Recipe - Harry Youngs Burgoo

1 Pork loin, 22 One half lbs
1 Frying chicken, 22 One half lbs
12 cup Water (up to 14)
4 pound Ground beef
6 cup Whole kernel corn, frozen
5 cup Purple hull peas, frozen
5 cup Lima beans, frozen
3 cup Cabbage, chopped
2 md Potatoes, peeled, cubed
2 md Onions, chopped
1 cn (46 oz) tomato juice
1 cn (16 oz) whole tomatoes,
undrained, chopped
2 cup Okra, frozen, cut up
1 pound Carrots, minced
1 Green pepper, chopped
Three fourths cup Celery, chopped
One fourth cup Fresh parsley, chopped
1 tablespoon Crushed red pepper (up to 2)
1 tablespoon Salt
1 tablespoon Celery salt
1 One half teaspoon Pepper

Combine pork, chicken, and 12 cups water in a large Dutch oven;

bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat,

reserving broth. Remove bone, and shred pork. Skin, bone, and

shred chicken. Return meat to broth. Brown ground beef in a large

skillet, stirring to crumble; drain. Add ground beef and remaining

ingredients to broth. Return to a boil. Reduce heat, and simmer,

uncovered, 2 hours; stir often. Add water for a thinner consistency, if

desired. Yield: 2One half gallons

Source: Southern Living 1987 Annual Recipes; Harry M.Young, Jr,

Herndon, Kentucky

Recipe by: Harry M.Young, Jr. Posted to TNT Prodigy's Recipe Exchange
Newsletter by acandice@juno.com on Apr 17, 1997