Our Recipes
Beef & Pork | This makes a huge pot of soup and everyone knows fall has arrived when I make this!
2 Lb roast
1 Tbl salt
4 Cup thinly sliced cabbage
1 1/2 Cup chopped onion, pared and cut into 3" pieces
3/4 Cup chopped celery
1/4 Cup chopped green pepper
1 Can (1 pound, 12 ounces) tomatoes, undrained
10 ounces frozen lima beans
9 ounces frozen cut green beans
10 ounces frozen peas
12 ounce can corn, drained
1 pared potato, cubed (I usually add 3-4)
6 carrots
2 Tbl parsley
6 ounces tomato paste
1/2 Tsp ground cloves
1 Tsp sugar
2 Tsp salt
1/2 Tsp pepper
Place beef, 1 Tbl. salt and water in a very large soup pan. Cover and
bring to a boil. Skim the surface. Add cabbage, onions, carrots,
celery, green pepper, and tomatoes. Bring to a boil, then simmer
covered 30 minutes. Add remaining ingredients and simmer covered 3 1/2
hours. Remove meat and shred. Refrigerate overnight (we always eat it
right away). Remove fat from surface. Slowly heat soup to boiling. |