Recipe Exchange

Submitted By: Beulah L, Johnson City

1 1/2 lbs chuck roast (shoulder but, more lean), bite size chunks
1 c celery, chunks
4 carrots, chunks
2 or 3 medium potatoes, chunks
1 onion, sliced
1/2 c dry bread crumbs
1 (20 oz) can tomatoes
1 tbsp salt
1 tbsp sugar
2 tbsp minute tapioca
2 or 3 generous splashes of Worcestershire sauce

Do not brown meat.  Mix all ingredients together in baking bow/dish with a tight fitting lid
pr cover securely with aluminum foil.  Bake in a 250 degree oven for 5-6 hours.  Do not try to hurry this stew.  The slow oven is the key to its success.  Do not stir or lift lid or foil for at least 5 hours.

Yield 6 servings

Submitted By: Mrs. Douglas Hilton, Kingsport

1 lb ground beef
1 28 oz can tomatoes, cut up
1 1/2 cup cooked rice
1 cup chopped celery
2 tbsp finely chopped green pepper
1 envelope dry onion soup mix
3 beef bouillon cubes
1/2 tsp dried basil leaves, crushed

Brown meat, drain off fat.  Stir in 3 cups of water and remaining ingredients.  Bring to boil.  Reduce heat.  Cover and simmer 20 minutes.   Stir occasionally.  Makes eight servings.

Submitted By: Terry Hopson, Johnson City

3 15 oz chicken broth
2 15 oz frozen vegetables
1 can tomatoes
10 ounces Velveeta Cheese

Cook until vegetables are tender.  Turn off heat and add 10 ounces Velveeta Cheese.  Stir to melt cheese.