Roll meat in flour mixed with salt. Brown slowly in hot oil in heavy kettle or pot. Add water, tomato sauce, seasonings. Cover tightly and simmer about 1 1/4 hours. Cut carrots, onions, potatoes in quarters; sprinkle with salt and pepper. Add to stew, along with celery. Cover simmer about an hour longer. Serves 6.

Roll meat in flour mixed with salt, pepper, and granulated onion. Brown slowly with garlic in hot oil in heavy kettle or pot.  Add undrained mushrooms and onions. Sauté until the onions are transparent.  If not already there, transfer to a large pot.  Add remaining ingredients including their juices.  Add 1/4 can of water to the crushed tomatoes to get the remainder of its contents and add to pot.  Fill the empty tomato paste can with water and add to the pot two times.  If you need more liquid, use V8 juice in place of water.  Simmer slowly for at least an hour.  Stir frequently to prevent burning the bottom.  If desired, boil the potatoes in a separate pot and serve with the stew.

For a fresher taste, you can use frozen vegetables but you will need a large can or two of V8 juice to form the liquid and cook a little longer.  Be very careful not to burn the bottom.  The mix will probably freeze-up and take some time to thaw - be patient.

Wash beans thoroughly. Place in large kettle cover with water, add 2 Tbsp salt. Soak overnight. Drain in morning. Add 2 quarts water and ham hock. Cut up pieces of ham and throw in. Simmer slowly 2 1/2 - 3 hrs. Add 1 large chopped onion, 1 large can tomatoes, l tsp chili powder and juice of 1 lemon. Simmer 30 mins. If I don't have mixed pkg of beans I use 2 Cs Navy, 1 C black-eyed peas and 1 C pinto.

Soak Beans in water over night. Next day, rinse beans and cook with water in a large pot. Let cook for one hour and then pour in remaining ingredients. Cook for another hour or until Beans are soft. Mash the beans and then serve.

Combine liquid from canned clams with skim milk and bring to boil. Add Worcestershire sauce and slight grating of nutmeg. Taste and add salt and pepper if desired. Serve over clams in a bowl with paprika.

Cook bacon till crisp, drain on towels. In drippings sauté onion till tender. Combine potato, water, salt and pepper in pan. Cook till tender. Stir in clams, milk, butter and onion. Simmer 3 mins. till heated through. Sprinkle bacon over each serving.

Stir all ingredients and cook in crock pot.

Heat oil (or chicken fat) over medium heat, in 5 quart stockpot. Add beef, sauté until browned on all sides, then season with paprika and remove from pot, using a slotted spoon. Add the onions, sauté until they are soft, but not browned, remove onions from pot. Add broth and raise heat. When broth is simmering, add beef and onions. Cover, simmer for two hours or until meat is very tender. Add all remaining ingredients. Cover and simmer gently, until potatoes are fork tender - about 20 minutes. Remove and discard the bay leaf pieces. Correct the seasoning. Serve with a good bread. Serves 6.

1. Freeze the Pork for 45-60 minutes before cutting. Cut the Pork into thin slices about 1/2 inch wide. 
2. Mix White Pepper Powder, Sesame Oil and Rice Vinegar in a large serving bowl. 
3. Heat the broth to boiling; add Pork, Black Mushrooms, Bamboo Shoots, Lilly Flowers and Cloud Ears. 
4. Cook for 5 minutes
5. Add Seasoned Thickener and Tofu. Heat the soup to boiling again
6. Stir in the Eggs and Green Onions. 
7. Turn heat off. Pour the soup over the Vinegar mixture. 
8. Beat eggs, cover top of soup with eggs. Do not stir until eggs are done.

Heat olive oil over medium heat, in a large Dutch oven. Add the tomatoes and onions, sauté until onions are translucent. Add the garlic, carrots, potatoes and chopped cabbage. Cover with stock or broth and bring to a boil. Reduce heat to simmer and cook for 10 minutes. Add chorizo and cayenne pepper, cover and simmer slowly for 2 1/2 hours. If the liquid gets low, add more stock or broth or water. Add the kidney beans, simmer for additional 15 minutes. Correct the seasoning. Serves 8 to 10 people.

Wash and sort beans. Place in pan large enough for water to cover by 2 inches. Soak overnight. Drain beans, add next 5 ingredients. Cover and boil, reduce heat, simmer for 1 1/2 hrs or until beans are tender. Add remaining ingredients. Simmer 30 mins. Remove ham bone and bay leaves.

Soak beans in water over night. Next day, rinse beans and place in a large pot with water. Add remaining ingredients and cook for one hour or until beans are soft. Mash the beans and then serve.

Cook potatoes with water till tender. Drain off water, add 1 stick oleo and milk to cover and salt and pepper.

Cook bacon in microwave and set aside. Put water, potatoes, onions, oleo and spices in pan. Cook for 20 mins. until tender. Use potato masher to make smooth. Mix flour with small amount of milk to make paste. Add milk and flour paste and heat until mixture boils. Crumble bacon and add to mixture.

Mix all together and put in covered casserole in a 275 oven. It will be done in 5 hours. You can substitute mushroom or celery soup in place of the tomato soup.

In a large pot, combine Chicken Broth, Celery, Red Pepper and Lemon Grass. Simmer for one hour and then remove the Celery and Lemon Grass. Add Chicken, Mushrooms, Onions and Bell Pepper. Simmer for 10 minutes. Add a wedge of Tomato to each serving bowl and pour in soup. Serve with fresh Green Onions sprinkled over the top.

Brown onions and garlic in oil, add butter, flour and milk until thickens slightly then add rest ingredients and simmer for an hour or more.

In a large Dutch Oven, brown Stew Beef in Oil with Garlic, Salt and Pepper. Add Onions and Mushrooms. Simmer until Onions are clear. Add Crushed Tomatoes, Bay Leaves, and 1/2 can V8 Juice. Simmer for 30 minutes. Add remaining vegetables, except Potatoes. Add remaining V8 Juice and simmer for 30 minutes. In a separate boiler, boil the potatoes until done. Drain and add to stew mixture.

Cover shank with water, add spices & veggies. Cook at medium low until boils then low for an hour. When meat about done take and cut off bone in small pieces. Salt and put back in soup. Before done may add 2 packages tomato beef noodle soup mix. If soup too salty add raw potato.

Brown garlic in oil. Add flour, butter and remaining ingredients. Simmer for about an hour.

Put the meat is a deep kettle, add 12 cups water and bring to a quick boil. Skim thoroughly. Lower heat and add the garlic, bay leaves, barley, carrots, celery, leeks, tomatoes, salt, pepper, and thyme (marjoram, or both). Cover, simmer over low heat for about an hour. Put the cabbage into a deep bowl and cover with boiling water. Let stand 5 mins, then drain. Brown the butter in a heavy saucepan, add the onion and flour and cook, stirring constantly until browned. Add the cabbage and stir. Cover and simmer over low heat for about 20 minutes, or until the cabbage turns pinkish. (Braising the cabbage this way gives the soup a far better flavor). Add a few tablespoons of kettle liquid to prevent scorching. Stir occasionally. Add the cabbage and the potatoes to the soup. Simmer about 20 more minutes, or until the potatoes are tender. Stir occasionally. If soup appears to be too thick add some water. Remove the bones (if any), chop up the meat into bite size and return to the soup. Correct the seasoning. Serve very hot, at serving time sprinkle each bowl with the parsley (dill). Add a dollop of sour cream (if you like that stuff in your soup). Serves about 2 helpings for 8 - 10 folks.