Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

"C" SHIFT SPECIAL




Source of Recipe


Joe Dan Morgan Deputy Fire Chief at Miami Fire Department - Miami, Oklahoma.


List of Ingredients




2- lbs. Ground Beef (Ground Deer tastes better)
1-16 oz. can Rotel (Substitue "Hot" Picante Sauce)
1-16 oz. can Potatoes (Diced)
1-16 oz. can Chili Beans (If you use Pinto Beans you must add Chili Powder)
1-8 oz. can Mushrooms (Diced)
1-16oz. can Whole Kernel Corn
2- med. Onions (Sliced into fourths)


Recipe



Cook meat to golden brown, drain grease (prudent heart living, right). Put meat into large pot with all other ingredients. Boil until onions turn clear. Serve with Mexican Cornbread. This recipe will feed 5 or 6 hungry firefighters. If you double the ingredients you can reheat for supper.