| 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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“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”