| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Soup |
24 |
Servings |
INGREDIENTS
| 1 |
|
(4-5 pound) hen |
| 2 |
lb |
Boneless stew meat |
| 1 |
lb |
Onions |
| 3 |
lb |
Potatoes |
| 2 |
cn |
(16-oz) tomatoes |
| 2 |
cn |
(17-oz) cream-style corn |
| 1 |
cn |
(17-oz) green peas |
| 1 |
cn |
(17-oz) lima beans |
| 1 1/2 |
|
Bottle catsup |
| 1 |
|
Bottle (14-oz) Worcestershire sauce |
| 1/2 |
c |
Vinegar |
| 3/4 |
c |
Freshly squeezed lemon juice |
| 4 |
ts |
Tabasco sauce |
| 2 |
ts |
Salt |
|
|
Black pepper |
INSTRUCTIONS
Put hen and stew meat in a saucepan with water to cover. Cook until well
done or meat leaves the bone. Grind and set meat aside. Put onions and
potatoes through food grinder and add to the broth. Cook until well done.
Add meat and other ingredients. Cook over low heat until well done and
thick (about 2 to 3 hours). Serve hot; or cool, pour into containers, and
freeze. Yield: 5 to 6 quarts.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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