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.

CHUCK WAGON STEW

1/2 lbs beef roast, cubed

tbs flour

tbs paprika

tsp chili powder

tsp salt

tbs olive oil

onions, sliced

clove garlic, minced

large can tomatoes

tbs chili powder

tbs cinnamon

1 tsp ground cloves

/2 tsp dry crushed red peppers

Thanks to Bob Smejkal, Troop 38, Troy.

To make Geezer style, Add 4 tbs teriyaki sauce and

Add 1/4 cups jalapeno peppers and 1 tsp red pepper

to mixture before baking.

tbs garlic powder while browning. Do not drain.

TIN PLATE SPECIAL

lb dry pinto beans

lb beef rump roast

tsp olive oil

cup banana or green pepper strip

medium onions, sliced

cups tomato juice

can tomato sauce

/2 cups water

tsp cider vinegar

tsp brown sugar

tsp salt

tsp each dry mustard & thyme

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)

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.

SOURDOUGH STEAK

-4 lb round steak

cup flour

tsp onion powder

tsp paprika

tsp red pepper

cup sourdough starter

/4 cups oil

BBQ BEEF RIBS

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.

-5 lbs beef short ribs

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

The Geezer Cookbook

-- 14 --

Dwayne Pritchett