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Wednesday, March 4, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Elizabeth Hasting
  • 1 1/4 lb. beef
  • 3 chicken thighs
  • 7 or 8 potatoes
  • 2 pieces celery
  • 1 large onion
  • 1 can English peas
  • 1 can lima beans
  • 1 can corn
  • 1 can carrots
  • 1 TBS sugar
  • 1 TBS salt
  • 2 TBS margarine
  • 2 cans condensed tomato soup
Cook beef and chicken (bones and skin removed) until well done; dice.
Chop and boil potatoes until almost tender.
Chop celery and onion. Drain canned vegetables.
Put all ingredients in a large pot and let simmer for 1 to 2 hours. This will make two gallons; eat or save by freezing or canning.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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