Recipe Books

Old Geezer

Troop 928 CookBook




  • 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
  • Orange Juice
  • Coffee
  • Milk

in 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.



Feeds 6

  • 2 lb.  hot pork sausage
  • 2 pkgs Ore-Ida O'Brien frozen potatoes, defrosted
  • 12 eggs, beaten
  • Orange Juice
  • Coffee
  • Milk
  • Sugar

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.







  •  1 cup red wine vinegar and oil dressing
  • 4 tbs mustard
  • 3 tsp cayenne pepper sauce
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 19 hoge rolls
  • 4 cups lettuce, shredded
  • 4 lb assorted cold cuts and cheeses

  • Salami
  • Ham
  • Turkey
  • Provolone
  • Swiss
  • 4 sliced tomatoes
  •  Apples

 In quart jar with lid, combine dressing, mustard, pepper sauce, and seasonings.  Close lid tight and shake very well to blend.  Arrange shredded lettuce on bottom halves of bread.  Drizzle with dressing mixture.  Arrange cold cuts and cheese for next layer.  Top with sliced tomatoes.  Add sliced onions and pepperoni if desired.  Top with other half of bread.  Cut into serving slices



  •  2 lb thin sliced sandwich style pepperoni
  • 2 lb each provolone and mozzarella cut into thin strips
  • 3 cups fresh spinach, shredded
  • 1 1/3 cups shredded carrots
  • 2/3 cups radishes, sliced thin-1 red onion, sliced into rings
  • 12 cherry tomatoes, cut in 1/2
  • 1/2 cups red wine and vinegar dressing
  • 3 tsp Dijon mustard
  • 17 torpedo rolls
  •  Drink box
  • Chips (optional)
  • fruit

 Cut pepperoni slices in 1/2.  Combine pepperoni, cheese, spinach, carrot, radishes, onion rings, and tomatoes in large pot.  Blend dressing and mustard well.  Pour over pepperoni mixture and mix well.  Cut a slice off the top of each deli roll.  Hollow out leaving a 1/2in shell.  Reserve crumbs.  Divide pepperoni mixture between rolls.  Use crumbs to finish stuffing rolls and put tops back on.  Serve.





  • 1 lb spaghetti
  • 1 tbs garlic flakes
  • 1 lb bacon cut into 1in pieces
  • 1 tbs olive oil
  • 3 eggs, beaten
  • 1/4 cups grated Parmesan cheese
  • 1/4 cups grated Romano cheese
  • 2 tbs parsley flakes
  • 1/2 tsp pepper
  • Rest of can Parmesan cheese
  • Pepper
  • Meat balls or Sausage
  • Italian bread with butter and garlic


Cook spaghetti as directed.  Cook and stir garlic and bacon in oil until bacon is crisp.  Drain.  Mix together eggs, Parmesan cheese, Romano cheese, parsley, and pepper.  Reserve.  Drain spaghetti and return to pan over low heat.  Toss spaghetti quickly with egg mixture.  Add bacon mixture and stir.  Top with additional Parmesan cheese.  Serve with pepper on side to taste.



  • 2 lb.  boneless chicken breasts 
  • 2 cup flour
  • Oil
  • 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
  • Mashed potatoes
  • Vegetables

 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.