The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

Beef Dishes

BEEF BOURGUINON

4 lb. beef roast, cubed
1 1/2 cups red sparkling grape juice
1/3 cups olive oil
1 tsp thyme
1 tsp black pepper
1 lb bacon, cut into pieces
3 cloves garlic, minced
1 onion, sliced
1 lb mushrooms, sliced
1/3 cups flour

Mix grape juice, olive oil, thyme, and pepper in small pot. Place beef in gallon zip-lock and add grape juice mixture for marinade. Double bag and place in cooler overnight. In large skillet, cook bacon until soft. Add garlic and onions, sautéing until clear. Add mushrooms and cook until slightly wilted. Drain beef saving marinade and place in bottom of Dutch oven. Sprinkle flour over beef, stir until well covered. Add mushroom mixture on top. Pour reserved marinade over all. Cover and cook at low 7-8 hours.

JAMBO BURGERS ALA TRAILS WEST

3 lb. ground beef
3-4 medium onions, diced
2 cans vegetable soup
2 cans vegetable-beef soup
1 envelope onion soup mix
2 tbs garlic powder
1 tsp red pepper
3 cups pre-cooked rice
olive oil
salt to taste

Put 2 tbs olive oil in large skillet and heat. Add onions and sauté until soft. Reserve. Mix ground beef, garlic powder, red pepper, and onion soup mix. Form into small balls and fry until done in large skillet with 1/4in olive oil. Drain and reserve. Open soup and pour into Dutch oven. Add one can of water and bring to boil. Add onions and beef meatballs. When mixture begins to simmer, add cooked rice and reduce to just below simmer. Cover and cook 10minutes, adding water when necessary.

EASTERN HORIZON SPARERIBS

2 cup water
1/2 cup soy sauce
1 tbs garlic flakes
3 lb. spareribs, cut into 2in pieces
2 tbs brown sugar, packed
1 tbs cornstarch
1 tbs sesame seeds
2 tbs chopped green onion
1/4 tsp ground ginger

Combine water,1/4 cups soy sauce, and garlic in large pot. Place ribs in liquid and bring to boil. Reduce heat, cover and simmer over low heat (1 hour). Remove cover and bring to boil and cook 20 minutes longer. Drain and reserve 1/4 cups cooking liquid. Mix remaining 1/4 cups soy sauce, brown sugar, cornstarch, sesame seeds, green onion, and ginger. Place spareribs and reserved cooking liquid in large skillet over medium heat. Pour soy sauce mixture over ribs and cook, turning ribs often and spooning sauce over ribs until sauce is thickened and 0adheres to ribs (10min). Serve from warm skillet.

Sensational if made with venison ribs instead of spareribs.

FIREBIRD CASSEROLE

3 lb. ground beef
2 small onions, diced
2 tbs olive oil
4 cans condensed cream of mushroom soup
2 soup cans milk
12 corn tortillas
2 lb. shredded Cheddar cheese
2 cans diced green chilies, drained
1 tsp Tobasco

Brown beef and onion in oil. Stir to crumble meat. Combine soup and milk in large pot. Stir over medium heat until smooth. Then add chilies and Tobasco sauce. Cut tortillas in 1in squares. Put large pot lid upside down in Dutch oven and line with foil. Make layer of tortilla squares in bottom. Spread with layer of 1/2 cooked meat, then 1/2 of soup mixture, then 1/2 of cheese. Repeat layers and top 0with remaining tortilla squares. Bake 20-30 minutes. For more fire, use 1/2 Jalapenos and 1/2 green chilies

KISHKAKON STUFFED BEEF ROLLS & GRAVY

2 large boneless round steaks
Salt & pepper
8 tbs mustard
8 slices bacon, cut into 1/2's
2 medium onions, chopped
1/2 cups parsley flakes
8 dill pickle halves
4 tbs oil
3 cups cold water
1 tsp salt
1 tsp pepper
2 tbs flour
sandwich size zip-lock bag
toothpicks

Pound beef until 1/4in thick. Cut each steak into 4 equal pieces. Lightly sprinkle with salt and pepper. Spread each piece with 1 tsp mustard. Place 1\2 strip bacon down center of each. Sprinkle with onion and parsley. Place pickle half on narrow end of each and roll up. Wrap rest of 1/2 strip of bacon around each roll. Fasten with toothpicks. Heat oil in large skillet until hot. Cook rolls over medium heat until brown. Add water, 1 tsp salt,1 tsp pepper, and heat to boiling. Reduce heat. Cover and simmer about 45 minutes. Remove rolls and keep warm. Add enough water to skillet to measure one cup. Shake 2 tbs cold water and flour in zip-lock bag until mixed well. Open bag and add to skillet. Heat to boiling and stir constantly until gravy -sets. Serve gravy over rolls.

