Recipe - Brunswick Stew Using Hogs Heads

5 Hog heads
5 pound Ground beef
2 ga Catsup
2 One half ga Tomatoes
Red pepper
25 Hens
50 pound Irish potatoes
30 Onions
20 Lemons
1 ga Whole kernel corn

Published in the FHA Cookbook Appling County High School 1986.

The day before need: Boil hogs head and hens in separate containers. When
tender grind hogs head and remove bones from hens. In a 50 gallon pot brown
ground beef and chopped onions. Add ground hogs heads and hens that have
been cut in small pieces. Add catsup, lemons and red pepper to taste.
Simmer for 1 to 2 hrs. Add minced potatoes, tomatoes, whole kernel corn.
Simmer until mixture is well blended, about 1 hr. Serves 75

Posted to bbqdigest V5 #457 by "Randy & JoAnne Dewberry"
flog68@altamaha.net on Aug 11, 1997