Recipe Talk

Hello,I have lost my great american recipe collection cards for hearty vegetable beef soup and the italian spaghetti sauce. I would greatly appreciate any help I can get. Thank You. Deana

McCall's Luscious Low-Cost Cooking
Hearty Beef and Vegetable Soup

2 lbs shin of beef

Large marrow bone

1 tablespoon salt

4 quarts water

4 cups thinly sliced cabbage (1lb)

1 1/2 cups chopped onion

6 carrots, pared and cut in 1 inch pieces

3/4 cup chopped celery

1/4 cup chopped bell pepper

1 can (1 lb, 12 oz)
tomatoes, undrained

1 pkg (10 oz) frozen lima beans

1 pkg (9oz) green beans

1 pkg (10oz) frozen peas

1 (12 oz) can whole corn, drained

1 potato, pared and cubed (1 cup)

2 tablespoons chopped parsley

1 can (6oz) tomato paste

1/2 teaspoon ground cloves

1 tablespoon sugar

1 tablespoon salt

1/2 teaspoon black pepper

1. Place beef, marrowbone, 1 tablespoon salt and 4 quarts water in very large kettle.

Cover bring to boiling. Skim surface.

2. Add cabbage, carrots, celery, onion, green pepper and tomato.

3. Bring to a boil and simmer 30 minutes, covered.

4. Add remaining ingredients simmer, covered about 3 1/2 hours.

5. Remove meat and any marrow bones.

6. Let meat cool and cut into cubes add to soup.
Refrigerate over night.

7. Remove next day,remove all fat from the surface. Before serving, slowly heat soup to a boiling.
Store in airtight container, in refrigerator.
Makes 6 1/2 quarts.

MARINARA SAUCE

1/2 cup vegetable oil (or olive oil)
2 cups thinly sliced onion
1/2 cup finely chopped celery
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf, crumbled
4 large ripe tomatoes (2 lb)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1 (6 oz) can tomato paste
1/4 lb mushrooms, thinly sliced
1/3 cup sweet vermouth
Hot cooked spaghetti (for serving)

In hot oil in large skillet, saute onion over low heat stirring, until tender - about 10 minutes.

Add celery, oregano, basil, and bay leaf, cook stirring, 5 minutes.

Wash tomatoes; remove stems; cut into quarters. Add to onion mixture with salt, pepper, paprika, and tomato paste. Bring to boiling, stirring; reduce heat, and simmer, covered, 30 to 35 minutes, stirring occasionally.

Add mushrooms and vermouth; simmer, stirring, 15 minutes longer, or until sauce is thick.

Serve over cooked spaghetti, sprinkle with grated Parmesan cheese.

Makes 1 quart (enough sauce for 1 pound of spaghetti)
Source: McCall's Great American Recipe Cards; 1973 edition;
Card #14u Cooking with Herbs - Marinara Sauce

Better Homes & Gardens Cookbook
Italian Spaghetti with Meat Sauce

2 pounds ground beef
1 medium onion, finely chopped
1 green pepper, finely chopped
2 cans (15 ounces each) tomato sauce
2 cans (12 ounces each) tomato paste
1 can (7-1/2 ounces) pitted ripe olives, drained and sliced
2 envelopes (1-1/2 ounces each) Italian-style spaghetti sauce mix with mushrooms (dry spice mix)
3 cups water
1 tablespoon sugar
1 teaspoon oregano leaves
2 cloves garlic, crushed
1 bay leaf, crumbled
16 ounces Italian-style spaghetti
Grated Parmesan cheese

Cook and stir meat, onion and pepper until meat is brown and
onion is tender. Stir in remaining ingredients except spaghetti
and Parmesan cheese. Cover; simmer 1-1/2 hours, stirring occasionally.
Cook spaghetti as directed on package; drain. Serve meat sauce
over hot spaghetti; pass Parmesan cheese. 8 servings.
Serving Suggestion: Meat sauce can be prepared ahead. Cover and refrigerate or
freeze. When ready, cook spaghetti; heat meat sauce and serve
over hot spaghetti.

