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Brunswick Stew Recipe

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

Mary DeJong
Added: Wednesday, November 2, 2005


2 lb. ground beef, cooked
1 lb. lean ground pork, cooked
1 sm. chicken, cooked and chopped
1 pt. kernel corn
1 c. lima beans
2-3 carrots, diced
2 or 3 onions, chopped
1 pt. tomatoes or tomato juice

To taste:

Chili powder
Black and red pepper
Worcestershire sauce

Combine all ingredients and simmer for hours.

Personal Notes:
Personal Notes:
Brunswick stew began as a squirrel stew. Chicken was later substituted.




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