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Beef stew






Brown 1 to 2 lbs. beef chunks in 2 T. oil. Add water to clean pan. Put meat, water, 1 whole onion, 1 whole carrot, 1 can tomatoes, 4 to 5 c. water, 2 bay leaves. Boil. Cover. Simmer 3 to 6 hours. One hour before dinner remove onion and carrot and add: 4 cut up potatoes, 2 sliced carrots, 2 t. salt, ½ t. thyme, garlic and pepper. Mix 1/3 c. flour with cold water and add to thicken stew.

 

CHILI

Brown 1 lb. ground beef, 1 c. ch. onion. Add 3 cans kidney beans, 2 T. sugar, 2 t. garlic powder, 1 t. salt, 2 cans stewed tomatoes, 2 T. chili pwd., 2 T. vinegar. Simmer 45 minutes. Add corn or green pepper if desired.

ANOTHER: Cook 2 c. raw beans, ch. onion, 1 can tomatoes, 1 T. chili powder, s& p, 1 t. cumin, 1 lb. hamburger. Simmer 15 minutes. Top with grated cheese and onions

ANOTHER: Brown 1 lb. ground beef. Add 1 c. ch. onion, ½ green pepper ch. Cook. Drain. Add 4 cans beans with liquid, 2 liters tomato juice, 1 can whole tomatoes, crushed, 2 – 3 t. salt, ½ t. cumin, 3-4 T. chili powder. Simmer 1 hour

 

BEAN SOUP

Cook 2 c. beans. 1 ch. onion, 1 grated carrot, 2 c. ch. ham, s& p, 2 T. ketchup or tomato juice. Simmer 20 minutes.

 

MINESTRONE

Put in pot: 2 c. canned tomatoes, 3 c. water, 1 beef bouillon cube, 1 c. tomato sauce or ¼ c. ketchup, 2 diced carrots, other veg (cabbage, green beans), 1 ch. onion, s& p, 2 c. cooked beans or 1 can kidney beans, ½ t. basil, ¼ t. oregano, 1 T. parsley, 1 clove garlic, 1 t. sugar, a little cooked hamburger. Simmer. Boil to add 1 c. macaroni. Cook for 10 more minutes.

 

WHITE BEAN SOUP

Fry 1 ch. onion in skillet. Add 1 can white beans with liquid. Add bouillon cube and several cups of water and basil. Add vegetables if desired. Serve when hot.

 

CABBAGE PATCH STEW

Brown ½ lb. ground beef with 1 ch. onion. Drain fat. Add 2 c. water, 2-3 c. ch. cabbage and salt and pepper to taste. Simmer 15 minutes. Add 2 cans kidney beans, 1 T. Worcestershire sauce, 2 t. chili pwd., 2 T. sugar. Simmer 45 minutes.

 

FRENCH ONION SOUP

Fry several large sliced onions until golden. Add bouillon cube and water. Simmer 30 minutes. Serve over cubed French bread. Top with grated cheese.

 

BASIC TOMATO SOUP

2 liters tomato juice, 1 T. sugar, 1 T. chicken bouillon, 3 c. water, 2 T. taco seasoning or chili powder. Bring to boil. Serve hot or cold. Good with grilled cheese sandwiches.

 

TOMATO SOUP

Saute 4 cloves ch. garlic in 2 T. butter for 2 minutes. Add 2 T. paprika. Stir in 1 ½ kg. tomatoes mashed or 3 lg. cans tomatoes, 8 c. water, 1 veg. bouillon cube or chicken, 3 T. tomato paste. Bring to simmer 10-15 minutes. Remove from heat. Add pinch cayenne, s& p, 1 t. lemon juice Chill or serve hot. Add herbs, herbs (parsley, basil, marjoram, thyme, dill) just before serving. Serve with sour cream. ALTERNATE: Decrease water to 2 c. for sauce to serve with breadsticks.

 






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