Prok's -- S --  0  --  S
                            Shit on a Shingle
                          The Original RED Shit

 OK, Sailors-----assemble the following shit into one spot where you  won't loose track of it.-----
                one pound of 80% lean ground beef.
                one 15oz. can of diced tomatoes
                one 8oz. can of tomato sauce.
                one medium onion (diced)
                two cloves garlic (chopped or sliced) or 1                   
                tsp. dehy. type

                one Tablespoon brown sugar
                two Tablespoons flour
                1/4 tsp nutmeg (fresh grated is best)
                1/4 tsp black pepper ( I like more)
                Salt to taste--Watch the blood pressure you old farts.

     NOW--Throw the meat, onion, garlic,nutmeg and pepper in a pot and  cook over med. heat until the meat is a nice GRAY color and the onions  are translucent.(Don't Brown or Crispen) Stir it regularly.  Sprinkle on the flour, stir it in. it helps suck up the juices, and  fat and aids in thickening. cook a few mins. longer while stirrin'.    Add the tomatoes, tomato sauce, and  brown sugar. salt to taste. Let  simmer for about 15-20 mins. Don't forget to stir.If it gets too  tight, thin with water.    If it don't get too tight, don't fuck with it. Check again for seasoning.
  Best served over fried taters or toast with a couple eye-ballin'
 eggs on top.     For that authentic Segundo Flavor, Sit across the table from some   ugly bastard with a bad hangover, add 1 TBSP of Hydraulic oil to  each individual serving and vent #2 sanitary inboard while dining.

     REMEMBER--anything is variable ie. you like more onions? Add more  damn onions. Same goes for garlic, netmeg or any other damn thing OK??
     This recipe feeds my Bride and I with some left-over. If Hotch,  Red Cole or Bones Praeger were comin' for chow I'd make a shit-can  full  of this sucker.

                                 ----PROK----

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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