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Meal In A Kettle Recipe
|Fresh beef brisket||5 Pound|
|White turnips||4 , pared and diced|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), quartered|
|Bay leaf||1 Large|
|Thyme||1⁄2 Teaspoon, crushed|
|Salt||2 1⁄2 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Chicken pieces||4 Pound (Breasts And Legs)|
|Barley||1⁄2 Cup (8 tbs)|
|Canned whole tomatoes||16 Ounce|
|Small white onions||1 Pound, peeled|
|Frozen corn||10 Ounce|
|Frozen cut beans||9 Ounce|
Serving size: Complete recipe
Calories 9532 Calories from Fat 4641
% Daily Value*
Total Fat 515 g792.1%
Saturated Fat 192.5 g962.3%
Trans Fat 0.1 g
Cholesterol 2917.4 mg
Sodium 22077.2 mg919.9%
Total Carbohydrates 296 g98.8%
Dietary Fiber 57.6 g230.4%
Sugars 75.1 g
Protein 887 g1774.6%
Vitamin A 161.8% Vitamin C 446%
Calcium 105.5% Iron 404.9%
*Based on a 2000 Calorie diet
Cover with cold water.
Bring to boiling.
Add turnips, celery, chopped onion, parsley, garlic, bay leaf, thyme, salt, peppercorns, monoso-dium glutamate, and sugar.
Return to boiling, cover, and simmer 4 hours.
Add chicken and continue cooking 1 hour, or until chicken and beef are tender.
Remove chicken and beef; set aside and keep warm.
Remove and discard bones, bay leaf, and peppercorns.
Skim off fat and bring broth to boiling.
Stir in barley; cover, and cook 30 minutes.
Cut tomatoes in pieces and add with the tomato liquid and onions; cook, covered, 15 minutes.
Mix in corn and beans, cover, and continue cooking until vegetables are just tender, about 15 minutes.
Meanwhile, cut chicken and beef in serving-sized pieces, discarding chicken bones and skin and removing fat from beef.
Return meat to kettle just before serving.
Ladle into soup plates.