RE: Red Top Stew
So intrigued was I, that I did a google search for the recipe. Here 'tis! (Courtesy kansas.com)
RED TOP STEW
4 stalks celery
1 large onion
6 or 7 medium potatoes
1 cup elbow macaroni
1 large can (46 oz.) tomato juice
2 cans (14.5 oz. each) peeled tomatoes
1 block frozen chili or 1 can (15 oz.) "no beans" chili
½head cabbage, chopped
Wash, peel and dice carrots, celery, onion and potatoes; place in a large pot. Cover with 2 quarts water and boil until vegetables are soft. Add uncooked macaroni and cook 5 more minutes. Add tomato juice, tomatoes, chili and cabbage. Bring to a light boil, then simmer slowly for 10 to 15 minutes. Note: Recipe can be adjusted by adding more vegetables or tomato juice.
My mother-in-law, Della Lee, always had a large pot of red top stew simmering on the back burner of her stove on cold winter days. It's a delicious way to warm up shivering holiday travelers.
Cathy Lee, Wichita