Brunswick Stew 1 med onion chopped 1 16 oz. Can white kernel corn, drained 2 16 oz cans tomatoes, chopped 1/4 c. barbecue sauce 2 cans Castleberry=s barbecue pork 1 can Castleberry=s barbecue beef 1 2 tsp pepper 1 10 oz can cooked chicken 1 T. sugar 2 tsp salt 1 16 oz can creamed corn 1 T. vinegar
Chop up chicken, beef, and pork into small pieces. Put all ingredients into crock pot and mix. Cook on low about 5 hours. ** The canned vegetables may not be 16 oz. That=s what was in the recipe, but I just On 2/29/12, Sugar <sugarsy...@sbcglobal.net> wrote: > here is two recipies: > Brunswick Stew > > > > Ingrediants: > > 1 stewing chicken, approx. 6 lbs > > 2 lrg. Onions, sliced > > 4 cups fresh tomatoes, chopped > > 3 med. Potatoes, diced > > 4 cups corn > > 2 cups cut okra > > 2 cups lima beans > > 3 Tbsp. Salt > > 1 tsp. Pepper > > 1 Tbsp. Sugar > > > > Instructions: > > Cut chicken in pieces and simmer, covered, in 2 quarts water until > > Meat can be easily removed from bones, about 2 hours. Remove > > Chicken and set aside to cool. Add vegetables to the broth and > > Simmer, uncovered until beans and potatoes are tender, about 45 > > Minutes. Stir occasionally to prevent scorching, if too thick add an > > Additional quart of water. Remove chicken meat from bones and dice. > > Add diced chicken, salt, pepper and sugar to pot. Heat through. > > Flavor improves when refrigerated overnight and reheated following day. > > 8-10 servings. > > ******** > > Brunswick Stew > Ingredients > 5 ounces Heinz 57 sauce > 5 ounces Worcestershire sauce > 5 ounces A-1 Sauce > 1 gallon creamed corn > 1 gallon crushed tomatoes > 1/2 gallon ketchup > 4 large onions, chopped > 1 pound lima beans > 12 potatoes, peeled and diced > 3 pounds lean pork > 3 pounds ground beef > 2 6-pound hens > 1 tablespoon Tabasco > 1/2 cup chicken base > Salt and pepper to taste > Directions > Using a 5- to 6- gallon sauce pot and enough water to cover, boil > chickens until tender, about 45 minutes. Meanwhile, cook beef and pork > in a heavy skillet until brown and drain away all grease. Remove cooked > chicken from bone. Use chicken stock to cook potatoes, lima beans and > onions. Simmer until potatoes are tender, about 30 minutes. Add ketchup > and tomatoes and bring back to a boil. Add all meats and corn and bring > back to a boil, stirring constantly. Add A-1, Worcestershire, Heinz 57, > Tabasco, chicken base and salt and pepper to taste. Simmer for 1 to > 1-1/2 hours. Yield: About 5 gallons. > **** > > > "...And this I pray... > Break My Heart For What Breaks Yours; > Everything I am, For Your Kingdom's Cause...Hossanna" > ~Sugar > ----- Original Message ----- > From: "Sherri Crum" <sssmile...@gmail.com> > To: <cookinginthedark@acbradio.org> > Sent: Wednesday, February 29, 2012 11:09 AM > Subject: [CnD] Recipe Request Brunswick Stew > > >> Good afternoon, >> >> I went to a restaurant last week which featured Brunswick Stew. >> >> I had a cup and enjoyed it very much. >> >> Does anyone have a recipe which they have used? >> >> Thanks for any help. >> >> Sherri >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
