ureed.
Stir pureed pumpkin, beef, soup bones, and salt into the
Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently.
Add vegetable-beef soup and 1 soup can water; mix well.
Bring to a boil.
Add rice, tomato soup, remaining soup can water and salt; mix well.
Simmer until rice is tender.
Yield:
4 servings.
ntil soft.
Add ground beef and brown well.
Sprinkle
Combine beef bones, water or stock, salt, pepper and bay leaf in a large kettle.
Cover and simmer 2 to 3 hours.
Remove bones and skim fat if necessary.
Cut off, chop and reserve meat.
Add barley.
Continue cooking about 1/2 hour.
Add remaining ingredients and cook until vegetables are tender.
Add any leftover vegetables available.
Heat through.
Serves 8 to 10.
if you are using leftover beef gravy then omit).
Add
I use this recipe for leftover beef and gravy.
Brown onion and green pepper.
Add gravy and curry powder.
(This will spice up the gravy; add until desired spiciness.)
Add beef (cubed), apples (cut in small pieces) and raisins.
Cook until apples are soft and raisins are plump.
Serve over rice.
and select Saute function. Add beef in batches, season with salt
In a large saucepan, brown beef and cook green peppers and onion with chili powder until tender.
Stir in chili beef soup, 1 soup can water and chopped tomatoes.
Heat, stirring often.
Makes about 6 cups.
Brown meat and drain.
Pour meat into bottom of casserole dish.
Alternate layers of mushroom soup and vegetable beef soup. Place Tater Tots on top.
Bake at 425\u00b0 for 30 to 45 minutes or until Tater Tots are brown.
Serve with hot buttered rolls.
In large Dutch oven, slightly brown beef cubes in a little oil.
Add about 3 to 4 cups water (until cubes and soup bone are well covered).
Add garlic, salt, pepper and bouillon; bring to a boil.
Skim off foam.
Simmer about 1 hour.
Add onion, V-8 juice, tomatoes, Italian seasonings and bay leaves.
Simmer again for a couple hours (or longer).
Add vegetables and simmer until they are tender.
Add barley last 10 to 15 minutes.
Serve bubbly hot with Quickie Muffins.
Brown ground beef and onion together; drain.
Add corn with its liquid, stewed tomatoes, chili beef soup, tomato soup, chopped olives and taco seasoning.
Simmer together for 1 hour.
Serve.
Fill a large pot 3/4 full with water.
Add bouillon cubes. When boiling, add cut up spaghetti.
Cook 12 minutes.
Add vegetable beef soup and tomatoes.
Heat through.
Enjoy.
Cover soup bones with cold water; bring to boil.
Skim off top foam.
Keep barely boiling for 2 to 3 hours.
Add rest of ingredients (tomatoes, optional).
Cook until noodles are done. Cool soup, remove bones and dice meat.
Skim fat off soup.
Freeze in smaller containers for eating later.
Brown beef and drain off fat.
Add all other ingredients and simmer over low heat for 1 1/2 hours.
Serve over corn chips or rice.
Cover beef with
water;
add
salt
and slice of onion. Cook under pressure slowly 1 hour.
Debone and chip lean meat. Skim off fat and
add
other
ingredients.
Bring
to boil and cook slowly about
30
minutes,
until
celery and carrots are done.
(If soup is
too watery, add another can of potato soup to thicken.)
Mix together in large soup pot and cook.
Bring beef soup bones and water to a
Brown ground beef and minced onion. Add tomato and chili beef soup. Bring to simmer, stirring well. Blend in salt and chili powder. Line a 2-quart casserole with half corn chips. Spoon in meat mixture. Place remaining corn chips on meat layer. Sprinkle with
shredded cheese. Bake at 350\u00b0 about 25 minutes.
Cook macaroni; drain and rinse (makes 2 cups cooked).
Brown hamburger and add beef soup, tomato soup and water.
Simmer on low heat for 10 minutes.
Add macaroni and cheese.
Mix all well and simmer (low, low heat) with cover on for another 10 minutes.
Simmer beef soup bones, meat and onions to make a broth. Strain.
Remove and discard bones and spent meat.
Add barley to the beef stock and cook for 1 hour.
Add kale to stock and barley and cook 1 more hour.
Salt and pepper to taste.