< Doubletree Troop

OUTDOOR GEEZER'S BEEFY ONION DIP

2 packages cream cheese

2 envelopes onion soup mix

16oz French onion dip

1 tbs onion powder

1 tbs garlic powder

Mix cream cheese and French onion dip together in a small pot. Stir well to blend thoroughly. Stir in onion soup mix and then onion an Garlic powder. Blend well. Cover and store in cooler several hours to let soup mix re-hydrate.

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3 lb.. chicken wings

1/4 cups olive oil

40 cloves garlic or 2 jars chopped garlic

1/4 tsp salt

1/4 tsp pepper

1/4 tsp rosemary

1/4 tsp thyme

1/4 tsp oregano

1 loaf crusty Italian bread

Place wings in single layer in bottom of Dutch oven. Combine remaining ingredients and pour over wings. Cover and bake at least 11 hour. Serve with bread dunk in oil-garlic mixture.

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24oz pickled hot jalapeno peppers

2 cup biscuit mix

12 oz shredded Mozzarella cheese

2 lb hot pork sausage

2 pkg Shake 'n Bake pork seasoning

Cut off stem ends and gut seeds from the peppers. Stuff peppers lightly with cheese, then set aside. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two "eggs" at a time by shaking them in the pork seasoning. Put the "eggs" into a lightly greased large skillet over medium heat. Fry until brown. Have plenty of cold drinks around when served.

Thanks to Dale Elders, Troop 491, Montgomery, Texas

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1/2 lb ground beef

1 medium onion, chopped

1/4 cups chopped green pepper

1 can refried beans

1/4 cups shredded cheddar cheese

1 tbs ketchup

1 1/2 tsp chili powder

1/4 tsp garlic powder

4 dozen wonton skins

cooking oil

taco sauce or salsa

Combine beef, onion, and green pepper in large skillet and brown. rain drippings and discard. Add beans, cheese, ketchup, chili and garlic powder. Stir well. Place one tsp beef mixture in each wonton skin. Fold top corner over filling, fold side corners over, then roll up like a jelly roll. Moisten edges with water to seal. Heat 1 1/2in oil to 375 degrees in a large skillet or Dutch oven. Place 6 wontons at a time in hot oil and fry 30sec on each side or until golden brown. Serve with taco sauce or salsa.

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1 lb ground beef

1 lb hot pork sausage

1 pkg hot taco seasoning mix

1 tsp cumin

1 medium onion, chopped

2 cloves garlic, minced

1 small jar jalapenos

1 can refried beans

8oz shredded Monterey jack

8oz shredded cheddar

1 jar salsa

Brown ground beef, pork sausage, onions, and garlic in large skillet. Drain. Add cu minutes and taco seasoning mix. Use only 1/4 cups water and simmer until seasoning mix sets. Pour into bottom of Dutch oven. Layer refried beans over meat mixture, then the cheeses, then the jalapenos. Spoon salsa over the top evenly. Bake at 325 for 1/2 hour. Use as dip with tortilla chips.

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1 16 oz jar salsa

2/3 cups sour cream

2 7 1/2oz bags tortilla chips

2 cans chunk chicken, drained

2 cups shredded cheddar cheese

In medium pot, combine salsa and sour cream. Spread tortilla chips on a baking sheet. Layer salsa mixture, chicken, and then cheddar cheese on chips. Place on hot grill or in cardboard oven at 425 until cheese melts. Serve.

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1 large can chili mix

1 8oz jars Cheez Whiz

1 lb tortilla chips

1 head lettuce, shredded

4 tomatoes, chopped

1 cup sour cream

1/2 tsp dried red pepper

1/4 cups jalapenos, chopped

1 tsp Tabasco

Pour chili mix into medium pot and heat until just simmering. Add Cheese Whiz and blend well. Add dried red pepper, jalapenos, and Tabasco. Stir well to blend. Layer 1/2 of chips on a baking sheet, add 1/2 of chili mixture. Layer rest of chips, then rest of chili mixture. Top with lettuce, tomatoes, and sour cream. Serve.

