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Fresh Vegetable and Chicken Stew
1 (4-5 pound) chicken
2 -(up to) 3 tb Shortening
2 c Hot water
1 tb Salt
3/4 ts Black pepper
12 sm White onions
1 c Sliced carrots
1 c Fresh peas; lima beans, or snapbeans
1 c Diced potatoes
1/3 c All-purpose flour
1/2 c Water
Cut chicken into serving-size pieces and brown on all sides in hot
shortening. Place in Dutch oven or saucepan with water, salt, and
pepper. Cover and cook for 1 hour, or until chicken is tender. Add
vegetables about 30 minutes before cooking time is up. Combine flour
with the 1/2 cup water and stir into stew. Cook until medium
thickness. Yield: 6 servings.
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