Beef Dishes

EASTERN HORIZON SPARERIBS

BEEF BOURGUINON

cup water

lb. beef roast, cubed

1/2 cups red sparkling grape juice

/3 cups olive oil

tsp thyme

tsp black pepper

lb bacon, cut into pieces

cloves garlic, minced

onion, sliced

lb mushrooms, sliced

/3 cups flour

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.

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.

Sensational if made with venison ribs instead of

spareribs.

JAMBO BURGERS ALA TRAILS

WEST

lb. ground beef

FIREBIRD CASSEROLE

-4 medium onions, diced

cans vegetable soup

cans vegetable-beef soup

envelope onion soup mix

tbs garlic powder

tsp red pepper

cups pre-cooked rice

lb. ground beef

small onions, diced

tbs olive oil

cans condensed cream of mushroom soup

soup cans milk

2 corn tortillas

olive oil

salt to taste

lb. shredded Cheddar cheese

cans diced green chilies, drained

tsp Tobasco

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.

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

Tobasco 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

with remaining tortilla squares.

Bake 20-30

minutes. For more fire, use 1/2 Jalapenos and 1/2

green chilies

The Geezer Cookbook

-- 10 --

Dwayne Pritchett