Title: Mrs. Leuty's Stew
Categories: Soup
Yield: 10 Servings
| 1 | c | Baked ham,finely chopped |
| 1 | c | Chicken,cooked,chopped |
| | | Tomato juice |
| 2 | | Fatty bacon slices |
| 1 | | Onion,large,peeled/chopped |
| 6 | | Tomatoes,large,fresh,chopped |
| 1 | tb | Worchestershire sauce |
| 1/2 | ts | Mustard,dry |
| | | Salt |
| | | Pepper |
1. Grind ham and chicken, a little at a time, with just enough tomato juice
to keep mixture from clogging blender, or put meats through medium blade of
meat grinder without tomato juice. Set aside.
2. Fry bacon in a large, heavy skillet over low heat until crisp. Remove
bacon, drain, and crumble. Set aside.
3. In bacon fat in skillet, cook onion until soft. Add tomatoes and ground
ham and chicken. Cook until tomatoes are very soft. Stir in seasonings and
crumbled bacon. Season to taste with salt and pepper.
Serves 8-10 with barbecued meat; 6 as shortcake.
NOTE: Mrs. Neal Leuty, one of Plains' best cooks, serves this unusual and
unusually good stew in two ways; as an accompaniment to barbecued fresh
pork or chicken along with potato salad, or served with corn bread squares,
split and toasted, as a main course shortcake. Believe me - and you will
when you try it - this is positively scrumptious served either way.