This recipe for Brunswick Stew, by Bonnie Hilliard, is from The Hobbs Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lg. cans Swanson or Tyson all white chicken breast; drained 4 sm. cans Casselberry Pork Bar -B-Que meat 2 sm. can diced tomatoes with peppers & onions (drain a little but not all the juice) 2 cans creamed corn 1can whole kernel corn 1 chopped onion 1 tbsp. hot sauce 1 tsp. black pepper
Put all ingredients in crock-pot on low for 4-5 hours until onion is getting soft. Serve up with a large pan of corn bread.
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