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

SKILLET HASH

cups ground beef, cooked

cups chopped potatoes, cooked

cup chopped onion

tsp salt

/4 tsp red pepper

mushrooms.

Cook 20-25 minutes.

Turn until

/4 tsp sage

desired doneness.

pkg brown gravy mix, dissolved to directions

/4 cups bacon grease or shortening

tbs garlic flakes

SMOKED COUNTRY-STYLE RIBS

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.

Brinkman or similar smoker

Charcoal pan full

Water pan full

lbs country-style ribs

cup Black Jack BBQ sauce (see entry)

cup pineapple juice

PINTO BEAN TAMALES

cup apple cider

doz green or dry corn husks

1 lb cans refried beans

/3 cup corn meal

lb ground beef, cooked

6oz can tomato paste

tsp chili powder

tsp red pepper

tsp dried peppers

/2 tsp salt

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.

GEEZER KOLBASE KRAUTS

-21/2 cup water

Brinkman or similar smoker

Charcoal pan 1/2 full

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.

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.

GEEZER BLUE RIBBON ROAST

MAGIC MUSHROOM BEEF ROLLS

Brinkman or similar smoker

Charcoal pan 3/4 full

Water pan full

5-6 lb boneless chuck or rump roast

3 tbs brown sugar

1 tbs Worcestershire sauce

1 cup A-1 sauce

-2 1/4 lbs round steak

-10 large mushrooms

/2 cups melted margarine

cups Italian bread crumbs

/2 cups minced onion

/2 cups parsley flakes

tsp garlic flakes

tsp salt

/4 tsp red pepper

/2 cups olive oil

1 cup Black Jack BBQ sauce (see entry)

Combine ingredients and marinate roast in double

gallon zip-lock in cooler overnight. Pour excess

marinade in water pan and cook 5-6 hours.

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 Geezer Cookbook

-- 15 --

Dwayne Pritchett