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CURRENT TAKES — RECIPE OF THE WEEK

Camp Stew

3 slices bacon

5 pounds ground chuck

3 8-ounce cans tomato sauce

3 16-ounce cans sliced potatoes

1 16-ounce can carrots

1 16-ounce can whole kernel corn

1 pound cheddar cheese, grated

Salt and pepper to taste (or Tony’s Seasoning)

Fritos

1 pinch dirt (optional, of course)

 

Cook bacon in pan. Add ground chuck and brown. Drain grease well. Add tomato sauce, stirring well. Next, add all vegetables. Heat thoroughly. Finally, place cheese on top, allowing it to melt. Serve hot over Fritos.

 

 

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