Boil 1 large chicken 4 to 6 lbs. Remove bones and skin.
In a second kettle cook soup bone of beef and 1 lb of veal until tender. Remove meat and strain broth. Add broth and meat to chicken pot.
Add: 1/2 cup dried split peas 1/2 cup green beans 3 cups of potatoes, diced 1 cup diced celery 1/2 cup rice 1 cup canned peas 2 carrots diced 1 cup whole canned tomatoes or fresh tomatoes 1/4 cup diced onion a few leaves of cabbage at the end
After cooking this on slow heat for about an hour, add juice of 1/2 lemon, 1/4 cup butter, salt and pepper to taste, cook another half hour.
This recipe has been added to the following public cookbooks:
AOL Tailgating,
chicken recipe
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Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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