| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups/stews, Meats |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1 |
tb |
Butter or margarine |
| 3 |
c |
Tomatoes |
| 2 |
|
Beef bouillion cubes |
| 1/3 |
c |
Reg. uncooked rice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Chili powder |
| 1 |
|
Bay leaf |
| 3 1/2 |
c |
Water |
INSTRUCTIONS
Saute beef, onion and celery in melted butter until meat is browned. Stir
in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer
for 20 minutes. Remove bay leaf. Makes 2 quarts of hearty soup. My copy,
circa 1978 was given to me by Mrs. Denise Funnell, who had a copy of a
Plattsburgh, NY newspaper. It was originally submitted in the paper by Mrs.
Barry Wilson.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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