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Brunswick Stew Recipe

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

Contributor:  
Contributor:  
Elmyra Lemmond
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 large potatoes
6 large onions
2 cans corn (or 18 ears)
salt and pepper to taste
juice of 1 lemon ( or 1/4 cup vinegar)
2 quarts okra
1 pound chicken
1/4 pound salt pork
2 cans tomatoes (or fresh tomatoes)

Directions:
Directions:
Cook chicken and shred into fine pieces. Using broth from chicken, add all other ingredients except potatoes. Cook until mixture begins to thicken (possibly two hours). Add potatoes and finish cooking until potatoes are done. Some water may need to be added or more broth.

Personal Notes:
Personal Notes:
The Women's' Missionary Society at Somerville Church of God would use this recipe to make stew and sell it as a fundraiser. The ladies would always bring their fresh vegetables from their gardens for it.

 

 

 

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