BEEF NOODLE SOUP
2 lb. chuck beef (could substitute pork or chicken)
Wash meat and bone. Cover with cold water; allow it to come to a boil. Skim thoroughly. Add seasonings and whole vegetables (cleaned). Cover and simmer for 2 hours. Remove soup from fire and add 1/2 cup of cold water. Strain soup. Add cooked drained egg noodles and serve. Vegetables may be served with meat on a platter.