Name: Ron's Brunswick Stew
Ingredients: 2 Chicken fryers, cut up, skin removed; 1 lb Lean ground pork; 28 oz Stewed tomatoes; 28 oz Corn; 28 oz Lima beans; 14 oz Okra; 1 tb Butter; 1/2 c White vinegar; 1/2 c Bread crumbs; Salt and pepper; to taste

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Maincourses	1	Servings

INGREDIENTS

2		Chicken fryers, cut up, skin removed
1	lb	Lean ground pork
28	oz	Stewed tomatoes
28	oz	Corn
28	oz	Lima beans
14	oz	Okra
1	tb	Butter
1/2	c	White vinegar
1/2	c	Bread crumbs
		Salt and pepper; to taste

INSTRUCTIONS

Here in the South, Brunswick stew and/or Burgoo have long been
traditionally served alongside barbeque. Since it's been so cold here on
the east coast this past week, I thought I'd share some Brunswick Stew and
Burgoo recipes from the Bubba-L archives to pass the time. Y'all
enjoy--they're good!
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.
Recipe By     : Ron Seckinger
Posted to bbq-digest V4 #43
Date: Sat, 16 Nov 1996 08:21:01 -0800 (PST)
From: Tom Solomon <bigheat@earthlink.net>

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