Recipe - South Georgia Brunswick Stew

1 Whole chicken; (about 3
pounds)
1 pound Lean beef
1 pound Lean pork
58 ounce Canned tomatoes
3 md Onions; chopped
5 tablespoon Worcestershire sauce
20 ounce Ketchup
1 tablespoon Tabasco sauce
2 Bay leaves
One half Bottle chili sauce
One half teaspoon Dry mustard
One half Stick butter
3 tablespoon Vinegar
2 cn Butter beans
2 cn Creamstyle corn
1 cn Small english peas
3 small Irish potatoes; minced

Place in meat in LARGE POT, cover with water, season with salt & pepper.

Cook until meat falls from bone(several hours), cool and shread meat.
Reserve stock. Remove bones and skin. Skim excess fat from surface of
stock. Grind or chop meat very fine. Add meat to pot with stock. Add 4 cans
of tomatoes (14 1/2oz cans),3 medium onions chopped, 5 Tablespoons
worchestershire sauce, 20 oz. catsup, 1 Tablespoon Tabasco, 2 bay leaves,
One half bottle chili sauce, One half Teaspoon dry mustard, One half Stick butter, cook 1
hr. occasionally stiring. Now add 3 Tablespoons vinager, 2 cans butter
beans, 2 cans cream style corn, 1 can small english peas, 3 small minced
irish potatoes. Cook slowly until thick. This is the recipe we use in South
Georgia. Best of luck with it.

Recipe by: Randy and JoAnne

Posted to bbqdigest V5 #752 by Wiley Mixon wmix65@arn.net on Dec 09,
1997