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Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Willie Ruth
Added: Thursday, January 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lb fryer (cooked and deboned)
2 lbs. ground chuck
3 large onions
1 small bottle catsup
1 quart tomatoes
1 can whole kernel corn
2 cans creamed corn
1/2 cup worcestershire sauce
salt and pepper to taste

Directions:
Directions:
Cook for one hour or until the consistency desired on top of stove. Coon on very low heat and keep stirred so it won't burn.

Number Of Servings:
Number Of Servings:
Serves 18 people

 

 

 

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