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Sunday, May 24, 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:
  • 1 stone, washed thoroughly (optional)
  • 1â�„2 cup water
  • dash of salt and pepper
  • 1 (14 oz.) can chicken broth
  • 1 (15 oz.) can tomato sauce
  • 1 (12 oz.) can roast beef with gravy
  • 1 (8 oz.) can corn, drained
  • 1 (8 oz.) can green peas, drained
  • 1 (8 oz.) can lima beans, drained
  • 1 (8 oz.) can green beans, drained
  • 1 small onion, chopped or 2 TBS minced onion
  • 32 small potatoes (two per child)
  • 48 baby carrots (three per child)
Before the day of preparation, cook the potatoes and carrots so children can easily chop them.
Place all ingredients into a large pot and stir together. Cook on medium heat until hot. Serve with crackers.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website
The Eye Site - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website