4 cups Water
1 pound package Ground Beef (add to mixture whole - in one chunk - do not crumble)
1 (46-ounce) can Tomato Juice
1 (28-ounce) can diced Tomatoes
4 cubes Beef Bouillon
2 medium Onions, chopped
1 Green Bell Pepper, diced
5 medium Carrots, peeled and diced
3 cloves Garlic, crushed
5 stalks celery, diced
1-1/2 teaspoons Salt
3/4 teaspoon Pepper
1 (8 to10 ounce) package Egg Noodles (uncooked)
Combine all ingredients except noodles in a large stock pot. Bring to a boil; cover and simmer gently for 2 hours. After 1 hour break up the chunk of ground beef into smaller pieces.
After 2 hours, add the noodles and simmer for an additional 10 minutes. Adjust seasonings if desired and serve. 10 servings.
Dianne Clark’s Cheesy French Bread Slices recipe is really yummy and gooey and very, very good. The bread is sliced and slathered with a wonderful cheese spread, then toasted and served hot. I could eat this decadent number as a snack all by itself but is wonderful served with either hot soups or cool salads.
This recipe has been so popular since Dianne first made it, that she was telling me “I originally got this recipe from Patti Curl, who got it from her daughter in Springfield, Missouri. I’ve since sent it to my brother in Crystal sent it to my brother in Crystal Beach, Texas, my niece in Memphis and my sister in St. Louis..... makes you wonder, how long does it take a really good recipe to circle the globe?” In this day and time with world-wide internet connection - in a matter of minutes - just a click away!
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