Recipe - Brunswick Stew 2 - Import

1 Broiler fryer chicken; cut
up
1 cup Water
4 md Potaotes; peeled and cubed
1 cn (15 oz.) lima beans; rinsed
and drained
2 md Onions; cut or sliced up
1 teaspoon Salt
One half teaspoon Pepper
1 ds Cayenne pepper
1 cn (15 One fourth oz.) corn; drained
1 cn (14 One half oz.) minced tomatoes;
undrained
One fourth cup Butter or margarine
One half cup Dry bread crumbs

Place the chicken and water in a Dutch oven; bring to a boil. Reduce heat;
cover and simmer for 1 One half to 2 hours or until chicken is tender. Remove
chicken and debone; cube chicken and return to broth. Add potatoes, beans,
onions and seasonings. Simmer for 30 minutes or until potatoes are tender.
Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until
slightly thickened. Yield 6 servings.

Recipe by: Taste of Home

Posted to MCRecipe Digest by Ed Griffin egriff@bytethis.com on May 03,
1998