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2 cups mayo

1 cup yogurt

1 cup sliced green onions

1/4 cups parsley flakes

2 tsp Dijon mustard

1 tsp minced garlic

1 tsp salt.

Combine all ingredients in small pot and blend with fork or whisk 3until smooth. Cover and chill until ready to serve.

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2 can pork and beans

2 cups shredded cheddar cheese

2 tsp garlic powder

2 tsp chili powder

1 tsp red pepper

1/4 cups jalapenos, chopped

1 tsp salt

4 tsp cider vinegar

4 tsp Worcestershire sauce

1 tsp liquid smoke

1/2 lb crisp bacon, crumbled

Pour pork and beans in large pot. Crush beans into paste with large spoon or meat tenderizing mallet. Heat beans until just simmering, stirring constantly. Add remaining ingredients and blend well. Serve 0hot with tortilla chips or dip sized corn chips.

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2 cups mayo

1/2 cups Dijon mustard

1/4 cups honey

2 drops Tabasco.

Combine all ingredients well. Cover and chill.

1 lb ground beef

2 onions, chopped

2 tbs chili powder

1 tbs garlic powder

1/2 tsp cumin

1 lb shredded Monterey jack

2 can hot kidney beans, mashed

1 cup ketchup

1 tsp salt

1 tsp red pepper

Brown beef with onions until onions are clear. Add mashed beans and blend well. Add rest of ingredients and stir well. Simmer for 5 minutes and serve warm.

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2 can refried beans

4 cups shredded cheddar cheese

1 cup mayo

1 cup sour cream

1 cup hot plicate sauce

1 can pitted black olives, sliced

1 lb tortilla chips

Layer a Dutch oven with heavy-duty aluminum foil. Spread beans in bottom of oven evenly. Combine sour cream and mayo. Spread over bean layer. Cover with plicate sauce. Top with olives and then top with 9cheese. Bake at 350 for 30 minutes. Serve with tortilla chips.

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2 pkg cream cheese, softened

1 cup sour cream

2 tsp oregano

1/4 tsp garlic powder

1/4 tsp dried red pepper

1 cup pizza sauce

1 cup chopped pepperoni

1/2 cups green onion, chopped

1 green pepper, chopped

1 cup shredded mozzarella cheese

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.

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8 flour tortillas

olive oil

2 cups shredded Monterey jack

1/4 cups jalapenos, chopped

1 can green chilies, chopped

1 cup shredded cheddar cheese

1 cup finely chopped fresh tomato

1 onion, finely chopped

parsley flakes

salsa

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.

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1 cup guacamole dip

1 cup refried beans

1 cup sour cream

1 pkg taco seasoning mix

1 tsp red pepper

1 tsp Tabasco sauce

1/4 cups jalapenos, chopped

1 medium tomato, chopped-

1 medium green pepper, chopped

1 lb shredded Monterey jack

1 can pitted ripe olives, sliced

1lg. bag taco chips

Mix sour cream, taco seasoning, red pepper, and Tabasco together in medium pot. Line Dutch oven 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.

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1 can refried beans

1 can green chilies, chopped

1/4 cups jalapenos, chopped

16oz sour cream

1 pig taco seasoning mix

1/2 tsp red pepper

1/2 tsp Tabasco

1/2 cups green onions, chopped

1 red onion, diced

1 cup guacamole dip

1 small jar green olives, drained and chopped

1 jar pimentos, chopped

1 cup grated Monterey jack

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.

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1/2 stick margarine, melted

1 tbs white vinegar

1/8 tsp celery seed

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 Tabasco 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 "wingettes". Pour peanut oil in Dutch oven and heat 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.

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2 lbs cut up chicken wings

6 whole serrano peppers

6 whole red chili peppers

10 whole jalapeno peppers

2 cups red wine vinegar

1 bottle Tabasco sauce

1/2 bottle Worcestershire sauce

10 tbs cayenne pepper

10 tbs Red Hot Pepper Sauce

1 tbs salt

3 tbs black

pepper

peanut oil

At home, carefully puree all ingredients except the wings and peanut oil in a blender. Be careful that none gets into your eyes and wash ands after handling peppers. Put wings into double gallon zip-lock and pour marinade over them. Let sit 5 days. At camp, heat peanut oil to just smoking (350 degrees) and fry in batches for 12-15 minutes. Put into medium pot and let drain. Put the left over marinade into a small pot, add 1/4 cups sugar and boil until thickened. Pour over wings and serve. Fire extinguishers are optional.

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2 lb loaf Velveeta cheese

2 cans chili without beans2 envelopes dry chili seasoning

2 tbs onion powder

2 tbs garlic powder

1 tbs red pepper

1 tbs dried red pepper

1 tbs coriander

1 tbs cumin

1/2 bottle Tobasco sauce

water

Heat 2 cups water in Dutch oven. Cut Velveeta into 1in squares and melt over medium heat stirring constantly. Add more water if too thick. Stir in chili without beans. Stir in dry ingredients. Add Tabasco sauce. Serve warm over nachos, tortilla chips, or dip with Fritos.

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4 lb. beef roast, cubed

1 1/2 cups red sparkling grape juice

1/3 cups olive oil

1 tsp thyme

1 tsp black pepper

1 lb bacon, cut into pieces

3 cloves garlic, minced

1 onion, sliced

1 lb mushrooms, sliced

1/3 cups flour

Mix grape juice, olive oil, thyme, and pepper in small pot. Place beef in gallon zip-lock and add grape juice mixture for marinade. Double bag and place in cooler overnight. In large skillet, cook bacon until soft. Add garlic and onions, sautéing until clear. Add mushrooms and cook until slightly wilted. Drain beef saving marinade and place in bottom of Dutch oven. Sprinkle flour over beef, stir until well covered. Add mushroom mixture on top. Pour reserved marinade over all. Cover and cook at low 7-8 hours.

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3 lb. ground beef

3-4 medium onions, diced

2 cans vegetable soup

2 cans vegetable-beef soup

1 envelope onion soup mix

2 tbs garlic powder

1 tsp red pepper

3 cups pre-cooked rice

olive oil

salt to taste

Put 2 tbs olive oil in large skillet and heat. Add onions and sauté until soft. Reserve. Mix ground beef, garlic powder, red pepper, and onion soup mix. Form into small balls and fry until done in large skillet with 1/4in olive oil. Drain and reserve. Open soup and pour into Dutch oven. Add one can of water and bring to boil. Add onions and beef meatballs. When mixture begins to simmer, add cooked rice and reduce to just below simmer. Cover and cook 10minutes, adding water when necessary.

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2 cup water

1/2 cup soy sauce

1 tbs garlic flakes

3 lb. spareribs, cut into 2in pieces

2 tbs brown sugar, packed

1 tbs cornstarch

1 tbs sesame seeds

2 tbs chopped green onion

1/4 tsp ground ginger

Combine water,1/4 cups soy sauce, and garlic in large pot. Place ribs in liquid and bring to boil. Reduce heat, cover and simmer over low heat (1 hour). Remove cover and bring to boil and cook 20 minutes longer. Drain and reserve 1/4 cups cooking liquid. Mix remaining 1/4 cups soy sauce, brown sugar, cornstarch, sesame seeds, green onion, and ginger. Place spareribs and reserved cooking liquid in large skillet over medium heat. Pour soy sauce mixture over ribs and cook, turning ribs often and spooning sauce over ribs until sauce is thickened and 0adheres to ribs (10min). Serve from warm skillet.

Sensational if made with venison ribs instead of spareribs.

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3 lb. ground beef

2 small onions, diced

2 tbs olive oil

4 cans condensed cream of mushroom soup

2 soup cans milk

12 corn tortillas

2 lb. shredded Cheddar cheese

2 cans diced green chilies, drained

1 tsp Tabasco

Brown beef and onion in oil. Stir to crumble meat. Combine soup and milk in large pot. Stir over medium heat until smooth. Then add chilies and Tabasco sauce. Cut tortillas in 1in squares. Put large pot lid upside down in Dutch oven and line with foil. Make layer of tortilla squares in bottom. Spread with layer of 1/2 cooked meat, then 1/2 of soup mixture, then 1/2 of cheese. Repeat layers and top 0with remaining tortilla squares. Bake 20-30 minutes. For more fire, use 1/2 Jalapenos and 1/2 green chilies

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2 large boneless round steaks

8 tbs mustard

8 slices bacon, cut into 1/2's

2 medium onions, chopped

1/2 cups parsley flakes

8 dill pickle halves

4 tbs oil

3 cups cold water

1 tsp salt

1 tsp pepper

2 tbs flour

sandwich size zip-lock bag

toothpicks

Pound beef until 1/4in thick. Cut each steak into 4 equal pieces. Lightly sprinkle with salt and pepper. Spread each piece with 1 tsp mustard. Place 1\2 strip bacon down center of each. Sprinkle with onion and parsley. Place pickle half on narrow end of each and roll up. Wrap rest of 1/2 strip of bacon around each roll. Fasten with toothpicks. Heat oil in large skillet until hot. Cook rolls over medium heat until brown. Add water, 1 tsp salt,1 tsp pepper, and heat to boiling. Reduce heat. Cover and simmer about 45 minutes. Remove rolls and keep warm. Add enough water to skillet to measure one cup. Shake 2 tbs cold water and flour in zip-lock bag until mixed well. Open bag and add to skillet. Heat to boiling and stir constantly until gravy -sets. Serve gravy over rolls.

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3 lb. ground beef

4 tsp garlic flakes

2 eggs, beaten

1/2 cup bread crumbs

1/2 cup onion flakes

1 tsp pepper

6- tbs minced mint leaves

4 tsp salt

Combine beef, garlic, egg, onion, bread crumbs, salt, pepper, and mint. Shape into 8 oblong patties and fry 8-10 minutes on each side :in lightly greased large skillet. Serve with garlic toast.

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3 lb. ground beef

2 cans chopped green chilies, drained

1 cup Monterey Jack cheese

1 tsp red pepper

1/2 tsp salt

1 jar salsa

8 hamburger buns

Mix ingredients together except salsa. Shape into 8 patties and grill on hot coals until desired doneness. Serve on buns. Top with salsa.

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3 lb boneless sirloin steak

1 1/2 tsp pepper

3/4 tsp caraway seeds

3/4 tsp ground turmeric

1/4 tsp cardamom

2 gallon zip-lock bags

Mix all ingredients except steak. Sprinkle on both sides of steak and lightly press into beef. Place into zip-lock bag. Squeeze out air and seal. Place in second zip-lock and seal. Put in cooler at least 1 hour. Grill over coals 25-30minutes, turning 2 or 3 times. Cut into serving pieces.

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2 tbs olive oil

2 small onions, minced

2 tsp pepper

1 tsp ground nutmeg

2 tsp ground coriander

4 lb. ground beef

8 buttered toasted hamburger buns

8 thin slices red onion

8 slices tomato

8 sandwich-size zip-lock bags

l gallon-size zip-lock bag

Bottle A-1 steak sauce

2 tbs garlic flakes

Combine oil, minced onion, and garlic in large skillet over medium heat until onions soften. Add pepper, nutmeg, and coriander. Cook 1mim. Scrape mixture into large pot and mix well. Form into 8 patties. seal each in sandwich zip-lock. Seal all bags into gallon zip-lock. Put in cooler for 1/2 hour. Grill on hot griddle until desired doneness. Serve on hot buttered toasted buns with a slice of onion and tomato. Top with A-1.

