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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Brunswick Stew Recipe

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This recipe for Brunswick Stew is from Corinth United Methodist Church Cookbook 2013, 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:  
4 lbs. Potatoes
3 large onions
6 to 8 lb. Boston Butt, cooked and cooled
1 chicken, cooked, cooled and deboned
1 lb. ground beef, cooked and drained
5 cans tomatoes
3 cans creamed corn
2 32 oz, bottles ketchup
1/2 cup apple cider vinegar
Directions:
Directions:
Boil potatoes and onions until tender. Drain and run through food processor, along with meats and tomatoes. Combine with other ingredients in large pot. Salt and pepper to taste - will take lots of black pepper. Cook on low temperature until hot and bubbly. Stir often to keep from sticking.
Personal Notes:
Personal Notes:
In Memory of Ethelene Harrison Powell Schwalls and Henrietta Powell Flanders. This is my mother's adaption of Granny's recipe. Granny would have never used a food processor - she would use a grinder and she would not cook the potatoes and onions first. And Granny used a hog head rather than the Boston Butt.

 

 

 

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