CHICKEN BOOYAH
(The following was scanned from the Oct. 29, 1995 cooking section of the Herald-Times
Reporter, Manitowoc, WI. I corrected typos, but left all the quaintness
in.)
11/2 cup diced potatoes
11/2 cup diced carrots
1 cup celery
1 medium onion
1 stewing hen
2 quarts water
1 tbsp. salt
1 large or 2 small cans tomato soup
1 can peas
Cook one stewing hen in 2 quarts water and 1 tbsp. salt until tender and
meat is easily removed from bones. Can use a pressure cooker. While chicken is
cooking, prepare vegetables. When chicken is done, remove from broth and put in
vegetables. Cook until tender. Meanwhile; remove chicken from bones. When
vegetables are done, add diced chicken. Add the tomato soup and peas heat and
serve. Season to taste. From the kitchen of Monica Geiger from the cookbook
"Celebrating Our Heritage," compiled by St. Mary's Christian
Mothers, Brillion, WI.