Source: Betty Crocker Recipe Card Library - 1971; Card #E-6
Men's Favorites - Italian Spaghetti with Meat Sauce

This vintage promo recipe card (paper) is from American Beauty Macaroni Company, date unknown. There’s a recipe for spaghetti and meat sauce as well as a few quick-fix tips on the other side. Recipes are typed below along with a scanned copy (for both front and back).
Spaghetti & Meat Sauce

1 (12- or 16-oz.) pkg. American Beauty Spaghetti
1 medium onion, chopped
2 Tbs. olive oil
1 lb. ground beef
1 clove garlic, minced
1/2 cup chopped parsley
1 (No. 2) can tomatoes
1 (6-oz.) can tomato paste
1 small can mushrooms
1 tsp. salt
1/4 tsp. pepper
1 tsp. marjoram
1 cup water
Parmesan cheese

Saute chopped onion in olive oil for five minutes. Remove onion; add ground beef and fry until brown, stirring frequently. Return onion to skillet. Add garlic, parsley, tomatoes and tomato paste.

Add mushrooms, salt, pepper, marjoram and water. Simmer over low heat for one hour. Stir occasionally and add additional water (about a half-cup at a time) if the sauce becomes too thick.

Cook American Beauty Spaghetti according to directions on package. Serve sauce over spaghetti. Serves 4 to 6. For a meatless sauce, omit the ground beef in the above recipe

Spaghetti with Meat Sauce

Makes: 4 servings
Prep 20 mins Cook 35 mins

Ingredients1/2
poundlean ground beef

1
cupsliced fresh mushrooms

1/2
cupchopped onion

1/2
cupchopped carrot

1/2
cupchopped green pepper

1/4
cupchopped celery

1
clove garlic, minced

1
14 1/2ouncecantomatoes, cut up

1/4
cupwater or dry red wine

1/2
6 ouncecan (1/3 cup) tomato paste

1/2
teaspoondried basil, crushed

1/4
teaspoondried oregano, crushed

1
small bay leaf

1/4
teaspoonsalt

1/8
teaspoonpepper

1
teaspooncornstarch

6
ouncesspaghetti

Directions
1. In a large saucepan cook meat, mushrooms, onion, carrot, green pepper, celery, and garlic until meat is brown and vegetables are tender. Drain off fat.

2. Stir in undrained tomatoes, tomato paste, water or wine, basil, oregano, bay leaf, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Remove bay leaf.

3. Combine cornstarch and 1 tablespoon cold water. Stir into sauce. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

4. Meanwhile, cook spaghetti according to package directions. Drain well. Serve sauce over spaghetti. Makes 4 servings.

Nutrition Facts (Spaghetti with Meat Sauce) Servings Per Recipe 4,
cal. (kcal) 318,
Fat, total (g) 6,
chol. (mg) 40,
carb. (g) 47,
pro. (g) 20,
sodium (mg) 529,
Percent Daily Values are based on a 2,000 calorie diet

Great Grandma’s Pasta Sauce

Print

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Yield: Almost two 16 oz. jars | Prep Time: 10 minutes | Cook Time: 2 hours or more

Ingredients:

1 lb. 80/20 ground beef OR 90/10 ground beef

1 6 oz. can tomato paste

6 oz. water

1 24 oz. jar tomato puree

5-6 cloves garlic, minced

2 tbsp. granulated sugar

Pinch of dried oregano

Pinch of onion powder

Pinch of garlic powder

Handful of fresh basil, chopped

Salt and pepper, to taste

Instructions:
1.In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
2.Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
3.Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
4.Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
5.Serve hot over fresh pasta.

Note: a lot of people have asked about freezing this. I have not personally done this myself but I believe if you freeze this in an airtight container or a jar, it will be ok for up to 2 months. Do not freeze it immediately after making it. You’ll want it to cool to room temperature before putting the jar or container in the freezer to prevent cracking.

Note about making this in the crockpot: I’ve never made this in the crockpot before, however, I believe it’s pretty do-able. This is what I would do: brown your meat, put it in the insert of the crockpot, then add all the other ingredients, stir, cover and cook on low for 3-4 hours or high for 1-2 hours.

Subject: McCall's (1973 Italian Spaghetti Meatballs:

The full title is Italian Spaghetti and

Meatballs, here's the meatball recipe.

Meatballs:
1 lb. ground chuck
1/2 lb. ground veal
1/2 lb. ground pork
1/4 cup dry, flavored bread crumbs
2 cloves garlic, crushed
2 teaspoons salt
1/2 teaspoon pepper
2 eggs, slightly beaten
1/2 cup milk
1 teaspoon dried basil leaves
1/2 cup chopped parsley

1/4 cup olive oil

In large bowl, combine all ingredients,
except oil. Mix well with hands to combine.
With moistened hands, shape into meatballs
1-1/2 inches in diameter.
Saute meatballs in skillet with oil until
browned all over. Remove from skillet, add
to simmering sauce for 30 minutes longer.

-----------------

Meatballs

4 white bread slices
1 lb ground beef
1 tablespoon Parmesan, grated
1 egg
1 tablespoon parsley, chopped
1/2 teaspoon grated onion
1/4 teaspoon crushed garlic
1 teaspoon salt
1/8 teaspoon black pepper

In small bowl, add enough water to bread
slices to covr; let stand 2 minutes. Remove
slices, and squeeze out excess water.

In medium bowl, combine bread with beef,
cheese, egg, parsley, onion, garlic, salt
and pepper; toss lightly with fork to
combine.

With moistened hands, shape meat mixture
into balls, 3/4 inch in diameter.

Slowly heat 3 tablespoon salad or olive oil
in large skillet. Add meatballs, over
medium heat saute, turning occasionally,
until browned all over.

with slotted utensil, remove meatballs from
skillet; set aside....

McCalls Meatballs and Spaghetti

Spaghetti Sauce for a Crowd

1 lb. ground beef or 1/2 beef 1/2 venison

2 cloves garlic minced

1/2 t. oregano

1/2 t. basil

1/2 t. thyme

1/4 t. rosemary

1-18 oz. can of tomato sauce

1-8 oz. can tomato paste

2 t. salt

3 shallots finely chopped

1/2 green bell pepper coarsely chopped

1/4 red bell pepper coarsely chopped

1/4 yellow bell pepper coarsely chopped

8-12 oz. of fresh mushrooms sliced

This will prepare enough sauce to feed 6-10 people.

=====================================

Dawn/SanDiego

Exported from MasterCook *

MCCALL'S LASAGNA

Recipe By : Jan Emerson and Cindi Taylor-
Reiss
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient --
Preparation Method
-------- ------------ ---------------------
-----------

1 pound Italian sausage --
sweet or hot

1/2 pound ground beef, extra
lean

1 medium onion -- finely
chopped

2 cloves garlic -- or more to
taste

2 tablespoons sugar

1 tablespoon salt

1 1/2 tablespoons dried basil

1/2 tablespoon fennel seed

1 tablespoon dried oregano --
crumbled

1/4 teaspoon pepper

1/4 cup chopped fresh parsley

4 cups canned tomatoes --
undrained or

1 can 2lb. 3oz Italian
style tomatoes -- undrained

2 cans tomato paste -- (6
oz size)

1 tablespoon salt
12 lasagna noodles --
(3/4 of 1-lb pkg)
15 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese --
thinly sliced

3/4 cup Parmesan cheese --
fresh grated

I a 5 quart Dutch oven, saute sausage,
ground beef, onion, and garlic, stirring
frequently, until well-browned, about 20
minutes.

Add sugar, 1 tablespoon salt, the
basil, fennel, pepper, and half the parsley;
mix well. Add tomatoes, tomato paste, and
1/2 cu water, mashing tomatoes with wooden
spoon.

Bring to boiling; reduce heat;
simmer covered and stirring occasionally,
until thick, about 1 1/2 hours. In a large
pot , cook lasagna noodles until just barely
tender.

