Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Stew meat |
| 1 \N | Soup bone |
| 1 quart | Water |
| 1 \N | Onion; quartered |
| 2 cups | Sliced carrots |
| 2 cups | Cubed potatoes |
| 1 can | (14.5-oz) tomatoes w/juice |
| \N \N | Salt to taste |
| ½ cup | Chopped celery |
| 1 can | (8-oz) lima beans |
| 1 can | (8-oz) green beans |
| 1 can | (8-oz) english peas |
| 1 can | (12-oz) whole kernel corn |
| 4 ounces | Small elbow macaroni |
| 1 can | (8-oz) tomato sauce |
Add half the meat and soup bone to cold water. Brown remaining meat in a little hot oil. Add browned meat, onion and salt to cold water. Cook slowly for 2 hours. Add vegetables, undrained, and continue cooking for 2 more hours.
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .