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Chicken Noodle Soup
1 Chicken, cut up (2 to 3 lbs)
2 quarts Water
1 tablespoon Salt
1 teaspoon Accent
1/4 teaspoon Pepper
1 Leek/Onion chopped
1 Carrot, chopped
2 Stalks Celery, chopped
1/4 cup Parsley, chopped
1/2 teaspoon Marjoram or Basil and 1 Bay Leaf
6 ounces Noodles
Place all ingredients except noodles in the Crock-pot. Cover and cook on low for 5 to 6
hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return
to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2
hour on high).
Beef n' Potato Stew
2 to 2 1/2 pounds very lean Beef Stew Meat
2 tablespoons Bacon drippings or shortening
2 large Onions, diced
5 large Potatoes cut in eighths
4 or 5 large Carrots cut in 2-inch slices
Salt and Pepper to taste
1 can condensed Tomato Soup
Brown stew meat in bacon drippings or shortening. Add diced onions and cook until
browned. Add meat & onions, vegetables, seasonings, soup and a soup can of water to
the crock. Cook on LOW 7 1/2. Add more water as needed. Serve with hearty bread like
French or Italian.