"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for "Texas" Hash (Crock-Pot), by Sharon Jones Bamford, is from Family Affair Too! ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Sharon Jones Bamford Added: Saturday, September 1, 2007
2 lbs. ground chuck or beef 2 medium onions, chopped 2 green peppers, chopped 2 (1-lb.) cans tomatoes 2 1/2 teaspoons chili powder 2 1/2 teaspoons salt (or to taste) 2 teaspoons Worcestershire sauce 1 cup raw rice (converted)
Brown beef in skillet and drain off fat. Put all ingredients in crock-pot. Stir thoroughly. Cover and cook on low 6 - 8 hours. (High - 3 hours)
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