Ingredients
1 pork loin, 2-2 1/2 lbs
1 frying chicken, 2-2 1/2 lbs
12 cup water (up to 14)
4 lb ground beef
6 cup whole kernel corn, frozen
5 cup purple hull peas, frozen
5 cup lima beans, frozen
3 cup cabbage, chopped
2 medium potatoes, peeled, cubed
2 medium onions, chopped
1 can (46 oz) tomato juice
1 can (16 oz) whole tomatoes, undrained,; chopped
2 cup okra, frozen, cut up
1 lb carrots, diced
1 green pepper, chopped
3/4 cup celery, chopped
1/4 cup fresh parsley, chopped
1 tablespoon crushed red pepper (up to 2)
1 tablespoon salt
1 tablespoon celery salt
1 1/2 teaspoon pepper
Cooking Directions:
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
chicken,pork
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