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Brunswick Stew Recipe

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

Contributor:  
Contributor:  
Barbara Dawson
Added: Saturday, May 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-6 chicken breasts
1 or 2 onions
2 cans (1 lb. each) tomatoes or 4 c. fresh
2 c. frozen or fresh butterbeans
3 med. potatoes, diced
1 lb. bag of frozen corn or 2 cans or 4 c. fresh cut off cob
3 tsp. salt
1 tsp. pepper
1 T. sugar

Directions:
Directions:
Cook chicken breasts with stalk of celery in about 2 quarts of water until tender (about 2 1/2 hours). Debone and cut up or pull apart and reserve chicken to add later. In the meantime, add other ingredients to the chicken broth. Simmer until potatoes and butterbeans are tender. Stir occasionally to prevent scorching. Add chicken. Enjoy.

 

 

 

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