|-MM BY H PEAGRAM|
|1 pounds||Ground beef|
|1 medium||Onion, chopped|
|2 cans||Tomatoes, diced|
|2 cans||Cream-style corn|
|1||10-oz can barbecued pork|
|2 cans||Boned chicken or 1-1/2 cups cooked chicken or turkey|
|1 small||Bottle ketchup|
|2 tablespoons||Lemon juice|
|2 tablespoons||Worcestershire sauce|
|½ teaspoon||Tobasco sauce (optional) Salt and pepper to taste|
Brown ground beef with onions, stirring to break up clumps. When meat is no longer pink and onion is transparent, drain and mix with remaining ingredients in a Crock-pot. Cook for 6 hours on low. Serve hot with fresh hot bread (we like cornbread), barbecued pork or chicken, or both. This freezes well and keeps for several days in the refrigerator.
Note: this recipe does not do well on stovetop; it burns easily on even the lowest heat setting on my stove. If you don't want to use the Crock-pot, try a slow oven or a microwave on a low power setting.
Valarie Cook Converted by MMCONV vers. 1.00 Submitted By HELEN PEAGRAM On 10-14-94
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