Vegetable Soup
1 (46 oz.) can tomato juice
1/2 can water (tomato juice can)
2 chicken bouillon cubes
2 tsp. parsley flakes
1 can green beans, french cut
2 cups cabbage, shredded
1 cup celery
2 - 4 zucchini, thinly sliced
3 - 5 carrots, thinly sliced
dash Worcestershire sauce
4 tbsp. dried onion
Simmer all ingredients for several hours. Can be frozen.
Jean Harpe Sykes
Fruit Salad Sauce
1 egg
1/2 cup sugar
1 cup milk
1 tsp , flour
Blend flour and sugar before adding to other ingredients.
Cook until desired thickness, then let cool. Add 1 tsp. vinegar
and pour over fruit.
Rita Yuvonne Phillips