More recipes from “Recipes to Remember” by the Springview Ward

Quick Stew by Barbara Freed
3 to 4 potatoes, cut in bite-size pieces 1 can cream of celery soup
4 to 5 carrots, cut bite size 1 cup shreeded Cheddar Cheese
3 stalks celery, (bite size) 8 to 10 frankfurters, cut up into bite-size pieces
1 large onion 1 (10 oz.) pkg. frozen peas
Boil vegetables in just enough water to barely cover them for 15 to 20 minutes. Add frozen peas and cook for 5 minutes more. Add soup, franks, and cheese.

W. W. Vegetable Soup by Jeannette Dumas

Cabbage Celery
Zucchini 1 big can tomato juice
1 Tbsp. onion flakes 1 big can water
Carrots 5 bouillon cubes (any flavor)
Cut green beans 1 tsp. oregano
Any vegetable you like Salt and pepper to taste

Bring tomato juice and water with bouillon cubes, celery, and carrots to boil. Reduce heat and add rest of vegetables; heat 30 to 45 minutes. Stir occasionally; serve.