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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Brunswick Stew (from Grandma, Margaret Wiglesworth) Recipe

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This recipe for Brunswick Stew (from Grandma, Margaret Wiglesworth) is from Daly Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 hen or chicken parts
6 large onions
10 medium potatoes, diced
2 pints butterbeans
2 pints corn
2 quarts tomatoes
2 large cans Bruce's Yams, mashed
7 strips bacon
2 T salt
3 tsp ground black pepper
2 tsp Texas Pete (hot sauce)
½ pound butter
Directions:
Directions:
Put chicken, bacon, and onions in a large pot with water to cover.
Cook until meat leaves the bone.
Remove bacon and chicken to cool.
Add butterbeans to cook while chicken is cooling.
Once cool, pull meat from the bone.
Return meat to pot and cook until beans are nearly done.
Add tomatoes and corn last.
When all are done, add mashed yams.
Add butter to taste (depending on fat content of the chicken).
Add seasoning (salt, pepper, and Texas Pete) to taste.
Add a little thickening (flour/water paste) to prevent vegeables from settling.
Number Of Servings:
Number Of Servings:
Lots!
Preparation Time:
Preparation Time:
Lots!
Personal Notes:
Personal Notes:
I remember Grandma Wiglesworth making this stew. She used to say that R.G. could smell it from his house - 2 blocks away! It was a 'day-long project". And boy, did it smell - AND TASTE - GOOD!

 

 

 

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