This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
- Contributed by Catsrecipes Y-Group
- 2 pounds chicken cut up
- 5 cups water
- 1 medium onion chopped
- 2 tablespoons chopped parsley
- ½ cup chopped celery
- 2 cups corn
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 cup flour
- 1 egg beaten
- ¼ cup milk
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