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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Pork loin, 2-2 1/2 lbs |
| 1 | Frying chicken, 2-2 1/2 lbs |
| 12 Tasse | Water (up to 14) |
| 4 x ca. 450 g | ground beef |
| 6 Tasse | Whole kernel corn, frozen |
| 5 Tasse | Purple hull peas, frozen |
| 5 Tasse | Lima beans, frozen |
| 3 Tasse | cabbage chopped |
| 2 mittel | Potatoes, peeled, cubed |
| 2 mittel | onions chopped |
| 1 Dose | (46 oz) tomato juice |
| 1 Dose | (16 oz) whole tomatoes, undrained, chopped |
| 2 Tasse | Okra, frozen, cut up |
| 1 x ca. 450 g | Carrots diced |
| 1 | green pepper chopped |
| 3/4 Tasse | celery chopped |
| 1/4 Tasse | parsley fresh, chopped |
| 1 Esslöffel | Crushed red pepper (up to 2) |
| 1 Esslöffel | salt |
| 1 Esslöffel | celery salt |
| 1 1/2 Teelöffel | pepper |
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Combine pork, chicken, and 12 cups water in a large Dutch oven;
bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat,
reserving broth. Remove bone, and shred pork. Skin, bone, and
shred chicken. Return meat to broth. Brown ground beef in a large
skillet, stirring to crumble; drain. Add ground beef and remaining
ingredients to broth. Return to a boil. Reduce heat, and simmer,
uncovered, 2 hours; stir often. Add water for a thinner consistency, if
desired. Yield: 2-1/2 gallons
Herndon, Kentucky
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