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Page 12 · column 3 of 6 · from the scan, no model involved
Spicy Vegetable Soup 1 pound ground beef 1 cup chopped onion 2 garlic cloves, pressed 1 (30 ounce) jar chunky garden style spaghetti sauce with mushrooms and peppers 1 (10 1/2 ounce) can beef broth, undiluted 2 cups water 1 cup chopped celery 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon pepper 1 (10 ounce) can diced tomatoes and chilies 1 (16 ounce) package frozen mixed veggies Cook first three ingredients until meat is browned. Drain and return to a four quart pot. Add spaghetti sauce and next six ingredients. Bring to a boil, cover and reduce heat. Simmer 20 minutes. Stir in tomatoes, chilies, vegetables. Return to a boil. Cover and simmer 10-12 minutes or until vegetables are tender. Sarah Massie Cheatwood Spinach Salad 1 garlic clove, halved 3 tablespoons wine vinegar 6 tablespoons salad oil 1/2 teaspoon salt 1/8 teaspoon dry mustard 2 tablespoons parsley, fresh, chopped 10 ounces fresTi spinach, stemmed 1/2 cauliflower, cut into flowerets 1 avocado, peeled and sliced 1/2 red onion, sliced in rings Mix together first six ingredients. Let stand 10 minutes. Remove garlic. Toss with vegetables. Can slice boiled eggs over all. Nancy Reeve Flint Hill
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