Appling high school brunswick stew, baxley, georgia
75 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Hog heads | |
| 5 | pounds | Ground beef |
| 2 | gallons | Ketchup |
| 2½ | gallon | Tomatoes |
| Red pepper to taste | ||
| 25 | Hens | |
| 50 | pounds | Irish potatoes |
| 30 | Onions | |
| 20 | Lemons | |
| 1 | 1 Gallon who kernel corn | |
Directions
The day before needed; boil hog heads and hens in separate containers. When tender grind hog heads and remove bones from hens. In a 50 gallon pot brown ground beef and chopped onions. Add ground hog heads and hens that have been cut up into small pieces. Add catsup, lemons and red pepper to taste.
Simmer for 1 to 2 hours. Add diced potatoes, tomatoes, whole kernel corn.
Simmer until mixture is well blended. About 1 hour Recipe by: by Doris Morris Published in the FHA Cookbook Posted to bbq-digest V5 #753 by RockMc <RockMc@...> on Dec 10, 1997