Sonny frye's brunswick stew

Yield: 3 gallons

Measure Ingredient
1 \N Pork Loin Roast; 5 lb..
2 \N Broiler/Fryer; 3 lb each
3 quarts Water
3 pounds Onions; ground or chopped
4½ pounds Potatoes; peeled, ground or coarsely shredded
1 \N 28 ounce can of Tomatoes undrained, mashed
2 \N Bottles Catsup, 14 oz each
1 \N Bottle Mustard/mayonnaise sauce 10 oz
1 \N Bottle Worcestershire 5 oz
2 \N Lemons; just the juice
1 cup Margarine
1 tablespoon Salt
1 teaspoon Pepper
2 \N Cans Cream Style Corn; 17 oz each
1 \N Can whole-Kernel Corn drained
1 \N 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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