Pennsylvania Dutch Chicken-corn Soups/stews Recipe
Yield: 12 sweet onesRecipe by luhu.jp
Ingredients:
4 lbs: Stewing chicken,
8: To 10 ears corn, cut from
3 quart: Cold water,
-cob,
2 medium: Onions, minced
1: Egg,
1 cup: Celery, diced
1 cup: Sifted flour,
2 1/2 tsp: Salt, *
2: Hard-cooked eggs, chopped
1/4 tsp: Pepper,
Chopped parsley,
Directions:
*Calls for 2 1/2 ts of salt, many recipes in todays worlds calls for much
less. This cookbook was published around 1968. Put chicken, water, onions,
celery, salt and pepper in kittle. Cover and simmer for 2 hours or until
fork tender. Remove chicken from broth; refrigerate both separately.
Remove fat from broth about 1 hour before serving; add enough to water to
make about 10 cups broth. Add corn. Simmer for 8 minutes. Remove chicken
from bones; cut into chucks. Add to soup. Beat egg until light in color in
small bowl. Add milk; beat in flour until smooth. Drop from large spoon
into simmering soup. Simmer for 3 minutes. Add hard-cooked eggs and
parsley. Yield: 12 serving. This is a favorite of Pennsylvania Dutch
people, and is often served at chuch suppers. The Panhellienic CookBook
Meats Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
less. This cookbook was published around 1968. Put chicken, water, onions,
celery, salt and pepper in kittle. Cover and simmer for 2 hours or until
fork tender. Remove chicken from broth; refrigerate both separately.
Remove fat from broth about 1 hour before serving; add enough to water to
make about 10 cups broth. Add corn. Simmer for 8 minutes. Remove chicken
from bones; cut into chucks. Add to soup. Beat egg until light in color in
small bowl. Add milk; beat in flour until smooth. Drop from large spoon
into simmering soup. Simmer for 3 minutes. Add hard-cooked eggs and
parsley. Yield: 12 serving. This is a favorite of Pennsylvania Dutch
people, and is often served at chuch suppers. The Panhellienic CookBook
Meats Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp