foxfire
<font color=00cc00>I wonder what rock I've been hi
- Joined
- Aug 27, 2004
- Messages
- 1,657
This was one of the recipes in my Family Fun email today. I admit I'm not a gourmet chef so maybe this isn't an unusual ingredient for this recipe but I've never seen it in this type recipe before. 
Am I just unenlightened? 
Mexican Chicken Vegetable Soup
INGREDIENTS:
One 4-pound stewing chicken, cut up
1/2 cup chopped onion
1 tsp. salt
1/2 cup chopped celery with leaves
One 12-ounce can corn
One 16-ounce can tomatoes
4 firm bananas
Salt and pepper
1. In a large covered kettle over medium-low heat, simmer chicken, onions, salt and 4 cups of hot water for 2 hours or until chicken is tender. Remove chicken to cutting board; cut meat from bones into chunks; discard bones. Skim any fat from surface of broth.
2. Add chicken, celery, corn and tomatoes to soup. Continue simmering, covered for 10 minutes. Season to taste. 5 minutes before serving, peel bananas, slice diagonally into 1-inch slices. Add sliced bananas to soup, continue cooking just until bananas are tender. Serve immediately. Makes 6 to 8 servings.
Am I just unenlightened? Mexican Chicken Vegetable Soup
INGREDIENTS:
One 4-pound stewing chicken, cut up
1/2 cup chopped onion
1 tsp. salt
1/2 cup chopped celery with leaves
One 12-ounce can corn
One 16-ounce can tomatoes
4 firm bananas
Salt and pepper
1. In a large covered kettle over medium-low heat, simmer chicken, onions, salt and 4 cups of hot water for 2 hours or until chicken is tender. Remove chicken to cutting board; cut meat from bones into chunks; discard bones. Skim any fat from surface of broth.
2. Add chicken, celery, corn and tomatoes to soup. Continue simmering, covered for 10 minutes. Season to taste. 5 minutes before serving, peel bananas, slice diagonally into 1-inch slices. Add sliced bananas to soup, continue cooking just until bananas are tender. Serve immediately. Makes 6 to 8 servings.
