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| |
| 3 Carrots; cut diagonally in |
| 3 Medium Idaho potatoes; chunked |
| 2 Large Onions (I like vidalia's |
| -Seasoned pepper;to taste |
| 1 Can(s) Cream of chicken soup |
| 1 Tablespoon(s) Worcestershire sauce |
| Place half of veggies in the pot, add chicken. Mix pepper and spices |
| and sprinkle over meat. Add the rest of veggies and top with the |
| soup. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to |
| 10 hours, or until meat is very tender and veggies are done. I put it |
| on in the morning and its ready whenever we are. The only bad part |
| about this recipe is that you have to take the meat off the bones. |
| Mine is usually cooked to the point where it falls off the bones but |
| you still have that mess. If desired, potatoes may be omitted and the |
| stew, when done, may be served with large macaroni cooked separately. |
| Leftovers can be refrigerated all in the same pot and reheated in |
| bowls in the microwave at 50% power. |
| /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie |
| ================= From: Michael Grosz |
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Barrington
Software Incorporated