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2 lb. ground beef

1 1/2 cup minced onions

1 1/2 cup diced green peppers

1 1/2 cup chopped fresh tomatoes

1/4 cups chopped stuffed olives

2 cups shredded Cheddar cheese

1 tsp salt

1 egg, beaten

8 toasted hamburger buns

Soft margarine

8 sandwich-sized zip-lock bags

1 gallon-sized zip-lock bag

Thoroughly mix ground beef, onions, green peppers, tomatoes, olives, cheese, salt, and egg. Shape into 8 patties and seal each in a sandwich zip-lock bag. Seal all into gallon zip-lock and put in cooler for 1 hour. Grease hot grill. Add patties and brown on each side. Turn heat to low and cook for 10 minutes on a side. Serve on hot buttered toasted buns. Use A-1 for topping instead of ketchup.

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2 large onions, chopped

4 tbs garlic flakes

4 tsp ground ginger

4 tbs oil 3 lb beef round, cut into 1 1/2in cubes

2 1/2 cup water

4 tbs lemon juice

4 tbs soy sauce

4 tsp brown sugar, packed

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp red pepper

1/4 tsp ground nutmeg

1/4 tsp ground cloves

hot cooked rice

Cook and stir onion, garlic, and ginger in oil in large skillet over medium heat until onion is tender. Remove with slotted spoon and set aside. Add beef to skillet. Cook, stirring frequently until all liquid is evaporated and beef is brown (25min).Stir in onion mixture and remaining ingredients except rice. Heat to boiling. Reduce heat to low. Cover and simmer until sauce is thickened. Serve with rice.

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2 large round roasts

pepper

garlic powder

1 lb thick bacon

2 cup salt

2 tbs water

1/2 lb margarine

Season steak with pepper, garlic and onion powder. Wrap bacon around sides of steak but leave top and bottom exposed. Tie bacon to steak with string near top and bottom securely anchoring bacon to steak. Combine salt and water to make paste. Mound about 3/4 of mixture over top of steak, covering meat completely. Place steak Bon rack over hot coals, salt side down, and char-broil 8 minutes. Turn steak over and carefully remove salt crust. Turn over again and place salt crust on side not cooked, patching crust if necessary. Turn over again and broil another 8 minutes. Remove steak from grill and discard crust and bacon. Slice meat on diagonal every 2in. Heat margarine in large skillet until foaming and lightly brown. Place a few slices at a time in skillet and cook to desired doneness. 1 minutes on each side for each degree. Serve.

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8c water

1 pkg onion soup mix

2 tsp instant beef bouillon

1/2 tsp salt

1/4 tsp pepper

2 cloves garlic, minced

2 lb. venison, cubed

1 medium onion, quartered

4 large potatoes, not peeled, but cut up

6 carrots, cut up

biscuit mix

Start this stew in the morning just after breakfast cleanup. Combine water and next 5 ingredients in a Dutch oven. Add venison and veggies. Cover and cook at high simmer all day. About 15 to 20 minutes before serving time, prepare biscuit mix dough and drop by tablespoon onto the top of the bubbling stew.

2 lb. ground beef, pork, veal mix

2 tbs parsley flakes

2 tbs basil

2 tsp salt

2 tsp pepper

2 small onions, chopped

2 tbs garlic flakes

2 eggs, beaten

2 large green peppers, cut into 1 1in squares

2 small onions, cut into quartered slices

Mix together all ingredients except pepper squares and onion quarters. Shape into 1in balls. Alternate meatballs, pepper squares, and onion quarters on 8 metal skewers. Grill bobs about 4in from coals 10 minutes until meat is done. For best results, use venison burger instead of veal.

6 fresh chili peppers

2 tbs garlic flakes

1 tbs brown sugar

1 tsp thyme

1/4 tsp salt

1/4 tsp red pepper

2 lb beef flank steak

2 gallon-size zip-lock bags

Place chili peppers and enough water to cover in medium pot. Heat to boiling. Boil uncovered 5 minutes. Drain. Remove stems and chop. Mix chili peppers and remaining ingredients except steak. Rub mixture Bon both sides of steak. Place in gallon zip-lock. Squeeze air out and seal. Place in another gallon zip-lock and seal. Put in cooler for 1 hour. Grill over coals 5 minutes on a side. Cut beef diagonally across grain into thin slices. Serve with beef Rice-a-Roni as side dish.

