| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Crockpot, Chicken, Meats, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | sl | Bacon; dice |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | pn | Cayenne |
| 4 | lb | Chicken or rabbit; cut up (with giblets if chicken is used) |
| 3 | Onions; slice thin | |
| 4 | Tomatoes; chop | |
| 1 | Red bell pepper; chop | |
| 1/2 | ts | Dried thyme |
| 2 | c | Fresh lima beans |
| 2 | c | Corn kernels |
| 1/2 | c | Okra; slice |
| 2 | tb | Parsley; chop |
| 1 | tb | Worcestershire sauce |
INSTRUCTIONS
Cook bacon in its own fat until rendered. Remove the bacon bits and set aside. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken. Brown the pieces in the rendered fat with the onions. Add 1 1/2 cups boiling water, tomatoes, red pepper and thyme to crockpot with meat. Cover and cook on LOW 6 to 8 hours. Add remaining ingredients including reserved bacon, cover and cook on HIGH 25 minutes or until vegetables are tender. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 30, 1997
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