"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Stew Recipe

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This recipe for Chicken Stew, by , is from Recipes to Remember, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wayne Trousdale


4-6 large cans of diced tomatoes
2 regular sized cans green beans
2 regular sized cans sliced carrots
2 regular sized cans butter beans
2 regular sized cans English peas
4-6 regular sized can of corn
1 small can tomato paste
1 regular sized can of tomato sauce
1 bottle of ketchup (medium)
4-6 large chicken breasts with skin on
5 lbs. potatoes, large diced
3 lbs. onions, diced

Boil chicken until done. Cool breasts and discard skin; pull all meat from bones and set aside. Keep broth from chicken. Cut potatoes and onions and cook together in large stock pot until they are almost done; drain water, keep to the side. Open all veggies except corn and drain juice off; pour into the pot with potatoes and onions. Add chicken and broth to pot and season with salt and pepper. Add water from potatoes and onions if more liquid needed. Add drained corn when stew is done and allow to heat through. Serve with saltines.




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