2 1/2 lb Frying chicken cut up

4 c Water

1 ea Medium carrot, sliced

1 ea Medium stalk celery, sliced

1/2 c Barley

2 ts Chicken bouillon

2 ts Salt

1/4 ts Pepper

1 ea Bay leaf

1 1/2 c Sliced leeks, with topps

Heat all ingredients except leeks to boiling in Dutch oven.
Reduce heat.
Cover and simmer 30 minutes.
Add leeks.
Heat to
boiling; reduce heat.
Cover and simmer until thickest pieces of
chicken are done, about 15 minutes.
Remove chicken from broth and
cool slightly.
Remove chicken from bones and skin; cut chicken into
1 inch pieces.
Skim fat from both.
Remove bay leaf.
Add chicken to
broth.
Heat until hot, about 5 minutes.

2 md Oranges, peeled, sectioned,

And chopped 1 c Fresh pineapple, chopped

1 md Jalapeno pepper, seeded and

Finely chopped 2 tb Thinly sliced green onion

1 tb Cilantro, snipped

1 ts Lime peel, shredded

Stir together oranges, pineapple, jalapeno pepper, green onion,
cilantro, lime peel and dash salt in a bowl.
Cover and chill for
about 4 hours.

2 c Clams-large(about 8 clams)

2 Potatoes-diced; large

2 Med onions-sliced

2 Bell peppers; chopped

2 Celery stalks-chopped fine

1 tb Paprika

2 tb Butter

2 tb Flour

1 tb Accent

1 qt Clam stock

2 tb Clam base

1 c Tomatoes-whole; chopped and

Steam clams in 1 qt.
water in large kettle.
Re- serve liquid to
use as clam stock.
Dice the clams.
Cook the potatoes separately in
2 cups of boiling water for 5-10 min.
Drain.
In a large pot,saute
the onion, peppers, celery, & paprika in butter until the
vegetables are ten- der, about 6 min.
Add flour and Accent,stirring
well so that mixture does not brown.
Add clam stock, clam base,
potatoes, & clams.
Allow to simmer for 15 min.
Add tomatoes
& simmer for 5-10 min., covered.
Serve.
This recipe may be kept
for a week.
The clam base may be purchased at any fish market.