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Add a photoServings: 12
Ingredients
- 2 x hens
- Water as needed
- 1 x rabbit
- 6 lrg onions minced
- 2 1/2 lb potatoes peeled, diced
- 2 quart baby lima beans
- 4 quart white corn see * Note 1
- 4 quart canned tomatoes, including juice see * Note 2
- 1 lb butter
- 1 bot chili sauce - (18 ounce)
- Worcestershire sauce to taste
- Warm pepper sauce to taste
- Salt to taste
- Freshly-grnd black pepper to taste
Directions
- * Note 1: Home frzn corn is best, but commercially frzn or possibly canned white shoepeg corn can be used.
- * Note 2: If using store-bought canned tomatoes, be sure to cut out and throw away tough yellow cores.
- Place hens in a large stock pot. Cover with cool water and bring to a slow boil. Boil 1 hour. Add in rabbit (and more water if necessary), cover and boil slowly 1 hour longer. Measure and reserve 2 qts stock. When hens and rabbit are cold sufficient to handle, skin, bone and cut meat into small pcs.
- Return meat to pot with reserved stock, onions, potatoes, beans, corn, tomatoes and butter. Cover and cook over low heat, stirring from time to time, till thickened, about 6 hrs. Season with chili sauce, Worcestershire, warm pepper sauce, salt and pepper.
- This recipe yields 20 hearty servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1013g | |
| Recipe makes 12 servings | |
| Calories 1318 | |
| Calories from Fat 570 | 43% |
| Total Fat 64.13g | 80% |
| Saturated Fat 28.75g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 1088mg | 45% |
| Potassium 3687mg | 105% |
| Total Carbs 121.06g | 32% |
| Dietary Fiber 30.7g | 102% |
| Sugars 23.57g | 16% |
| Protein 71.54g | 114% |
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