PEPPERMINT BURGER STEAKS

3 lb. ground beef
4 tsp garlic flakes
2 eggs, beaten
1/2 cup bread crumbs
1/2 cup onion flakes
1 tsp pepper
6- tbs minced mint leaves
4 tsp salt

Combine beef, garlic, egg, onion, bread crumbs, salt, pepper, and mint. Shape into 8 oblong patties and fry 8-10 minutes on each side :in lightly greased large skillet. Serve with garlic toast.

JACK BURGERS

3 lb. ground beef
2 cans chopped green chilies, drained
1 cup Monterey Jack cheese
1 tsp red pepper
1/2 tsp salt
1 jar salsa
8 hamburger buns

Mix ingredients together except salsa. Shape into 8 patties and grill on hot coals until desired doneness. Serve on buns. Top with salsa.

FIRST CLASS GRILLED STEAK

3 lb boneless sirloin steak
1 1/2 tsp pepper
3/4 tsp caraway seeds
3/4 tsp ground turmeric
1/4 tsp cardamom
2 gallon zip-lock bags

Mix all ingredients except steak. Sprinkle on both sides of steak and lightly press into beef. Place into zip-lock bag. Squeeze out air and seal. Place in second zip-lock and seal. Put in cooler at least 1 hour. Grill over coals 25-30minutes, turning 2 or 3 times. Cut into serving pieces.

HIGH ON LIFE HAMBURGERS

2 tbs olive oil
2 small onions, minced
2 tsp pepper
1 tsp ground nutmeg
2 tsp ground coriander
4 lb. ground beef
8 buttered toasted hamburger buns
8 thin slices red onion
8 slices tomato
8 sandwich-size zip-lock bags
l gallon-size zip-lock bag
Bottle A-1 steak sauce
2 tbs garlic flakes

Combine oil, minced onion, and garlic in large skillet over medium heat until onions soften. Add pepper, nutmeg, and coriander. Cook 1mim. Scrape mixture into large pot and mix well. Form into 8 patties. seal each in sandwich zip-lock. Seal all bags into gallon zip-lock. Put in cooler for 1/2 hour. Grill on hot griddle until desired doneness. Serve on hot buttered toasted buns with a slice of onion and tomato. Top with A-1.

VEGGIE BURGERS

2 lb. ground beef
1 1/2 cup minced onions
1 1/2 cup diced green peppers
1 1/2 cup chopped fresh tomatoes
1/4 cups chopped stuffed olives
2 cups shredded Cheddar cheese
1 tsp salt
1 egg, beaten
8 toasted hamburger buns
Soft margarine
8 sandwich-sized zip-lock bags
1 gallon-sized zip-lock bag

Thoroughly mix ground beef, onions, green peppers, tomatoes, olives, cheese, salt, and egg. Shape into 8 patties and seal each in a sandwich zip-lock bag. Seal all into gallon zip-lock and put in cooler for 1 hour. Grease hot grill. Add patties and brown on each side. Turn heat to low and cook for 10 minutes on a side. Serve on hot buttered toasted buns. Use A-1 for topping instead of ketchup.

TASTE TINGLING ROUND STEAK

2 large onions, chopped
4 tbs garlic flakes
4 tsp ground ginger
4 tbs oil 3 lb beef round, cut into 1 1/2in cubes
2 1/2 cup water
4 tbs lemon juice
4 tbs soy sauce
4 tsp brown sugar, packed
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp red pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
hot cooked rice

Cook and stir onion, garlic, and ginger in oil in large skillet over medium heat until onion is tender. Remove with slotted spoon and set aside. Add beef to skillet. Cook, stirring frequently until all liquid is evaporated and beef is brown (25min).Stir in onion mixture and remaining ingredients except rice. Heat to boiling. Reduce heat to low. Cover and simmer until sauce is thickened. Serve with rice.

GEEZER STEAK

2 large round roasts
pepper
garlic powder
onion powder
1 lb thick bacon
2 cup salt
2 tbs water
1/2 lb margarine

Season steak with pepper, garlic and onion powder. Wrap bacon around sides of steak but leave top and bottom exposed. Tie bacon to steak with string near top and bottom securely anchoring bacon to steak. Combine salt and water to make paste. Mound about 3/4 of mixture over top of steak, covering meat completely. Place steak Bon rack over hot coals, salt side down, and char-broil 8 minutes. Turn steak over and carefully remove salt crust. Turn over again and place salt crust on side not cooked, patching crust if necessary. Turn over again and broil another 8 minutes. Remove steak from grill and discard crust and bacon. Slice meat on diagonal every 2in. Heat margarine in large skillet until foaming and lightly brown. Place a few slices at a time in skillet and cook to desired doneness. 1 minutes on each side for each degree. Serve.

ROAD KILL STEW

8c water
1 pkg onion soup mix
2 tsp instant beef bouillon
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
2 lb. venison, cubed
1 medium onion, quartered
4 large potatoes, not peeled, but cut up
6 carrots, cut up
biscuit mix

Start this stew in the morning just after breakfast cleanup. Combine water and next 5 ingredients in a Dutch oven. Add venison and veggies. Cover and cook at high simmer all day. About 15 to 20 minutes before serving time, prepare biscuit mix dough and drop by tablespoon onto the top of the bubbling stew.

GRILLED GEEZERBOBS

2 lb. ground beef, pork, veal mix
2 tbs parsley flakes
2 tbs basil
2 tsp salt
2 tsp pepper
2 small onions, chopped
2 tbs garlic flakes
2 eggs, beaten
2 large green peppers, cut into 1 1in squares
2 small onions, cut into quartered slices

Mix together all ingredients except pepper squares and onion quarters. Shape into 1in balls. Alternate meatballs, pepper squares, and onion quarters on 8 metal skewers. Grill bobs about 4in from coals 10 minutes until meat is done. For best results, use venison burger instead of veal.

SOUTHWEST FLANK STEAK

6 fresh chili peppers
2 tbs garlic flakes
1 tbs brown sugar
1 tsp thyme
1/4 tsp salt
1/4 tsp red pepper
2 lb beef flank steak
2 gallon-size zip-lock bags

Place chili peppers and enough water to cover in medium pot. Heat to boiling. Boil uncovered 5 minutes. Drain. Remove stems and chop. Mix chili peppers and remaining ingredients except steak. Rub mixture Bon both sides of steak. Place in gallon zip-lock. Squeeze air out and seal. Place in another gallon zip-lock and seal. Put in cooler for 1 hour. Grill over coals 5 minutes on a side. Cut beef diagonally across grain into thin slices. Serve with beef Rice-a-Roni as side dish.

FLANK STEAK PINWHEELS

2 1-1 1/2 lb flank steaks
2 cup onions, chopped
4 tbs garlic flakes
1 cup oil
2/3 cup vinegar
2 tsp salt
1/2 tsp thyme
1/2 tsp marjoram
1/8 tsp red pepper

Diagonally slice steaks across grain into 1/4in thick slices. Roll up slices and secure with toothpicks. Place pinwheels in a medium pot and sprinkle with chopped onion. Combine remaining ingredients, stirring well. Pour marinade over pinwheels. Cover and put in cooler at least 8 hours. Remove pinwheels from marinade. Grill over medium-hot coals 14 to16 minutes or until desired degree of doneness, turning pinwheels frequently.

Thanks to Judy Lausch, a Prodigy Wood Badger.

MAC-A-TREAT

2 cans Treat
2 boxes Macaroni & Cheese
2 cans stewed tomatoes
2 cans mixed vegetables

Dice and brown Treat in large skillet. Prepare mac & cheese according to box instructions. Add stewed tomatoes and juice. Add mixed vegetables (drained). Reduce heat and cook until vegetables are hot. Serve.

Thanks to Dennis Luescanheide, NC-533, Cakokia Mounds Roundtable Staff

TWO STEW FOR A CREW

2 lb. ground beef
2 large onions, sliced
2 large potatoes, sliced
2 cans of mixed vegetables with 2 cans of cream of mushroom soup

Line Dutch oven with foil. Brown ground beef and onions in large skillet. Drain. Layer ground beef on bottom of Dutch oven. Layer potatoes. Layer mixed vegetables with liquid from only one. Layer cream of mushroom soup. Place about 5 charcoal briquettes on bottom of -oven and 10-12 on the lid. Bake for 35-40 minutes.

Thanks to Dennis and Ann Adcock, Cahokia Mounds District Staffers


EASY BEEF IN THE POT

Large round steak
1 can Pepsi or Coke
3/4 cups ketchup
1 large onion, sliced
1 green pepper, sliced
2 tbs olive oil
Salt
Pepper
1 lb egg noodles, cooked

Heat Dutch oven over medium heat. Add olive oil. cut round steak into 8 strips. Brown steak and add onions. When onions are soft, remove meat and onions. Drain oil from oven. Add meat, onions, and green pepper. Add can of Pepsi and ketchup. Salt and pepper to taste. Cover and place coals on bottom and top of oven in 1 to 3 ratio. Cook 1 hour or until sauce thickens. Serve over egg noodles.

Thanks to Bob Smejkal, Troop 38, Troy.

To make Geezer style, Add 4 tbs teriyaki sauce and 2 tbs garlic powder while browning. Do not drain. Add 1/4 cups jalapeno peppers and 1 tsp red pepper to mixture before baking.

TIN PLATE SPECIAL

1 lb dry pinto beans
3 lb beef rump roast
1 tsp olive oil
1 cup banana or green pepper strip
2 medium onions, sliced
2 cups tomato juice
1 can tomato sauce
1/2 cups water
2 tsp cider vinegar
2 tsp brown sugar
2 tsp salt
1 tsp each dry mustard & thyme

Wash beans. Cover with cold water and soak overnight. Bring beans to boil and cook 1 hour. Drain and discard water. Cut roast into 1in cubes. Brown roast in hot oil in a Dutch oven. Add peppers and Add onion and cook until tender. Add beans and remaining ingredients. Cover and bake 3 hours or until beans are tender and meat is done.

BBQ BEEF RIBS

4-5 lbs beef short ribs
3 cups Black Jack BBQ sauce

Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hours, turning once. Remove ribs from marinate and brush off excess sauce to avoid burning. Grill over coals for 10 minutes. Brush with marinade and cook 4-5 minutes more. Heat remaining sauce and serve with ribs. Unbelievable if used with venison ribs

CHUCK WAGON STEW

2 1/2 lbs beef roast, cubed
2 tbs flour
1 tbs paprika
1 tsp chili powder
2 tsp salt
3 tbs olive oil
2 onions, sliced
1 clove garlic, minced
1 large can tomatoes
3 tbs chili powder
1 tbs cinnamon
1 tsp ground cloves
1/2 tsp dry crushed red peppers
2 cups chopped potatoes
2 cups chopped carrots

Put mixture of flour, paprika, 1 tsp chili powder, and salt in a gallon zip-lock. Add beef cubes and shake to coat cubes well. Brown in olive oil in Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves, and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook another 45 minutes. Serve with Red Chili Biscuits. (see listing)

SOURDOUGH STEAK

3-4 lb round steak
1 cup flour
2 tsp onion powder
2 tsp paprika
1 tsp red pepper
1 cup sourdough starter
3/4 cups oil

Using a meat-tenderizing mallet, pound steak to 1/2in thick. Cut into serving pieces. Combine flour and seasonings. Dip pounded steak in sourdough starter, then into flour mixture. Fry in oil in large skillet.

SKILLET HASH

4 cups ground beef, cooked
2 cups chopped potatoes, cooked
1 cup chopped onion
1 tsp salt
1/4 tsp red pepper
1/4 tsp sage
1 pkg brown gravy mix, dissolved to directions
1/4 cups bacon grease or shortening
1 tbs garlic flakes

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.

PINTO BEAN TAMALES

3doz green or dry corn husks
2 1 lb cans refried beans
1/3 cup corn meal
1 lb ground beef, cooked
1 6oz can tomato paste
2 tsp chili powder
2 tsp red pepper
1 tsp dried peppers
1/2 tsp salt
2-21/2 cup water

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.

MAGIC MUSHROOM BEEF ROLLS

2-2 1/4 lbs round steak
8-10 large mushrooms
1/2 cups melted margarine
4 cups Italian bread crumbs
1/2 cups minced onion
1/2 cups parsley flakes
1 tsp garlic flakes
1 tsp salt
1/4 tsp red pepper
1/2 cups olive oil

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 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 mushrooms. Cook 20-25 minutes. Turn until desired doneness.

SMOKED COUNTRY-STYLE RIBS

Brinkman or similar smoker
Charcoal pan full
Water pan full
6 lbs country-style ribs
1 cup Black Jack BBQ sauce (see entry)
1 cup pineapple juice
1 cup apple cider

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

Brinkman or similar smoker
Charcoal pan 1/2 full
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

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
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.

SMOKED BRISKET

Brinkman or similar smoker
Charcoal pan full
Water pan full
1 boneless beef brisket, about 8-10 lbs
1 tbs garlic salt
1 tsp pepper
1 tsp onion salt
1 tsp red pepper
1/2 cups vinegar
1/3 cups Black Jack BBQ sauce (see entry)
1/2 cups Worcestershire sauce
1/2 cups teriyaki sauce

Combine all ingredients, stir well, and heat until simmering. Let cool. Then marinate brisket in double gallon zip-lock in cooler overnight. Place brisket on smoker grill and pour remaining marinade in water pan. Cook 8 hours.

GEEZER MEATLOAF

2 lb ground beef
2 eggs
2 small potatoes, shredded
2 onions, shredded
2 tsp oregano
2 tbs instant beef bouillon
1 tbs onion powder
1 tbs garlic powder
2 cup tomato sauce
olive oil

At home, combine beef, potatoes, onion, eggs, and dry ingredients and store in double gallon zip-lock bag. At camp -- heat 2 tbs olive oil in Dutch oven. Shape beef mixture into loaf and brown on all sides. Pour tomato sauce onto loaf and bake 1/2 hour.

DUTCH OVEN PIZZA

2 pkg. crescent rolls
1 jar pizza sauce
1 1/2 lb ground beef
8oz shredded cheddar cheese
8oz shredded mozzarella cheese
4oz pepperoni
2 tsp oregano
1 tsp garlic powder
1 tsp onion powder

Brown ground beef, drain. Line Dutch oven with 1 pkg. crescent rolls. Spread pizza sauce on dough. Add ground beef, pepperoni, and sprinkle oregano, garlic powder, and onion powder on top. Add cheeses and use second pkg. crescent rolls to form top crust. Bake 30 minutes at 350 degrees. Other ingredients such as chopped green pepper, chopped onion, cooked bacon, and/or mushrooms can be added to make a "garbage can" pizza.

HUNGARIAN GOULASH

2 lb beef tips, cubed
1 small onion, chopped
3 tbs olive oil
1 large can tomatoes
1 can mushrooms
2 tsp paprika
1 1/2 tsp salt
1/4 tsp pepper
1 cup sour cream
2 tbs flour

Brown beef tips and onion in olive oil, add tomatoes, mushrooms, and seasonings. Cover and simmer. Stir occasionally until meat is tender, about 1 1/2 hours. Blend flour and sour cream. Gradually stir into meat mixture. Serve.

Thanks to Mike Audleman, a Prodigy Scouter

SWISS STEAK

3 lb round steak sliced
3 tbs margarine
1 tsp salt
1 large onion, sliced
3 stalks celery, chopped fine
1/2 cups ketchup
1 tbs parsley flakes
1 tbs garlic flakes
1 tsp oregano

Heat Dutch oven and add margarine. Brown steak. Add rest of ingredients, cover, and simmer 2 - 2 1/2 hours. 1/2 cups water may be added if mixture thickens too much.

FRENCH STYLE ROAST BEEF

3 lb boneless chuck or rolled rump roast
6 whole cloves
1 bay leaf
4 cups water
2 medium onions, quartered
2 stalks celery, cut 1in pieces
5 peppercorns
1 tsp salt
1 tsp thyme
1 large clove garlic
4 med. carrots, quartered

Place roast, salt, thyme, clove, peppercorns, bay leaf, and garlic in Dutch oven and add water. Heat to boiling, reduce heat and simmer covered 2 1/2 hours. Add remaining ingredients, cover and simmer another 30 minutes. Remove roast, cut into 1/4in slices. Strain broth from 6vegetables and serve. Retain broth to spoon over beef.

ROUND STEAK ORIENTAL

1/3 cups olive oil
1 1/2 lb round steak
1 green pepper cut into strips
1 lb fresh mushrooms, sliced
1 can water chestnuts, drained
1 jar homestyle beef gravy
1 large can chow mein noodles
1/2 tsp salt
1 large onion, sliced
2 cloves garlic
1 pkg. long grain brown rice
soy sauce

Cut steak into 1/4in strips. Heat oil in Dutch oven over medium-high heat and add steak, onion, garlic, green pepper, mushrooms, and salt. Cook until meat is brown, stirring constantly. Add water chestnuts and gravy. Reduce heat, cover and simmer 1 hour. Stir occasionally. Serve over cooked long grain brown rice and sprinkle with chow mein noodles. Use soy sauce to taste.

FLANK STEAK TERIYAKI

4-6 flank steaks
1 tbs olive oil
1/4 cups sugar
1 tsp ginger
4-6 pineapple slices
1/4 cups soy sauce
1/4 cups teriyaki sauce
1 clove garlic, diced
1 tsp cumin
1/2 tsp red pepper
1/2 tsp lemon pepper

Combine all ingredients except steaks and pineapple to make marinade. Mix well and pour over steaks. Marinate 1 - 1 1/2 hours. Fry steaks in large skillet and brush with rest of marinade while cooking. Brown, and add pineapple during last few minutes.

CORNED BEEF WITH DIJON GLAZE

3 lb corned beef brisket
1/4 cups white vinegar
2 bay leaves
3 cloves garlic, minced
1/2 cups orange marmalade
2 tbs Worcestershire sauce
4 cups water
1/4 cups Worcestershire sauce
8 whole cloves
1/2 cups Dijon mustard
2 tsp horseradish

Place brisket in Dutch oven. Add water, vinegar, bay leaves, garlic, cloves, and 2 tbs Worcestershire sauce. Bring to a boil. Cover, reduce heat and simmer 2 1/2 to 3 hours or until tender. In a small pot, combine Dijon mustard, marmalade, horseradish, and 1/34 cups Worcestershire sauce. Cook over medium heat, stirring constantly, until bubbly. Remove brisket and drain. Discard liquid. Return brisket to oven and spread with glaze. Bake at 350 degrees for 20 minutes.

Thanks to Mike Audleman -- a Prodigy Scouter

SALISBURY STEAKS

2 lb ground beef
1 tsp salt
2 eggs, beaten
2 cans condensed beef broth
4 tsp cornstarch
2/3 cups Italian bread crumbs
1/2 tsp pepper
2 large onions, sliced
2 cloves garlic, minced
2 cans mushrooms, drained
1/4 cups water

Mix ground beef, bread crumbs, salt, pepper, and eggs. Shape into 8 oval patties, each about 3/4in thick. Cook patties in large skillet over medium heat until brown and drain. Add onions, garlic, broth and mushrooms. Heat to boiling, then reduce heat to simmer. Cook another 10 minutes.

Thanks to Mike Audleman -- a Prodigy Scouter

ONION SWISS STEAK

3 lb round steak, cut into 3/4in strips
1 1/2 tsp salt
1/4 tsp pepper
2 pkg dry onion soup mix
2 cloves garlic, minced
1 large can tomatoes
1 tsp oregano

Season steak with salt and pepper and place into Dutch oven. Sprinkle onion soup mix over top. Add garlic, oregano, and tomatoes. Cover and 6cook over slow fire for 2 - 3 hours until meat is tender.

GEEZER TACO PIE

1 1/2 lbs ground beef
4 large corn tortillas
1 can tomato puree
1 jar taco sauce
1 can green chilies
1 medium onion, chopped
1/4 tsp red pepper
1/4 tsp cumin
8oz shredded Monterey jack cheese

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.

DUTCH OVEN STUFFED PEPPERS

8 large green peppers
2 lb ground beef
3 tbs olive oil
2 medium onions, chopped
2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
2 tbs Worcestershire sauce
1 cup celery, chopped fine
1 cup uncooked rice
2 cup tomato soup
1 cup water

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.

DUTCH OVEN STROGANOFF

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
2 bay leaves
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.

Thanks to Liz Stiles - a Prodigy Scouter

CAMPFIRE KABOBS

4 cans pineapple chunks
2 can condensed tomato soup
1/2 cups olive oil
2 tbs chili powder
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. In medium pot, combine soup, reserved pineapple juice, olive oil, and chili powder. Heat, stirring 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.

CORNED BEEF HASHBURGERS

2 cans corned beef hash, cut into 4 slices each can
2 tbs olive oil
2 cans condensed golden mushroom soup
1 cup water
8 slices onion
8 slices tomato
8 pieces lettuce
8 hamburger buns
8 oz shredded cheddar cheese

In large skillet, brown hash in olive oil. Pour off grease. Add soup and water, top with onion. Heat, and stir soup occasionally. Serve on 8buns. Top with tomato and lettuce. Serve with A-1 sauce.

GRILLED STUFFED PEPPERS

2 cans stewed tomatoes
2 cups pre-cooked rice
4 cans roast beef spread
1 cup catsup
1/2 cups water
1 tsp salt
1/2 tsp pepper
1 medium onion, minced
2 cloves garlic, minced
8 medium green peppers
heavy duty aluminum foil

In a medium pot, mix together tomatoes, rice, roast beef spread, catsup, water, salt, and pepper. Sauté onions and garlic in olive oil and add to mixture. Cut thin slice from stem end of each green pepper. Remove all seeds and membranes. Wash inside and outside. Lightly stuff each pepper with rice mixture and place on square of heavy duty aluminum foil. Wrap securely and cook over medium hot coals 30 minutes. Turn once.

OLD FASHIONED BEEF POT ROAST

1 4 lb beef chuck roast
2 tbs flour
1 tbs olive oil
2 tsp salt
1/2 tsp marjoram
1/4 tsp thyme
1/4 tsp pepper
1/2 onion, sliced
1/2 cups water3 medium carrots, cut in sixths
1 lb carrots, cut in chunks
1 lb small potatoes, cut in 1/2s

Sprinkle roast lightly with flour, rub in. In Dutch oven, brown meat slowly on all sides in hot oil. Season with dry ingredients. Add sliced onion and water. Cover and roast about 2 hours. Add rest of veggies and another 1/2 cups water. Cover. Continue cooking for another 1-1 1/2 hours. To make gravy, skim fat from oven. Add water to juices to make 1 1/2 cup. Heat large skillet and add juice mixture. Combine 1/2 cup cold water and 1/4 cups flour. Stir well and add to skillet. Cook and stir until thickened and bubbly. Season with salt and pepper to taste.

CONEY DOGS WITH GEEZER SAUCE

1 can tomato soup
1/4 tsp dry mustard
1 tbs Worcestershire sauce
1 1/2 lb ground beef
1 onion, minced
1 clove garlic, minced
2 bay leaves
1/2 tsp paprika
1/4 tsp ground cloves
1 onion, chopped
1/2 tsp sugar
1 tsp chili powder

Brown ground beef, minced onion, and garlic in large skillet. Drain. Add rest of ingredients and simmer until thick. Serve with cooked wieners on a bun. To make ultra Geezer style, increase chili powder to 2 tsp. Add 1/2 tsp Tobasco sauce, and sprinkle of caraway seeds and fennel seeds.

SAUSAGE BALLS

2 lbs sausage
12 oz shredded cheddar cheese
2 eggs, beaten
6c biscuit mix
2 tsp cumin
2 tsp red pepper
1 tsp dried red pepper
1 tsp garlic powder
1 tsp onion powder

Mix all ingredients together - don't be afraid to use your hands.