2 1-1 1/2 lb flank steaks

2 cup onions, chopped

4 tbs garlic flakes

1 cup oil

2/3 cup vinegar

2 tsp salt

1/2 tsp thyme

1/2 tsp marjoram

1/8 tsp red pepper

Diagonally slice steaks across grain into 1/4in thick slices. Roll up slices and secure with toothpicks. Place pinwheels in a medium pot and sprinkle with chopped onion. Combine remaining ingredients, stirring well. Pour marinade over pinwheels. Cover and put in cooler at least 8 hours. Remove pinwheels from marinade. Grill over medium-hot coals 14 to16 minutes or until desired degree of doneness, turning pinwheels frequently.

Thanks to Judy Lausch, a Prodigy Wood Badger.

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2 cans Treat

2 boxes Macaroni & Cheese

2 cans stewed tomatoes

2 cans mixed vegetables

Dice and brown Treat in large skillet. Prepare mac & cheese according to box instructions. Add stewed tomatoes and juice. Add mixed vegetables (drained). Reduce heat and cook until vegetables are hot. Serve.

Thanks to Dennis Luescanheide, NC-533, Cakokia Mounds Roundtable Staff

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2 lb. ground beef

2 large onions, sliced

2 large potatoes, sliced

2 cans of mixed vegetables with 2 cans of cream of mushroom soup

Line Dutch oven with foil. Brown ground beef and onions in large skillet. Drain. Layer ground beef on bottom of Dutch oven. Layer potatoes. Layer mixed vegetables with liquid from only one. Layer cream of mushroom soup. Place about 5 charcoal briquettes on bottom of -oven and 10-12 on the lid. Bake for 35-40 minutes.

Thanks to Dennis and Ann Adcock, Cahokia Mounds District Staffers

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Large round steak

1 can Pepsi or Coke

3/4 cups ketchup

1 large onion, sliced

1 green pepper, sliced

2 tbs olive oil

Salt

Pepper

1 lb egg noodles, cooked

Heat Dutch oven over medium heat. Add olive oil. cut round steak into 8 strips. Brown steak and add onions. When onions are soft, remove meat and onions. Drain oil from oven. Add meat, onions, and green pepper. Add can of Pepsi and ketchup. Salt and pepper to taste. Cover and place coals on bottom and top of oven in 1 to 3 ratio. Cook 1 hour or until sauce thickens. Serve over egg noodles.

Thanks to Bob Smejkal, Troop 38, Troy.

To make Geezer style, Add 4 tbs teriyaki sauce and 2 tbs garlic powder while browning. Do not drain. Add 1/4 cups jalapeno peppers and 1 tsp red pepper to mixture before baking.

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1 lb dry pinto beans

3 lb beef rump roast

1 tsp olive oil

1 cup banana or green pepper strip

2 medium onions, sliced

2 cups tomato juice

1 can tomato sauce

1/2 cups water

2 tsp cider vinegar

2 tsp brown sugar

2 tsp salt

1 tsp each dry mustard & thyme

Wash beans. Cover with cold water and soak overnight. Bring beans to boil and cook 1 hour. Drain and discard water. Cut roast into 1in cubes. Brown roast in hot oil in a Dutch oven. Add peppers and Add onion and cook until tender. Add beans and remaining ingredients. Cover and bake 3 hours or until beans are tender and meat is done.

