"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


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This recipe for TACO STEW, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Clara Schreiber


1 lb turkey or ground meat
1 cn kidney beans
1 cn pinto beans
2 cns of rotel
2 cns stewed tomatoes
1 cn corn (2 sm niblets)
1 pkg dry hidden valley ranch dressing
1 pkg dry taco seasoning
3/4 cp chpd onions
1 1/2 cps water

Mix together and include ALL the can juices.
Simmer and heat until bubbly.
Serve with grated cheese and small fritoes sprinkled on top. Enjoy!




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