| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Chicken, Soups, Stews |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken pieces |
| 1 |
|
Onion; chopped |
| 3 |
|
Potatoes; peel; dice |
| 4 |
|
Carrots sliced |
| 3 |
|
Stalks celery; sliced |
| 3 |
tb |
Soy sauce |
| 1 |
ts |
Tabasco sauce |
| 1 |
ts |
Salt |
| 3 1/2 |
c |
Water; or to cover |
INSTRUCTIONS
Combine all ingredients in large kettle. Cover and cook on low heat 2 - - 3
hours. Stir occasionally. Add water if necessary. Before serving, remove
bones (this is dated 1926 - I think they were using stewing hens, which are
much tougher that the friers we get now. I only cook this about 1 hour. The
chicken should be tender enough to be falling off the bone. This can also
be cooked on a Crockpot, on "low" about 10 - 12 hours. It's from a Tabasco
Sauce ad, dated 1926/1976 and it's as good as it sounds. NOTE: Made this
2/17/98 in the Crockpot; 3 1/2 cups water didn't cover it but 4 1/2 cups
did. When I came home from work (the house smelled great), I poured it into
a kettle and made Bisquick dumplings to go with it. Delicious! Freddie
Johnson mdtf77a. Lynn Thomas' notes: Made this 2-23-98; added 3 cloves of
minced garlic, used unpeeled red potatoes, added 1 cup cream at the end;
cooked in the crockpot for 8-1/2 hours. This was a tasty soup with a
different flavor due to the tabasco and soy sauces.
Recipe by: Tabasco Sauce Ad
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Feb 23, 1998
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