Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Ernest T. doesn't chew his 3 c Canned tomatoes
-cabbage twice, but he 1 c Water
-always come back for 1 1/2 T Salt
More of this. 1 T Worcestershire sauce
All purpose flour 1/4 t Cayenne pepper
4 lb Chicken, cut in pieces 2 t Sugar
1/2 c Oil 3 c Whole kernel corn
1/2 c Onions, chopped 3 c Lima beans

Flour the chicken. In a large stock pot brown the chicken in the
oil. Add the onions and cook until the onions are clear, stirring
occasionaly. Add the tomatoes, woater, and seasongs. Cover and
simmer until the chicken is almost tender. Take the chicken out of
the stew and remove the bones and skin. Leave the chicken meat in
fairly large pieces. Return the chicken to the stew and add the corn
and lima beans. Continue cooking until the vegetables are tender.
Serve hot. VARIATION: If preferred, 2 lbs of boneless cubed beal or
beef may be substituted, but stolen chicken is cheaper. Serves 8.
Submitted by: Alice and Jim Schwenke - Houston, Texas. Origin: Aunt
Bee's Mayberry Cookbook. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-05-94

Browse by categories