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BRUNSWICK STEW 2 hens (large) 10 lb. stew beef 3 lb. dried baby limas 3 pecks Irish potatoes 12 c. corn 1 1/2 gal. canned tomatoes 6 (10 3/4 oz.) cans tomato soup 1/2 gal. chopped onions (more or less as you like) 1 c. salt (approximately) 1 1/2 to 2 lb. butter or margarine black pepper to taste 2 to 3 Tbsp. Worcestershire sauce 1 tsp. Tabasco sauce or Texas Pete sauce 2 or 3 whole pods hot pepper, cooked in stew for 1 hour then remove You may add any other ingredients you like or leave out any of them you do not like. Have meat cooked and boned. Soak limas overnight. Peel and dice potatoes, onions and tomatoes. In large pot put meat, lima beans, onions, tomatoes and pota- toes. Cook stew until it is almost done, stirring constantly to avoid sticking. Add corn and seasoning. Taste to get amount of seasoning desired. Cook slowly about 3 hours. 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. |