| 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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