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Pennsylvania dutch chicken-corn soups/stews

Yield: 12 sweet ones

Ingredients:

• 4 lb Stewing chicken 8 To 10 ears corn; cut from
• 3 qt Cold water; -cob
• 2 md Onions; minced 1 Egg;
• 1 c Celery; diced 1 c Sifted flour;
• 2 1/2 ts Salt;* 2 Hard-cooked eggs; chopped
• 1/4 ts Pepper; Chopped parsley;

Instructions:

*Calls for 2 1/2 ts of salt many recipes in todays world's calls for much less. This cookbook was published around 1968. Put chicken water onions celery salt and pepper in kittle. Cover and simmer for 2 hours or until fork tender. Remove chicken from broth; refrigerate both separately. Remove fat from broth about 1 hour before serving; add enough to water to make about 10 cups broth. Add corn. Simmer for 8 minutes. Remove chicken from bones; cut into chucks. Add to soup. Beat egg until light in color in small bowl. Add milk; beat in flour until smooth. Drop from large spoon into simmering soup. Simmer for 3 minutes. Add hard-cooked eggs and parsley. Yield: 12 serving. This is a favorite of Pennsylvania Dutch people and is often served at chuch suppers. The Panhellienic CookBook Meats Brought to you and yours via Nancy O'Brion and her Meal-Master.

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