"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristy Turner
Added: Wednesday, July 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chicken
3 qts. cold water
1 tsp. salt
1 small chopped red pepper
1 T. chopped parsley
1 sliced onion
1/2 lb. lean ham
1 can tomatoes
1 pkg. frozen baby lima beans
1 can corn
2 c. diced potatoes
2 tsp. Worcestershire sauce

Directions:
Directions:
Cover chicken with 3 qts. cold water. Add salt, red pepper, parsley, onion, and ham. Simmer 2 hours until meat is tender. Remove from bones and return to broth. Add tomatoes and lima beans and cook for one hour. Add corn and potatoes and cook until potatoes are done. Add Worcestershire sauce.

 

 

 

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