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Vegetable-Beef Soup ' 3 pounds beef shank crosscuts
2 bay leaves
1 tablespoon salt
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper ? 1 10-ounce package froze whole kernel com
2 cups chopped, peeled tomatoes br one 16-ounce can tomatoes,' cut up f 1 1/2 cups cubed, peeled potatoes ! 1 cup fresh or loose-pack frozen Cut green beans * 1 cup sliced carrots
■ 1 cup sliced celery *' 1/2 cup chopped onion
In a large Dutch oven or kettle Combine meat, bay leaves, salt, oregano, marjoram, pepper, and 8 cups water. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove meat. When cool enough to handle, cut meat off bones and coarsely chop. Discard bones. Strain broth through a large sieve or colander lined with 2 layers of cheesecloth. Skim fat and return broth to kettle. Stir in meat, com, tomatoes, potatoes, beans, carrots, celery, and onion. Return to boiling; reduce heat. Cover and simmer about 30 minutes or till vegetables are crisp-tender. Discard bay leaves.
Chili r 3/4 pound ground beef * 1 cup chopped onion • ‘ 1/2 cup chopped green pepper
2 cloves garlic, minced ■' 1 16-ounce can tomatoes, cut up • 1 16-ounce can dark red kidney beans, drained ! 1 8-ounce can tomato sauce I 2 to 3 teaspoons chili powder • 1/2 teaspoon dried basil, crushed
1/4 teaspoon salt • 1/4 teaspoon pepper • In a large saucepan cook ground beef, onion, green pepper, and garlic till meat is brown. Drain fat. Stir in ‘iindrained tomatoes, kidney beans, tbmato sauce, chili powder, basil, salt, *nd pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Makes 4 main-dish servings.
Beef Stew '! 2 tablespoons all-purpose flour 'i 1 pound beef or pork stew meat •J 2 tablespoons cooking oil ’* 3 1/2 cups vegetable juice cocktail u 1/2 cup chopped onion ‘ 2 teaspoons instant beef bouillon granules ^ 2 cloves garlic, minced • 1/2 teaspoon dried basil, crushed 1 1/2 teaspoon dried thyme, crushed ; 2 1/4 cups cubed, peeled potatoes • 2 cups sliced carrots i 1 cup sliced celery i Place flour in a plastic bag. Add fneat cubes, a few at a time, shaking to Coat. In a large saucepan or Dutch pven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat. Cover; simmer 1 to 1 1/4 hours for beet (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots, and celery. Cover; dimmer 30 minutes more. Skim fat.
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