| 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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