Title: Kansas Lentil Soup*
5 ea Beef bouillon cubes

The cubes are the only notably American part of
the recipe, which otherwise looks normal and to
produce a decent product.

I would have substitued a tablespoon of low sodium beef gunk. Five
cubes sounds like a lot.

Five cubes for maybe a giant pot of soup would be believable.
That is about 4 ts of salt. Here's the ingredients list for
Herb-Ox beef bouillon -

Salt, Hydrolyzed Soy Protein, Sweetener (Sugar and/or Dextrose),
Fat Flavor (Partially Hydrogenated Corn Oil, Flavoring), Natural
Flavor (Autolyzed Yeast Extract, Salt, Sugar, Whey Powder, Lactic
Acid), Celery, Onion Powder, Dehydrated Cooked Beef, Caramel Color,
Beef Stock, Disodium Inosinate and Disodium Guanylate, Autolyzed
Yeast Extract, Flavors, No MSG Added (Contains Naturally Occurring
Glutamates)

and of the vintage can of it, made by Pure Foods Company of
Mamaroneck, NY, so that was a while ago, but recently enough
to have a bar code on the label, but not enough to have been
touched by laws telling how many cubes the can contained (24) -

Salt, Natural Flavor, Malto-Dextrin, Onion, Beef Fat, Spice,
Caramel, Beef Yeast Extract, Disodium Inosinate, Disodium Guanylate

Anyhow, neither version appears to be much of an improvement on
plain salt maybe with a pat of butter added.

The amount of beef bouillon here is more reasonable. Might still use a
small portion of beef gunk, tasting as it goes. We would probably also
use fresh mushrooms and chopped tomatoes versus stewed.

For sure for the first; maybe for the second.

Title: BEEF AND LENTIL STEW

Agree that it looks more reasonable; the whole
recipe does.

4 oz Mushroom Stems & Pieces;1 Cn

In this day and age, why use canned mushrooms? I can see
having used them before the time of refrigerated trucks,
but pretty much, as for canned spinach and asparagus,
there's no reason for their existence besides the
persistence of palates trained by people who lived in the
19th century.

16 oz Stewed Tomatoes; 1 Cn

Stewed tomatoes have their charm. They're just regular
canned tomatoes, only a little more free-form and softer
and a little caramelly tasting.

---------- Recipe via Meal-Master (tm) v8.00

Title: Jay Pennington's Just Plain Good Chili
Categories: Mexican, Meats
Yield: 16 servings

Oil 3 x Garlic cloves, fine
chopped
3 x Onions, med, finely chopped 2 Jars Chili powder,
(3oz)
2 x Green peppers, fine chopped Jalapeno chili,
3 x Celery, stalks fine chopped 8 lb Beef, coarsely ground
2 tb Salt 1 c Tomato paste, (6oz)
Oregano 2 c Tomatoes, (1lb-13oz)
stewed
Garlic salt 2 c Tomato sauce, (1lb)
4 x Coarsely ground pepper 1 c Chile salsa, (7oz)

Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green
Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir
in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic,
Chili
powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season
to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every
10-15 min.

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