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100 GALLON BRUNSWICK STEW 200 lb. hens (heavy fat) 60 lb. lean beef (US choice) 10 lb. lean pork loin 1 lb. fatback 150 lb. potatoes (US #1 grade) 20 lb. lima beans (dried, small, white) 30 gal. whole tomatoes 75 lb. onions 9 gal. white creamed corn 6 gal. white whole corn 5 to 6 pods dried red pepper 8 lb. pure butter sugar to taste (approximately 3 c.) salt and pepper to taste Scrub pot clean to avoid old grease or iron taste. Leave hens whole. Cut beef in small stew beef size. Cut pork loin in small pieces. Leave fatback whole (to be taken out before cooking up). Peel and eye potatoes but leave whole. Soak dried lima beans overnight. Crush or mash whole tomatoes. Chop onions in small pieces. Cook all meats and red pepper together until chicken comes off the bones (in stewpot). Cool meats enough to debone the chicken. Add whole potatoes, lima beans, tomatoes and onions (in that order). Cook vegetables about 3 to 4 hours (except corn). Add corn about 1 hour before stew is done. Be sure to bring the stew to a good boil after the corn is added. Hot water may be added at any time if needed, before corn is added. Do not add water after corn is added. Add butter, sugar, salt and pepper. Stir well. Time cooking: About 9 hours from time meat starts cooking. Should measure approximately 380 to 390 quarts. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |