Margie Scanlon Dineen

  • 2 pounds ground beef
  • 2 cups chopped onion
  • l cup chopped celery
  • l can cream of tomato soup (undiluted)
  • l can (6 oz.) tomato paste
  • l/2 cup ketchup
  • l can (l6 oz.) green beans, drained
  • l can (17 oz.) Lima beans, drained
  • l can (l5 l/2 oz.) wax beans, drained
  • l can (l5 oz.) chili beans, undrained
  • l can (l6 oz.) pork and beans, undrained
  • l/2 cup packed brown sugar
  • 2 tabl. prepared mustard

In a large Dutch oven, brown beef over medium-high heat. Drain fat. Add onion and celery; cook until tender. Stir in soup, tomato paste and ketchup; simmer 15 -20 minutes. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well. Bake, uncovered at 350 for l hour. Serves about 25!