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Submitted by: Joyce Gray
1 lb. ground chuck
1 chopped onion
1 small bell pepper - chopped
1 can tomato soup
1 can chili beans
2 tsp. chili powder
1 tsp. vinegar
1 small can of tomato sauce
small amount of water
Brown meat. Add onion and bell pepper and saute. Add tomato soup, sauce beans with a small amount of water. Stir in chili powder and vinegar. Place in crock pot or simmer on top of range. Cook over low heat.
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.