Ingredients
1 1/2 c. water
1 can tomato soup
1 can large tomatoes
2 med. onions
1 lg. green pepper (minced)
3 tbsp. vinegar
1 1/2 tbsp. sugar
3 tbsp. Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
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Cook meat about 3 to 4 hrs on low heat, with 1 c. of water. Shred meat when done (use two forks for shredding). Combine all the ingredients into a large pot and let simmer till meat is done, stirring occasionally. When meat is done and shredded, put meat in pot with sauce. Heat up and serve on potato rolls or possibly hamburger rolls!
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Avant-garde cocktails from Alinea's bar — molecular mixology
Cocktail technique manual — ice, shaking, stirring, carbonating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Long twisted spoon for stirring and layering cocktails