"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for FIESTA STACK UP, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Tuesday, August 18, 2009


1 large bag Fritos, lightly crushed
4 cups cooked, warm white rice
1 pound grated cheddar cheese
large bowl of shredded lettuce
5 or 6 chopped tomatoes
2 bunches chopped green onions
1 bag sweetened flaked coconut
1 cup chopped black olives
2 cups chopped pecans
Home made salsa, or jar of picante sauce
1 16-oz. container sour cream

4 pounds ground beef
2 chopped onions
2 large cans whole tomaotes
1 large can tomato sauce
3 tablespoons chili powder
2-3 teaspoons garlic salt
1 large can of ranch style beans

Make Chili:
Brown meat and onion, drain. Simmer all ingredients for 1 hour.

On your plate, place all ingredients in order.

Personal Notes:
Personal Notes:
It took Uncle Trent several years before he would try all the ingredients, but loved it when he did. So be courageous, and try it.




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