| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Ground beef; browned and drained |
| 1 |
|
Stick oleo |
| 1 |
tb |
Garlic powder |
| 24 |
oz |
Tomato juice |
| 3 |
tb |
Chili powder |
| 1 |
tb |
Salt |
| 1 |
tb |
Sugar |
| 1 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Mary Kennedy of Summerville sent me a recipe from a place made famous on
the old "MASH" TV show. "This recipe came from Tony Pocka's restaurant in
Toledo. It is a great restaurant made even more famous by Klinger on "MASH"
when he was always calling for their ribs and such to be sent to their unit
in Korea."
Place all ingredients in a slow cooker on low and cook 5 hours, or simmer
on stovetop for 1-1/2 hours. Freeze in desired amounts.
Sent to me by PatH by KitPATh <phannema@wizard.ucr.edu> on Jan 25, 1998
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