RED BEANS AND RICE WITH

SMOKED SAUSAGE

MEXICAN SMOKED CHILI

MARINADE

lb dried red beans

1/2 lbs smoked sausage, cut into1 1/2in pieces

oz ham shanks

onions, chopped

cloves garlic, minced

tsp thyme

tsp black pepper

tsp red pepper

/2 tsp sage

cups cooked rice

1 cup orange juice

1/4 cups lime juice

1/2 jar jalapenos, minced

1/4 cups juice from jalapenos

4 cloves garlic, minced

1 tsp grated orange rind

2 tsp oregano

1 tsp cumin

2 tbs red wine vinegar

1/2 tsp each salt & pepper

Place beans in Dutch oven and cover with water.

Let soak 30 minutes. Add remaining ingredients to

beans except salt and rice. Bring to boil over

medium high heat. Reduce heat to medium low,

cover and simmer 2 1/2 hours. Add water if

necessary. Add salt to taste. Discard ham bones.

Remove 4 tbs of beans from mixture and mash.

Return to oven and 1stir. Simmer 15 more minutes.

Add rice and serve.

Combine orange and lime juice in small pot and boil

until reduced to 1/2 cup. Add remaining ingredients

and blend very well. Let cool and spread on beef

(preferably steaks). Place in double gallon zip-lock

and let set for 1 hour. Grill on coals.

DUTCH OVEN BBQ

1/2 cups red wine vinegar

lb chuck steak, cut into 1in wide pieces

clove garlic, minced

PUEBLO FIRE

tbs brown sugar

0 red chili pods

c water-1 lb round steak cut into small pieces

tbs oil

/2 cups black jack BBQ sauce (see entry)

tsp garlic powder

2 tsp paprika

4 tbs Worcestershire sauce

1 cup ketchup

2 tsp salt

2 tsp dry mustard

/2 tsp black pepper

Rinse chili pods in cold water after removing stems

and seeds. Tear pods into pieces. Brown meat in

oil in Dutch oven. Add chili pod mixture, garlic

powder, and BBQ sauce. Cook over low heat for 1

hour. Can be served as soup.

Place beef in Dutch oven. In a medium pot,

combine all other ingredients and pour over beef.

Mix well. Cover and cook over very low heat for 3-5

hours. Mash meat with fork. Heat to steaming and

serve on buns.

SEMINOLE SQUIRREL STEW

squirrels, cleaned and cut into serving pieces

cups flour

cups water

2 tbs bacon grease

Salt and pepper to taste

potatoes, cut into chunks

Mix flour, salt and pepper in a gallon zip-lock. Add

squirrel pieces and coat well. Heat bacon grease in

Dutch oven and fry squirrel until golden brown. Pour

off 1/2 of bacon grease and add water. Bring to boil.

Return squirrel to oven, cover and reduce heat to

simmer. Add potatoes and simmer 1 1/2 hours.

Serve with corn bread.

The Geezer Cookbook

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Dwayne Pritchett