"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

Shoney's Beef Cabbage Soup Recipe

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This recipe for Shoney's Beef Cabbage Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Schilly


3 lb. Ground Chuck, cut in small pieces
1 lb. Onions, chopped
8 oz. Green Peppers
2 gal. Hot Water
1 #10 can Diced tomatoes with liquid
1 #10 can Kidney Beans with liquid
8 oz. Beef Consommé Base
1/2 of 1/2 oz. Black Pepper
1 oz. Salt
1 oz. Sugar
8 oz. tomato Paste
8 oz. Worcestershire Sauce
4 lb. chopped Cabbage

Combine all ingredients. Bring to a full boil, then simmer for 30 minutes.
Makes 20 quarts.




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