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1 large black pot, fired by wood 15 split chicken breasts 2 lbs. smoked pork jowl 3 bunches celery, chopped in food processor 9 lbs. carrots, chopped in food processor 4 heads cabbage, chopped in food processor 9 lbs. yellow onions, chopped in food processor 3 qts. butter beans 1 qt. black eyed peas 2 gal. potatoes, diced fine 4 lbs. frozen yellow corn 1 gal. tomato juice salt, pepper, and sugar to taste 1 qt. of flour and water thickening lots of water Boil chicken and hog jowl until done. Remove all big pieces from pot; strain broth thru sieve, preferably, removing all bone and fat and leaving a clean broth which is your starter. Pour broth in black pot. Add celery, carrots, cabbage, onions, and cook about 1 hour. Add butter beans and black-eyed peas and cook another hour. Add potatoes, cooking until they are done. Add corn and tomato juice, salt, pepper, and sugar. Add diced chicken breasts. Make thickening of flour and water; whisk until smooth. Holding sieve over black pot to remove all lumps, pour thickening in, stirring constantly. Taste and adjust salt, pepper, and sugar. Yield: 9 gallons of stew Note: Stirring and adding water is a constant for a successful stew. Serve with mayonnaise and cheese sandwiches or peanut butter sandwiches. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |