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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Can-Opener Brunswick Stew Recipe

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This recipe for Can-Opener Brunswick Stew is from BWE Swim Club Summer Favorites, 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 20-oz can Brunswick Stew (Mrs. Fearnow's)
1 10 3/4-oz can chicken gumbo soup
1 12-oz can V-8 juice
15 ounces canned chicken, drained and chopped
1/4 lb store-bought chopped pork barbecue
1 can shoepeg corn
5 oz frozen lima beans
1/2 stick butter
1 large bay leaf
1 tsp sugar
1 c onions, thinly sliced
1/2 tsp lemon juice
1/4 tsp Tabasco sauce
Worcestershire sauce to taste
salt and pepper to taste
Directions:
Directions:
Combine all ingredients in a 4 or 5 quart slow cooker. Cook on low for 5 to 6 hours. Remove bay leaf and serve. Stew can be made ahead and refrigerated as long as 3 days. May also be frozen for 2 months.

 

 

 

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