The proper culinary minded Phoenician has been hard at work, and its time to pass on a recipe, even though the rest of the world is frozen in, watching the last cord of firewood shrink, we are enjoying 82 degree weather today.We cook outside everyday here.


Buy the hugest mushrooms you can buy and knock out the stems. Insert one stuffed green olive. The next thing is the sauce. Spoon it to the top of the upside down mushroom

Depending on your drink:
Red wine-spaghetti sauce with one thin slice of pepperoni and a topping of mozzarella cheese

Fosters Lager- mayonaisse with diced onion sprinkled on top topped with a piece of Monterey Jack cheese.

Grille on the top rack above the steak, adding the cheese at the last minute.

Remember! The true Phoenician Grillemaster drinks his malt and wears his Colt sidearm in proper Galco leather exposed while grilling to fend off dogs mowin rabbits and beggin neighbors.