| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Soup | 6 | Servings |
INGREDIENTS
| 1 | 4-5 pound chicken | |
| 2 | up to | |
| 3 | T | Shortening |
| 2 | c | Hot water |
| 1 | T | Salt |
| 3/4 | t | Black pepper |
| 12 | White onions | |
| 1 | c | Sliced carrots |
| 1 | c | Fresh peas, lima beans or |
| snapbeans | ||
| 1 | c | Diced potatoes |
| 1/3 | c | All-purpose flour |
| 1/2 | c | Water |
INSTRUCTIONS
Cut chicken into serving-size pieces and brown on all sides in hot shortening. Place in Dutch oven or saucepan with water, salt, and pepper. Cover and cook for 1 hour, or until chicken is tender. Add vegetables about 30 minutes before cooking time is up. Combine flour with the 1/2 cup water and stir into stew. Cook until medium thickness. Yield: 6 servings. 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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