"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Uncle Normand's Dynamite recipe, by Connie Henderson, is from The Gladu Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. hamburger 4 sliced green peppers 3 sliced onions 1 can ground peeled tomatoes- 28 oz. 1 can tomato paste - 6 oz palm size of red pepper.
Norm recommends not to slice the peppers and onions too thinly and to saute them separately to maintain the indiviual flavors. I saute them in oil and then drain them before adding to meat mixture Brown hamburger and drain. Add tomatoes and simmer for one hour, add paste and simmer for another hour, add previously sautee peppers and onions and simmer for another hour.
I adjust the time to what I have time for. Double this recipe for a crock pot
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