Hi Johnny,

Here are three recipes from previous posts.

Betsy

Posted by behr on July 17, 1997 at 12:26:43:

BRUNSWICK STEW

2 chicken fryers, cut up, with skin removed
1 lb. lean ground pork
1 28-oz can stewed tomatoes
2 14-oz cans corn
2 14-oz cans lima beans
1 14-oz can okra
1 Tbsp butter
‡ cup white vinegar
‡ cup bread crumbs
salt and freshly ground black pepper to taste

Discard chicken livers and gizzards. Simmer fryers in 4 quarts of water until tender. Remove chicken. Let water cool, then place pot in refrigerator overnight. Remove congealed fat from top and discard. Remove bones from chicken and discard. Cut chicken into bite-sized pieces and return to broth. Drain corn, lima beans, and okra, and add. Brown pork in sauce pan and drain grease. Add pork, vinegar, and butter to broth. Salt and pepper to taste. Simmer 3 to 4 hours. Stir in bread crumbs to thicken.

This recipe serves about 10. Corn muffins make a nice accompaniment.
Enjoy.

Posted by: Joan on Wednesday December 9th 1998 06:44:48 PM

This is my favorite recipe for Brunswick Stew.

3 Taablespoons cooking oil
2 medium onions, chopped
2 medium potatoes, peeled and diced
2 carrots, peeled and diced
1/2 cup chicken broth
1 can (14 1/2 oz.) tomatoes
1/2 cup water
1 package (10 oz.) frozen corn
1 package (10 oz.) frozen lima beans
1/2 cup sliced celery
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon (or to taste) Tabasco
1/4 teaspoon rosemary, crumbled
1 bay leaf
2 cups cubed cooked chicken

Heat the oil in a large saucepan; saute the onions until soft. Add the rest of the ingredients and simmer, covered, 20 to 25 minutes or until vegetables are tender. 4-6 servings

Posted by: Judy Ring on Wednesday April 21st 1999 06:44:48 PM

Brunswick Stew

1 3 lb of chicken
3 cups water
1 1/2 tea. salt
1 cup diced potatoes
1 3/4 cup frozen baby lima beans
1 3/4 cup tomato sauce
1 cup chopped onions
1 3/4 cup frozen corn
1 tea. sugar
salt and pepper to taste
1/2 tea. basil
1/2 tea. oregano
1/4 tea. cayenne pepper

Simmer chicken with water and salt until tender, about 1/12 hours. Drain off broth. Set aside. Remove skin and bones and cut meat into tiny pieces. Re- duce broth to 2 cups. Add potatoes and simmer 10 minutes. Add lima beans, tomato sauce and onions, cook 20 minutes. Add chicken and other ingredients and cook 15 to 20 minutes or until all is tender.