AFTER WASHING. Pinch off small pieces and form into balls. Cook 10-15 minutes in Dutch oven.

STAR STEAK

2 lbs ground beef
2 tsp salt
1/2 tsp pepper
2 cups Italian bread crumbs
1 1/3 cups milk
2 tsp onion powder
2 tsp garlic powder
olive oil
2 cans mushroom soup
1 cup water

Mix first seven ingredients together. Put into double gallon zip-lock and place in cooler overnight. Form into loaf and cut into slices and brown in olive oil. Mix soup with water and pour over meat placed in Dutch oven. Bake at 350 for 1 1/2 hours.

STEAK AND MUSHROOMS

1 lb mushrooms, sliced
2 cups onions, diced
1/4 cups margarine
8oz can tomato sauce
1 tbs Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 round steak, cut into 1/4s
flour

Mix salt, pepper, onion and garlic powder with flour and put into a gallon zip-lock. Put one 1/4 steak at a time into bag, shake and coat thoroughly. Sauté in large skillet in margarine for 5 minutes. Add onion and mushrooms. Cook another 5 minutes. Add remaining ingredients and stir well. Simmer 45 minutes.

DOGS BODY MESS

1 1/2 lb ground beef
1 can tomato soup
1 can mushrooms
1 can green beans
1 onion, chopped
1 clove garlic, minced

In Dutch oven, brown ground beef, onion, and garlic until onion is clear. Drain and add other ingredients. Heat until simmering. Serve over egg noodles.

BEEF SAUSAGE WITH KIDNEY BEANS

2 lbs beef sausage, cut into 2in lengths
2 slices bacon, chopped
2 onions, chopped
1 can tomato sauce
1/4 cups ketchup
1 tbs lemon juice
1 tbs Worcestershire sauce
1 tbs brown sugar
1 tsp salt
1 tbs garlic powder
1 tsp chili powder
1/2 tsp red pepper

Fry chopped bacon in Dutch oven until crisp. Remove and reserve bacon. Saute onions in bacon fat until light brown. Add tomato sauce into which 1 tsp flour has been added. Cook until slightly thickened, stirring constantly. Add kidney beans and liquid. Add rest of ingredients except sausage and bacon and stir well. Cover and simmer 915 minutes. Add sausage and bacon. Cook 8 minutes longer and serve.

NOT JUST ANOTHER CHEESEBURGER

2 lb ground beef
4 tbs teriyaki sauce
4 tsp chili powder
1 tsp pepper
1 tsp garlic powder
shredded cheddar cheese

Combine teriyaki sauce, chili powder, pepper, and garlic powder. Mix well. Use 1/2 of mixture and mix well into ground beef. Form 8 patties and grill. Baste with remainder of sauce. Top each patty with cheddar cheese just before serving, keeping on grill until cheese is melted.

CHINESE PEPPER STEAK

2 lbs round steak, cut into thin strips 2 in long
4 tbs olive oil
2 clove garlic, minced
2 tsp salt
2 cups beef broth
2 green peppers, sliced into thin strips
2 cups celery, thinly sliced
2 onions, thinly sliced
1 can Coca-Cola-
3 tomatoes, cut into 8 wedges each
1/2 can Coca-Cola
4 tbs cornstarch
2 tbs teriyaki sauce
8 servings rice cooked to package directions

Heat oil in Dutch oven and brown meat and garlic. Add beef broth, over and simmer 15 minutes. Stir in green pepper, celery, onions, and Coke. Cover and simmer for 5 minutes. Do not over cook veggies. Gently stir tomatoes into mixture. Blend cornstarch into 1/2 cups Coke and teriyaki sauce. Stir into meat mixture until sauce is thickened. Serve over hot rice.

GERMAN SAUERBRATEN

4 lbs beef rump roast
1 1/2 cups vinegar
1 cup Coca-Cola
3/4 cups water
3 onions, sliced
2 stalks celery, sliced
2 carrots, sliced
10 peppercorns
10 whole cloves
3 bay leaves
2 tbs sugar
1 1/2 tsp salt
3 tbs olive oil
Gravy
3 cups drippings plus strained marinade
5 tbs flour
5 tsp ginger snap crumbs

2 to 3 days before serving, combine vinegar, Coke, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt to make marinade. Place meat into a gallon zip-lock, pour in marinade, double bag and place in cooler. Turn occasionally. When ready to cook, heat olive oil in Dutch oven. Remove meat from bag, saving marinade, rub with flour and brown. Add 1 cup of marinade plus veggies and bay leaves. Cover and simmer 2 hours. Remove. Strain drippings and make gravy. Slice meat into serving pieces and serve with gravy over top. Thanks to Coke

HUNGARIAN GOULASH (COKE)

3 lbs beef chuck, cut into 1in cubes
2 tbs olive oil
3 onions, chopped
2 cloves garlic, minced
1 tbs paprika
2 1/2 tsp salt
1/2 tsp caraway seeds
1/2 cups Coca-Cola
1 large can tomatoes, chopped
3 tbs flour
water

Heat olive oil in Dutch oven and brown meat. Remove meat when browned. Saute onion and garlic in drippings until soft. Stir in paprika, salt, and caraway seeds. Cook for 1 minutes. Stir in meat, Coke, and tomatoes. Cover and simmer about 1 1/2 hours. Blend flour with a little water to make a smooth paste and add to meat mixture. Stir well. When thickened, serve over noodles.

Thanks to Coke

RUSSIAN BEEF STROGANOFF

1 1/2 lbs chuck steak, cut into 1 1/2in strips
3 tbs flour
1 tsp salt
2 tbs olive oil
2 onions, finely chopped
2 cloves garlic, minced
1/2 cups Coca-Cola
1/4 cups water
2 tbs flour
1/2 cups water
1 tbs Worcestershire sauce
2 can mushrooms with liquid
1 cup sour cream
2 tbs parsley flakes
Enough mashed potatoes to make 8 servings

Put flour, salt, and beef into a gallon zip-lock bag and shake to coat each piece. In a Dutch oven, heat olive oil, add meat and brown slowly. Add onion, garlic, Coke, and 1/4 cups water. Mix well. Cover and simmer 30 minutes. In a small pot, mix 2 tbs flour with 1/2 cups water. Stir until smooth and add to meat mixture along with undrained mushrooms. Stir and cook until thickened. Stir in sour cream and heat gently 0until gravy simmers. Serve over mashed potatoes.

BEEF CASSEROLE WITH EDAM

2 onion, chopped
1/2 cups margarine
2 lbs sirloin steak, sliced thin
1 can tomatoes
2 red bell peppers, diced
1 green pepper, diced
2 eggs, hard-boiled, chopped
1/2 cups raisins
1/2 cups black olives, pitted and halved
1/2 cups sweet gherkin pickles, chopped
2 cans mushrooms
5 tsp flour
1 cup beef broth
1/2 tsp oriental chili paste
1 tsp chili sauce
1 tsp ketchup
1 tsp Tobasco
1 lb edam cheese, sliced 1/4in slices

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 1 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.

HOT SAUSAGE AND SHRIMP JAMBALAYA

1 lb hot link sausage, cut in 1/2 in pieces
2 onions, chopped
1 cup parsley
4 cloves garlic, chopped
2 cups water
1 can tomatoes
1 tsp thyme
salt to taste
2 cups rice
1 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.

SAUSAGE CREOLE

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
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.

DUTCH OVEN DELIGHT

2 lbs ground beef
3 tbs olive oil
8ox elbow macaroni
12 onion, chopped
1 green pepper, diced
1/4 cups celery, chopped
1/4 cups green onion, chopped
1 can stewed tomatoes
1 can tomato sauce
2 cups water
2 tbs Worcestershire sauce
8 drops Tobasco sauce
1 tsp salt
1/2 tsp lemon pepper
1/2 tsp celery salt
2 cans kidney beans

In Dutch oven brown meat in olive oil. Drain and retain drippings. Return 3 tbs of drippings to oven and sauté macaroni, onion, green pepper, celery, and green onion for 5minutes, stirring constantly. Return meat to oven, add tomato sauce, stewed tomatoes, and water. Mix well. Add remainder, except kidney beans, and mix well. Cover and simmer or 25 minutes. If ingredients are dry, add more water. Add kidney beans and simmer for another 10 minutes. Serve.

RED BEANS AND RICE WITH SMOKED SAUSAGE

1 lb dried red beans
1 1/2 lbs smoked sausage, cut into1 1/2in pieces
8oz ham shanks
2 onions, chopped
2 cloves garlic, minced
1 tsp thyme
1 tsp black pepper
1 tsp red pepper
1/2 tsp sage
2 cups cooked rice

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.

PUEBLO FIRE

20 red chili pods
6c water-1 lb round steak cut into small pieces
2 tbs oil
1/2 cups black jack BBQ sauce (see entry)
2 tsp garlic powder

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.

SEMINOLE SQUIRREL STEW

4 squirrels, cleaned and cut into serving pieces
2 cups flour
4 cups water
12 tbs bacon grease
Salt and pepper to taste
4 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.

MEXICAN SMOKED CHILI MARINADE

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

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

3 lb chuck steak, cut into 1in wide pieces
2 clove garlic, minced
1/2 cups red wine vinegar
2 tbs brown sugar
2 tsp paprika
4 tbs Worcestershire sauce
1 cup ketchup
2 tsp salt
2 tsp dry mustard
1/2 tsp black pepper

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.

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