Pennsylvania Dutch Chicken-corn Soups/stewsdiabetic, main dish, poultry, soups/stews 4 lb stewing chicken 3 quart cold water 2 medium onions; minced 1 cup celery; diced 2 1/2 teaspoon salt; * 1/4 teaspoon pepper 8 to 10 ears corn; cut from cob 1 egg 1 cup sifted flour 2 hard-cooked eggs; chopped 1 chopped parsley *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 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 O'Brion and her Meal-Master. |
