5 hour stew

2 lbs. stew meat (cut up)
2 chopped onions (or less if desired)
2 c. chopped celery
4 carrots, sliced
5 medium potatoes, cut

Put above in Dutch oven or heavy roasting pan

Add 2 cans tomato soup
4 cans water
5 t. beef bouillon
2 t. salt
1 T. sugar

Sprinkle tapioca on top and bake at 325 for 5 hours

Main Dish Minestrone

6 T. butter or margarine (3/4)
3 large carrots, sliced
2 medium-sized celery stalks, sliced
1 small garlic clove, minced
1 small head green cabbage (about 1 1/2 lbs), coarsely sliced
1 (16 oz) can tomatoes
1/3 c. regular long-grain rice or orzo (rice shaped pasta)
2 t. salt
2 t. Worcestershire
1/4 t. dried oregano leaves
1/4 t. pepper
4 medium potatoes (1 1/2 lbs), peeled and cut into bite-sized pieces
4 beef flavor bouillon cubes or envelopes
2 large zucchini, cut into bite sized pieces
2 (15 1/4 to 19 oz) cans red kidney beans, drained
1 (10 oz) package frozen chopped spinach
1/2 c. grated Parmesan or Romano cheese

About 1 1/2 hours before serving
1. in 8 quart Dutch oven or sauce pot over medium-high heat, in hot nutter or margarine, cook carrots, celery, onions, garlic and cabbage until vegetables are browned, about 20 minutes, stirring frequently.
2. Add tomatoes with their liquid, next 8 ingredients, and 8 c. water, over hight heat, heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add beans and frozen spinach; cook over medium heat until spinach is cooked and beans are heated through. Add more water if necessary; soup becomes thick upon standing. Serve with Parmesan cheese. Makes about 18 c. or 9 main dish servings. About 285 calories per serving.

Cream of Corn soup

Abigale Adams Cookbook

Cook 1/4 c. onion in 3 T. buter or margarine in double boiler over low heat.
Stir and cook until tender; add 3 Tablespoons flour, stir until smooth
Slowly add 2 c. creamed corn (creamed corn is available in 15 or 17 oz cans)
Cook 5 minutes - do not boil
Serves 6
Crumbled cooked bacon may be used as a garnish.

Hamburger Soup

1 lb. hamburger (drain grease)
4 c. shredded cabbage
2 large chopped onions
2-3 stalks chopped celery
6 carrots sliced
3-4 medium potatoes (diced)
2 T. dry parsley
2 small cans tomato sauce
1 quart tomatoes
4-5 boullion cubes
1 T. salt
1 T. sugar
1/2 t. pepper
1/2 c. barley
2-3 qts. water

Bring to a boil and simmer

Chicken Noodle Soup

6 c. broth + 1 c. water
1/4 t. MSG or Accent
1/2 t. salt
1/4 t. pepper
1/2 t. crushed basil
1 t. dry crushed parsley
1/2 c. or more chopped carrots
1/2 c. chopped celery
1 medium onion

Simmer 15 minutes; add
2-3 c. cooked diced chicken
1 1/2 c. noodles
Cook at soft boil for 15 minutes.

Good reheated

Chicken Corn Chowder

Simmered chicken
8 ears fresh corn
6 hard cooked eggs, chopped
salt and freshly ground pepper
1 c. chopped fresh parsley
1 large ripe avocado, peeled and diced
1 c. heavy cream, lightly salted and softly whipped

Lift chicken from broth. Discard skin and bones and break meat into large pieces. Strain broth and return it to the kettle. Add chicken. Cut kernels from corn. Heat broth to a gently boil, add corn, and cook just until tender, about 5 minutes. add eggs. correct seasoning. Stir in parsley. Ladle into soup bowls. Center each serving with avocado dices. Top with a spoonful of whipped cream. 6 servings.

Minestrone Soup

1 lb. ground beef
1 onion
4 carrots grated or sliced
1 can beef consume
1 t. oregano
1 qt. tomatoes
1 1/2 qts. water
1/2 t. basil

Cook for 2 hours

Add: 1 can green beans, 1 can kidney beans
1 cup small macaroni

Cook for 3o minutes