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Kentucky Burgoo Recipe

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This recipe for Kentucky Burgoo, by , is from The Kentucky Reb's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vinson F. Large, my Great Great Grandpa


1 (3 - 4 lb) Chicken, cut-up
1 (2lb.) Beef Chuck Roast
2 lb. Pork Roast or pork chops
5 Qt. Water
1 Rabbit (dressed),optional
1 lb. Tomatoes
5 Potatoes (large)
5 Celery Ribs
4 Carrots
2 Onions
2 Green Peppers
1 Head Cabbage (small)
3 C. Whole Corn
1 C. Baby Lima Beans
1 C. Peas
3 Garlic Cloves (minced)
64 oz. Beef Stock
1 Bottle (32oz.) Catsup
2 C. Dry Red Wine
1 (10 oz.) Bottle Worcestershire Sauce
1/4 C. White Vinegar
1 Tsp. (each), Salt, Pepper and Thyme

Bring first 4 items (and rabbit, if used), to a boil in a 4-gal. heavy stock pot. Cover and reduce heat. Simmer for 1 hour or until tender. Remove meats, cool, skin, bone and shred. Return to stockpot.
Cover and chill overnight. In morning skim solidified fat from surface. Chop tomatoes and next 5 items. Shred cabbage. Add these and all the other vegetables to soup. Cook over low heat, stirring often for 4 hours.

Number Of Servings:
Number Of Servings:
Makes 11 quarts
Personal Notes:
Personal Notes:
You may freeze leftovers in individual portions for up to 2 months.




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