1 lb ground beef
1 can ranch style beans
1 shreaded cheese
A Recipe for
Beef & Beans
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
This Recipe for Beef & Beans is one of thousands in the Recipes-to-go Meat Cookbook.
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
If you enjoy this Beef & Beans Recipe - you should enjoy the recipe collections you can find on the websites below:
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Food Tip |
This is a recipe for Beef & Beans from the recipe cookbook of Recipes-to-go (Meat)
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Food Tip |