Thermos bottle stew

1 lb. hamburger
2 tbsp. chopped onion
1 can tomato soup
1 can water
2 tbsp. chili sauce
Salt and pepper
1 tsp. sugar
1-1/2 cups cooked vegetables

Brown hamburger and onion, add remaining ingredients. Cover and simmer slowly for 20 minutes.

Source: Evangelical Lutheran Church of St. Luke, "Adventures in Cooking: Yesterday and Today" (no date given); recipe by Dorothy Geweke.

Backbone stew

4 cups fresh corn
4 cups water
10 pieces backbone of lamb or mutton
2 teaspoons salt

Put 4 cups of fresh corn in 4 cups of water. Stir. Add 10 pieces backbone of land or mutton. Add 2 teaspoons salt. Put in a large pot and cook for one hour.

Source: Al Fischer and Mildred Fischer, "Arizona Cook Book" (1983)