Ground Venison Stew

Doris Rempe, Lawrence, Neb.

1 lb. Ground Venison

4 Potatoes

6 Carrots

6 stalks Celery

3 Onions

Salt and Pepper, to taste

1/2 t. Garlic Powder

2 c. Tomatoes or Juice

Water, as needed

Cut potatoes, carrots, celery and onions into chunks. Brown venison with onions. Add rest of vegetables and seasoning and bring to a boil. Simmer until vegetables are done and juice is almost gone. Serve with hot rolls.

Chili Bean Soup

Chris Bryant, Johnson City, Tenn.

2 lbs. Ground Beef

2 envelopes Chili Seasoning Mix

1/4 head Cabbage, chopped

1 to 2 qts. Pinto Beans, cooked

2 qt. Canned Tomatoes

1 qt. Tomato Juice

Salt, to taste

1 qt. Water

1 Green Pepper, chopped

1 Onion, chopped

Brown meat and onion and green pepper together. Add remaining ingredients. Cook 45 minutes to 1 hour.

Egg Noodle Vegetable Chowder

Sharon Raasch, Imperial, Neb.

1/2 lb. Egg Noodles

1 c. Celery, diagonally sliced

1 Yellow Squash, thinly sliced

1 c. Fresh Broccoli Florets

1/2 c. Red Onion, thinly sliced

2-1/2 c. Milk

2 (10-1/2 oz) cans Condensed Chicken Broth

2 c. Cheddar Cheese, shredded

1/4 t. Salt

1/4 t. Freshly Ground Black Pepper

In a large pot of boiling salted water, cook noodles to desired doneness. Drain and set aside. Meanwhile, in a large saucepan, combine vegetables, milk, and chicken broth. Cover and bring to just under a boil. Reduce heat and simmer 15 minutes. Stir in cheddar cheese, salt and pepper. Add noodles to vegetable mixture. Simmer about 5 minutes or until thoroughly heated.