| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Irish |
Corn, Beans, Pork, Chicken and, Southern |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken |
| 3 |
qt |
Water |
| 1 |
lg |
Onion |
| 1/2 |
lb |
Ham; lean, in small piece |
| 2 |
pt |
Tomatoes |
| 1 |
pt |
Lima beans |
| 4 |
lg |
Irish potatoes; diece |
| 1 |
pt |
Corn; grated |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Red pepper |
| 3 |
oz |
Butter |
INSTRUCTIONS
Cut up a pound of Chicken and put it in a large pan with three quarts of
water, one large onion, one half pound of lean ham cut into small pieces
and simmer gently for two hours. Add three pints of tomatoes, one pint
oflima beans, four large Irish potatoes diced, one pint of grated corn, one
tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper.
Cover and simmer gently for one more hour stirring frequently to prevent
scorching. Add three onces of butter and serve hot. Note: ----- This makes
a lot of stew. You will probably want to half or even quarter it, if want
to try it before serving it to a group.
Recipe by: Williamsburg: Art of Cookery
Posted to MC-Recipe Digest V1 #1061 by shade <liveoak@polaris.net> on Jan
29, 1998
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