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"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

Texas Hash Recipe

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This recipe for Texas Hash is from The Brackett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Lean Ground Beef
2 Large Onions, Sliced
2 or 3 Green Peppers, Seeded and Cut in Chunks
1 (16-1/2 oz.) Can Diced Tomatoes with Juice
1/2 C. Uncooked Rice
1 Tsp. Chili Powder
1 T. Sugar
Salt and Pepper
Directions:
Directions:
Brown ground beef in large skillet. Drain and move to one side of pan. Add onions and green pepper and cook for 3 to 5 minutes until they soften. Add remaining ingredients and bring to a boil. Turn heat down to low, cover pan and cook for 35 minutes. Check occasionally to see if more liquid is needed.

Note: Another version is to add 1 can of whole kernel corn, drained. When the mixture is completely cooked, transfer to a casserole dish, cover with American cheese slices and put in 350 degree oven just until cheese melts.
Personal Notes:
Personal Notes:
The original recipe was from my Mother-in-Law, Mary Brackett, who fixed this dish often for her family. I had never heard of it before I was married.
Now I make it often in the summer when the green peppers are plentiful

 

 

 

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