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Brunswick Stew - 2
Ingredients:
1 whole chicken -- cut up
1 onion -- quartered
2 ribs celery -- diced
1 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon black pepper
10 ounces frozen small lima beans
16 ounces frozen white shoepeg corn
1 pound canned tomatoes
3 small potatoes -- cubed
1/3 cup ketchup
2 tablespoon vinegar
1 tablespoon brown sugar
1 teaspoon Worcestershire
1/2 teaspoon Tabasco
1/4 teaspoon marjoram -- (dried)
Instructions:
Place chicken in Dutch oven and add enough water to cover well. Add
onion, celery, salt and pepper. Simmer until chicken comes off bones
easily. Remove chicken to cool and add corn, butter beans, tomatoes,
potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove
chicken from bones and add to vegetables along with Worcestershire,
Tabasco, and Marjoram. Serves 6 - 8 NOTE: Vary amount of water for
thick or soupy stew. Add a cup of chicken broth after first or second
serving. From Virginia Hospitality 15th edition, 1990. Typed by Dale
and Gail Shipp, Columbia Md. |
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