Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Mulligan

List of Ingredients





(for a large group)



5 fryers boiled & boned
1 lb. bacon
2 sticks margarine
6 large bell peppers, chopped
6 large onions, chopped
6 cans tomatoes
6 cans Mexicorn
4 cans English peas
1 bottle catsup
2 12 oz. pkg. spaghetti
2 tsp. Celery salt
Louisiana hot sauce
2 tsp. garlic powder
1 tsp. each Chili, red, & black pepper
3 TBS sugar






Recipe




Boil & bone chicken (reserve broth). Fry bacon until crisp. Add bell pepper & onion. Cook until tender. In a large soup pot, combine chicken, bacon mixture, margarine, mexicorn, English peas, tomatoes, sugar, & catsup. Add remaining spices (more or less as desired). Add enough chicken broth to make mulligan desired consistency. Should be thick. Cook over low to medium heat for 1 hour (add more broth if needed). Break Spaghetti in half & add to mulligan. Cook for 1/2 hour more. Stir often to prevent spaghetti from sticking.

You may substitute 12 or 14 squirrels in place of the chicken.