| | Directions | | Fry bacon in skillet until crisp. Remove and drain on paper towels. Crumble. Saute ground beef and onion in 2 tablespoons of bacon fat until meat is well browned.
Add tomatoes, water, salt, pepper, Worcestershire sauce, potatoes, green pepper, cabbage, celery and bacon. Bring to a boil, reduce heat. Cover. Simmer for 20 minutes or until vegetables are tender. Makes 4-5 servings. |
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| Ingredients | | - |  | 3 slices (strips) of bacon |
| - | | 1 pound ground beef |
| - | | 1 cup sliced onion |
| - | | 1 pound can tomatoes |
| - | | 1/2 cup water |
| - | | 1 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 tablespoon Worcestershire Sauce |
| - | | 2 medium potatoes, pared, diced |
| - | | 1 cup green pepper strips |
| - | | 2 cups coarsely chopped cabbage |
| - | | 1 cup chopped celery |
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