Brunswick Stew (Authentic)
Brunswick Stew
Brunswick Stew
Brunswick Stew
Brunswick Stew
Brunswick Stew
Posted by: Allison Parker
* Exported from MasterCook *
Brunswick Stew (Authentic)
Recipe By :Bernard Clayton Jr.
Serving Size : 12 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
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3 squirrels, or 2 rabbits, or both
(or one 4-pound stewing chicken, or a
combination of the 3)
1/3 cup flour
3 tablespoons butter
1/2 pound salt pork -- in 1/4-inch dice
3 medium onions -- minced
10 cups water
6 cups tomatoes (fresh or canned) -- finely chopped
1 6-ounce can tomato paste
2 cups lima beans -- fresh or frozen
2 cups whole kernel corn -- (fresh off the cob is best)
2 cups chopped red bell peppers -- (for color)
3 cups peeled and cubed potatoes - if for rabbit
and/or chicken -- 1/2-inch cubes
(or 1/2 cup raw rice, if for squirrel)
Salt -- to taste, if desired
1/2 teaspoon freshly ground black pepper -- or to taste
2 teaspoons ground red pepper -- or to taste
1/2 teaspoon Tabasco Sauce
2 teaspoons Worcestershire sauce
1 cup red wine
GAME: Care should be taken with game that has been shot. Clean out all shot
or as many as possible. Cut away and discard meat in which blood has
collected, or it will make the stew bitter. Cut up as for fricassee.
Shake the pieces of game in flour in a plastic bag until they are well
covered. In a large, deep skillet, melt butter until foaming. Lay down the
game pieces in one layer without crowding. Over high heat, brown the pieces
until nicely browned, about 10 to 12 minutes. Lift out pieces and set aside.
In the same skillet, try out the salt pork until the fat is rendered and the
dice are crisp.
Add the onions and cook over medium heat for about 10 minutes or until
translucent and tender.
(The time for cooking the game will vary according to the age of the squirrel
and rabbit. Young require less time, old and tough, longer. One and a half
hours is an approximation. Test for doneness with a fork.)
Into a large 6-quart stew pot, pour the water and scrape in the onions and
pork bits from the skillet. Add the game pieces, tomatoes, and tomato paste.
Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
Add lima beans, corn, bell peppers, and potatoes or rice. Taste for seasoning
and add salt, if needed, black pepper, and ground red pepper as desired. Pour
in Worcestershire sauce, Tabasco Sauce, and red wine.
After 2 hours of cooking, the meat should pull easily from the bone. The meat
pieces may be left intact (since they are quite small) or cut off the bone
and into bite-size pieces.
The stew should be moist, yet somewhat firm. If too thick, thin with water or
chicken broth.
Ladle into a large heated tureen and serve in heated dishes.
Source: The Complete Book of Soups and Stews"
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* Exported from MasterCook *
Brunswick Stew *
Recipe By :Miami Herald - February 8, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Stews
Amount Measure Ingredient -- Preparation Method
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1 3 1/2 to 4 1/2-pound chicken
1/3 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
3 tablespoons vegetable oil
2 medium onions -- chopped
6 ounces lean smoked ham -- diced (optional)
4 cups chicken stock
1 28-ounce can peeled whole tomatoes -- drained and quartered
1 small green bell pepper -- diced
1 bay leaf
2 cups fresh shelled lima beans *
* or one 10-ounce package frozen lima
beans, thawed
2 cups corn kernels -- fresh or frozen
Cut chicken into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings, and 4
breast pieces. Trim of as much fat as possible. Rinse and let drain. In a
shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the damp
chicken pieces in the seasoned flour.
In a large skillet, heat 2 tablespoons of the oil over moderately high heat.
