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Categories:Viewed: 55 - Published at: 5 years ago
Ingredients
- 1 chicken
- 1 (16 oz.) cream corn
- 1 (16 oz.) English peas
- 6 medium potatoes, chopped
- 3 medium onions, chopped
- 2 (16 oz.) cans tomatoes
- 1/4 c. white vinegar
- 1/2 stick margarine
- 4 Tbsp. lemon juice
- salt and pepper
Method
- Cook chicken in salted water until meat is ready to fall off bone.
- Remove meat from stock (discard skin and bones) and cut into small pieces.
- Return to 1-quart stock.
- Add potatoes and onions.
- Cool until potatoes are done.
- Add all other ingredients and simmer for 1 hour.
- Serves 15.
