Recipe 4 All: Brunswick Stew II Recipe — Every recipe in the World on this site.

Recipe 4 All: Brunswick Stew II Recipe

Brunswick Stew II

Yield: 6 servings
1  Whole chicken, cut up
1  Onion, quartered
2  Ribs of celery, diced
1teaspoon Salt
1/8teaspoon White pepper
¼teaspoon Black pepper
10oz Frozen small limabeans
16oz Frozen white shoepeg corn
1lb Canned tomatoes
3sm Potatoes, cubed
1/3cups Ketchup
2tablespoon Vinegar
1tablespoon Brown sugar
1teaspoon Worcestershire
½teaspoon Tobasco
¼teaspoon Marjoram (dried)

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, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, and Majoram.

Serves 6 - 8

NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken broth after first or second serving.

Shipp, Columbia Md.

Your Brunswick Stew II is ready. Happy cooking!

Related recipes: Chicken, Stew, Southern

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy