Ingredients

• 4 lb Cross Cut Beef Shanks
• 8 cups Water
• 3 Cloves Garlic, finely chopped
• 1 Onion, (large), caorsely chopped
• 1 tsp Salt
• 1 tsp Black Pepper, fresh ground
• 1 Bay Leaf
• 1 Carrot, finely chopped
• 1 stalk Celery, broken into three pieces, with leaves
• 4 Beef Bouillon Cubes
• 3 cups Tomato Juice
• 1 tsp Thyme
• 8 Mushrooms, (medium)
• 5 Carrots, coarsely sliced
• 3 stalk Celery, chopped
• 2 Potatoes, one inch cubes
• 1 cup Peas, (fresh or frozen)
• 1 cup Corn & Green Beans, (fresh or frozen)

Instructions
Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group “A” ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving (easiest when soup has been refrigerated).

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Ingredients

• 1-1/2 lbs ground beef
• 1 can cream of chicken soup
• 1 can Enchilada sauce
• 1 medium onion, chopped
• 1 small can chopped green chilies
• 2 cups corn chips
• 1 can Ranch Style Beans
• 1 cup grated cheddar cheese

Instructions
1) Cook meat and onion; drain.
2) Add soup, sauce, chilies and beans.
3) Grease bottom of casserole dish.
4) Spread corn chips in bottom of dish.
5) Pour mixture over chips.
6) Sprinkle cheese on top and place in oven.
7) Bake at 350 degrees until cheese melts.

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Ingredients

• 5 lbs. ground beef
• 3-1/4 cups finely chopped onion
• 3-1/4 cups finely chopped celery and/or green pepper
• 2-1/2 teaspoon salt
• 2-1/2 Tablespoon prepared mustard
• 3 (10.5 oz) cans undiluted tomato soup
• 2-1/2 cups ketchup
• 3/4 teaspoon pepper
• 2-1/2 Tablespoon Worcestershire Sauce
• 1-1/2 cup water
• Few drops of Tabasco sauce

Instructions
1) Brown beef, onions and celery/pepper.
2) Add spices and stir in soup, cat-sup and water.
3) Simmer 1 hour or longer.
Number of Servings: 20 to 40

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• 2 lbs. ground beef
• 32 oz. tomato-vegetable juice cocktail
• 3 potatoes, peeled and cubed
• 1 (16 oz.) pkg. frozen, mixed potatoes
• 1 onion, chopped
• Salt, to taste
• Pepper, to taste

Instructions:
In a large pot over medium-high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil. Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until the potatoes re-tender. Salt and pepper to taste.

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Ingredients

• 2 lb Cubed chuck roast
• 1/4 c  Fine dry bread crumbs
• 1 c  Burgundy
• 1  Bay leaf
• 1 cn (10 1/2 oz.) condensed
• Buttered noodles
• Onion soup

Instructions:
350 degree oven Time to prepare – 3 hours.

In casserole thoroughly combine ingredients. Cover and bake 2 1/2 to 3 hours,until tender and sauce has thickened.Serve over noodles.