Recipe: Brunswick Stew #2
Yield: 6 Servings
1 (3-lb) chicken 3 c Water 1 1/2 ts Salt 1 cn (16-oz) new potatoes; -- drained, or fresh new -- potatoes
1 3/4 c Canned Lima beans; drained
1 3/4 c Tomato sauce
2/3 c Chopped onion
1 3/4 c Corn
1 ts Sugar Salt to taste
1/8 ts Pepper
1/8 ts Oregano
1/8 ts Poultry seasoning
Simmer chicken in salted water until tender. Drain broth and set aside. Cut meat from bones. Skim fat from broth. Boil broth to concentrate it to about 2 cups. If using fresh new potatoes, add to broth and simmer for 10 minutes. Add lima beans, tomato sauce and onion. (Add canned new potatoes with other canned vegetables). Cook 20 minutes longer. Add chicken, corn and seasonings. Cook 15 to 20 minutes longer. Yield: 6 servings.
BETH BRIDGFORTH (MRS. JOHN D.)
FORREST CITY, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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