GEEZER TACO PIE

DUTCH OVEN STROGANOFF

1/2 lbs ground beef

large corn tortillas

can tomato puree

jar taco sauce

can green chilies

medium onion, chopped

/4 tsp red pepper

/4 tsp cumin

2 lbs boneless sirloin, cut into 2 x 1/2in strips

1 cup flour

1/2 tsp salt

1/4 tsp pepper

1 can beef broth

1 large onion, sliced

2 cloves garlic, minced

1 tbs Worcestershire sauce

1 1/4 cups water

oz shredded Monterey jack cheese

bay leaves

Brown ground beef with onions and drain. Combine

taco sauce, tomato puree, red pepper, cumin, and

green chilies. Line Dutch oven with aluminum foil.

Place 2 tortillas in oven. Pour 1/2 of ground beef,

then 1/2 sauce mixture on top of tortillas. Place 2

more tortillas on Atop and pour in rest of beef and

sauce mixture. Top with cheese. Cover and bake

until cheese is melted.

1/4 tsp paprika

1/2 cups olive oil

1/2 lb fresh mushrooms, sliced

2 packages brown gravy mix

Mix flour, salt, and pepper in small pot. Coat meat

with mixture and brown in Dutch oven in olive oil.

Stir in broth, Worcestershire, water, bay leaves, and

paprika. Bring to simmer. Cook for 1 -1 1/2 hours or

until meat is almost tender.

Add mushrooms.

Thicken with gravy 6mix. Serve over cooked egg

noodles or mashed potatoes.

DUTCH OVEN STUFFED PEPPERS

large green peppers

lb ground beef

tbs olive oil

medium onions, chopped

tsp salt

/2 tsp pepper

/2 tsp cumin

/2 tsp coriander

/2 tsp basil

Thanks to Liz Stiles - a Prodigy Scouter

CAMPFIRE KABOBS

4 cans pineapple chunks

2 can condensed tomato soup

1/2 cups olive oil

/2 tsp oregano

2 tbs chili powder

/2 tsp garlic powder

tbs Worcestershire sauce

cup celery, chopped fine

cup uncooked rice

cup tomato soup

cup water

2 lbs bologna, folded in quarters

2 green peppers, cut into 1in squares

1 pkg frankfurter buns, split

8 large wooden skewers

Drain pineapple.

Reserve 1/2 cups juice.

medium pot, combine soup, reserved pineapple

juice, olive oil, and chili powder. Heat, stirring

Cut stem from green peppers, remove stem, seeds,

and veins. Wash and blanch in boiling water for two

minutes. Remove, drain, and cool. Heat olive oil in

large skillet. Add meat, onion, and celery. When

meat is browned, drain, put back in skillet and add

spices and Worcestershire sauce. Stir until mixed

well then remove from heat. Prepare rice according

to package directions. When done, add to meat

mixture, stir to mix well, then heap mixture into

peppers. Arrange in Dutch oven and cover with

soup and water mixture. Bake at 350 for 1 hour.

occasionally.

On skewers, arrange alternately

bologna, green pepper, and pineapple. Grill 4in

above coals. Brush with sauce. Cook 8 minutes or

until hot, brushing with sauce frequently. Serve on

buns with

remaining sauce.

The Geezer Cookbook

-- 18 --

Dwayne Pritchett