18 Gallon Camp Stew Recipe
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Category: |
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Ingredients: |
Ingredients: 2 turkey breast 6 chickens 12 Lbs hamburger 4 boston butts 16 cans or 1 gal whole kernel corn (drained) 8 can or 124 oz of Le SueurŽ Early Peas (drained) 8 cans or 124 oz of baby green limas (drained) 128 oz of ketchup 80 oz of Bulls-EyeŽ BBQ 24 oz Lee & PerrinŽ 10 cans or 64oz of tomato paste 12 cans or 180oz of tomato sauce 24 oz of Louisiana Hot SauceŽ 12 cans or 180 oz of whole tomatoes (can use diced) 16 Lbs of potatoes (Yukon Gold recommended) 14 large white onions (5 lbs chopped onions) Salt & Pepper to taste
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Directions: |
Directions:Boil the chicken and turkey the night before, save the broth. Bake the butts. De-bone and de-fat the chicken and butts. In a large stew pot (at least 45 qts) pour 3-4 inches of chicken stock, add meat and combine all other ingredients except the potatoes. Slow cook and stir constantly to avoid burning and sticking. Add the potatoes after the rest is almost done. Cook until the potatoes are done. Add stock as needed to keep stew from thickening and the stirring paddle (yes paddle) to stand up in the stew . |
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