| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups &, Stews |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken; cut up |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Saffron |
| 2 |
c |
Corn |
| 2 |
c |
Noodles |
| 1 |
tb |
Parsley; fresh |
| 1/8 |
ts |
Pepper |
| 2 |
|
Eggs; hard-cooked |
INSTRUCTIONS
Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn
down the heat to low, add the salt and saffron and steep until the chicken
is tender. Remove the chicken and strain the stock. Take the chicken meat
from the bone and return to the stock. Add the corn and bring to a boil.
Add the noodles and cook for 15 minutes or until the noodles are tender.
Add the parsley, eggs and pepper and serve
Posted to MC-Recipe Digest V1 #222
Date: Fri, 20 Sep 1996 11:34:39 -0400
From: cedeiter@epix.net (Calvin Deiterich)
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”