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3 lb To 4 lb. broiler-fryer
2 qt Water
2 lb Hot Italian sausage links
6 Strips bacon
2 Cloves garlic, minced
1 tb Chopped fresh parsley
1 ts Dried oregano
16 oz Crushed tomatoes
8 oz Tomato sauce
8 oz Elbow macaroni, cooked and drained
Salt and pepper to taste

Place chicken and water in a large kettle; bring to a
boil. Reduce heat; cover and simmer until chicken
nearly falls from the bones. Remove chicken from
stock. Chill stock. Remove chicken from bones and
cube; set aside. Puncture skins of sausages; cover
with water in a small saucepan and boil until fully
cooked, 20-30 minutes. Drain; pan-fry sausages until
browned. Cool and cut into bite-size pieces; set
aside. In a Dutch oven, cook bacon until crisp. Drain,
reserving 1 tsp. drippings. Cool and crumble bacon;
set aside. In the drippings, saute' garlic. Skim fat
from the chicken stock; add 5 cups to Dutch oven. Add
chicken, sausage, bacon, parsley and oregano. Cover
and simmer 10-15 minutes. Add tomatoes, tomato sauce,
macaroni, salt and pepper; simmer 10 minutes more.
 
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