| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 1 | Servings | |
INGREDIENTS
| 2 | c | Chopped onions |
| 3 | Cloves garlic | |
| 2 | c | Chopped celery |
| 1/4 | c | Fat |
| 4 | lb | Ground beef |
| 4 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | tb | Worchestershire sauce |
| 2 | Bottle ketchup; 14 oz |
INSTRUCTIONS
Put onions, garlic, and celery in large skillet and cook in fat until soft. Put a toothpick through garlic to remove later. Drain well. Add ground beef, cook until pink color disappears. Remove garlic with toothpick and discard. Add remaining ingredients, simmer 20 minutes. Cool quickly. Skim off excess fat. Makes 6 pints. Sore in moisture- vaporproof containers, seal, date and freeze if desired. Recommended storage time: 3 to 6 months. To use, partially thaw in container in refrigerator overnight or if container is airtight, thaw under cold running water. Thaw until mixture slips out of container. Recipe by: Recipes From The Class-1998 Posted to TNT Recipes Digest by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 14, 1998
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