| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 16 | Servings | |
INGREDIENTS
| 3 | md | Chickens |
| 4 | cn | Whole kernel corn |
| 4 | cn | Tomatoes |
| 5 | lb | Potatoes; cubed |
| 3 | lb | Onions; chopped |
| 2 | cn | (small) tomato paste |
| 2 | Cloves garlic | |
| 1 | Bottle Worcestershire sauce | |
| Salt & pepper | ||
| 1 | qt | Milk |
| 1/2 | lb | Uncooked spaghetti |
| 1/2 | lb | Butter |
INSTRUCTIONS
Boil chickens until tender, saving broth. Remove bones. Place chicken in broth, add onions, garlic, potatoes, tomatoes, salt, pepper, Worcestershire, butter & tomato poase. Simmer until vegetables are soft & blended. Add spaghetti & corn. Add milk. Simmer until spaghetti is tender. GENE CROWLEY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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