Drain in colander; rinse under cold
water. Dry lasagna noodles on a clean dry
towel. Preheat oven to 375 degrees. In
medium bowl, combine ricotta, egg, remaining
parsley, and 1/2 teaspoon salt; mix. In
bottom of 13-by-9-by-2-inch baking dish,
spoon 1 1/2 cups sauce. Layer with 6
lasagna noodles, lengthwise and overlapping,
to cover.

Spread with half of ricotta
mixture; top with third of mozzarella.
Spoon 1 1/2 cups of sauce over cheese;

sprinkle with 1/4 cup Parmesan. repeat
layering, starting with 6 lasagna noodles
and ending with 1 1/2 cups sauce sprinkled
with Parmesan. spread remaining sauce; top
with rest of mozzarella and Parmesan. Cover
with foil; tucking around edge. Bake 25
minutes; remove foil; bake, uncovered, 25
minutes longer, or until bubbly. Cool 15
minutes before serving.

Meatballs

½ pound ground beef

2 ounces ground pork

2 ounces ground veal

¼ cup dried bread crumbs

1 large egg, beaten

2 Tbs. finely chopped onion

1 Tbs. chopped fresh parsley

1 Tbs. grated hard cheese, such

as Pecorino Romano or Parmesan

1 ½ tsp. minced garlic

1 ½ tsp. kosher salt

¼ tsp. freshly ground black pepper

2 ounces salt pork, cut into

1-inch dice

1 Tbs. olive oil

1 large onion, cut into ½ -inch dice

½ tsp. minced garlic

½ pound sweet Italian sausage

links (about 6 sausages)

For the meatballs, combine the beef, pork, and veal in a large bowl with a spoon. In a small bowl, moisten bread crumbs with egg. Add the mixture to meat along with the onion, parsley, grated hard cheese, garlic, salt, and pepper. Combine well, being very careful not to overwork the meat. Shape mixture into 2-inch meatballs.

4. In a large skillet, brown the salt pork in olive oil over medium-high heat. Add onion and garlic and cook for 1 minute. Add sausages and cook until they are browned on all sides. Remove both the onions and the sausages and set aside. Carefully place meatballs in the skillet and make sure to brown on all sides. Remove and set aside until you are ready to add them to sauce.

5. Cut cooled sausages in half. Add sausages, meatballs, and onions to sauce and continue to cook for 1 more hour. Serve over a plate of cooked spaghetti. Makes 8 servings.

SEASONED BREAD CRUMBS

Always try to keep homemade seasoned bread crumbs on hand. These bread crumbs, shown on this page, add a welcome crunch when used to top macaroni and cheese or to coat pan-fried fish. It's also great to sprinkle on pasta instead of the usual grated cheese.

6 slices crusty bread, cut into

1-inch cubes (about 2 cups)

4 Tbs. unsalted butter

4 garlic cloves, minced

3 Tbs. minced fresh herbs, such as basil,

parsley, thyme, or oregano

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

1. Preheat oven to 300ºF. Spread cubes of bread on a baking sheet and toast in oven until golden, about 15 minutes. Place butter, garlic, and herbs in a small saucepan and heat over low heat until butter is melted.

2. Toss toasted bread with butter mixture in a large bowl and sprinkle with salt and pepper. Process bread in 2 batches in a food processor until you have made fine crumbs. Sift the crumbs through a mesh strainer and process larger crumbs again until all crumbs are fine. (You can also crush the toasted bread on a baking sheet using a rolling pin.) Makes 1 cup.

The Ultimate Spaghetti Sauce

Servings: 10 Servings

Ingredients2 pounds Ground beef
1 large Onion chopped
1 medium Green pepper chopped
1 medium Carrot or 1 to 2 Stalks of Celery chopped
8 cloves Garlic minced
1 package (200g) Mushrooms chopped (or add 2 pcks if you like mushrooms)
1 tablespoon Olive oil
1 can (28 oz) Tomatoes diced
1 can (8 to 12 oz) Tomato paste
2 can (26.5 oz) Spaghetti Sauce chopped
4 medium Tomatoes freshly chopped
1 Shallot
1 Chili pepper (If you like it spicy)
4 cups Water
1/2 cup White wine or Chicken broth
1 tablespoon Worcestershire sauce
2 tablespoon Sugar or brown sugar
2 Bay leaves
1 1/2 teaspoons Oregano
1 teaspoon Basil
1 teaspoon Italian seasoning
1 teaspoon Salt
1 teaspoon Red pepper*
1/2 teaspoon Thyme*
1/2 teaspoon Celery seed*
1/2 teaspoon White pepper*
1/2 teaspoon Cayenne*
2 dashes Pepper*
1/2 teaspoon Paprika*
1/2 Sage*
1/2 teaspoon Majoram*
1 pinch Rosemary, Parsley, and Cinnamon*

