SOUP AND SANDWICHES

Sloppy Joe's

1 cup ketchup
1 tsp. mustard
1 Tbsp. Worcestershire Sauce
2 Tbsp. brown sugar
1/2 cup water
salt and pepper
Simmer above ingredients for a few minutes while browning hamburger.
Brown 1 1/2 lb. hamburger and then add sauce and simmer
1/2 hour more. Serve on buns.

Chili

1 lb. hamburger, browned and drained
1 8 oz. or 16 oz. can kidney beans
1-- 11.5 oz. can tomato juice
1-- 8 oz. can tomato sauce
1/2 cup ketchup
1/2 cup water
1 tsp. chili powder (you can add more if desired)
1/2 tsp. salt
Brown hamburger and add rest of ingredients. Simmer for 20 minutes.

Barbequed Beef Sandwiches

1 cup ketchup
1 cup water
2 Tbsp. vinegar
1 Tbsp. Worcestershire Sauce
1/4 cup brown sugar
1 tsp. mustard
1/4 tsp. salt and pepper
Mix in saucepan and simmer for 30 minutes.
Pour over 2-3 lbs. left-over roast beef that has been sliced thin.
Simmer together for 10 minutes, serve
on buns. You can cut this in half for small amounts of beef.

Beef Noodle Soup

4 to 6 lbs. beef soup bones, cut in pieces
1 cup sliced onions
1/2 cup chopped celery with leaves
1 large bay leaf
8 whole black peppers
2 tsp. salt
Cook meat, onions, celery and seasonings in crock-pot on high
until tender, this will take several hours.
Strain, saving stock and bones separately. Clarify the stock by
crushing 1 washed egg-shell and mixing the egg-shell with white of 1 egg: add
1/4 cup water to egg white and egg-shell and stir into hot stock. Bring to boiling (watch
carefully as this will boil over). Take off heat and let stand 5
minutes and then strain through cheesecloth. This will make a clear broth.
Excess fat can be skimmed off or lifted after the stock has chilled.
This is best if made a day ahead and refrigerated to get rid of all of the extra fat.
Cut beef off of the bones in bite size pieces and add to the stock.
Bring stock and beef to a boil and add egg noodles and cook until done,
according to the directions on the package of noodles.

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