Plattsburgh Tomato Beef Soup Recipe




Plattsburgh Tomato Beef Soup Ingredients

1 lb Ground beef
1 cup Chopped onion
1/2 cup Chopped celery
1 tbsp Butter or margarine
3 cup Tomatoes
2 Beef bouillion cubes
1/3 cup Reg. uncooked rice
1 tsp Salt
1/2 tsp Chili powder
1 Bay leaf
3 1/2 cup Water

A Recipe for
Plattsburgh Tomato Beef Soup

 

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




Plattsburgh Tomato Beef Soup

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Plattsburgh Tomato Beef Soup Directions

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.

Serves: 8

 

 

 

 

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