Texas Hash from her niece Betty Jane has been added to Mom’s Recipe Box.

“A Keene Idea” Texas Hash from Betty Jane

When I graduated from Keene Teacher’s College in 1961 as a Home Economics teacher I received my first recipe book. It was a collection of favorite recipes from Home Ec teachers in every state! The very first recipe I selected to make in the book was TEXAS HASH. I was single then but had guests for dinner that night.

All of my guests enjoyed it and I put a stamp of approval on that page. My guests liked it that night and my family still asks for it 53 years later.

This recipe has survived the years and is easily adapted to current trends: the use of ground turkey in place of ground beef, assorted rices, reduction of salt, variation of vegetables, possible addition of beans. – Betty Jane Bennett Schofield

INGREDIENTS

1 pound ground beef or turkey; 3 large onions, sliced; 1 large green pepper, chopped; 1 can (16 oz) tomatoes; 1 half cup uncooked regular rice; 2 teaspoons salt; 1 to 2 teaspoons chili powder; one eighth teaspoon pepper.

PREPARATION

Heat oven to 350 degrees.

In large skillet cook and stir meat, onion, green pepper until meat is tender and brown, and vegetables are tender; drain off fat; stir in tomatoes, rice, salt, chili powder and pepper; heat through; pour into 2 quart casserole, cover.

Bake one hour.

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. – JB