VEGGIE BURGERS

GEEZER STEAK

lb. ground beef

2 large round roasts

pepper

garlic powder

onion powder

1 lb thick bacon

2 cup salt

1/2 cup minced onions

1/2 cup diced green peppers

1/2 cup chopped fresh tomatoes

/4 cups chopped stuffed olives

cups shredded Cheddar cheese

tsp salt

2 tbs water

1/2 lb margarine

egg, beaten

toasted hamburger buns

Soft 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

sandwich-sized zip-lock bags

gallon-sized zip-lock bag

Thoroughly mix ground beef, onions, green peppers,

tomatoes, olives, cheese, salt, and egg. Shape into

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.

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.

TASTE TINGLING ROUND STEAK

large onions, chopped

tbs garlic flakes

tsp ground ginger

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

1/2 cup water

tbs lemon juice

ROAD KILL STEW

8c water

tbs soy sauce

1 pkg onion soup mix

2 tsp instant beef bouillon

1/2 tsp salt

tsp brown sugar, packed

/2 tsp ground cardamom

/2 tsp ground cinnamon

/2 tsp red pepper

/4 tsp ground nutmeg

/4 tsp ground cloves

1/4 tsp pepper

2 cloves garlic, minced

2 lb. venison, cubed

1 medium onion, quartered

4 large potatoes, not peeled, but cut up

hot cooked rice

biscuit mix

carrots, cut up

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.

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.

The Geezer Cookbook

-- 12 --

Dwayne Pritchett