"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


  Tried it? Rate this Recipe:


This recipe for MEAT AND POTATO SOUP, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


4 c. water
3 c. cubed cooked beef chuck roast
4 medium red potatoes, cubed
4 oz. Sliced fresh mushrooms
c. chopped onion
c. ketchup
2 tsp. Beef bouillon granules
2 tsp. Cider vinegar
1 tsp. Brown sugar
1 tsp. Worcestershire sauce
1/8 tsp. Ground mustard
1 c. coarsely chopped fresh spinach

In pan, combine the first 11 ingredients. Bring to boil. Reduce heat; cover and simmer for 14-18 minutes or until potatoes are tender. Stir in spinach; cook 1-2 minutes longer or until tender. Yield 6 servings.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!