20 QUART BRUNSWICK STEW|
1 chuck roast
1 lb. hamburger
1 1/2 gal. cooked tomatoes
5 lb. potatoes, chopped small
1 qt. chopped onions
1 qt. chopped carrots
1 lb. cooked dry lima beans
1 qt. lima beans (green)
2 qt. corn
1 tall can green peas
1 qt. cooked rice
1 pt. cooked okra
4 hot pepper pods
1/2 c. sugar
salt to taste
Steam pressure cook meats until tender. Remove from
broth and remove skin and bones. Chop meat and add to broth
again. Cook vegetables in separate pots and add to cooked
tomatoes; add rice last. Mix with meat in large pot and stir
until well blended. This may be cooled in low pans with fan.
Store in quart containers for freezing.
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