| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Soups & sto, Chicken, Pork | 10 | Servings |
INGREDIENTS
| 1 | Pork loin, 2-2 1/2 lbs | |
| 1 | Frying chicken, 2-2 1/2 lbs | |
| 12 | c | Water (up to 14) |
| 4 | lb | Ground beef |
| 6 | c | Whole kernel corn, frozen |
| 5 | c | Purple hull peas, frozen |
| 5 | c | Lima beans, frozen |
| 3 | c | Cabbage, chopped |
| 2 | md | Potatoes, peeled, cubed |
| 2 | md | Onions, chopped |
| 1 | cn | (46 oz) tomato juice |
| 1 | cn | (16 oz) whole tomatoes, undrained, chopped |
| 2 | c | Okra, frozen, cut up |
| 1 | lb | Carrots, diced |
| 1 | Green pepper, chopped | |
| 3/4 | c | Celery, chopped |
| 1/4 | c | Fresh parsley, chopped |
| 1 | tb | Crushed red pepper (up to 2) |
| 1 | tb | Salt |
| 1 | tb | Celery salt |
| 1 1/2 | ts | Pepper |
INSTRUCTIONS
Combine pork, chicken, and 12 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat, reserving broth. Remove bone, and shred pork. Skin, bone, and shred chicken. Return meat to broth. Brown ground beef in a large skillet, stirring to crumble; drain. Add ground beef and remaining ingredients to broth. Return to a boil. Reduce heat, and simmer, uncovered, 2 hours; stir often. Add water for a thinner consistency, if desired. Yield: 2-1/2 gallons Source: Southern Living 1987 Annual Recipes; Harry M.Young, Jr, Herndon, Kentucky Recipe by: Harry M.Young, Jr. Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@juno.com on Apr 17, 1997
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