Title: Beef brisket soup
 Categories: Soup
      Yield: 8 Servings
 
      2 lb Beef brisket
      8 c  Water
      1 tb Salt
      5 md Potatoes; peeled and
           -diced
      1 ds Celery salt
      1 lg Onion; chopped
    1/2 c  Shredded American or Cheddar
           -cheese
    2/3 c  Oatmeal
      1 cn (1-lb) cream-style 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 , by the
  editors of the 'Progressive Farmer Magazine'.  Downloaded from Glen's