear and continue to sauté until

golden brown. Add spices and mix well. Add

peppers and sauté for 2-3 minutes. Add rest of

ingredients and "stir well. Cook at medium for 1

hour.

THREE SISTERS CASSEROLE

can pinto beans

can kidney beans

tsp chili powder

tsp cayenne pepper

2 cloves garlic, minced

SMOKED CORN ON THE COB

onions, diced

Brinkman or similar smoker

Charcoal pan 1/2 full

Water pan 3/4 full

6c squash, diced

3 cans whole corn

1 red pepper, diced

1 green pepper, diced

1 tsp salt

ears fresh corn in the husk

margarine

salt

1/4 cups olive oil

tsp cumin

Carefully peel back husks and remove silk. Brush

corn with melted margarine and lightly salt. Fold

husks back in place and tie with string. Put on

smoker grill and cook 1-1 1/2 hours or until tender.

Heat olive oil in large skillet and sauté onion, garlic,

peppers, cumin, and 1/2 tsp cayenne until onions

are soft. Stir beans together in Dutch oven. Add

onion mixture and stir well. Cook at medium heat.

When at simmer, add squash and cook for 15-20

minutes. Add corn and cook another 10 minutes.

Add salt and mix together well. Serve over warm

tortillas.

The Geezer Cookbook

-- 81 --

Dwayne Pritchett