Recipe - Brunswick Stew

3 ounce Chicken breast
3 ounce Ground chuck, cooked
12 ounce Tomato juice
One half small Onion or dehydrated
1 cup Water
1 pack Beef bouillon
One half teaspoon Red pepper
1/8 cup Vinegar

Skin chicken and boil until tender. Broil beef until brown. Debone, chop,
and blend chicken in blender. Cook tomato juice, water, and onion slowly
(30 minutes). Add bouillon, pepper, meat, and vinegar. Add salt and
pepper to taste. Cook very slow in heavy pot until thick.

Posted to MMRecipes Digest V4 #132 by garygerman@juno.com (Gary M German)
on May 12, 1997