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Beef Brisket Soup

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.




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