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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 12 |
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From the Arkansas Prairie Ingredients:
4 squirrels, cooked and boned,reserving broth |
2 frying chicken, cooked and boned,reserving broth |
3 large onions, chopped |
2 small potatoes, cubed |
4 -5 carrots, sliced |
1 (16 ounce) can cream-style corn |
1 (16 ounce) can tomatoes |
1 (6 ounce) can tomato paste |
2 beef bouillon cubes |
4 hot peppers |
7 -8 drops worcestershire sauce |
1 tablespoon brown sugar |
1 (8 ounce) can water chestnuts, chopped |
salt, to taste |
pepper, to taste |
5 1/2 cups squirrel broth or 5 1/2 cups chicken broth |
Directions:
1. Add all ingredients to squirrel and chicken meat and cook in a heavy pot slowly, stirring occasionly, for three to four hours or until thick.
2. If Mulligan doesn't get thick, you may add broken, uncooked spaghetti and cook until thick.
3. Good served over Chinese noodles with one cup of shredded cheese on top.
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