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-------------------LARRY LUTTROPP FVKC70A------------------------
----------------L.A. TIMES FOOD SECTION 2/94---------------------
1 1/2 lb Ground beef 1 Bay leaf
2 md Onions; chopped 1 ts Ground cumin
2 cl Garlic; minced 1/2 ts Marjoram
1 cn (8 oz) tomato sauce 1/2 ts Ground coriander
1 cn (6 oz) tomato paste 1/2 ts Ground cardamom
1 qt Water ds Ground cinnamon
3 tb Chili powder Cayenne pepper
1 tb Vinegar 1 tb Sygar
1/2 ts Black pepper Salt
Brown beef, onions and garlic in large heavy pot. Spoon off excess
fat and grind mixture in food processor until meaty in consistency.
Return to pot.
Add tomato sauce and paste, water, chili powder, vinegar, pepper,
bay leaf, cumin, marjoram, coriander, cardamom, cinnamon and cayenne,
sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours
or until thick, stirring occasionally.
Serve alone or over cooked spaghetti with shredded cheddar cheese
and chopped onions, if desired. Makes 6 to 8 servings.
Each of 6 servings contains about: 287 calories; 382 mg sodium; 64
mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams
protein; 1.67 grams fiber.
Presented by: Rose Rosti, L.A. Times, Culinary SOS
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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