sonny frye's brunswick stew

Categories
Soup/stew
Main dish
Chicken
Pork
Vegetable
Yield
3 gallons
MeasureIngredient
Pork Loin Roast; 5 lb..
Broiler/Fryer; 3 lb each
3 quarts Water
3 pounds Onions; ground or chopped
4½ pounds Potatoes; peeled, ground or coarsely shredded
28 ounce can of Tomatoes undrained, mashed
Bottles Catsup, 14 oz each
Bottle Mustard/mayonnaise sauce 10 oz
Bottle Worcestershire 5 oz
Lemons; just the juice
1 cup Margarine
1 tablespoon Salt
1 teaspoon Pepper
Cans Cream Style Corn; 17 oz each
Can whole-Kernel Corn drained
Package frozen lima beans thawed and drained

Combine Pork, chicken and water in a large Dutch oven; bring to a boil. Cover reduce heat, and simmer 2 hours. Remove meat from broth reserving broth. Skin, bone and shred meat; cover and chill. Cover and chill broth 8 hours or overnight, remove solidified fat.

Heat broth; add onions and next 9 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 2 hours, stirring often. Add reserved meat, cream-style corn and, whole kernel corn, and lima beans. Bring to a boil. Reduce heat and simmer, uncovered 2 hours or until desired consistency, stirring often. Add additional water for a thinner consistency.

: Thanks to James F. Ragland from Montgomery, Alabama..

Typed by Mike and Karen Stock ⅛/95 Submitted By MIKE STOCK On 01-18-95

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