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In This Issue:

TGAMM STEW 

INGREDIENTS:

5 chicken breasts ( clean with hot water )

2 cups of chopped celery

3 whole potatoes ( do not remove the skins )

2 cans of tomato paste

3 cans of Ginger ale

1/2 lb. of chopped brocolli

1/2 pound of choppped carrots

1/2 pound of green beans

1/2 pound of zuchini

2 red onions

1 Teaspoon of oregano

1 Teaspoon of garlic salt.

3 table spoons of honey

Except for the garlic salt and oregano, place all of the above in a large stewing pot and cook over a low heat. About a half hour. Then raise the heat until the mixture begins to boil. Next, lower the heat until the mixture stops boiling. This is when you should take tongs and lift each piece of chicken out of the mix and with a fork, strip off the chicken meat from the bone, allowing the meat to drop back into the stew mix. ( Do not place the bones back in the pot - dispose of them )

Stir the stew as you cook it, about every ten minutes so it will not burn.

Next, let the entire mixture continue to cook for another fifteen minutes. During this time add the garlic salt and oregeno.

Some select to place chopped fresh garlic or fresh from the garden oregeno, instead of what you can purchase in containers at the market.

After you mix the spices into the stew, turn off the heat and let stand for ten minutes.

This serves six. Goes great with toasted garlic bread and a glass of red wine. For the  children, offer them a glass of water to drink with a slice of lemon. Or a glass of warm herb tea. 

Do not give wine to your children. Please !!!