| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Soup |
10 |
Servings |
INGREDIENTS
| 3 |
lb |
Stew meat |
| 1 |
|
Soup bone |
| 3 |
cn |
(13.5-oz) tomato juice |
| 4 |
cn |
(13.5-oz) water |
| 1 |
|
Onion; chopped |
| 1/2 |
|
Green pepper; chopped |
| 6 |
|
Cloves garlic; minced |
| 1 |
tb |
Salt |
| 1 |
ts |
Pepper |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Garhc powder |
| 1 |
ts |
Onion powder |
| 2 |
tb |
Worcestershire sauce |
| 1 |
ts |
Sugar |
| 3 |
|
Bay leaves |
| 4 |
c |
Stewed tomatoes; chopped |
| 4 |
pk |
(10-oz) frozen mixed vegetables |
INSTRUCTIONS
Combine all ingredients except stewed tomatoes and frozen mixed vegetables.
Bring to a boil, cover tightly, and simmer for 2 to 3 hours or until meat
is tender. Return to a rolling boil, add tomatoes and frozen vegetables,
and boil 5 minutes, uncovered. Cover, lower heat, and simmer until ready to
serve. Better the second day. Yield: 10 to 12 servings.
JO ANN DREW (MRS. TOMMY, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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