Spanish Hamburger (UNCLASSIFIED)

Laurence Horn laurence.horn at YALE.EDU
Wed Sep 26 00:20:11 UTC 2007

At 5:50 PM -0500 9/25/07, Mullins, Bill AMRDEC wrote:
>Classification:  UNCLASSIFIED
>Caveats: NONE
>They'd have to have a definition, wouldn't they?  So what makes a
>Spanish Hamburger distinct from any other?

Note the recipe (intervening material from Barry's post deleted):

>>  This recipe is not all that low in fat due to the hamburger
>>  but if you use lean or extra lean ground beef it will help
>>  reduce the fat content in it.
>>  Ingredients.....
>>  1 lb. lean or extra lean ground beef
>>  1/2 green pepper, diced
>>  1 onion, diced
>>  2 celery ribs, diced
>>  1 can (15-16 oz) stewed tomatoes or tomato sauce 1 teaspoon
>>  minced garlic
>>  Optional: 1-2 teaspoons of sugar (this takes the acid out of
>>  the tomatoes)
>>  1/4 cup of water
>>  hamburger buns
>>  Put the extra lean ground beef, green pepper, onion and
>>  celery in a pan, and brown the meat. The vegetables will cook
>>  along with the meat.
>>  Drain, then add the tomatoes or tomato sauce and minced
>>  garlic. If you like a sweeter less acidic sauce, add the sugar.
>>  If you like a juicer sauce, add the water. You can let this
>>  simmer about 20 minutes.
>>  You can double or triple the recipe, cook it in the pan or
>>  put it in a crock pot to simmer. Eat it on a bun and call it
>  > sloppy joe's.


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