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Try this special recipe from Northeastern Wisconsin. Sure to be a family favorite.
1 - 2 pound stewing hen, cut-up
1 - 1½ pound beef bone
1½ cups ¼-inch diced onions
1½ cups ¼-inch diced carrots
1 cup diced celery
2 tablespoons salt
1/2 teaspoon pepper
3 quarts water
3 cups ¼-inch shredded cabbage
3 cups ½ -inch diced potatoes
1 - 6 ounce can tomatoes, undrained
1 8-ounce can peas, undrained
- In pot, combine chicken, beef bone, onions, carrots, celery, salt, pepper and water. Cover and place pot on base. Simmer at Setting #5 for 5 to 6 hours.
- Remove beef bone. Remove any meat remaining on bone and place in pot. Add cabbage and potatoes. cover and simmer at Setting #5 for 1 hour.
- Remove large chicken bones. remove any meat remaining on bones and place in pot. Add tomato paste, tomatoes and peas. Cover and simmer at Setting #5 for 1 hour. Keep warm for serving at Setting #2.
Makes 10 to 12 servings.