[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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe Request Brunswick Stew
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" To: 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe Request Brunswick Stew
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 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" > To: > 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 >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe Request Brunswick Stew
Brunswick Stew Six Servings Ingredients: 1 (5 lb) stewing hen 1 (3 lb) chuck roast, cooked -cooled, and shredded 1 (3 lb) pork loin roast -cooked, cooled, and -shredded 5 cup Beef broth 3 (16 oz) cans whole tomatoes-undrained and chopped 2 (12 oz) cans whole kernel-corn 1 (15 oz) can tomato sauce 3 large Onions, chopped 1 ½ cup Catsup ½ cup Vinegar 1/3 cup Worcestershire sauce 1 tbsp Salt 2 tsp Pepper 2 tsp Hot sauce 1 tsp Garlic salt 1 tsp Lemon juice Procedures: 1. Place chicken in a large dutch oven; add water to cover. 2. Bring to a boil; cover and simmer for 2 hours or until chicken is tender. 3. Remove chicken from broth; cool. 4. Bone chicken, and grind meat using coarse blade of meat grinder. 5. Transfer 5 cups chicken broth to a large stockpot; reserve remaining broth for use in other recipes. 6. Add ground chicken and remaining ingredients, stirring until well blended. 7. Bring to a boil. 8. Reduce heat; simmer, uncovered, for 3 hours. 9. Ladle stew into individual bowls, and serve hot. 10. Yield: about 1 ½ gallons At 02:09 PM 2/29/2012, you wrote: 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
