SOUP RECIPE - 609
EASY
OVEN
STEW
2 lbs. boneless beef (chuck or round)
in 1 inch cubes
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. Wesson oil
4 sm. onions, quartered
4 sm. carrots, pared & cut into 1
inch pieces
4 sm. potatoes, pared & cut into halves
1 c. sliced celery
1 c. water
2 oz. cans Hunt's tomato sauce with mushrooms
Combine flour, salt, pepper and paprika in paper bag.
Drop in beef, a portion
at a time; shake until coated.
Mix with Wesson oil in 3 quart casserole.
Bake,
uncovered, at 400 degrees for 30 minutes.
Stir once.
Add vegetables, water,
and Hunt's sauce; mix well.
Cover; bake at 350 degrees for 1 3/4 hours or until done.
Yield: 6 servings.
SOUP RECIPE - 610
JUNGLE
STEW
2 tbsp. onion, chopped
2 tbsp. oil
1/2 green pepper, chopped
1 clove garlic, minced
1/2 c. uncooked macaroni
15 1/2 oz. can red beans
1/8 tsp. pepper
16 oz. can stewed tomatoes
1 lb. ground beef
1 tsp. salt
Cook onion, pepper and garlic in the hot oil until onion is tender.
Add ground beef and crumble with fork until it loses it's red color.
Stir in remaining ingredients.
Bring to a boil.
Simmer, until macaroni is tender and there is little liquid, about 30 minutes.
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