STEW
Soups
Ingredients
- 1 chicken
- 1 quart butter beans
- 1 quart corn
- 1 pint tomato juice
- 2 medium onions, diced
- 1 quart potatoes, diced
- 1/4 lb fatback
- 1/2 cup sugar
- 1 cup bread crumbs
- 2 sticks margarine
- dash red pepper
- 1/8 teaspoon black pepper
Directions
salt
Cook chicken and bone. Mix chicken, potatoes, onion, fat back, salt and pepper in large kettle. Cover with water. Cook until potatoes are just done.
Meanwhile cook butter beans separately until just done; season with salt, pepper and butter and add to mixture. Add corn, tomato juice and sugar. Cook until corn is done, stirring frequently.
Add margarine and bread crumbs. Continue cooking for a few minutes, stirring constantly, adding more seasonings to taste.
Cook chicken and bone. Mix chicken, potatoes, onion, fat back, salt and pepper in large kettle. Cover with water. Cook until potatoes are just done.
Meanwhile cook butter beans separately until just done; season with salt, pepper and butter and add to mixture. Add corn, tomato juice and sugar. Cook until corn is done, stirring frequently.
Add margarine and bread crumbs. Continue cooking for a few minutes, stirring constantly, adding more seasonings to taste.
Source: PDF page 55
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