Dredge the chicken again if the coating looks damp, and shake any excess back
into the bowl. Reserve the excess seasoned flour. Add the chicken pieces to
the pan in a single layer without crowding, in batches if necessary, and
cook, turning, until golden brown, about 7 minutes per batch. Lower the heat
if necessary about 1/2 way through, so the fat doesn't burn. Remove the
chicken to a large flame proof casserole. Add the remaining 1 tablespoon of
oil and the onions to the skillet. Cook over moderate heat, stirring
occasionally, until soft, about 3 minutes. Add the ham and cook until lightly
browned, about 3 minutes longer. Sprinkle the reserved seasoned flour over
the ham and onions and cook., stirring, 30 - 45 seconds.
Pour in half the stock. Bring to a boil, scraping up any brown bits from the
bottom of the pan. Boil stirring, until slightly thickened. Pour everything
in the skillet over the chicken in the casserole. Add the tomatoes, the
remaining stock, the green pepper, and the bay leaf. Bring to a boil, reduce
heat to moderately low, and simmer, partially covered, 15 minutes. Add the
lima beans and corn and simmer uncovered until the chicken and vegetables are
tender, 10 to 12 minutes longer. Skim any fat off the top of the sauce.
Remove and discard the bay leaf and season with additional salt and pepper to
taste before serving.
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* Exported from MasterCook *
Brunswick Stew
Recipe By :Mary Reid Rogers
Serving Size : 12 Preparation Time :0:00
Categories : Chicken Stews
Amount Measure Ingredient -- Preparation Method
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1 6-pound stewing chicken
4 quarts chicken stock
3 celery ribs
1 tablespoon sugar
2 pounds boiling potatoes -- cut into 1/2-inch dice
1 pound yellow onions -- coarsely chopped
6 large ripe tomatoes -- peeled, seeded, and coarsely chopped
2 1/2 cups fresh or frozen lima beans
2 1/2 cups fresh or frozen corn kernels
2 green bell peppers -- finely chopped
2 tablespoons salt -- or to taste
1/2 teaspoon freshly ground black pepper -- or to taste
Thinly sliced green onions -- for garnish
In a large, heavy non-reactive pot over medium heat, combine the chicken,
stock and celery. Cover and simmer until the meat pulls away from the bones,
2 - 3 hours. Remove from the heat. Transfer the chicken to a large heatproof
plate and set aside until cool enough to handle. Remove the skin and meat
from the bones.
Discard the skin and bones and cut the meat into 1-inch dice. Cover the meat
and refrigerate until ready to use. Meanwhile, strain the stock through a
medium meshed sieve and skim off any foam or surface fat. Return the stock to
the pot and set over medium-high heat. Add the sugar, potatoes, onions,
tomatoes, lima beans, corn and bell peppers; bring to a boil, then reduce the
heat to medium-low. Cover and simmer, stirring occasionally, for 1 hour. Add
the chicken, salt and pepper. Bring to a simmer. Cover and simmer, stirring
occasionally, until the flavors have melded, 45 minutes. Adjust the seasoning
with salt and pepper if needed.
To serve, transfer the stew to a large soup tureen and garnish with green
onions.
Source: The South: The Beautiful Cookbook: Authentic Recipes from the
American South"
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* Exported from MasterCook *
Brunswick Stew
Recipe By :Marion Cunningham
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Stews
Amount Measure Ingredient -- Preparation Method
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1 4 to 5-pound chicken -- quartered
Salt
1 cup chopped canned or fresh tomatoes
2 onions -- sliced thin
1 cup green lima beans
3 potatoes -- peeled and diced
1 cup whole kernel corn
1 teaspoon sugar
1/8 to 1/4 teaspoon cayenne pepper
Rinse the pieces of chicken and put them into a large pot with 2 teaspoons
salt and water to cover. Bring to a boil and simmer for 40 minutes. Remove
the chicken from the broth, take the meat off the bones, and set aside. Put
the tomatoes, onions, lima beans, potatoes, corn, sugar, and cayenne pepper
into the broth and boil gently for 30 minutes, covered. Add the pieces of
chicken and simmer for 10 minutes more, uncovered. Taste and add cayenne
pepper and more salt if needed.
NOTE: Brunswick Stew is a southern stew, originally made with squirrel or
rabbit, that is traditionally long-cooked so that the vegetables become soft
and the potatoes are cooked to a thickening paste.
Source: The Fannie Farmer Cookbook"
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* Exported from MasterCook *
Brunswick Stew
Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Stews
Amount Measure Ingredient -- Preparation Method
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2 pounds meaty chicken or rabbit pieces -- skinned
1 1/2 cups onion -- cut into small wedges
4 cloves garlic -- minced
1 14 1/2-ounce can tomatoes -- cut up
1 10-ounce package frozen sliced okra
1/2 cup chicken broth
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 8-ounce can whole kernel corn -- drained
1 8-ounce can baby lima beans -- drained
1/2 cup cubed ham
1 12-ounce jar brown gravy
In a 4 1/2-quart Dutch oven, combine chicken or rabbit, onion, garlic,
tomatoes, okra, chicken broth, mustard, Worcestershire sauce, thyme, pepper,
and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 30
to 40 minutes or until chicken or rabbit is tender. Add corn, lima beans, and
ham. Stir in gravy. Return to boiling; reduce heat. Simmer 5 minutes.
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* Exported from MasterCook *
Brunswick Stew **
Recipe By :http://www.coastalgeorgia.com
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds chicken -- cut into bite-size pieces
1/2 pound pork -- cut into bite-size pieces
Paprika -- to taste
1/4 cup butter
2 medium onions -- sliced
1 medium green bell pepper -- diced
3 cups water
2 cups canned tomatoes -- undrained
2 tablespoons fresh parsley -- chopped
1/2 teaspoon hot sauce
1 teaspoon Worcestershire sauce
2 cups whole kernel corn
1 10-ounce package lima beans
3 tablespoons flour
Sprinkle chicken and pork with paprika. Heat butter in a large saucepan; add
chicken and pork and brown on all sides. Add onion and green pepper and cook
until onion is transparent. Add water, tomatoes, parsley, and sauces. Bring
to a boil; cover and simmer for 30 minutes. Add corn and lima beans; cook 20
minutes longer. Blend flour with a little cold water and gradually stir into
stew; cook 10 minutes longer.
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From: [EMAIL PROTECTED] (AAABINKY)
Organization: AOL http://www.aol.com
Subject: German Chocolate Cheesecake
Message-ID: <[EMAIL PROTECTED]>
I got this from the newsgroup sometime in the last 2 years and have made it
several times. When I served it at Thanksgiving, everyone asked for the
recipe. It's GREAT! (I made it with organic cream cheese.)
Title: CHEESECAKE GERMANIA
Yield: 12 Servings
---------------------------CRUST--------------------------------
1 cup Chocolate wafer crumbs
2 T Sugar
3 T Margarine; melted
--------------------------FILLING-------------------------------
24 oz Cream cheese; softened
3/4 cup Sugar
1/4 cup Cocoa
2 ts Vanilla
3 Eggs
--------------------------TOPPING-------------------------------
1/3 cup Evaporated milk
1/3 cup Sugar
1/4 cup Margarine
1 Egg, beaten
1/2 ts Vanilla
1/2 cup Pecans; chopped
1/2 cup Coconut, flaked
Combine the chocolate wafer crumbs, sugar and margarine; press onto
bottom of a nine-inch springform pan. Bake at 325 F. for ten minutes.
Combine the cream cheese, sugar, cocoa and vanilla, mixing at medium
speed in an electric mixer until well blended. Add the eggs, one at
a time, mixing well after each addition. Pour the custard over
crust. Bake at 350 F. for 35 minutes. Loosen the cake from rim of
pan; cool before removing the rim of the pan. Chill.
In a small saucepan, combine the milk, sugar, margarine, egg and
vanilla; cook, stirring constantly, until it is thickened. Stir in
the pecans and coconut, then cool. Spread on the cheesecake.
--
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