Put shin-bone meat, onions, celery and garlic in a large 4 quart pan. Cover with water, tomatoes and spices. Pan should be 3/4 full. Bring to a boil, ...

Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the ...

In large saucepan cook onions and garlic in butter until onions are golden brown. Add water, sherry (if desired) and bouillon cubes; bring to a boil; ...

Melt butter in 2 quart saucepan. Add celery and onion. Saute 5 minutes. Blend in flour and salt. Cook until smooth, stirring constantly. Remove from ...

Mix together with sour cream or Cool Whip. Cool in refrigerator for 2 hours. Serve in lettuce cups. Serves 4 to 6. ...

Mix vegetables and cook until tender. Add bouillon cubes and Mrs. Dash and salt. Cook until broth thickens. ...

Brown in large skillet beef in 1 tablespoon oil. Sprinkle flour over beef with salt and pepper and thyme. Cook flour some (2 minutes slowly). Then ...

Cook onion in fat until tender and lightly browned. Stir in flour and salt until smooth. Slowly stir in water. Cook and stir over medium heat until ...

In large saucepan brown meat, drain off fat. Add onions and cook until tender, about 5 minutes. Stir in remaining ingredients, except tomatoes. Heat ...

Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. ...