| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken wings |
| 1/2 |
c |
Green bell pepper; chopped |
| 2/3 |
lb |
Ground beef |
| 1/2 |
c |
Chicken broth |
| 2/3 |
ts |
Thyme |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
c |
Lima beans |
| 2 |
|
Bacon slices; coarse chop |
| 1/2 |
c |
Celery; chopped |
| 2/3 |
cn |
Tomatoes; broken up(28oz) |
| 1/2 |
ts |
Salt |
| 1/3 |
ts |
Allspice; ground |
| 1/8 |
ts |
Black pepper |
| 1/2 |
c |
Kernel corn |
|
|
Steamed Rice |
INSTRUCTIONS
1. Remove and discard wing tips; reserve remaining wings. 2. In large
skillet, cook bacon until browned; remove with slotted spoon and reserve.
3. Add chicken wings; brown on all sides and remove with slotted spoon. 4.
Add bell pepper and celery; saute until crisp-tender, about 3 minutes. 5.
Add beef; cook, stirring to crumble, until browned. 6. Drain off fat; add
tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and
chicken. 7. Simmer, covered, until chicken is almost tender, about 15
minutes. 8. Add lima beans and corn; cimmer, covered, until chicken and
vegetables are tender, about 5 minutes. 9. Sprinkle with bacon and serve
over steamed rice.
Posted to MC-Recipe Digest V1 #195
Date: Mon, 12 Aug 1996 04:48:10 -0400
From: billspa@icanect.net (Bill Spalding)
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”