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4-5 lbs beef short ribs

3 cups Black Jack BBQ sauce

Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hours, turning once. Remove ribs from marinate and brush off excess sauce to avoid burning. Grill over coals for 10 minutes. Brush with marinade and cook 4-5 minutes more. Heat remaining sauce and serve with ribs. Unbelievable if used with venison ribs

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2 1/2 lbs beef roast, cubed

2 tbs flour

1 tbs paprika

1 tsp chili powder

2 tsp salt

3 tbs olive oil

2 onions, sliced

1 clove garlic, minced

1 large can tomatoes

3 tbs chili powder

1 tbs cinnamon

1 tsp ground cloves

1/2 tsp dry crushed red peppers

2 cups chopped potatoes

2 cups chopped carrots

Put mixture of flour, paprika, 1 tsp chili powder, and salt in a gallon zip-lock. Add beef cubes and shake to coat cubes well. Brown in olive oil in Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves, and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook another 45 minutes. Serve with Red Chili Biscuits. (see listing)

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3-4 lb round steak

1 cup flour

2 tsp onion powder

2 tsp paprika

1 tsp red pepper

1 cup sourdough starter

3/4 cups oil

Using a meat-tenderizing mallet, pound steak to 1/2in thick. Cut into serving pieces. Combine flour and seasonings. Dip pounded steak in sourdough starter, then into flour mixture. Fry in oil in large skillet.

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4 cups ground beef, cooked

2 cups chopped potatoes, cooked

1 cup chopped onion

1 tsp salt

1/4 tsp red pepper

1/4 tsp sage

1 pkg brown gravy mix, dissolved to directions

1/4 cups bacon grease or shortening

1 tbs garlic flakes

Mix meat, potatoes, onions, garlic and seasonings; mix with brown gravy mixture. Heat bacon grease or shortening in large skillet. Add *hash and fry slowly until brown and crisp.

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3doz green or dry corn husks

2 1 lb cans refried beans

1/3 cup corn meal

1 lb ground beef, cooked

1 6oz can tomato paste

2 tsp chili powder

2 tsp red pepper

1 tsp dried peppers

1/2 tsp salt

2-21/2 cup water

Boil corn husks in hot water to soften; drain and pat dry. Mix refried beans and corn meal. Roll each tamale, lay three overlapping corn husks corn husks on a flat surface. Spread 1/3 cup bean mixture on center of the husk. Spoon about 1 tbs beef down center of beans. Lift sides of other two corn husks to wrap beans around beef. Tie ends securely with string. In a Dutch oven, combine tomato paste, and other ingredients and bring to a boil. Place a single layer of tamales in sauce; cover and simmer 30 minutes. Lift out cooked tamales and repeat with remainder, adding water if needed.

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2-2 1/4 lbs round steak

8-10 large mushrooms

1/2 cups melted margarine

4 cups Italian bread crumbs

1/2 cups minced onion

1/2 cups parsley flakes

1 tsp garlic flakes

1 tsp salt

1/4 tsp red pepper

1/2 cups olive oil

Pound the steak to thinness of 1/8in. Cut steak into pieces about 4x6in and set aside. Cut the stems from the mushrooms and reserve the caps. Mince the stems coarsely, combine with margarine, bread crumbs, onion, garlic, parsley, olive oil, and red pepper. If mixture is too dry and crumbly, add a dash more olive oil. Divide the mixture evenly between the pieces of steak, roll the meat around the filling, and old together with toothpicks. Heat 1/4 in olive oil in large skillet, add beef rolls and caps of mushrooms. Cook 20-25 minutes. Turn until desired doneness.

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Brinkman or similar smoker

Charcoal pan full

Water pan full

6 lbs country-style ribs

1 cup Black Jack BBQ sauce (see entry)

1 cup pineapple juice

1 cup apple cider

Combine BBQ sauce, pineapple juice, and apple cider. Cut ribs apart and marinate in mixture several hours. Use double gallon zip-lock bags. Arrange on grill in smoker and cook 3-4 hours or until tender.

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Brinkman or similar smoker

Charcoal pan 1/2 full

Water pan 1/2 full

3 lbs Polish sausage

1 cup sauerkraut

1 cup Black Jack BBQ sauce (see entry)

caraway seed

1 lb bacon

Split Polish sausages lengthwise to about 1/2in from each end. Toss rained sauerkraut, sprinkle of caraway seed, and 1/4 cups Black Jack sauce together. Stuff mixture into sausages. Wrap with bacon. Anchor with toothpicks. Cook 1-2 hours.

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Brinkman or similar smoker

Charcoal pan 3/4 full