Post by April B. on Feb 20, 2003 13:44:48 GMT -6
Brunswick Stew
Serves 4
2 squirrels, quartered
2 teaspoons salt
1 can condensed tomato soup or 1 cup canned tomatoes
1 onion sliced thin
3 potatoes sliced thin
1 cup green lima beans
1 tablespoon sugar
Salt and pepper to taste
1 cup canned whole kernel corn
1/4 pound butter
Place squirrel pieces in deep kettle with 2 teaspoons salt and cover with water.
Simmer until tender (about 1 1/2 hours).
Remove squirrel pieces, debone the meat and cut into 1-inch pieces.
Return meat to broth in kettle and add tomato soup (or stewed tomatoes), onion, potatoes, lima beans, sugar and salt and pepper to taste.
Cook until potatoes and beans are tender.
Add corn and butter and cook additional 5 minutes.
Serves 4
2 squirrels, quartered
2 teaspoons salt
1 can condensed tomato soup or 1 cup canned tomatoes
1 onion sliced thin
3 potatoes sliced thin
1 cup green lima beans
1 tablespoon sugar
Salt and pepper to taste
1 cup canned whole kernel corn
1/4 pound butter
Place squirrel pieces in deep kettle with 2 teaspoons salt and cover with water.
Simmer until tender (about 1 1/2 hours).
Remove squirrel pieces, debone the meat and cut into 1-inch pieces.
Return meat to broth in kettle and add tomato soup (or stewed tomatoes), onion, potatoes, lima beans, sugar and salt and pepper to taste.
Cook until potatoes and beans are tender.
Add corn and butter and cook additional 5 minutes.
