| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | English | Soup | 6 | Servings |
INGREDIENTS
| 2 | lb | Stew meat |
| 1 | Soup bone | |
| 1 | qt | Water |
| 1 | Onion; quartered | |
| 2 | c | Sliced carrots |
| 2 | c | Cubed potatoes |
| 1 | cn | (14.5-oz) tomatoes w/juice |
| Salt to taste | ||
| 1/2 | c | Chopped celery |
| 1 | cn | (8-oz) lima beans |
| 1 | cn | (8-oz) green beans |
| 1 | cn | (8-oz) english peas |
| 1 | cn | (12-oz) whole kernel corn |
| 4 | oz | Small elbow macaroni |
| 1 | cn | (8-oz) tomato sauce |
INSTRUCTIONS
Add half the meat and soup bone to cold water. Brown remaining meat in a little hot oil. Add browned meat, onion and salt to cold water. Cook slowly for 2 hours. Add vegetables, undrained, and continue cooking for 2 more hours. MRS E.J. HOSEY (MERRIE JACK) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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