Serves: 10
Total Calories: 185

1 fat hen, at least 4 pounds
1 - 2 pound lean stew meat (beef, veal, and/or lamb)
3 - 4 pints water
1 1/2 teaspoons coarsely ground pepper
1/2 teaspoon cayenne pepper
2 (15-ounce) cans tomato purée
12 potatoes, peeled and cut in chunks
4 large onions, chopped
1 large head cabbage, finely chopped
6 - 8 medium tomatoes, peeled and chopped, or 3 (1-pound) cans tomatoes
6 - 8 ears corn, cut off cob, or 2 (15-ounce) cans whole-kernel corn
1 pound fresh carrot, sliced
1 - 2 tablespoon salt
1 teaspoon pepper
1/2 - 1 cup Worcestershire sauce

Cook chicken and other meat in water with coarsely ground pepper and cayenne pepper until chicken will leave the bones and meat is very tender, about 40 minutes. Remove bones, shred meat, and return to liquid. add tomato purée, potatoes, onions, cabbage, tomatoes, corn, and carrots. Season with salt, pepper, and Worcestershire. Cook slowly 2–3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary, to keep from sticking. If you like additional vegetables, add 2 cups fresh butterbeans, 2 cups sliced fresh okra, and/or 2 green bell peppers, finely chopped. Serve with Petite Syrah, a Zinfandel, a Rhône red, or a Chianti.


Fun Fact: Eating five servings of fruits and vegetables each day is a good way to stay healthy and strong.

Nutritional Facts:

Serves: 10
Total Calories: 185
Calories from Fat: 0

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