| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Brown sugar |
| 3 |
lb |
Ground chuck |
| 1 |
tb |
Dry mustard |
| 1 |
lb |
Sausage |
| 1 |
tb |
Salt |
| 2 |
lg |
Onions; chopped |
| 2 |
ts |
Paprika |
| 10 |
ml |
Garlic; minced |
| 1/2 |
ts |
Pepper |
| 2 |
c |
Celery; chopped |
| 3 1/2 |
c |
Water |
| 1 |
sm |
Green pepper; chopped |
| 1/4 |
c |
Cider vinegar |
| 3 |
ts |
Chili powder |
| 2 |
tb |
Worcestershire |
| 14 |
oz |
Catsup |
INSTRUCTIONS
From: beck4@pipeline.com (Eileen & Bob Holze)
Date: Sat, 13 Apr 1996 11:42:27 -0400
Recipe By : Debbie Holland
1. Mix ground beef and sausage meat in a bowl; shape into 2 large patties.
Brown one at a time, 5 minutes on each side in a large kettle or 5 quart
electric slow cooker. Remove and reserve.
2. Pour off all but 2 tablespoonsful of the drippings. Add onions and
garlic, saute just until soft. STir in celery and green pepper; continue
cooking just until celery is soft, then stir in chili powder; cook 2
minutes longer.
3. Combine meat, broken into chunks and sauteed vegetables in the slow
cooker. Stir in catsup, brown sugar, mustard, salt, paprika, pepper, water,
vinegar and worcestershire sauce; stir until well-blended; cover.
4. Cook on low for 8 hours, stirring after 4 hours if possible or on high
for 4 hours, stirring after 2 hours. Spoon over your choice of hot corn
bread squares, rice, toast or tamales.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #41
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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