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Monday, July 28, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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Berry Elliott - Click for Website
Broth
Soups
Contributed by: Maria Bartha
Ingredients:
  • Five-pound chicken
  • 2 large carrots, peeled and chopped
  • 2 large parsnips, peeled
  • 2 TBS whole black pepper
  • 2 scallions or one very small onion
  • 1 small clove of garlic
  • Peas or other vegetables as desired.
  • Parsley, tied bunch
Remove the skin and fat and discard. Cut meat off the bones and cut it into widths about the size of two fingers. Set aside for making Paprikas. Peel and chop carrots and parsnips; chop scallions or onions.
Simmer bones with remaining ingredients in four quarts water for 30 minutes. Remove bones; take meat bits off and set aside for use in Paprikas sauce, and discard bones.
Bring broth to a boil. Spoon in dumplings and cook according to dumpling recipe.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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