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Receta Pennsylvania Dutch Chicken Corn Soups/Stews
by Global Cookbook

Pennsylvania Dutch Chicken Corn Soups/Stews
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 12

Ingredientes

  • 4 lb Stewing chicken
  • 3 quart Cool water,
  • 2 med Onions, chopped
  • 1 c. Celery, diced
  • 2 1/2 tsp Salt,*
  • 1/4 tsp Pepper,
  • 8 x To 10 ears corn, cut from cob
  • 1 x Egg,
  • 1 c. Sifted flour,
  • 2 x Hard-cooked Large eggs, minced
  •     Minced parsley,

Direcciones

  1. Calls for 2 1/2 ts of salt, many recipes in todays world's 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 hrs or possibly till fork tender. Remove chicken from broth; chill both separately. Remove fat from broth about 1 hour before serving; add in sufficient to water to make about 10 c. broth. Add in corn. Simmer for 8 min. Remove chicken from bones; cut into chucks. Add in to soup. Beat egg till light in color in small bowl. Add in lowfat milk; beat in flour till smooth. Drop from large spoon into simmering soup. Simmer for 3 min. Add in hard-cooked Large eggs and parsley.
  2. Yield: 12 serving. This is a favorite of Pennsylvania Dutch people, and is often served at chuch suppers. The Panhellienic