| 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.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”