DEEP SOUTH BRUNSWICK STEW 3 medium potatoes, cut in 1/2-inch pieces 1 (10 oz.) pkg. Frozen limas 1 (10 oz.) pkg. Frozen whole kernel corn 1 (10 oz.) pkg. Frozen or fresh okra (optional) 3 c. Diced, cooked chicken 1 large onion 1 Tbsp. Sugar 1 tsp. Salt 1/2 tsp. Rosemary 1/4 tsp. Pepper 1/8 tsp. Cloves 1 bay leaf 4 c. Chicken broth 1 (16 oz.) can tomatoes
Cook chicken and remove bones. Put the remaining ingredients, Except tomatoes, in large kettle and cook slowly. After the Potatoes are done, you can add the tomatoes. Before serving, Remove bay leaf. A cup of diced celery can be added and a few Carrots for color. If you want to cook in slow cooker, put in According to order of recipe and cook 8 to 10 hours. Stir Before serving. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
