[CnD] Recipe Request Brunswick Stew

Brian Oglesbee ugaoglesbee at gmail.com
Wed Feb 29 19:23:18 GMT 2012


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 <sugarsyl71 at 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" <sssmiley77 at gmail.com>
> To: <cookinginthedark at 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
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