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This recipe for BRUNSWICK STEW, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Francis
Added: Sunday, July 27, 2008


1 broiler-fryer, cut up
3 teaspoon salt
7 tablespoons butter or margarine
2 medium onions, chopped
1 (20 ounce) can tomatoes
1 (6 ounce) can tomato paste
2 cups chicken bouillon or consomme
1 cup finely diced celery with leaves
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 (12-oz) can whole kernel corn
1 (10-oz) package frozen Lima beans
3 tablespoon butter or margarine
2 tablespoon flour

Sprinkle chicken with 1 teaspoon salt. Melt 4 tablespoons butter in deep pot. Brown chicken and remove. Add onions and brown lightly. Return chicken to pot. Add tomatoes, tomato paste, bouillon, celery, marjoram, thyme and remaining 2 tsp salt. Cover and simmer about 1 hour. Add corn and Lima beans. Cook 20 minutes longer. Melt remaining butter and blend in flour. Add small amount of hot liquid from stew, stirring until smooth. Stir into stew. Cook 2 minutes.

Number Of Servings:
Number Of Servings:
serves 6




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