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5 lb. pork roast 5 lb. chicken (legs and thighs) 5 lb. potatoes, sliced thin 5 lb. cabbage, shredded small box Minute rice 8 qt. tomatoes 26 cans creamed corn 2 qt. okra, precook in microwave 10 minutes 4 sticks margarine salt and pepper Day before cooking stew, cook pork and chicken; cool and debone. Save broth for cooking the next day. (Cook over wood outside.) In large iron pot (we use a 12-gallon pot), add 2 1/2 gallons water; bring to boil. Add potatoes and cabbage. Cook until tender and all to pieces, stirring often. Add margarine and tomatoes; cook until bubbly. Add corn, meat and rice. Cook until done. Add salt and pepper. Takes about 2 1/2 hours. Makes 10 gallons. We use a wooden paddle to stir with. Be very careful not to burn. When you remove pot from fire, continue to stir. Pot stays hot a long time. Freezes well. Make sure it is completely cool before putting in refrigerator or freezer. 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. |