| 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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