1 pound pork sausage, sliced
3 onions, chopped
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup water
1 (3 pound) whole chicken, cut into pieces
2 tablespoons paprika
2 tablespoons white sugar
1 tablespoon salt
1/2 cup chicken broth
1 (6 ounce) can chopped tomatoes
1 cup water
1/2 cup chicken broth
1 teaspoon salt
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped potatoes
1/2 cup dry bread crumbs
1/2 cup dried bread crumbs
1/2 cup dried bread crumbs
1/4 cup dry milk
1/4 cup butter
2 teaspoons dried basil
1/4 cup water
1/4 cup chopped fresh parsley
Preheat oven to 450 degrees F (230 degrees C).
In a large pot over medium heat, combine pork, onions, salt, pepper, water and broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
Meanwhile, in a large saucepan, heat tomatoes in water. Cook until tender, then add broth and cook until tender, stirring occasionally. Stir in potatoes, bread crumbs and salt. Stir in celery, carrots, celery and parsley. Simmer for 5 minutes. Stir in pork and chicken and cook until tender.
These became our daily treats. We would have given it 10 stars, but I had to doctor it. The dough directions stated to only let them rise in the mixing bowl, but I ended up doing the full job. These turned out perfect and fluffy. However, I will never make them again, even after reading the recipe. The amount of butter in the dough means it is not working when it comes out of the mixing bowl, so please be careful when working with it.
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