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RECIPE of the WEEK

November 11, 2002

AMISH CHICKEN-CORN SOUP

Chicken-Corn soup is a favorite among Amish families, especially in Pennsylvania. Makes for a yummy, simple way to use those garden goodies and freshly-processed poultry.

2 lbs. cut up chicken
5 c. water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 c. chopped celery
2 c. corn
Salt and pepper
1 c. flour
1 egg, beaten
1/4 c. milk

Simmer chicken in boiling water, remove bones and skin. Strain the stock. Return to pot, add onions, celery and corn. Simmer till vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4.

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