Monday, September 26, 2005

Martin's Stew

From the More-with -Less Cookbook, Herald Press 1976

Martin Stew

Bring to boil in large kettle
1 1/2 quarts water

2 1/2 cups macaroni

Meanwhile brown in skillet
1 1/2 pounds ground beef
1 onion, chopped

When redness is gone, add meat in marcaroni kettle

Add 1 quart tomato juice
1 tablespoon salt

Simmer 1/2 hour, just before serving add:
2 cups frozen peas
Cook a few more minutes and serve in soup bowls.

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