Recipe - Brunswick Stew (Soup)

1 tablespoon Bacon fat
1 lg Onion; cut or sliced up
1 Chicken; cut in half
1 pound Beef stew meat; in bitesize
1 tablespoon Flour
1 pound Baked ham (leftover)
8 cup Cold water
1 tablespoon Salt
Fresh ground black pepper
One half teaspoon Dried thyme
One fourth teaspoon Red pepper flakes
1 lg Canned tomatoes
2 md Potatoes; minced
1 cup Frozen corn kernels
1 cup Frozen lima beans
1 cup Frozen okra; cut or sliced up
1 cup Frozen green beans
One fourth cup Fresh parsley; chopped

Recipe by: Someone in Georgia, North Carolina, or Virginia In a large heavy
kettle, heat bacon fat and add onions. Saute until lightly browned. Dust
beef with 1 tablespoon of flour, add to kettle along with chicken and
brown. Add the ham, cold water, salt, black and red pepper, and thyme.
Bring to boil then reduce heat and simmer for 2 hours covered, or until
meat is tender. Remove meats from stock and strain stock. Skim any excess
fat from stock, and return to kettle. Remove chicken from bones, discard
skin and cut into bite size pieces. Return meats to kettle adding all
remaining ingredients except for okra, beans and parsley. Bring to boil and
simmer, covered, for 45 minutes. Add okra and beans and cook for 15 minutes
longer. Garnish with fresh parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini