Brunswick-crowley style
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Chickens |
| 4 | cans | Whole kernel corn |
| 4 | cans | Tomatoes |
| 5 | pounds | Potatoes; cubed |
| 3 | pounds | Onions; chopped |
| 2 | cans | (small) tomato paste |
| 2 | Cloves garlic | |
| 1 | Bottle Worcestershire sauce | |
| Salt & pepper | ||
| 1 | quart | Milk |
| ½ | pounds | Uncooked spaghetti |
| ½ | pounds | Butter |
Directions
Boil chickens until tender, saving broth. Remove bones. Place chicken in broth, add onions, garlic, potatoes, tomatoes, salt, pepper, Worcestershire, butter & tomato poase. Simmer until vegetables are soft & blended. Add spaghetti & corn. Add milk. Simmer until spaghetti is tender.
GENE CROWLEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .