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Beef Vegetable Soup
serves 6
1 lb beef stew meat, cut in 1-inch cubes
2 onions
2 potatoes
3 carrots
3 celery stalks
1/4 head cabbage
3 tbsp margarine
1 1/2 tsp salt
1/2 tsp black pepper
Melt margarine in a large heavy pot with lid. Trim meat of all fat and cut into 1-inch cubes. Brown beef on all sides. Add vegetables (except cabbage) which have all been sliced into pieces of approximately the same size. Add 5 cups water. Cover and simmer for 1-1/2 hours, adding more water if needed. Slice cabbage and add to pot along with salt and pepper. Simmer for 20-25 minutes longer.
“GoodSoup is to the meal, what the hostesses smile of welcome is to the party. A prelude to the goodness to come.”
Louis P. De Gouy
Fettuccine Alfredo was created during the 1920s by restaurateur Alfredo di Lelio, at his restaurant in Rome, 'Alfredo all'Augusteo'. The original consisted of butter, cream, fresh ground black pepper and Parmesan cheese.
