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I have used this cookbook extensively over the last 30+ years, and made pretty much every recipe in it at least once if not more. There was not one that we did not care for. One I made recently (a few days before Thanksgiving) that filled the air with a wonderful aroma was Vegetable Beef Soup:

Vegetable Beef Soup

3 pounds beef shank crosscuts
2 bay leaves
1 tablespoon salt
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 (10 oz.) package frozen whole kernel corn
2 cups chopped, peeled tomatoes, or 1 (16 oz.) can tomatoes, cut up
1 1/2 cups cubed, peeled potatoes
1 cup fresh or loose-pack frozen cut green beans
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
minced garlic to taste (optional)

In a large Dutch oven or kettle, combine meat, bay leaves, salt, oregano, marjoram, pepper, and 8 cups water. Bring to boiling; reduce heat. Cover and simmer 2 hours. Remove meat. When cool enough to handle, cut meat off bones and coarsely chop. Discard bones. Strain broth through large sieve or colander lined with 2 layers of cheesecloth. Skim fat and return broth to pan. Stir in meat, corn, tomatoes, potatoes, beans, carrots, celery, onion and garlic. Return to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are crisp-tender. Discard bay leaves. Makes 6 main-dish servings.