"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Austin
Added: Tuesday, February 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, about 4 pounds
1 quart crushed tomatoes, with juice
2 potatoes, cut into small pieces
1 pint lima beans (can use green beans or zucchini)
2-3 onions, sliced
1/2 lb. hot sausage, cooked and drained
1 clove garlic
1 pint of corn, frozen
worcestershire sauce

Directions:
Directions:
Cook chicken in large pot, covered with water. Boil until meat falls from bones.

Remove chicken from broth. While chicken cools, boil down broth to about 1 quart. Clean the meat from bones and return to pot. Add tomatoes, potatoes, beans, onions, sausage and garlic. Simmer until vegetables are tender.

Add one pint of corn, a dash of worcestershire sauce and salt and pepper to taste. Cook again until corn is done - this can simmer slowly all day.

Personal Notes:
Personal Notes:
Mrs. Austin used to make this for the workers at the Historical Society Tavern Days. The entire Muzynski family loved it!

 

 

 

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