PreparationIn a large skillet, brown the Ground beef in oil and then drain off access fat (if desired). Add the Onion, Green pepper, Carrot (or celery), Mushrooms, and Garlic and cook for 2 minutes more. Transfer the Ground beef mixture into a large pot and then add all of the remaining ingredients. Stir. Cook on low, partially covered, for about 5 hours, Stirring occasionally. Let the Sauce stand, covered, for about 1/2 an hour and the serve over hot spaghetti. (Freeze leftovers).

*The spices I've placed a star(*) next to are completely optional, add them only if YOU like them. My favorites to add to this sauce are Red pepper, Thyme, Cayenne, Paprika, Sage, and Cinnamon - I usually leave the rest out.

That said if you like your sauce sweet add another 2 tbsp of Sugar, if you like it spicy (i.e not serving it to little kids) add more Chili peppers and red pepper. Experiment!

Mcalls Great American Recipe Card Collection
The Hearty Beef & Vegetable Soup
Our Rich Heritage Card 9 A
------------------------------------------

It is the one with shinn meat..

Give me your e-mail and I will send a photo
If this is not it you ahve the wrong card in mind.

I have 3,000 recipes of all kinds and this is the recipe..

I also have the McCalls Cookbooks magazines

McCalls Magazine Great American Recipe Card Collection, 1978. (card "Our Rich Heritage", 20a)

Savory Beef and Vegetable Stew

In the 1970's McCall's magazine came out with a collection of collectible recipe cards. This recipe comes from that set and has been a family favorite ever since. I still have the original card (and collecting box).

.

Ingredients

6 Tablespoons salad oil

3 lb beef chunk or rump, cut in 1.5 inch cubes

1 Cup choppen onion

1 Cup chopped green pepper

1 Cup sliced celery

2 Tablespoons finely chopped parsley

1 Clove garlic, finely chopped

1, 8 ounce can tomato sauce

1 Cup red wine

2 beef bouillon cubes

1.5 Tablespoons salt

1/4 Teaspoon dried thyme leaves

1 Bay leaf

6 small potatoes, pared and halved. (we add more potatoes)

6 medium carrots, pared

6 white onions, peeled

1 Tablespoon flour

1 large tomato, cut into 6 wedges

Equipment Needed

Dutch oven

Recipe Instructions

In hot oil, in Dutch Oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onions, green peppers, and celery to the Dutch oven and sauté until tender - about 8 minutes. Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups water.
Bring to boiling. Reduce heat, and simmer, covered 1.25 hours.
Add vegetables and simmer, covered 1 hour longer or until tender.
Remove from heat. Skim off fat. Mix flour with 2 tablespoons cold water and stir into beef mixture.
Arrange tomato wedges, skin side up, on top. Simmer, covered 10 minutes, until slightly thickened.

McCALL's MEATBALL SOUP -
GREAT AMERICAN RECIPE CARDS -
SUNDAY AT HOME

MEATBALL SOUP RECIPE -
Yield: 6 servings
Ingredients
1 /2 c bread crumbs
1 egg, slightly beaten
1/2 c Milk
1 1/2 lb Ground beef
1/4 ts Salt
1 tablsp parsley, chopped
2 tb butter
1 can (10 oz) condensed beef broth, undiluted
16 oz Tomato sauce wth tomato bits
1 can (1lb, 12 oz) tomatoes, undrained
1 enevelope dry onion mix
2 c Carrots, sliced thin
1/4 c Celery tops
1/4 c chopped parsley
1/4 ts dried oregano
1//4 ts Pepper
1/4 teasp dried basil
1 bay leaf
Instructions
1. Make Meatballs: In medium bowl, combine beef, egg, 3 tablespoon water, bread crumbs, salt, and parsley, mix lightly.
With hands, lightly shape into meatballs. (24) balls.
2. In hot butter in 5 quart dutch oven, saute meatballs. A single layer at a time, until browned on all sides. Drain off fat.
Set meatballs aside.
3. In same dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper,
oregano, basil, and bay leaf. Bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally to break up tomatoes,
30 minutes. Add meatballs and simmer 20 minutes longer.
4. Serve in tureen or individual bowls. Garnish with chopped parsley, if desired. Makes 6 servings, about 2 quarts.

-----------------------------------------

My Great Recipes Card
Super Soup Card # 17 Grp 3

Meatball Vegetable Soup

Prep: time 20 mins.

For servings:

1 lb. extra lean gr beef
1 egg
1teasp salt
1/4 teasp pepper
8 green onions with tops
1 quart beef broth
3/4 cup thinly sliced celery
3/4 cup thinly sliced carrots
1/2 small head cabbage, shredded
2 tomatoes, peeled, cut in eights
1 can (48oz) tomato juice
1/2 cup rice
1 bay leaf
1 teasp dried basil leaves
2 Tablsp soy sauce
2 Tablsp minced parsley for garnish

Tips:
This soup is excellent when made the day before.

Preparations:

1. Blend the gr beef with the egg, salt, and pepper. Cut green
onions into 1/2 inch lengths and set aside.

2. Meanwhile, bring broth to boil.
Shape meat into 1 inch balls. Drop them
into broth along with the green onions, celery, carrots,
cabbage, tomatoes, tomato juice, rice, bay leaf, and basil.
Cover. Simmer for 30 mins. Stir occasionally.

3. Discard bay leaf. Stir in soy sauce.
Top each serving with parsley.
Also good served with a dollop of sour cream in each soup bowl.

Good served with: Crisp French bread, cheese, fruit, and and a red burgundy, if you like.

For: 8 servings:
Doubled the ingredient.

VEGETABLE BEEF SOUP

1 lb. stew beef - cut into small pieces
1 medium onion chopped
4 cups beef broth
3 cups water
1 (14.5 oz.) can of crushed tomatoes
1 1/2 cups cubed potatoes
1 cup sliced carrots
1 cup sliced celery
1 cup green beans
1/2 cup corn
1/2 cup peas - frozen
1/2 to 2 tsp. herbs of your choice (basil, oregano or dill)

Brown beef add onions; cook for 3 minutes.

Add broth, water, and tomatoes and cook until beef is tender.

Add potatoes, carrots, celery, beans, and corn; cook until tender.

Add peas and spices; simmer another 1/2 hour.

HEARTY BEEF NOODLE SOUP
Servings: 4

3/4 to 1 pound lean ground beef
1 medium onion, chopped
2 cups V-8 juice
1 can cream of celery soup (10.5 ounces)
1 cup beef bouillon
1/2 teaspoon dried parsley
1/2 cup frozen green peas
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/8 teaspoon ground black pepper
1 bay leaf
1 cup uncooked medium egg noodles (2 ounces)

Brown ground beef with onions in a Dutch oven over medium heat. Drain off fat.

Stir in remaining ingredients except noodles. Heat to boiling.

Stir in noodles then reduce heat. Simmer for about 10 minutes, stirring occasionally, until noodles are cooked. Remove bay leaf before serving.

monarcholdwoman@yahoo.com

I forgot to give you my e-mal.
I have McCalls, I have Betty Crocker Card.
My great recipe cards.
I have 400 plus cookbooks.

I am glad to help you.
I believe the lady who posted the soup for another lady, which save
me from retyping it, simply got the number wrong.
I will certain send a photo copy to you..
And you can see. This is the recipe with the shinn meat or flank steak works also.

Suzie

Thanks so much for this! I could not find my 1975 newspaper clipping with this recipe and you have saved the day!