Liquid Gold

2 large yellow onions, diced
1 green pepper, chopped
4 ribs of celery
1 gallon water
12 ounces tomato paste
16 ounces tomato sauce
2 can (17 ounces each) diced tomatoes
2 lbs carrots
1 small head of cabbage, chopped
2 cans (17 ounces each) whole kernel corn
2 cups diced cooked chicken
Salt and pepper, to taste
17 ounces raw pasta, any type
1 tablespoon diced garlic

Saute onions, green pepper and celery. Boil water in large pot. Add sauteed vegetables. Add tomato paste, tomato sauce and tomatoes. Mix well, While water is on high heat, add carrots, cabbage, corn, cooked chicken and seasonings. Add water to desired consistency.

Cook on medium heat for 1-1/2 hours. Add raw pasta and garlic. Cook an additional 15 minutes.

Serve with French bread.

Because this dish is prepared almost unattended, double or triple recipe in order to freeze for convenient, microwave defrosted meals into the future. Freezes well.

Serves: 16-20

Return To:

Cajun Country -- New Iberia, Louisiana