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Post by Juneann on Aug 24, 2002 13:30:20 GMT -6
Again, within the last few years in our hometown paper in Swainsboro, GA there was a recipe for brunswick stew that used hamburger, corn, tomatoes, etc. This was a great stew but in my move to the Aiken, SC area I lost the recipe. Please help me if you can and I will share it with the others, It is a great, great soup/stew.
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Post by cuteascountry_Shortcake on Dec 5, 2004 15:27:39 GMT -6
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Post by whisperingpass on Jan 19, 2005 10:51:18 GMT -6
Brunswick Stew Recipe # 1
2 pounds pork or chicken, cooked, chopped 1/2 teaspoon black pepper 1 teaspoon hot sauce 2 tablespoons Worcestershire sauce 1/3 cup drippings, pork or bacon 1/2 cup barbecue sauce 1 1/2 cups catsup 2 cups diced potatoes, cooked 3 cans (16oz) cream-style corn Place all ingredients in pan, cover and heat slowly. Salt and more hot sauce may be needed according to taste preferred. Makes about 2 quarts.
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Post by whisperingpass on Jan 19, 2005 10:52:13 GMT -6
Brunswick Stew Recipe # 2 1 (3 pound) broiler chicken 1 1/2 teaspoons salt 1 cup red potatoes, peeled, chopped 1 can (15oz) tomato sauce 1 3/4 cups lima beans, frozen or fresh 2/3 cup chopped onion 1 3/4 cups whole kernel corn, frozen 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ground red pepper 1/8 teaspoon dried oregano 1/8 teaspoon poultry seasoning Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth. Remove and discard skin from chicken. Bone chicken; chop meat. Set aside. Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups. Add potato, and simmer 10 minutes. Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender. Makes 8 1/2 cups.
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