| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Kooknet, Cyberealm |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken Legs |
| 16 |
oz |
Chicken Broth |
| 1/4 |
c |
Margarine or Butter |
| 1/4 |
c |
Oil |
| 1/2 |
c |
Onion; finely chopped |
| 1 |
tb |
Garlic; minced |
| 1 |
|
Lemon; juice of |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Fresh Tomato; chopped |
|
|
Buttered Noodles or Cooked Rice |
INSTRUCTIONS
Cook chicken legs in broth until done. Add water to cover, if necessary.
Remove chicken, cool. Skin and remove bones. Cut into 1/2" pieces.
Heat butter and oil in a skillet. Add onion, garlic, lemon juice, salt and
pepper. Saute until tender. Add chicken pieces and tomato pieces and heat
thoroughly, stirring constantly. Serve over buttered noodles or rice.
Makes 4-6 servings.
Source: S.H.A.R.E. Colorado May/June 1995 Typed by Sandra May, Fido
Cooking Conference 07-18-95 Revised for Meal-Master Format by Katherine
Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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