Brunswick Stew - 2

Recipe Ingredients

1		Chicken - cut up
1		Onion - quartered
2		Celery - diced
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	White pepper
1/4 teaspoon	1.3ml	Black pepper
10 oz	284g	Frozen small lima beans
16 oz	454g	Frozen white shoe-peg corn
1 lb	454g / 16oz	Canned tomatoes
3 lbs	1362g / 48oz	Potatoes - cubed (small)
1/3 cup	78ml	Ketchup
2 tablespoons	30ml	Vinegar
1 tablespoon	15ml	Brown sugar
1 teaspoon	5ml	Worcestershire
1/2 teaspoon	2.5ml	Tabasco
1/4 teaspoon	1.3ml	Marjoram - (dried)

Recipe Instructions

Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, and Marjoram.

Serves 6 - 8 NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken broth after first or second serving.

From Virginia Hospitality 15th edition, 1990.

Source:
Betty Crocker

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