BEEF CASSEROLE WITH EDAM

SAUSAGE CREOLE

onion, chopped

/2 cups margarine

2 lb smoked sausage links, sliced in 1/2in pieces

1/2 cups chopped onion

2/3 cups chopped celery

1 1/2 cups water

2 can stewed tomatoes with pepper peppers

4 tbs olive oil

1 red bell pepper, diced

1/2 cups sliced green olives

2 pkg. Spanish rice Mix

lbs sirloin steak, sliced thin

can tomatoes

red bell peppers, diced

green pepper, diced

eggs, hard-boiled, chopped

/2 cups raisins

/2 cups black olives, pitted and halved

/2 cups sweet gherkin pickles, chopped

cans mushrooms

tsp flour

cup beef broth

/2 tsp oriental chili paste

tsp chili sauce

tsp ketchup

1/4 tsp cayenne pepper

In Dutch oven, sauté onion, pepper, and celery in

olive oil. Combine all ingredients in oven and bring

to boil. Cover, reduce heat, and 'simmer until liquid

is absorbed. Serve.

tsp Tobasco

lb edam cheese, sliced 1/4in slices

DUTCH OVEN DELIGHT

In a large skillet, sauté onion in margarine until

golden. Add steak, tomatoes, and peppers. Cook,

stirring, until veggies are softened. Add egg, raisins,

olives, gherkins, and mushrooms. Cook, stirring for

lbs ground beef

tbs olive oil

oz elbow macaroni

2 onion, chopped

minutes. Stir in flour and cook for 2minutes,

stirring constantly. Stir in broth, chili paste, chili

sauce, ketchup, Tobasco, and salt and pepper to

taste. Simmer, stirring constantly for 5 minutes.

Line the sides of a medium pot with some of the

cheese slices. Pour the beef mixture into the pot

and cover it with remaining cheese slices. Put a pie

pan upside down in a pre-heated Dutch oven. Place

the pot on the pie pan. Cover the pot and the Dutch

oven. Bake at 325 for 15 minutes. Serve.

tbs Worcestershire sauce

drops Tobasco sauce

tsp salt

cans kidney beans

HOT SAUSAGE AND SHRIMP

JAMBALAYA

lb hot link sausage, cut in 1/2 in pieces

onions, chopped

cup parsley

cloves garlic, chopped

cups water

can tomatoes

tsp thyme

salt to taste

cups rice

lb frozen peeled shrimp

Cook sausage and onions in large skillet until onions

are clear. Add garlic and parsley. Cook until parsley

is limp.

Transfer to Dutch oven, add water,

tomatoes, thyme and salt. Bring to boil. add rice

and shrimp. Stir once, lower heat, cover, and

simmer. Cook until rice is tender. Add more water if

necessary.

The Geezer Cookbook

-- 22 --

Dwayne Pritchett