The Quilt Inn Country Cookbook

Aliske Webb

tsp. sugar

tsp. fresh ground pepper

lb. lima beans (frozen will do)

lb. whole kernel corn (frozen will do)

Place cutup chicken pieces and salt (*) in large pot with enough water to cover.

Bring to a boil. Reduce heat, cover and simmer for 45 minutes or until chicken is

cooked through. Remove chicken from broth. Remove meat from bones, cut into small

pieces and set aside.

Add potatoes to broth and cook for 20 minutes or until potatoes are tender.

Mash potatoes in broth for thickening. Re-add chicken, tomatoes, onion, sugar and

pepper. Cook uncovered over medium heat for 45 minutes. Add lima beans and corn

and cook additional 15 minutes or until lima beans are tender.

(*) A Rule of Thumb for cooking meat with or without salt. Salt will draw the

flabor out of the meat and into the broth, so if you want a tasty broth, add salt in

cooking the meat. But if you want tasty meat, do not add salt during the cooking; add

any required salt afterward.

Stovetop Stew

lbs. beef, cubed

1/2 cup onions, sliced

oz. green chilies

cloves garlic, minced

tbsp. fresh ginger, minced

/4 tsp. curry powder

tsp. salt

can tomatoes

tbsp. cider vinegar

tbsp. lemon juice

tbsp. chili powder

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Country Cooking