Cook sausage and pork in large skillet until brown.

Drain well and set aside. Cook rice according to

package directions and set aside. eat olive oil in

Dutch oven, add flour to make rue. Stir constantly

until brown. Stir in onion, celery, 1/2 of green onion,

garlic and parsley. Cook over medium heat stirring

frequently. Add tomato sauce and seasonings.

HULA HAM

Brinkman or similar smoker

Charcoal pan 1/2 full

Water pan 1/2 full

center-cut ham steaks, about 1 lb each

cup pineapple slices in juice

/4 cups brown sugar

Reduce heat and simmer

minutes.

Stir

occasionally. Stir in meat and remaining green

onions. Cook until thoroughly heated. Add 1in

cooked rice and mix well. Simmer 5 minutes

covered.

tsp dry mustard

ground cloves

Drain pineapple, saving juice. Combine juice with

other ingredients. Brush top of ham steaks with 1/2

juice mixture. Top steaks with pineapple slices and

brush on remaining juice mixture. Cook about 2

hours.

Thanks to Mike Audleman -- a Prodigy Scouter

TEXAS PORK ROAST

PORK CHOPS & GARDEN

VEGETABLES

lb pork roast

tsp salt

tsp pepper

/8 tsp allspice

tsp chill powder

tsp red pepper

tsp cumin

1/4 cups chili sauce

tbs lemon juice

cup melted apple jelly

tbs Worcestershire sauce

3/4in thick pork chops

carrots, cut 1/2in slices

small potatoes, cubed 1/2in

envelopes onion soup mix

tbs margarine, melted

1/2 cups fresh green beans, cut 1in

cloves garlic, minced

tsp basil

cups water

Tobasco to taste

Brown chops in margarine in large skillet. Place

vegetables in bottom of Dutch oven and put chops

on top. Combine dry soup mix, water, garlic, and

basil. Mix well. Pour over chops and bring to boil.

Cover, reduce heat to simmer and cook 45 minutes

or until chops are tender.

Place roast in Dutch oven and sprinkle with mixture

of dry spices. Combine remaining ingredients and

spread evenly on roast. Roast at 350 for 2 hours.

Baste frequently with drippings in bottom of oven.

Thanks to Mike Audleman -- a Prodigy Scouter

I LOVE THE SPRITE IN THESE

POTATOES

NORTHSHORE JAMBALAYA

lb bacon1 large onion, sliced thin with skin on

cloves garlic, minced

/2 lb fresh mushrooms, sliced

can Sprite

tsp salt

/2 tsp pepper

/2 lb pork tenderloin

/2 lb smoked sausage cut 1/2in slices

/4 cups olive oil

cup chopped onion

bunch green onions, chopped

tbs parsley flakes

tsp garlic powder

/4 cups parsley flakes

/2 lb grated cheddar cheese

/2 tsp paprika

/4 tsp red pepper

Cut bacon into small pieces and brown in Dutch

oven. Drain and add onion and garlic. Cook until

clear. Add potatoes and mushrooms and mix well.

Pour in Sprite, sprinkle with salt and pepper. Cover

and cook until potatoes are tender. Add parsley and

cook another 5 minutes. Just before serving, top

with cheese and serve after cheese melts.

/2 tsp Tobasco sauce

/4 cups flour

cup chopped celery

cloves garlic, minced

can tomato sauce

/2 tsp pepper

/2 tsp thyme

c uncooked rice

Thanks to Liz Stiles - a Prodigy Scouter

The Geezer Cookbook

-- 69 -- Dwayne Pritchett