Brunswick stew ii
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken, cut up | |
| 1 | Onion, quartered | |
| 2 | Ribs of celery, diced | |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| ¼ | teaspoon | Black pepper |
| 10 | ounces | Frozen small limabeans |
| 16 | ounces | Frozen white shoepeg corn |
| 1 | pounds | Canned tomatoes |
| 3 | smalls | Potatoes, cubed |
| ⅓ | cup | Ketchup |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Brown sugar |
| 1 | teaspoon | Worcestershire |
| ½ | teaspoon | Tobasco |
| ¼ | teaspoon | Marjoram (dried) |
Directions
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, Tobasco, and Majoram.
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. Typed by Dale & Gail Shipp, Columbia Md.
Submitted By DALE SHIPP On 10-16-94