|
|
Ron s Brunswick Stew
Ingredients:
2 chicken fryers, cut up, skin removed
1 pound lean ground pork
28 ounces stewed tomatoes
28 ounces corn
28 ounces lima beans
14 ounces okra
1 tablespoon butter
1/2 cup white vinegar
1/2 cup bread crumbs
salt and pepper -- to taste
Instructions:
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. |
|
|
|
