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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

BRUNSWICK STEW Recipe

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This recipe for BRUNSWICK STEW is from The Smith/Cain/Francalancia Family Cookbook Project, 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 # round steak
1 # boneless pork loin chops
3 medium onions chopped
1/2 tsp. salt
1/2 tsp. pepper
7 cups water
1 (3#) broiler/fryer chicken skinned and halved
2 (28 oz) cans whole tomatoes, undrained and chopped
1 3/4 c. catchup
1/3 c. Worcestershire sauce
1/2 c. chili sauce
1 T hot sauce
1 tsp. dry mustard
2 bay leaves
2 (17 oz) cans cream style corn
2 (17 oz) cans Lima beans, drained
1 (17oz) can English peas, drained
3 small potatoes, peeled and dices
3 T white vinegar
1 (10 oz) pkg, frozen sliced okra, thawed
Directions:
Directions:
Combine first 6 ingredients in a large Dutch over or stock pot. Bring to a boil. Cover, reduce heat and simmer 1 1/2 hours. Add chicken and simmer another 1 1/2 hours. Remove meat from broth, reserving broth in Dutch oven.
Cool meat, bone and coarsely chop. Set aside.
To broth add tomatoes and next 6 ingredients. Bring to a boil. Simmer uncovered 1 hour stirring occasionally. Stir in meat corn, beans, peas, potatoes and vinegar. Simmer uncovered 45 minutes, stirring often. Add okra, cook 15 minutes. Remove bay leaves. Yield: 6 1/2 qts

 

 

 

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