Recipe - Plattsburgh Tomato Beef Soup

1 pound Ground beef
1 cup Chopped onion
One half cup Chopped celery
1 tablespoon Butter or margarine
3 cup Tomatoes
2 Beef bouillion cubes
1/3 cup Reg. uncooked rice
1 teaspoon Salt
One half teaspoon Chili powder
1 Bay leaf
3 One half cup Water

Saute beef, onion and celery in melted butter until meat is browned. Stir
in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer
for 20 minutes. Remove bay leaf. Makes 2 quarts of hearty soup. My copy,
circa 1978 was given to me by Mrs. Denise Funnell, who had a copy of a
Plattsburgh, NY newspaper. It was originally submitted in the paper by Mrs.
Barry Wilson.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini