Recipe - Beef Brisket Soup

2 pound Beef brisket
8 cup Water
1 tablespoon Salt
5 md Potatoes; peeled and
minced
1 ds Celery salt
1 lg Onion; chopped
One half cup Shredded American or Cheddar
cheese
2/3 cup Oatmeal
1 cn (1lb) creamstyle corn
(optional)

Cut brisket into pieces; simmer, covered, in salted water. When meat is
tender, add potatoes, celery salt, onion, cheese, and oatmeal. Add corn, if
desired. Continue to cook, covered, until vegetables are done, stirring
once or twice while cooking. Remove from heat and serve in separate small
bowls, allowing a piece of beef for each bowl. Yield: 8 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.