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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BRUNSWICK STEW Recipe

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This recipe for BRUNSWICK STEW is from DELTA DELIGHTS, 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:  
BRUNSWICK STEW:
SAUTE CELERY, ONIONS, AND PEPPER (ANY TYPE) IN OLIVE OIL UNTIL SOFT. SEASON WITH SALT, PEPPER, AND THYME. ADD TWO CANS
OF STOCK (CHICKEN, BEEF, OR VEGETABLE) PLUS A LITTLE WATER, THEN ADD DICED POTATOES, FROZEN LIMAS AND CORN.
Directions:
Directions:
SIMMER THESE
INGREDIENTS ABOUT 15 MINUTES THEN ADD 1 CAN OF DICED TOMATOES AND 1/2, CAN TOMATO PASTE AND COOK ON LOW ANOTHER 15 MINUTES,CHECKING TO MAKE SURE IT DOES NOT DRY OUT. ADD THE LEFTOVER CHICAGO HASH AND HEAT THROUGH. AND ONE OTHER TIP - IF YOU ROAST SMALL RED POTATOES THE NIGHT BEFORE YOU CAN DICE THEM AND USE THEM IN THE STEW INSTEAD OF RAW POTATOES! SEASON THE POTATOES WHEN YOU ROAST THEM. THEY MAKE A NICE SIDE DISH WITH YOUR CHICAGO HASH SANDWICHES!
Personal Notes:
Personal Notes:
* SEE MY CHICAGO HASH RECIPE IN THIS BOOK*
THIS IS ONE OF A TWO PART RECIPE FOR A WEEKEND EVENT.
THE CHICAGO HASH IS FOR SANDWICHES AND THE LEFTOVER HASH MAKES UP THE MEAT PORTION OF BRUNSWICK STEW.
BOTH ARE SPICY SO WATCH OUT!!

 

 

 

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