1 4-lb beef roast (any cut will do, as will round steak)
1 med. onion
1 bell pepper
1/4 stalk celery
1 ism. jar sweet relish
Water to cover the roast
Seasoning as desired
Place roast, water and seasoning in a Dutch oven and cook until beef is tender. Drain the roast but reserve the liquid for use later. Grind beef, onion, bell pepper and celery. Combine and add relish and mayonnaise. Use 1/4 cup of the seasoned broth and enough mayonnaise to make the salad the desired consistency. Serve with scoops, on sandwich bread, or as a filling for tomatoes or other vegetables.
Make soup out of the remaining seasoned broth by adding:
1 lb. ground beef
corn on the cob (cut in small chunks)
any other vegetable you desire
1 can tomato sauce
Boil the soup for an hour.
Prepared by Cookie Hauser of the Louisiana Cattlemen's Association