| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Main dish, Beef, Ethnic |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 16 |
tb |
Catsup |
| 16 |
tb |
Onion |
| 1 |
|
Cl Garlic, minced |
| 16 |
tb |
Celery, sliced, or tops |
|
|
Salt and pepper |
| 1/2 |
c |
Flour |
|
|
Lard or shortening |
INSTRUCTIONS
I don't know why Mom called it Spanish-probably the tomato. I like it best
thick, and with mashed, or baked potato it was so good. Enjoy. Add
shortening to large pan. Saute minced garlic. Dip pieces of meat in flour,
salt and pepper mixture. Fry in hot fat. Drop in kettle of water (4 cups)
and add remaining ingredients. When meat is done, about 4 hours on low
heat, it can be thickened with flour and water. Adapts to Crockpot cooking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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