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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 6 chicken breasts
  • 10 white potatoes, peeled and diced
  • 1 lb. dried macaroni
  • 1 small onion
  • One can each of green peas, carrots, lima beans, pinto beans, kidney beans and beans
  • One can or bag mixed vegetables
  • 1 can crushed tomatoes
  • 2 large cans tomato juice
  • 2 quarts homemade tomatoes
  • Brown sugar
  • Salt
Soak the chicken in salt water for 30-40 minutes. Rinse and cook in fresh water until done. If using bone-in chicken, remove the bones before shredding and using in soup.
Cook the potatoes, macaroni and all vegetables separately, according to package directions; combine and add tomatoes and tomato juice, onion and chicken.
Season with salt and brown sugar to taste and cook over low heat slowly.
(This recipe was contributed as part of a "Cook of the Week" feature.)

The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website