Susanville Supermarket IGA Community Cookbook

1 lb. lean beef, cubed
2 cloves minced garlic
1/4 c. dry red wine
1 lb. sliced mushrooms
1/2 Tbs. Worcestershire sauce
5 c. water
1 medium onion, chopped
14 oz. stewed tomatoes
1/2 tsp. dried basil
1/2 tsp. ground black pepper
3 Tbs. olive oil
1 beef soup cube
8 oz. pearl barley

In a deep kettle brown beef with onion in olive oil.  Deglaze pan with wine. Add garlic and simmer until soft.  Stir in mushrooms and cook for about a minute.   Stir in barley and remaining ingredients and bring to a boil. Reduce heat to low and simmer, covered, 1-1/2 hours, stirring occasionally.

Tags: beef soup cube, dried basil, lean beef, mushrooms, red wine, stewed tomatoes, worcestershire
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1 frying chicken
1 onion
1 slice bacon or salt pork
1 can tomatoes
2 quarts water
1 green bell pepper
1 red bell pepper
2 cans okra
1/2 cup rice, cooked
1 tablespoon fresh parsley, minced
salt and pepper to taste

Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart. Remove the chicken, place in a dish to cool, and pour the broth into the soup pot. Add chicken, minced or shredded very fine. Fry 1 onion with 1 slice of salt pork or bacon. Rinse the skillet out with a little hot water and pour everything into the soup. Put 1 can of tomatoes on to boil with 2 quarts of water. Slice 1 green pepper and 1 small red pepper very fine and add to tomatoes. Boil 2 hours. Take 2 cans of okra, carefully removing all the tough pods, 1/2 cup of rice, and 1 tablespoon of minced parsley. Add to the soup and simmer 1 hour longer.

Season with salt and black pepper to taste

Tags: bacon, chicken, green pepper, pork, red bell pepper, rice, tomatoes
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