1 lb Ground beef 1 c Chopped onion 1/2 c Chopped celery 1 tb Butter or margarine 3 c Tomatoes 2 Beef bouillion cubes 1/3 c Reg. uncooked rice 1 t Salt 1/2 ts Chili powder 1 Bay leaf 3 1/2 c Water Saute beef, onion and celery in melted butter until meat is browned. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove bay leaf. Makes 2 quarts of hearty soup. My copy, circa 1978 was given to me by Mrs. Denise Funnell, who had a copy of a Plattsburgh, NY newspaper. It was originally submitted in the paper by Mrs. Barry Wilson.
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Plattsburgh Tomato Beef - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Plattsburgh Tomato Beef Recipe. A recipe from the KC Soups & Stews collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 1 c : Onions; Chopped 1 : Bay Leaf 1 ts : Salt 1 lb : Ground Beef 1/2 c : Celery; Chopped 1/3 c : Uncooked Rice 1 tb : Butter or Margarine 3 c : Tomatoes 2 Cubes : Beef Bouillion Cubes 1/2 ts : Chili Powder 3 1/2 c : Water
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