| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | D, I, A, B, E | 1 | Servings |
INGREDIENTS
| 3 | oz | Chicken breast |
| 3 | oz | Ground chuck, cooked |
| 12 | oz | Tomato juice |
| 1/2 | sm | Onion or dehydrated |
| 1 | c | Water |
| 1 | pk | Beef bouillon |
| 1/2 | ts | Red pepper |
| 1/8 | c | Vinegar |
INSTRUCTIONS
Skin chicken and boil until tender. Broil beef until brown. Debone, chop, and blend chicken in blender. Cook tomato juice, water, and onion slowly (30 minutes). Add bouillon, pepper, meat, and vinegar. Add salt and pepper to taste. Cook very slow in heavy pot until thick. Posted to MM-Recipes Digest V4 #132 by garygerman@juno.com (Gary M German) on May 12, 1997
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