RED FLANNEL HASH
(A Yankee Dish Brought West)

6 medium beets, cooked
4 medium potatoes, cooked
3 Tbsp. butter
1 Tbsp. cream
1 c. chopped hamburger
salt and pepper

Chop potatoes and beets; mix with hamburger, season with
salt and pepper. Place 2 tablespoons butter in a frying pan;
add the mixture and moisten with a little hot water. Cook
slowly in a covered pan. When nearly ready to serve; add the
cream mixed with a tablespoon of melted butter. Brown quickly
and serve. This is a good Sunday night supper in February when
the northwesterlies are blowing around your house and the
thermometer's red line sinks shorter and shorter. And it
sticks to your ribs if you eat it for noon meal and go out to
cut wood for the home fires. Make up this recipe and cook it
slowly in a good old cast-iron skillet and give it an old "down
home" taste! Vernon's very first settlers were Yankees from
Vermont from whence this old recipe came. Many of our church
pioneers were Yankees, Scots who stopped off in the east for a
generation or two before coming on west to Vernon.